The “Halloween Chili” that Wins Chili Cook Offs

If there is one recipe I insist you make every fall, it’s this Halloween Chili. It’s thick, hearty, packed with bold flavor—and it has developed quite the reputation over the years. Friends and followers have entered this recipe in chili cook-offs, and somehow, they just keep winning.

Although we call it Halloween Chili because it’s part of our family’s favorite October traditions, this is the recipe you’ll want on repeat all season long. Make it for a football Saturday, a cozy night at home, a Halloween party, or your next chili competition. Load it up with your favorite toppings, serve it with plenty of cornbread or chips, and don’t forget to come back and tell me when it wins!

8-10 servings

1 lb ground beef

1 lb ground bison

1 lb ground chorizo

4 slices of bacon

2 tbsp butter

2 onions – chopped

Kosher salt and freshly cracked pepper

3 Poblano peppers – seeded and chopped

1 jalapeno pepper – seeded and chopped

1 green bell pepper - seeded and chopped

1 red bell pepper - seeded and chopped

6 cloves garlic – minced

¼ cup brown sugar

4 tbsp chili powder

1 tbsp oregano

1 tbsp garlic powder

1 tbsp cumin

2 tsp smoked paprika

1/2 tsp cayenne

2 chilis in adobo sauce - chopped, plus two tbsp. of the sauce

2 (32 oz) cans whole San Marzano tomatoes – broken up

1/3 cup tomato paste

3/4 cup chili sauce

2 (15 oz) cans kidney beans

2 (15 oz) cans mild chili beans

2 cups chicken stock, plus more for thinner chili

In a large skillet, cook and drain the ground beef, ground bison, and chorizo. You can do these one at a time. Set all the cooked meat aside. Wipe the pan out and fry the bacon. Set bacon aside. Heat half of the bacon grease and 2 tbsp of butter over medium high heat. Add the chopped onions with a dash of salt and sauté for about 5 minutes or until they start to brown. Add the Poblano peppers, jalapeno pepper, green bell pepper, and red bell pepper with a dash of salt and sauté until peppers are soft. Add the chopped garlic and sauté one more minute, stirring everything together well. Add the brown sugar, chili powder, Kosher salt, oregano, garlic powder, cumin, smoked paprika, and cayenne to the pot. Stir spices together and let cook for about 3-4 minutes.

Add the chopped chilis and adobo sauce, San Marzano tomatoes (continuing to break the whole tomatoes up into pieces), tomato paste, chili sauce, kidney beans, chili beans, and chicken stock. Stir together and let come to a slight bubble. Lower the heat and let simmer on the stove. Add the meat back into the pot and give it one final stir. Serve with cooked noodle shells, tortilla chips, sour cream, cheese, avocado, chopped onions, and whatever your heart desires!

A “Five Star Weekend” Girls’ Night: The Complete Nantucket-Inspired Menu

Some books simply beg to become a dinner party, and Elin Hilderbrand’s The Five Star Weekend is one of them. I obsessed over the in-depth food descriptions throughout this book so much, I knew I wanted to create a menu out of it — my girlfriends approved and we threw a little girls night!

I created a Nantucket-inspired menu — all inspired by Hollis herself. Since this was girls night gathering, I kept everything in small, easy-to-eat portions so we could graze, pour wine, and chat.

It felt coastal, celebratory, and just elevated enough—exactly the kind of menu I imagine serving during a five-star weekend on Nantucket.

The Five Star Weekend Girls’ Night Menu

● Cilantro-Lime Swordfish Spoons with Charred Corn Salad and Avocado Sauce

● Nantucket Lobster Salad Rolls with Lemon and Chives

● Mini Prosciutto and Fresh Peach Pizzas with Whipped Ricotta, Hot Honey, and Herbs

● Sour Cream and Roasted Onion Dip with Cape Cod Potato Chips

● Hollis’s Bacon-Rosemary Pecans

**This menu serves approximately eight as a generous appetizer-style meal

Cilantro-Lime Swordfish Spoons w/ Charred Corn Salad and Avocado Sauce

Makes: 16 to 20 tasting spoons

Ingredients

For the swordfish

● 1¼ pounds swordfish steaks, about 1 inch thick

● 2 tablespoons extra-virgin olive oil

● Zest of 1 lime

● 1 tablespoon fresh lime juice

● 2 tablespoons finely chopped fresh cilantro

● 1 garlic clove, grated or minced

● ½ teaspoon kosher salt

● ¼ teaspoon freshly ground black pepper

For the charred corn salad

● 2 cups fresh or thawed frozen corn kernels

● 1 tablespoon olive oil

● ¼ cup finely diced red bell pepper

● 2 tablespoons finely diced red onion or shallot

● 1 tablespoon finely chopped fresh cilantro

● 1 tablespoon fresh lime juice

● ¼ teaspoon kosher salt, plus more to taste

For the avocado sauce

● 1 ripe avocado

● ½ cup plain Greek yogurt

● 2 tablespoons fresh lime juice

● 2 tablespoons fresh cilantro leaves

● 1 small garlic clove

● 2 to 4 tablespoons cold water, as needed

● ½ teaspoon kosher salt

For serving

● 16 to 20 disposable or ceramic tasting spoons

● Small cilantro leaves and lime zest, optional

Instructions

1. Marinate the swordfish. Pat the swordfish dry. Whisk together the olive oil, lime zest, lime juice, cilantro, garlic, salt, and pepper. Coat the fish and refrigerate for 15 to 20 minutes. Because the marinade contains lime juice, do not leave the fish in it for several hours or overnight.

2. Make the corn salad. Heat a large skillet over medium-high heat. Add the olive oil and corn and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until the corn is lightly charred, about 4 to 5 minutes total. Transfer to a bowl and let cool. Stir in the bell pepper, red onion, cilantro, lime juice, and salt. Refrigerate until ready to assemble.

3. Make the avocado sauce. Blend the avocado, Greek yogurt, lime juice, cilantro, garlic, and salt until smooth. Add cold water, 1 tablespoon at a time, until the sauce is soft enough to spoon or pipe. Cover the surface directly with plastic wrap and refrigerate.

4. Cook the swordfish. Heat a grill or grill pan over medium-high heat. Grill the steaks for about 3 to 4 minutes per side, depending on thickness, until just cooked through and opaque in the center. Transfer to a plate and let cool, then refrigerate until chilled.

5. Assemble. Cut the chilled swordfish into ¾-inch cubes. Add a small spoonful of avocado sauce to each tasting spoon, followed by charred corn salad and one cube of swordfish. Garnish with cilantro or lime zest if desired. Serve chilled or cool.

Make-Ahead Note

The corn salad and avocado sauce can be prepared earlier the same day. Grill and chill the swordfish the day of the party for the freshest texture. Assemble the spoons shortly before serving.

Nantucket Lobster Salad Rolls

Makes: Approximately 20 mini rolls

Ingredients

● 1 pound cooked lobster meat, chilled and cut into bite-size pieces

● ⅓ cup mayonnaise (homemade recommended)

● 1 small celery stalk, very finely diced

● 1½ tablespoons finely chopped fresh chives, plus more for garnish

● 1 teaspoon fresh lemon juice

● 1 teaspoon finely grated lemon zest, plus more for garnish

● 1 teaspoon kosher salt + more to taste

● Freshly ground black pepper, to taste

● 20 mini or 10 regular sized sweet rolls

● 3 tablespoons salted butter, melted

● Lemon wedges, for serving

Instructions

1. In a large bowl, whisk together the mayonnaise, celery, chives, lemon juice, lemon zest, salt, and pepper.

2. Gently fold in the lobster meat, being careful not to break up the larger pieces. Cover and refrigerate for at least 30 minutes or up to overnight.

3. Heat the oven to 375°F. Using a small paring knife, cut a narrow oval from the top of each roll and gently pull out a little of the bread, creating a pocket without cutting through the bottom.

4. Arrange the rolls on a sheet pan, brush the tops and insides lightly with melted butter, and bake for 4 to 6 minutes, until warmed and lightly toasted.

5. Allow the rolls to cool slightly, then fill each with lobster salad. Finish with extra chives and lemon zest. Serve with lemon wedges.

Make-Ahead Note

The lobster can be cooked, cut, and refrigerated one day ahead, and the salad can be mixed several hours before serving. Hollow and butter the rolls before traveling, then toast and fill them at the party so they stay soft inside and crisp around the edges.

Mini Prosciutto and Fresh Peach Pizzas w/ Whipped Ricotta, Hot Honey, and Herbs

Makes: 12 mini pizzas

Ingredients

For the whipped ricotta

● 1 cup whole-milk ricotta

● 1 tablespoon extra-virgin olive oil

● 1 teaspoon finely grated lemon zest

● ¼ teaspoon kosher salt

For the pizzas

● 1 pound prepared pizza dough, at room temperature

● All-purpose flour, for dusting

● 1 tablespoon olive oil, plus more for brushing

● 1 ball fresh mozzarella- grated

● 4 ounces thinly sliced prosciutto, torn into ribbons

● 2 ripe but firm peaches, thinly sliced

● 2 to 3 tablespoons hot honey

● ¼ cup small fresh basil leaves or torn basil

● Fresh thyme leaves, optional

● Flaky sea salt

Instructions

1. Make the whipped ricotta. Add the ricotta, cream, olive oil, lemon zest, salt, and pepper to a food processor. Process for 1 to 2 minutes, scraping down the bowl as needed, until light and smooth. Refrigerate until ready to use.

2. Heat the oven to 475°F. Place a large sheet pan or pizza stone in the oven while it heats.

3. Divide the dough into 12 equal pieces. On a lightly floured surface, stretch or roll each piece into a small oval, approximately 3 by 5 inches.

4. Carefully arrange the dough on parchment paper covering a sheet pan. Brush lightly with olive oil, top with mozzarella and prosciutto. Bake for 8 to 10 minutes, until puffed and golden.

5. Let the crusts cool for 2 to 3 minutes. Dollop each with whipped ricotta, then top with fresh peach slices.

6. Drizzle with hot honey and finish with basil, thyme if using and flaky salt. Serve warm or at room temperature.

Make-Ahead Note

The ricotta can be whipped one day ahead. Shape the dough a few hours ahead and refrigerate the rounds between lightly oiled sheets of parchment. For the best texture, bake the crusts and add the toppings shortly before serving.

Sour Cream and Roasted Onion Dip w/ Cape Cod Potato Chips

Serves: 8 to 10

Ingredients

● 2 large yellow onions, thinly sliced

● 2 tablespoons salted butter

● 1 tablespoon olive oil

● 2 tablespoons kosher salt, divided

● 1 ½ cup sour cream

● 1 ½ tablespoons Worcestershire sauce

● 1 teaspoon garlic powder

● 1 teaspoon onion powder

● ¼ teaspoon freshly ground black pepper

● 1 tablespoon finely chopped fresh chives, plus more for garnish

● Cape Cod potato chips, for serving

Instructions

1. Melt the butter with the olive oil in a large skillet over medium-low heat. Add the onions and 1 tablespoon salt.

2. Cook for 30 to 40 minutes, stirring occasionally, until the onions are deeply golden and very soft. Lower the heat if they begin browning too quickly. Let cool completely, then roughly chop.

3. In a bowl, stir together the sour cream, mayonnaise, Worcestershire, garlic powder, onion powder, black pepper, remaining salt, and chives.

4. Fold in most of the caramelized onions, reserving a spoonful for the top. Taste for seasoning and add more Worcestershire, salt, garlic, and onion powder until perfectly flavored. Cover and refrigerate for at least 2 hours, preferably overnight.

5. Before serving, taste for seasoning and add more salt, Worcestershire, garlic, and onion powder if needed — it should taste very flavorful and not bland. Spoon the dip into a shallow bowl. Top with the reserved onions and extra chives. Serve with plenty of Cape Cod potato chips.

Make-Ahead Note

This dip is actually better the next day. Prepare it up to two days ahead and keep it refrigerated in an airtight container.

Hollis’s Bacon-Rosemary Pecans - a Sweet, Savory Take-Home Treat

Makes: About 4 cups, enough for 8 to 10 small favor bags

Ingredients

● 4 cups pecan halves

● 6 slices thick-cut bacon

● 3 tablespoons pure maple syrup

● 2 tablespoons light brown sugar

● 1½ tablespoons finely chopped fresh rosemary

● ½ teaspoon kosher salt

● ¼ teaspoon freshly ground black pepper

● ⅛ teaspoon cayenne pepper, optional

Instructions

1. Heat the oven to 325°F. Line a large rimmed sheet pan with parchment paper.

2. Arrange the bacon on a separate parchment-lined sheet pan and bake until crisp, about 15 to 20 minutes. Transfer to paper towels and reserve 1 tablespoon of the rendered bacon fat. Once cool, finely chop the bacon.

3. In a large bowl, stir together the maple syrup, brown sugar, rosemary, salt, black pepper, cayenne if using, and the reserved bacon fat.

4. Add the pecans and toss until evenly coated. Spread them in a single layer on the prepared sheet pan.

5. Bake for 18 to 22 minutes, stirring once halfway through, until toasted and fragrant. Watch carefully during the final few minutes because the maple coating can darken quickly.

6. Let the pecans cool completely, stirring once or twice as they cool to prevent large clusters. Toss with the chopped bacon shortly before serving or packaging.

Make-Ahead and Packaging Note

For the crispest results, prepare the glazed rosemary pecans an day ahead and store them in an airtight container at room temperature. Refrigerate the cooked bacon separately, then combine it with the pecans shortly before filling the favor bags. If there are leftovers, transfer them from the bags to an airtight container and refrigerate because they contain bacon.

How to Serve the Menu

This is a generous menu for eight women served heavy-appetizer style. I arranged the swordfish tasting spoons on a platter, placed the warm lobster rolls together on a tray, and sliced or served the pizzas as they came from the oven. The onion dip went in a low bowl surrounded by Cape Cod chips, and everyone received a miniature bag of bacon-rosemary pecans to take home.

To keep the evening manageable, prepare the onion dip and lobster salad the day before. Make the whipped ricotta, corn salad, avocado sauce, and glazed pecans earlier on the day of the party. Save the swordfish, toasted rolls, pizza crusts, and final assembly for closer to serving time.

Add chilled white wine, rosé, or sparkling wine, a simple cheese board if you would like, and plenty of time around the table with your favorite women. That is really all you need for your own five-star weekend.

This menu is an independently created party menu inspired by Elin Hilderbrand’s novel and television series The Five Star Weekend. It is not affiliated with or endorsed by the author, publisher, or television production.

7 Cozy Soups to Make During the Summer-to-Fall Transition

This time of year, I’m not quite ready to say goodbye to summer produce — the heirloom tomatoes, sweet corn, squash, peppers and fresh herbs — but I’m absolutely ready for cozy dinners on the couch.

So these are my favorite kinds of soups for that funny little in-between season: all the comfort of fall, with ingredients that still taste like summer.

From a fresh heirloom tomato and corn soup to my cheesy tomato basil tortellini, here are seven soups to carry you straight from summer into fall.

1. Heirloom Tomato & Corn Soup

This is where I’d start soup season. Fresh heirloom tomatoes, sweet corn and cilantro keep it tasting like late summer, while cannellini beans and Parmesan make it cozy enough for September.

Ingredients

• 1 tablespoon olive oil, plus 1/4 cup

• 1 yellow onion, chopped

• 2 green onions, sliced

• Kosher salt and freshly cracked black pepper

• 4 garlic cloves, minced

• 1/2 teaspoon red pepper flakes

• 3 large heirloom tomatoes, chopped

• Kernels from 2 ears corn

• 1 (14-ounce) can cannellini beans, drained and rinsed

• 2–3 cups vegetable stock

• 1 large bunch cilantro, chopped

• Parmesan cheese, for serving

Instructions

Heat 1 tablespoon olive oil in a soup pot over medium-low heat. Add the yellow onion and green onions with a generous dash of salt and pepper. Sauté until soft and translucent.

Add the garlic and red pepper flakes and sauté for 1 minute.

Add the tomatoes, corn, cannellini beans and stock, along with another generous dash of salt and pepper. Bring to a light boil, then reduce the heat and simmer for at least 30 minutes.

Stir in the cilantro, a couple handfuls of Parmesan and the remaining 1/4 cup olive oil. Taste and adjust the salt and pepper as needed.

Serve with additional Parmesan.

2. Summer Squash & Parmesan Chowder

Summer squash and corn meet bacon, Parmesan and a creamy broth. This one is basically summer produce dressed for fall.

Ingredients

• 3 slices bacon, chopped

• 1 tablespoon butter

• 1 onion, diced

• 4 garlic cloves, minced

• 3 chipotle peppers in adobo sauce, minced

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), plus more for serving

• Kosher salt and freshly cracked black pepper

• 1 pound yellow squash, cubed

• Kernels from 2 ears corn

• 1/3 cup all-purpose flour

• 4 cups chicken or vegetable stock

• 1 cup milk or half-and-half

• 1 1/2 cups shredded Parmesan, plus more for serving

Instructions

In a large soup pot, cook the bacon until crispy. Remove and set aside.

Over medium-low heat, add the butter to the bacon drippings. Add the onion, garlic, chipotle peppers and thyme with a generous dash of salt and pepper. Cook until the onions are translucent.

Add the squash and corn with another generous dash of salt. Cook until the squash begins to soften, about 10 minutes.

Add the flour and cook for another 2 minutes to remove the raw flour taste.

Add the stock and milk and bring to a boil. Reduce to a simmer, then stir in the Parmesan. Taste and adjust the seasoning.

Ladle into bowls and garnish with crispy bacon, additional Parmesan and thyme.

3. Italian Okra & Tomato Soup

If your garden or farmers market is still overflowing with okra and tomatoes, this is what you make. Cannellini beans, pasta and Parmesan turn those late-summer vegetables into a cozy Italian-inspired soup.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling

• 1 onion, diced

• 4 garlic cloves, chopped

• 2 teaspoons Italian seasoning

• 1/2–1 teaspoon red pepper flakes, to taste

• Kosher salt and freshly cracked black pepper

• 1/2 pound okra, thinly sliced

• 1 pint cherry tomatoes, chopped

• 6–8 cups vegetable broth, depending on desired consistency

• 1 can cannellini beans, drained and rinsed

• 2 cups short pasta, such as shells

• 1/2 cup chopped fresh basil

• Parmesan shavings, for serving

Instructions

Heat the olive oil over medium-low heat in a Dutch oven or heavy-bottomed soup pot.

Add the onion, garlic, Italian seasoning, red pepper flakes and a generous dash of salt and pepper. Sauté until the onions are translucent.

Add the okra, tomatoes and vegetable broth with another generous dash of salt and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the okra is tender.

Add the cannellini beans and pasta. Simmer for another 10–15 minutes, or until the pasta is al dente.

Stir in the basil. Spoon into bowls, top with Parmesan and finish with a drizzle of olive oil.

4. Roasted Cherry Tomato Soup with Smoked Mozzarella Grilled Cheese

Tomato soup and grilled cheese — but make it a little fabulous. Roasted cherry tomatoes add sweetness and depth, while smoked mozzarella takes the grilled cheese completely over the top.

Ingredients

For the soup:

• 1 tablespoon extra-virgin olive oil, plus 1/4 cup

• 2 tablespoons butter

• 2 onions, chopped

• 6 garlic cloves, minced

• 1 tablespoon Italian seasoning

• 1 teaspoon red pepper flakes

• Kosher salt and freshly cracked black pepper

• 1 large can San Marzano tomatoes

• 4 cups vegetable or chicken stock

• 1 cup chopped fresh basil

• 1 pint cherry tomatoes

For the grilled cheese:

• 8 slices bread of your choice

• Butter, for toasting

• 1 block smoked mozzarella, grated

Instructions

Preheat the oven to 450°F.

Heat 1 tablespoon olive oil and the butter in a soup pot over medium heat. Add the onions, garlic, Italian seasoning, red pepper flakes and a generous dash of salt and pepper. Cook until the onions are translucent, about 5 minutes.

Add the San Marzano tomatoes, stock and basil. Carefully transfer to a blender and pulse until you reach your desired consistency. I like mine fairly chunky.

Return the soup to the pot and simmer for at least 30 minutes. The longer it sits, the more flavorful it becomes.

Meanwhile, toss the cherry tomatoes on a sheet pan with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for about 15 minutes, or until blistered. Stir the tomatoes and all their juices into the soup.

For the grilled cheese, heat a large skillet or griddle over medium-high heat. Butter one side of each bread slice. Divide the smoked mozzarella among four slices on the unbuttered sides and close the sandwiches, keeping the buttered sides facing outward.

Grill for 2–3 minutes per side, or until golden and melted. A heavy pot lid works beautifully for pressing the sandwiches while they cook.

Ladle the soup into bowls and finish with additional basil and extra-virgin olive oil. Serve with the smoked mozzarella grilled cheese.

Chef’s tip: Taste before serving. If your tomato soup tastes flat, it probably needs more salt. Tomatoes can take quite a bit before their flavor really comes alive.

5. Cheesy Tomato Basil Tortellini Soup

This is where we’ve officially crossed over into cozy fall dinner territory. Tortellini, three cheeses, tomatoes, mushrooms and basil — basically everything I want in one bowl.

Ingredients

• 2 tablespoons olive oil

• 1 large onion, diced

• Kosher salt and freshly cracked black pepper

• 5 garlic cloves, minced

• 1 tablespoon fennel seed

• 2 teaspoons Italian seasoning

• 1/2 teaspoon red pepper flakes, or to taste

• 8 ounces sliced mushrooms

• 1 pound whole cherry tomatoes or chopped heirloom tomatoes

• 3 tablespoons tomato paste

• 1 (28-ounce) can San Marzano whole peeled tomatoes

• 4 cups vegetable broth

• 1 pound store-bought tortellini

• 1/2 cup chopped basil leaves, plus more for serving

• 6 ounces shredded mozzarella

• 2 ounces shredded Parmesan, plus more for serving

• 8 ounces ricotta, plus more for serving

Instructions

Heat the olive oil over medium-low heat. Add the onion with a generous dash of salt and pepper and cook until translucent, about 4 minutes.

Add the garlic, fennel seed, Italian seasoning and red pepper flakes. Cook for 1 minute.

Add the mushrooms with another generous dash of salt and pepper and cook for about 5 minutes.

Add the fresh tomatoes and tomato paste with another dash of salt and pepper. Cook for about 4 minutes.

Add the San Marzano tomatoes, breaking them up with a spoon to your desired consistency. Pour in the broth, bring to a boil, then reduce to a simmer.

Add the tortellini and cook according to package directions, usually about 4–5 minutes.

Stir in the basil, mozzarella, Parmesan and ricotta. Serve immediately topped with additional ricotta and basil, if desired.

6. Stuffed Bell Pepper Soup

Everything you love about stuffed peppers, turned into an easy one-pot soup. The fennel is my little addition that gives the broth even more flavor.

Ingredients

• 1 tablespoon olive oil

• 1 pound ground meat of your choice

• Kosher salt and freshly cracked black pepper

• 1 onion, diced

• 1 red bell pepper, diced

• 1 orange bell pepper, diced

• 1 green bell pepper, diced

• 1 fennel bulb, stalks removed and diced

• 4 garlic cloves, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon red pepper flakes

• 1 (28-ounce) can San Marzano tomatoes

• 1 (8-ounce) can tomato sauce

• 2–3 cups chicken or vegetable stock

• 1 1/2 cups cooked brown or white rice

• 3 cups spinach

• 2 tablespoons minced fresh parsley

• 1 cup shredded mozzarella and/or Parmesan

Instructions

Heat the olive oil in a soup pot over medium-high heat. Add the ground meat with a dash of salt and pepper. Cook until browned, about 8 minutes.

Add the onion, bell peppers and fennel with a generous dash of salt and pepper. Cook until the vegetables soften, about 5 minutes.

Add the garlic, Italian seasoning and red pepper flakes and cook for 1 minute.

Add the San Marzano tomatoes, breaking them up with the back of a spoon. Stir in the tomato sauce and stock. Bring to a boil, then reduce to a simmer.

Just before serving, stir in the cooked rice, spinach and parsley.

Ladle into bowls and top generously with mozzarella and Parmesan. I use about 1/4 cup cheese per bowl!

7. Shrimp ’n’ Sausage Jambalaya Soup

And finally, we’re fully committed to soup season. Smoky andouille, shrimp, Cajun seasoning and rice make this one hearty enough to call dinner.

Ingredients

• 1/4 cup extra-virgin olive oil

• 1 red or orange bell pepper, chopped

• 1/2 pound fresh tomatoes, chopped

• 5 scallions, sliced, plus 1 for garnish

• 4 garlic cloves, minced

• 2 teaspoons Cajun seasoning

• 1 teaspoon fresh thyme leaves

• 1 bay leaf

• 1/2 pound andouille sausage, sliced

• 1/4 cup tomato paste

• 4 cups chicken stock

• 1/2 cup white rice

• 1/2 pound shrimp, peeled, deveined and tails removed

• 2 tablespoons chopped parsley

• Kosher salt and freshly cracked black pepper

Instructions

Heat the olive oil in a soup pot over medium-low heat.

Add the bell pepper, tomatoes, scallions, garlic, Cajun seasoning, thyme and bay leaf. Cook until the vegetables soften, about 8 minutes.

Add the sliced sausage and cook for about 5 minutes.

Stir in the tomato paste, chicken stock and rice. Bring to a boil, then reduce to a simmer for about 15 minutes, or until the rice is tender.

Add the shrimp and cook until pink and just cooked through, about 5 minutes.

Stir in the parsley. Taste and adjust the salt and pepper as needed. Spoon into bowls and garnish with additional green onion.

Better Than a Steakhouse Filet Mignon

I’ve made my steak the same way since I started cooking. I haven’t changed a thing because it’s absolute perfection, and I’m a “don’t fix what’s not broken” kind of chef. I have tried multiple other ways, but I always come back to this recipe. It’s simply the best steak there ever was!

2 servings

2 (6 to 8 ounce, 1 1/2 inch thick) filet mignons *good quality meat is important, know where your steaks come from

1 tablespoon room temperature butter

Kosher salt and freshly cracked pepper

2 tablespoons truffle butter, or regular

Preheat your oven to 500 degrees and place a cast iron pan inside for about 30 minutes. Take filets out of the fridge and let sit at room temperature, also for those 30 minutes. Take the cast iron pan out of the oven using thick oven mitts and place over the highest heat on your stovetop for 5 minutes. Leave the oven on. While the pan is getting hotter, prep your steaks. Slather butter over all sides of the steak, like you would a piece of bread. Sprinkle heavily with kosher salt and pepper, they should be coated (if using salted butter, use a little less but still heavy). Place filets on the hot cast iron pan for 30 seconds. Flip and cook the other side for 30 seconds. Transfer the pan back into the oven. Cook the steak for 2 minutes on one side, then open the oven and flip the steak. Cook on the other side for another 2 minutes. Take the pan out of the oven and spoon truffle or regular butter over to top. Let rest for at least 10 minutes. Transfer to a plate and serve.

*These cook times are for medium-rare. Add time for a more cooked steak, lose time for rare.

Raspberry Rose Brie Bread

These are Valentine’s Day in your mouth! They taste like a rose petal with a side of fruit raspberry, creamy Brie, and crispy crunchy bread. Perfection!

10 ounces good-quality raspberry preserves

1/2 teaspoon rose extract, plus more to taste

Kosher salt

1 baguette or loaf of French bread

Good-quality extra virgin olive oil

8 ounces Brie cheese

Flaky sea salt or fleur de sel

Pink peppercorn (optional but recommended)

Dried edible rose petals or edible flowers (optional)

Preheat your oven to 400 degrees. Make the rose sauce. In a bowl, add the raspberry preserves, rose extract, and a dash of salt. Stir together and taste. A little goes a long way with the rose extract, but if you want a more floral flavor, add a drop or two more.

Make the toast. Slice the baguette into about 16 slices. Place on a baking sheet and lightly drizzle olive oil over the tops. Bake for 8 to 10 minutes or until golden but still soft in the middle - I like mine more like toast than hard crostinis. Take out of the oven and top with slices of Brie. Bake for another 8 to 10 minutes or until Brie is melted. Immediately transfer to a serving dish and top with the rose sauce, a drizzle of olive oil, and a sprinkle of flank salt. If using, lightly sprinkle with pink peppercorns and add the rose petals and/or edible flowers

*Rose extract can be found at Whole Foods or Fresh Market near the other extracts (vanilla)

*Pink peppercorns can be found at Whole Foods or Fresh Market or Trader Joe’s

*Edible dried rose petals can be found on Amazon

*Edible flowers can be found at Whole Foods

Best Breakfast Burrito in Existence

I make breakfast burritos for my clients a lot so I’ve had lots of practice perfecting them. This is THE breakfast burrito - the best one you’ll ever eat! I always have to make an extra one (or two) for myself when I make them for clients… they’re so addictive!

16 servings

1 pound white or brown rice

46 ounces canned refried beans (1 big, 1 small)

1 (16 ounce) jar your favorite salsa

1 1/2 pounds chorizo

1 packet your favorite taco seasoning

18 eggs - beaten

1 1/2 cups shredded cheddar

16 extra large burrito shells

1 large bag shredded iceberg lettuce

4 cups pico de gallo (homemade or store bought)

2 cups guacamole or cubed avocado

1 pound bag shredded Mexican style cheese

In a large pot, boil rice according to the package directions. Add the refried beans and salsa to the cooked rice and mix everything together - keep warm. In a large skillet, cook the chorizo together with the taco seasoning. Add the eggs and cheese to the chorizo and cook until scrambled and melted - keep warm. On a clean work surface, line the burrito shells and create an assembly line of all the ingredients, ready to build your burritos. In the middle of each burrito shell, add the rice and bean mixture, the chorizo egg mixture, lettuce, pico de gallo, guacamole or avocado, and shredded cheese, leaving plenty of space on the outside of each shell so they’re easy to wrap up. To wrap, fold the sides of the tortilla over then flip the bottom up, tucking everything inside and roll until closed. Heat a cast iron pan over medium high heat and grill the folded side until golden (this also helps close and hold the burrito together). Then flip and toast the top until golden. Wrap in foil and serve. They can be reheated by placing in the oven at 350 degrees until warm.

*The rice bean mixture and the chorizo egg mixture can be prepped ahead, refrigerated, and reheated before assembling.

Campari Spritz

I call this the winter version of an Aperol Spritz. It’s a little darker, more bitter, and with a bigger punch but equally as refreshing. The perfect cold weather cocktail!

Ice cubes

2 ounces, plus a heavy splash of Campari

*I like mine extra bitter 😉

Sparkling wine, Cava, or Prosecco

Splash of sparkling water

Squeeze of fresh orange juice

Garnish of your choice

Fill a large wine glass with ice. Add the Campari and pour over the sparkling until almost full. Add the splash of sparkling water and squeeze of orange juice. Stir together until everything is combined. Garnish with an orange slice or whatever your heart desires!

Truffle Seafood Pot Pies

3 ounces truffle butter

1 onion - chopped

1 fennel bulb- chopped, plus fennel fronds

2 carrots - peeled and chopped

3 celery sticks - chopped

1 teaspoon kosher salt

1/2 teaspoon freshly cracked pepper

1/3 cup all-purpose flour

1/4 cup dry sherry, plus 2 tablespoons

2 cups fish stock

1/4 cup half and half

1 large cooked lobster tail - chopped

1/2 pound cooked shrimp - chopped

1/2 pound lump crab meat

1/4 cup minced parsley

Puff pastry

1 egg - beaten

Truffle oil (optional)

Preheat oven to 375 degrees. In a large pot, melt the truffle butter over medium-low heat. Add the onion, fennel, carrot, and celery with the salt and pepper. Cook until vegetables are soft. Sprinkle the flour over the veggies and cook for about 3 minutes. Add 1/4 cup dry sherry and cook for about 2 to 3 minutes or until slightly reduced. Stir in the fish stock and half and half, bring to a bubble and simmer for 6 to 8 minutes or until thickened. Add the lobster, shrimp, crab, parsley, and the 2 tablespoons of sherry. Mix together until combined. Taste for seasoning and add more salt and pepper if needed. Pour into 4 ramekins or one baking dish. Cover the pies with puff pastry, cutting it to fit the dish. Using a knife, cut small slits in the top of the pastry then brush egg mixture over the top. Press fennel fronds into the egg wash. Bake for about 25 to 30 minutes or until bubbly. Drizzle with truffle oil and serve warm.

Steakhouse Creamed Spinach Casserole

Who doesn’t love steakhouse sides?! And creamed spinach is arguably one of the most popular. This is a fabulous side dish for a steak or your favorite steakhouse main dish. And it comes together super quick and easy!

5 tablespoons butter

1 yellow onion - minced

6 cloves garlic - minced

Kosher salt and freshly cracked pepper

1/2 teaspoon nutmeg

1/8 teaspoon cayenne

1/4 cup flour

2 cups milk

1/2 half and half

4 (10 ounce) packages of frozen spinach - thawed, squeezed free of water

6 ounces cream cheese

1 1/2 cups mozzarella

1 cup Parmesan

1/4 cup Panko crumbs

Heat oven to 400 degrees. In a large sauté pan, melt the butter. Add the onion, garlic, nutmeg, and cayenne together with a dash of salt and pepper. Cook until the onions are soft. Sprinkle in the flour, stir together, and cook for about 2 minutes. Add the milk and half and half, bring to a boil, and let simmer until it thickens. Stir in the spinach, cream cheese and half the mozzarella. Transfer to a baking dish and top with the remaining mozzarella, Parmesan, and panko. Bake for 15 to 20 minutes or until bubbling. Serve warm.

“Season of the Witch” Salad

This salad is witchy gorgeous! All the witching colors, fresh ingredients, and it’s just sooooo good! It makes for a great healthy lunch or a beautiful centerpiece at your Halloween dinner party or gathering!

1 package mixed greens (make sure you get one with purple mixed in)

1 package of ready to eat beets

1 package blackberries

2 plums - pitted and sliced

2 avocados - pitted and sliced

1 large log blueberry or cranberry goat cheese

1/2 cup candied pecans

3 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Kosher salt and freshly cracked pepper

Assemble salad by putting down the greens and topping with beets, blackberries, plums, avocados, crumbled goat cheese, and pecans. Make the vinaigrette in a glass jar by shaking together the balsamic, olive oil, syrup, Dijon, and a dash of salt and pepper. Drizzle over the salad. Toss together and enjoy.

Vampire Aperol Spritz

If you’re an Aperol spritz lover all summer, you can roll this seasonal drink right into fall by making it Vampire Halloween style!

4 to 6 servings

1 1/2 cups Aperol

A few drops red food coloring

Plastic syringes

Ice cubes

1 bottle Prosecco

Sparkling water, if desired

In a glass jar, shake together the Aperol and red food coloring. You don’t need much food coloring because Aperol is already a deep orange color - don’t overdo it or it will affect the flavor of the cocktail. Fill syringes with the Aperol. Fill wine glasses with ice cubes and Prosecco. Top with sparkling water, if desired. Stick the syringes in the glasses. Serve.

Zombie Meat Spaghetti

On its own, without bringing Halloween into the picture, this is a fantastically delicious pasta. It’s simple but packed with flavor. And on a Halloween table, it’s spooky and beautiful. Perfect for an elegant Halloween dinner party!

Kosher salt

1 tablespoon olive oil, plus 1/4 cup for pasta

1 small onion - chopped

4 garlic cloves - minced

1 tablespoon fennel seed

Freshly cracked black pepper

1 pound hot Italian sausage

1/4 cup red wine

1 pound squid ink spaghetti

1 cup Parmesan

Basil or thyme leaves

In a pasta pot, start to boil very salty pasta water for the black spaghetti. In a sauté pan over medium low heat, add the olive oil, onion, garlic, and fennel seed with a heavy dash of salt and pepper. Sauté until onions are translucent. Add the sausage with another heavy dash of salt and pepper and cook over medium high heat until almost cooked through. Add the red wine, bring to a boil, then simmer until the wine is reduced and meat gets nice and crispy in places - about 8 to 10 minutes. While the meat is cooking in the red wine, boil the spaghetti until al dente - keep your pasta water. Take the meat off the heat and in a large bowl toss half of it together with the cooked spaghetti, 1/4 cup of olive oil, Parmesan, and one cup of pasta water. Taste for seasoning, add more salt and pepper if needed. If it gets dry, add more pasta water. Top with the remaining meat and basil or thyme.

“Somebody’s Watching Me” Baked Cheese with Chile Eyeballs

This appetizer is as Halloween as it gets, but it’s so delicious you’ll want to make it for every party you ever have! Maybe just leave the “eyeballs” out for your non-Halloween gatherings - Haha. I can’t put words on how scrumptious this dish is… you won’t be able to stop eating it!!

1 container bite-sized mozzarella - drained and patted dry

2 tablespoons olive oil

1 tablespoon Calabrian chile sauce, paste, or minced chiles (Trader Joes has a great sauce)

1 small jar sliced Kalamata olives

1 small jar sun-dried tomatoes - slightly drained

3 minced garlic cloves

2 teaspoons Italian seasoning

1/2 teaspoon red pepper flake

1/4 cup red wine

1 (15 ounce) jar marinara sauce

6 ounces cream cheese

1 block of baked cheese or bread cheese

Crostini or grilled bread, for serving

Preheat oven to 475 degrees. In a bowl, mix together the mozzarella balls, olive oil, and Calabrian chiles. Using your pointer finger, poke a hole in each ball and push in a sliced olive to make the “eyeballs.” Let marinate until ready to serve. In a cast iron or oven-safe pan, heat the olive oil over medium heat and add the sun-dried tomatoes, garlic, Italian seasoning, and pepper flake and cook for several minutes. Pour in the red wine and let reduce by half. Add the marinara and cream cheese and let melt together until creamy. Place the cheese block in the center of the mixture and transfer to the oven. Bake for 12-15 minutes or until cheese is melted and bubbly. Place the mozzarella eyeballs to over the sauce, all around the baked cheese. Add one of the eyeballs on top of the cheese. Serve warm with crostini or grilled bread.

Zombie Brain Mushroom Polenta Stew

A Halloween dish should always be spooky, yes! But most importantly, it should be delicious and a little bit of elegance doesn’t hurt either. This dinner party dish is all three, and a must for your Halloween party!

2 cups vegetable stock

2 cups whole milk

1 1/2 teaspoons kosher salt, plus more to taste

Freshly cracked ground pepper

1 cup polenta

8 tablespoons butter - cubed

1 cup freshly grated parmesan, plus more for serving

2 pounds mixed mushrooms

2 tablespoons olive oil

4 minced garlic cloves

5-6 thyme sprigs

Preheat oven to 425 degrees. In a large pot, bring the stock, milk, 1 1/2 teaspoon salt, and a good amount of freshly cracked pepper to a boil. When it starts to slightly boil, whisk in the polenta. Simmer and cover for 15 to 20 minutes, uncovering and whisking occasionally so nothing sticks to the bottom of the pot. Stir in 4 tablespoons of the butter and Parmesan until melted. If they get too thick, add a little milk to thin them out. Taste and add more salt and pepper if needed. Keep warm.

On a sheet pan, toss together the mushrooms, the remaining butter, olive oil, garlic, thyme, and a heavy dash of salt and pepper. Roast in the oven for 20 to 25 minutes or until mushrooms start to get crispy on the edges. *Tip: The key to crispy edges: don’t crowd the mushrooms on the baking sheet. Use two baking sheets if needed.

When ready to serve, pour warm polenta into a serving bowl (black looks extra spooky) and top with the mushroom/thyme mixture. Top with more parmesan if desired.

Spooky Snack Table

This is SUCH a showstopper at Halloween and can be set up anywhere! It looks great spread out on a dining room table but you could also use your kitchen island, buffet, or coffee table. Be creative and have fun! It’s such a beautiful, spooky spread!

What you need:

Roll of butcher paper - can find on Amazon

Black marker

2-3 candelabras

Candles for candelabras and extra for the table

Skull decor - I like ceramic, found at Michael’s

Skull arms - I found mine at Dollar Tree

Greenery - from your backyard or store-bought

Toothpicks

Black Napkins

6-7 cheeses

5-6 meats (mix of sausages and deli meats)

4-5 types of crackers

2-3 types of cookies

Spooky colored fruit and veggies (grapes, blackberries, figs, etc.)

How To:

Roll the butcher paper down the middle of your table until it fits. Tuck it in and tape the ends. Place the candelabras evenly down the middle of the butcher paper. Add the candles to them. Take half your decor (skulls, skull arms, candles, whatever you have) and evenly scatter around the butcher paper. Arrange the cheeses, meats, crackers, cookies, and fruits all over the butcher paper by piling some, spreading some, layering some. Do them close together but if there are spaces, don’t worry. You will fill the gaps in with the extra decor and greenery. Label each cheese and meat as you put it down by using the black marker right on the butcher paper. Once all the food is down, fill in gaps with decor and greenery. Place toothpicks in several small bowls and place on different parts of the table so no matter where someone is standing, they can get to them. Place napkins on all the corners. Voila! You have a spooky snack table!

Truffle Cacio e Pepe with Creamy Burrata

1 pound spaghetti or bucatini

1 tablespoon freshly cracked pepper

3 tablespoons truffle or regular butter

1 tablespoon truffle oil

1 cup freshly grated Pecorino-Romano or Parmigiano Reggiano cheese

2 balls burrata

Fleur de sel or your favorite finishing salt

Truffle honey or regular honey, optional

Bring a large pot of heavily salted water to a boil for the pasta. Boil the pasta until al dente - I have found this is usually about 2 minutes less than the package directions. Using tongs, pull out the pasta and place in a large bowl. Keep the pot of pasta water - you will need it later to bring the sauce together.

In a large sauté pan over medium-low heat, add the cracked pepper and cook for 30 seconds to one minute or until fragrant. Stir in the butter and olive oil until melted. Ladle in 1/2 cup of pasta water into the pan and stir until everything is combined. Turn off the heat, then add the cooked pasta with 1/2 cup of the cheese and about 1/2 cup of of pasta water. Toss together with tongs until creamy. Then add the rest of the cheese and more pasta water and toss together.  Continue adding pasta water and cheese until a desired creaminess is reached. It should be light and extra creamy. Serve in pasta bowls, top with burrata, more pepper, a sprinkle of fleur de sel, and a light drizzle of honey, if desired.

Creamy Autumn Veggie & Wild Rice Soup

One of the best soups you’ll make all fall… Period! It’s hearty, filling, yet healthful as it’s full of good for you veggies. If you make any soup this fall, it needs to be this one. SO good.

1 tablespoon olive oil

1 onion - chopped

4 stalks celery - sliced

3 carrots - chopped

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1/2 teaspoon red pepper flake

1 tablespoon fresh thyme leaves

1 tablespoon fresh minced rosemary

1 tablespoon fresh minced sage

1 pound mixed mushrooms

1 small sweet potato - peeled and cubed

1 cup peeled and cubed butternut squash

3/4 cup wild rice

4 cups chicken or veggie stock, plus more if you want a thinner soup

1 Parmesan rind

1 cup half & half or whole milk

3 cups baby spinach or kale

1 cup grated Parmesan

Zest and juice 1 lemon

Heat a soup pot over medium heat. Add the olive oil, onion, celery, and carrot with a generous sprinkle of salt and pepper. Let cook until veggies are golden in color - about 8 to 10 minutes. Add the garlic, pepper flake, thyme, rosemary, and sage. Stir together and cook for one minute. Add the mushrooms in 3 batches with a dash of salt in between each batch to help wilt them down quicker, once wilted, add the next batch until all the mushrooms are cooked down. Add the sweet potato, squash, rice, stock, parmesan rind and bring to a boil. Simmer until rice and veggies are cooked through - this may take some time as wild rice takes awhile to cook, to be sure check the package directions for exact time. When finished, add the milk, greens, parmesan, lemon zest and juice. Stir everything together. Remove Parmesan rind. Taste for seasoning and add more salt if needed. Ladle in bowls and top with more parmesan if desired.

Maple Creamed Corn & Brussels Sprouts Quinoa Bowl

I’ve taken two classic fall side dishes and created a healthful quinoa bowl out of them. This bowl of goodness is a little bit healthy and a little bit decadent and a lot delicious! Each of these “side dishes” can be prepped ahead and reheated. So you could even do them as side dishes for the week then use leftovers to make the bowls!

4 servings

Quinoa:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1/2 teaspoon apple pie or pumpkin spice

Kosher salt and freshly cracked pepper

2 cups cooked quinoa

2 cups baby kale leaves - chopped

Brussels Sprouts:

1 pound Brussels sprouts - sliced thin

1 tablespoon extra virgin olive oil

1 teaspoon cumin

1 teaspoon cinnamon

Kosher salt and freshly cracked pepper

Corn:

2 tablespoons butter

2 (15 ounce) cans roasted or regular whole kernel corn - drained and rinsed

2 tablespoons maple syrup

1/2 cup milk or half and half

Kosher salt and freshly cracked pepper

1 tablespoon flour

1/4 cup Parmesan cheese

For serving:

Sliced apple

Shredded Smoked Gouda or White Cheddar

Roasted walnuts and/or dried cranberries

Preheat your oven to 400 degrees. Make the quinoa. In a small bowl, whisk together the balsamic, olive oil, Dijon, maple syrup, spice, and a dash of salt and pepper. To a large bowl, add the quinoa, kale, and dressing. Set aside until ready to serve.

Make the Brussels. Toss them together on a sheet pan with the olive oil, cumin, cinnamon, 1 teaspoon of salt and 1/2 teaspoon pepper. Roast in the oven for 15 to 20 minutes or until crispy.

Make the corn while the Brussels are cooking. In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Stir in the parmesan. Build the bowls with quinoa on the bottom. Top with the Brussels, corn, apple, Gouda, and nuts. Serve warm.

Spaghetti with Gouda Mornay Sauce & Toasted Crunchies

One of the best comfort foods! A Mornay sauce is just a fancy word for a white sauce with cheese, and the Gouda here adds so much flavor. The buttery crunchies are the perfect added bonus to the perfectly al dente pasta! This dish has so many fabulous elements… a flavor burst in every bite!

4 tablespoons butter

2 tablespoons flour

2 cups milk - warmed

Dash of salt

Dash of white pepper

Pinch of nutmeg

1 cup good quality gouda cheese - freshly grated

1 package spaghetti (or whatever pasta you want to use)

1 cup Panko breadcrumbs

Parmesan cheese (optional)

Parsley (optional)

Melt 2 tablespoons of butter in a sauté pan over medium heat. Add the flour and whisk for several minutes, but don't let the roux turn brown. You want the roux to stay white while the raw taste is cooked out of the flour. Slowly add the warm milk, constantly whisking until it all comes together. Bring sauce to a slight boil and simmer, letting the sauce thicken. Add the salt, pepper, and nutmeg. Taste for seasoning and add more if needed (but don’t over-salt, the pasta water will be plenty salty and bring that flavor into the pasta). Add the grated cheese and whisk until melted and smooth. Keep warm.

Add pasta to a pot of boiling, salted water. Let it cook according to the package directions, until al dente. Drain pasta and reserve 1 cup of pasta water. Toss the pasta into the sauce, adding a little pasta water to bring it all together. Add more pasta water to create a thinner sauce. 

Melt the remaining 2 tablespoons of butter in a small sauté pan. Add the Panko breadcrumbs and toast until lightly golden brown. Plate the pasta into bowls and top with the breadcrumbs and the Parmesan and parsley if you wish. 

Loaded Campfire Nachos

Perfect for a camping trip, a backyard fire, or cozy inside your home! You can prep the ingredients ahead just assemble and heat over the fire or in your oven!

Prep ahead: Bean Dip + place all toppings in disposable containers

1 can refried beans

1 can slightly drained ranch style beans

1 can fire roasted tomatoes (or jar of your favorite salsa)

1 packet taco seasoning

1/2 cup sour cream

1 bag tortilla chips

1 pound shredded Mexican blend cheese

1/4 red onion - chopped

1 Roma tomato - chopped

1 avocado - cubed

1 container of queso or cheese dip, optional (Ponchos is my favorite)

Home: Mix together beans, tomatoes, taco seasoning, and sour cream then transfer to a disposable container. Prep all toppings and place in disposable containers. Store everything in a cooler bag - this will all sit just fine for a day.

Campsite: On a cast iron skillet, layer the chips, bean dip, and cheese. Top with the red onion, tomato, and avocado. Cook over the campfire until cheese starts to melt and beans are warm. Drizzle with queso dip if desired. Serve with extra chips.

If cooking at home: Preheat oven to 375 degrees. Layer the chips, bean dip, and cheese and cook in the oven for about 8 to 10 minutes or until cheese is melted. Top with onion, tomato, avocado. Drizzle with queso dip if desired. Serve with extra chips.