Category Archives: Main Dishes

Mushroom and Spinach Frittata Recipe

Serves 6


  • 3 tablespoons butter
  • 1 cloves garlic, minced
  • 6 ounces shredded smoked Gouda
  • 8 ounces mushrooms, quartered
  • 2 cups fresh spinach, chopped
  • 1 pint cream
  • 1 cup milk
  • 12 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1 tablespoon fresh Thyme, chopped rough
  • 1 tablespoon fresh Rosemary, chopped rough
  • 1 tablespoon fresh chives, chopped rough


Melt butter in an oven proof skillet.  Add garlic and mushrooms and saute for 3-5 minutes. Add spinach, saute for 2 minutes. Beat eggs, salt,  pepper, baking powder, cream, milk, cheese and herbs together.  Pour over mixture in skillet, stirring to combine.  Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.  Broil 6″ from heat for 3-4 minutes or until eggs are set and frittata is lightly browned.





Venison Stew Recipe


  • 2 pounds venison, cubed
  • 1 medium red onion, chopped
  • 2 small turnips, diced
  • 2 large potatos, diced
  • 6 carrots sliced diagonally
  • 2 clove garlic, minced
  • 6 cups beef broth
  • 2 cups green beans
  • 2 bay leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper


Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot.  Saute onion and garlic.  Add venison and cook completely.  Drain excess fat and return to pot.  Add the remaining ingredients and cook over medium heat until vegetables are tender.  Salt and pepper to taste.  Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water.  Slowly stir into soup until desired thickness is reached.  Serve with crusty bread.

Pan Fusion Soup Recipe

Makes 2 big bowls of soup

Toast the spices

  • 4 whole cloves
  • 4 whole star anise
  • 1 cinnamon stick

Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes.  Put the spices into a bowl and set aside.


  • 1 quart chicken stock plus two cups water
  • 1 bunch green onions (green top parts only) chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon brown sugar, or more to taste
  • 1 tablespoon fish sauce, or more to taste (optional)
  • 2 cup sea weed or kale, chopped into bite-sized pieces
  • 2 large grilled chicken breasts, shredded
  • 1 orange or yellow bell pepper, sliced thin
  • 2 cups sliced mushrooms
  • 4 oz vermicelli or thin rice noodles
  • 2 tablespoon cilantro, chopped- for garnish (optional)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • 2 tablespoons rice wine vinegar
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
  • 1/2 lime, cut into wedges
  • salt and pepper to taste


In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids.  Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.

Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes.  Squeeze lime juice to taste over the top of your bowl before eating.

Chicken Fried Steak Recipe

Chicken Fried Steak
Comfort food at its best.


  • 6 (6-oz.) cubed steaks (2 lbs)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 6 eggs, lightly beaten
  • 1/4 cup milk
  • 1 sleeve saltine crackers, crushed


  1. Salt and pepper steals. Dredge steaks in flour; dip in egg and milk, then dredge in crushed crackers.
  2. Add 1/4 cup canola or vegetable oil to skillet.  Cook steaks over medium heat 3 to 4 minutes on each side or until golden. Transfer steaks to a wire rack or place on paper-towel lined plate.

Goat Cheese Tamales & Mole Recipe


Goat Cheese Tamales with Mole Recipe
Serves 12
An interesting spin on a classic dish
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Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
676 calories
65 g
26 g
42 g
12 g
13 g
326 g
679 g
14 g
3 g
25 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 676
Calories from Fat 368
% Daily Value *
Total Fat 42g
Saturated Fat 13g
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 26mg
Sodium 679mg
Total Carbohydrates 65g
Dietary Fiber 7g
Sugars 14g
Protein 12g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup shortening
  2. 4 cups Masa Harina (instant corn Masa mix)
  3. 2 tsp salt
  4. 1 tsp cumin
  5. 1 tsp baking powder
  6. 3-4 cups chicken stock
  7. 1/2 cup goat cheese
  8. Mole Sauce
  9. 6 whole black peppercorns
  10. 1 1/2 tbls cinnamon
  11. 2 tbls oregano leaves
  12. 1/4 cup shortening
  13. 1/2 pound chiles (ancho)
  14. 1/4 cup sesame seeds
  15. 1/4 cup peanuts
  16. 1/4 cup almonds
  17. 1/4 cup pecans
  18. 1 cup red wine
  19. 1/2 cup raisins
  20. 1/2 cup prunes
  21. 1/2 cup apricots
  22. 1 tbls butter
  23. 1 large plantain
  24. 2 1/2 cups chicken stock
  25. 1 large tomato, diced
  26. 2 large flour tortillas
  27. 1 medium onion, cut into chunks
  28. 1/4 cup tomato paste
  29. 2 oz semisweet chocolate
  1. Heat a sautée pan and toast the spices/herbs for a minute. Cool and grind in a spice grinder or food processor. Wipe out the sautée pan and add shortening to the pan and toast the sesame seeds for 3 minutes. Cook the nuts separately in the same method. Let the nuts and seeds cool and grind in a food processor.
  2. Heat the red wine and place the chopped fruit in the liquid. Allow to simmer for 20 minutes. Add a small amount of shortening to the pan and add the sliced plantain then sautée for 3 minutes on each side. In a separate pan, dry sautée the chiles then soak for 15 minutes in hot water.
  3. Place the plantain and dried fruit into food processor and make a paste. Reserve. Working in convenient batches in blender, add the drained chiles and seeds with the chicken stock and puree. Push this chile mixture through a sieve or china cap. Discard the remainder.
  4. Place tortillas on baking sheet and place in the oven. Bake on 350 until tortillas are brittle to the touch.
  5. Now you have 4 different mixtures – NUTS, FRUITS, CHILES AND SPICES
  6. In a large stock pot roast the garlic, onions and tomatoes with tomato paste. Cool and blend. Combine all the purees with the spices and heat. When it is simmering, add the chocolate and crumbled tortilla then cook for 30 minutes.
  7. In a large mixing bowl, whip shortening until it is light and fluffy. Beat in the Masa, salt, cumin and baking powder.
  8. Gradually add the chicken stock to form a moist soft dough. crumble in the goat cheese and let stand for 15 minutes. Adjust the moisture if needed.
  9. Soak corn husks for at least one hour or use parchment squares. Spread evenly, 1/3 cup of mix into center of corn husks. Fold into thirds then fold ends over to secure
  10. Steam for about one hour in a bamboo steamer or on stove top.
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