Pulled Chicken Grilled Cheese Recipe
 
Here is another simple and yet delicious idea for a grilled cheese sandwich, pulled chicken grilled cheese. This recipe consists of shredded chicken mixed with your favorite BBQ sauce, cheddar cheese, and dill pickle slices. You can experiment with different types of cheese if you want, smoked Gouda may be a good option. If you would prefer, you can also cook the chicken in the slow cooker with the BBQ sauce. If you are feeling adventurous and want to make your own sauce, I have an excellent recipe for BBQ sauce on this blog. This makes for an easy and delicious dinner.
                                                                Enjoy, Chef David
 
Ingredients:
2 boneless skinless chicken breasts
1 cup BBQ sauce
8 dill pickle slices
8 slices cheddar cheese
8 slices white bread
butter (for spreading)
Step 1:Add chicken to a sauce pan or a large deep skillet. Fill with enough water to cover the chicken and bring to a boil. Boil until the chicken is fully cooked (the internal temperature has reached 165 degrees). Drain any excess liquid from the pan and shred the chicken using two forks. Return the shredded chicken to the sauce pan and mix with BBQ sauce. Cook on low heat until heated through.
Step 2: Heat a skillet to medium heat. Spread a thin layer of butter on one side of each slice of bread. Place two of the slices into the skillet butter side down. Top each slice of bread in the skillet with 1 slice of cheese, pulled chicken, 2 dill pickle slices, and another slice of cheese. Cover with 2 of remaining bread slices, butter side up.
Step 3: Cook the sandwiches over medium heat until browned on the bottom. Flip them over and cook until browned on the other side and the cheese has melted. Repeat the process with the 2 additional sandwiches.
(Makes 4 Servings)

Pizza Grilled Cheese Recipe
If you enjoy both pizza and grilled cheese sandwiches this recipe is perfect for you. Your favorite pizza ingredients such as pepperoni, parmesan cheese, and mozzarella cheese are combined in this amazing sandwich. The bread slices are like garlic bread; the butter is mixed with garlic powder and Italian seasoning before spreading it onto the bread. You can use fresh garlic as well if you choose. You can also add additional pizza ingredients to this recipe such a Canadian bacon, black olives, green pepper, and more. A cup of your favorite pizza sauce is served on the side for dipping. This makes a great dinner or lunch for any night of the week.
                                                                   Enjoy, Chef David
Ingredients:
8 slices of bread
¼ cup butter (softened)
1/8 teaspoon garlic powder (or more to taste)
1 teaspoon Italian seasoning
1 package sliced pepperoni
8 slices mozzarella cheese
½ cup grated parmesan cheese
pizza sauce (for dipping)
Step 1:In a small bowl mix together softened butter, garlic powder, and Italian seasoning. Warm the sliced pepperoni’s for a few seconds in the microwave or on the stove top over medium heat.
Step 2:Pre-heat a skillet to medium heat. Spread the garlic butter over one side of a slice of bread. Place butter side down in the skillet. Top with a slice of mozzarella cheese, as many pepperonis as you want, a little parmesan cheese, and an additional slice of mozzarella cheese. Butter an additional slice of bread with the garlic butter and place butter side up on top the sandwich.
Step 3: Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches. Cut in half and serve with pizza sauce for dipping.
(Makes 4 Servings)

Good Old Fashioned Pancakes
 
“Nothing is easier than Making fresh Pancakes in the morning to go with your Coffee, Bacon and Eggs.This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.”
Enjoy-
Chef David
 
Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Christmas Creamy Egg Nog
 
This rich and creamy drink was especially designed for cold Christmas nights. I stumbled upon this recipe when trying to make Egg Nog for those who are allergic to milk. I came to discovered that its the richest, tastiest, no-cholesterol Egg Nog I've ever tasted! Because there are no raw eggs, it's also safer than the traditional.
Enjoy the Season!
Chef David Peer

Ingredients

• 4 cups liquid non-dairy creamer
• 2 (5.1 ounce) packages instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1/2 cup brandy (optional)

Directions

1. Pour the creamer, pudding mix, vanilla, nutmeg and brandy into a blender in that order.
2. Cover and blend for about 1 minute.
3. Pour into glasses.

Pumpkin Pie
What makes a room smell better then Baked Pumpkin Pie?   If you carved a Pumpkin but forgot to save it for Baking, there’s still a way to have your pie.
Enjoy!
David Peer
 
Ingredients

• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can 100% Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk

Directions
1.                Preheat oven to 425 degrees F.
2.                Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3.                Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Above: JT's Chef Ted Wilson

Roast Duck Breast with Pomegranate- Chili Sauce

Pomegranate (originally from the Middle East) brings sweetness: Chilies (from Mexico) bring heat. This can be made with chicken breasts instead, but be sure to roast them until cooked thoroughly.

Yield:  Makes 8 servings.

Sauce:

1/3 cup Sugar

1/2 cup Water

2 cups refrigerated Pomegranate juice (such as Pom)

2 cups low-sodium chicken broth

4 large dried California chilies, stemmed seeded, torn into 1-inch pieces

1 ½ teaspoons adobo sauce from canned chipotle chilies in adobo

1 ½ teaspoons Balsamic vinegar

1/8 teaspoon ground cumin (not toasted)

Coarse kosher salt

Duck:

8        5 to 6- ounce boneless duck breast halves, skin and fat trimmed to size of breast

Coarse kosher salt

Ground coriander

Fresh Pomegranate seeds

Preparation:

 For Sauce:

Stir sugar and ½ cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chilies. Boil until sauce is reduced to 1 ½ cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. Can do ahead 1 week in advance. Cover and chill. Rewarm

Over low heat before using.

For Duck:

Preheat oven to 400 degrees F. Score skin of Duck (don’t cut into the flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to medium rare, about 5 minutes. Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with  pomegranate seeds.

Enjoy!