Autumn Chopped Salad with Creamy Poppyseed Dressing


  • 4 cups romaine lettuce chopped

  • 1 barlett pear diced

  • 1 red apple diced (I used gala)

  • 5 thick sliced bacon cooked and chopped

  • 1/4 cup dried cranberries

  • 1/4 cup pecans chopped

  • 1/4 cup feta cheese

Creamy Poppyseed Dressing:  ( or simply purchase Kraft’s Poppyseed dressing)

  • 1/3 cup mayonnaise

  • 1/4 cup 2% milk

  • 3 tablespoons sugar

  • 4 teaspoons cider vinegar

  • 2 teaspoons poppy seeds


  1. In a large bowl combine romaine, pear, apple, bacon, cranberries, pecans and feta cheese. Toss.

  2. To make the creamy poppyseed dressing: Whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Add desired amount to the salad and toss.

Recipe from

Corn Casserole


  • ¼ cup butter or oleo

  • 1 8oz cream cheese

  • 1 17 oz can of whole kernel corn

  • 1 16oz creamed corn

  • 1 40z can of green chiles mild

  • ½ chopped onion

  • 1 can ff onions divided


  1. Mix in large bowl

  2. You’ll need a 8x8 caserole dish.

  3. Beat butter and cream cheese together, Fold in corn, chilies and onoin cook for 20 min at 350. Remove and add the rest of the dried onions and bake another 15 min.

Apple Butter Spice Cake


  • Topping:

  • 1 cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 cup chopped pecans

  • Cake:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup butter, room temperature

  • 1 cup white sugar

  • 3/4 cup apple butter

  • 1 teaspoon vanilla extract

  • 1/2 cup whole bran cereal or wheat germ

  • 1 cup sour cream

  • 2 eggs, room temperature


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

  2. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.

  3. Sift together the flour, baking powder, baking soda, and salt.

  4. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.

  5. Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.

  6. Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.

Courtesy of

Homemade Pumpkin Spice Latte


  • 1 cup milk, divided

  • 1 tablespoon white sugar, or more to taste

  • 1 tablespoon pumpkin puree

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon vanilla extract

  • 1/4 cup brewed espresso/strong coffee


  1. Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.

  2. Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.

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S'mores Bars


  • 3 tbsp. butter, plus more for pan

  • 1 package mini marshmallows

  • 7 c. Golden Grahams cereal

  • 3 Hershey's milk chocolate bars, broken into pieces


  1. Grease a 9"-x-13" pan with butter. In a large pot over medium-low heat, melt 3 tablespoons butter. Add all but 1 cup of mini marshmallows and stir until melted and smooth.

  2. Turn the heat off and quickly stir in Golden Grahams until evenly coated. Press into pan and top with chocolate pieces and remaining cup of mini marshmallows.

  3. Heat broiler, and cook until marshmallows are toasted, about 2 minutes. Let set at least 30 minutes, then slice and serve.

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Shrimp and Avocado Salad


  • 1/4 cup mayonnaise

  • 2 stalks celery, thinly sliced, plus 3 tablespoons

  • chopped celery leaves

  • 3 tablespoons finely chopped fresh cilantro

  • Kosher salt and freshly ground pepper

  • 1 1/2 limes

  • 1 1/2 pounds large shrimp, peeled and deveined

  • 1 tablespoon vegetable oil

  • 2 hass avocados, diced

  • 1 5-ounce package baby kale salad mix (about 8 cups)

  • 1 small bunch radishes, thinly sliced


  1. Preheat a grill or grill pan to medium high.

  2. Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.

  3. Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.

  4. Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

Courtesy of Food Network Kitchen

Spicy Cheddar-Stuffed Burgers


  • 1 (7-ounce) can chipotle peppers in adobo sauce, undrained

  • 2 pounds lean ground beef

  • 2 teaspoons steak seasoning

  • 1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices

  • 4 sesame seed hamburger buns

  • Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise


Step 1

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.

Step 2

Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.

Step 3

Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.

Step 4

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning and Cracker Barrel Sharp Cheddar Cheese.

Fiesta Dip


  • 1 (10 1/2-ounce) package corn chips, crushed

  • 1/4 cup butter or margarine, melted

  • 2 (16-ounce) cans refried beans

  • 1 (1 1/4-ounce) package taco seasoning mix

  • 1 (6-ounce) container frozen avocado dip, thawed

  • 1 (8-ounce) container sour cream

  • 3 (2 1/4-ounce) cans sliced ripe olives

  • 2 medium tomatoes, seeded and chopped

  • 2 (4.5-ounce) cans chopped green chiles, drained

  • 1 (8-ounce) package Monterey Jack cheese with peppers, shredded

  • Garnish: fresh cilantro sprigs


Step 1

Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Step 2

Bake at 350° for 10 minutes. Cool on a wire rack.

Step 3

Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and next 5 ingredients over refried bean mixture; cover and chill 8 hours.

Step 4

Place on a serving plate, and remove sides of springform pan; garnish, if desired. Serve with large corn chips.

Grilled Potato Salad


  • 6 medium Yukon Gold potatoes, halved lengthwise

  • 1/4 cup olive oil, divided

  • 1 teaspoon Dijon mustard

  • 2 tablespoons red wine vinegar

  • 2 tablespoons chopped fresh oregano leaves

  • 1 tablespoon coarsely chopped capers

  • 1/2 teaspoon red chile flakes

  • 2 teaspoons minced oil-packed anchovies

  • 1/2 cup pitted oil-cured olives

  • 1 1/2 cups halved cherry tomatoes

  • 1/2 cup flat-leaf parsley leaves


Step 1

Heat grill to medium (350° to 450°) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to indirect area. Cook until tender, 10 minutes. Let cool, then cut into chunks.

Step 2

Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.

Blueberry Coffee Cake

from the White Gull Inn

Juicy blueberries add flavor to this sour cream coffee cake from The White Gull Inn in Fish Creek, WI


  • 1 8 oz carton of dairy sour cream

  • 1 tsp baking soda

  • ½ Cup Butter

  • ¾ Cup sugar

  • 3 eggs

  • 1 tsp vanilla

  • 2 cups of all purpose flour

  • 1 ½  tsp baking powder

  • 1 ½ cups of brown sugar

  • 2 Tbls ground cinnamon

  • ¾ cups chopped nuts (optional)

  • 3 cups fresh or frozen blueberries (thawed)



In a small bowl, stir sour cream and baking soda together, set aside

In a mixing bowl, beat butter and sugar with electric mixer on med speed until well combined.  Beat in eggs and vanilla ‘till well combined.  Add flour and baking powder; beat ‘till well mixed.  Pour the foamy sour cream mixture into batter, mix well.

In another bowl, combine brown sugar, cinnamon and nuts, set aside

Spread ½ the batter into a greased 13 x 9 x 2 baking pan.  Spread blueberries on top.  Sprinkle with HALF the topping.  Spread remaining batter on top.  Carefully spread remaining topping on cake.

Bake @ 325 for 55 – 60 minutes or until wooden toothpick inserted comes out clean.  Serve warm or at room temperature.

Eggs Benedict Casserole with Easy Benedict Sauce


  • 10 tablespoons unsalted butter 8 tablespoons melted, 2 tablespoons softened

  • 12 English Muffins torn or cut into 1½-inch pieces (Thomas’ original work well)

  • 10 ounces thinly sliced Black Forest Ham chopped into 2 inch pieces

  • 16 large eggs

  • 1½ cups milk slightly beaten

  • 1½ cups heavy cream

  • ½ teaspoon garlic powder

  • ¼ teaspoon freshly grated nutmeg

  • ½ teaspoon dried mustard

  • 1½ teaspoons kosher salt

  • ¾ teaspoon freshly ground black pepper

  • ¼ teaspoon ground sweet paprika

  • Blender Hollandaise Sauce for serving


  • Heat oven to 375°F and butter a 9x13 baking dish with 2 tablespoons softened butter.

  • Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.

  • Spread the chopped ham over the top.

  • In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.

  • Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.

  • Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.

  • Enjoy!

Smoked Whitefish Salad in Lettuce Cups

Serves 4



·         1-1/2 pounds smoked whitefish, skinned and boned

·         1/2 cup minced red onion

·         1 head whole garlic

·         1/2 cup minced celery

·         1/2 Bunch Italian parsley chopped fine

·         1 head bib/Boston lettuce washed dried and leaves separated

·         2 roma tomatoes diced

·         Zest of one lemon

·         1-1/2 tablespoons freshly squeezed lemon juice

·         1 cup good mayonnaise

·         1-1/2 Tablespoons Extra virgin Olive Oil

·         3/4 teaspoon kosher salt

·         1/4 teaspoon freshly ground white pepper

·         Toasted sliced cibatta or baguette



1.      With your hands, flake the whitefish in big pieces, being careful to discard all the skin and bones.

2.      In a medium bowl, gently combine the red onion, Italian parsley, celery, mayonnaise, lemon juice, lemon zest, olive oil, salt and pepper. Taste for seasoning. Add whitefish and fold gently.

3.      Rub each piece of bread with the whole garlic. 

4.      Arrange two or three lettuce leafs per plate to make a flower shape. Scoop a small amount of the smoked Whitefish salad into each lettuce cup. Garnish each cup with diced tomato, Italian parsley and extra virgin olive oil. Serve with the crostinis. 


Chef’s Note: This will be great with a glass of Chardonnay.

Chef Feker's Mole Poblano


4 Ancho chilies

3 guajillo chilies

2 Serrano

1/4 cup sesame seeds

1/4 cup peanuts

1 bay leaf

1/4 tsp. ground canella (Mexican cinnamon)

2 tsp. oregano

Sea Salt to taste

1/2 tsp. all spice

2 tbsp. raisins

2-tablespoon tamarind paste

1/2 corn tortilla

3 tomatillos

4 Roma tomatoes

4 cups chicken stock

4 cups of red wine

2 cups chopped onion

2 tbsp chopped garlic

1/8 cup olive oil

1/4 cup Mexican chocolate



1. In a large dry skillet toast sesame seeds and peanuts until dark brown and remove from pan.

2. Toast the tortilla until dark brown.

3. Remove from the pan and toast dried stemmed and seeded chilies until slightly darkened and fragrant.

4. Remove from pan then add Serrano chili, tomatoes, and tomatillos and char them and remove from pan.

5. Add olive oil to pan and sauté onion and garlic and cook until golden brown.

6. Add all ingredients to the same pan and simmer for 30 minutes.

7. Let cool lightly then puree well, and then strain through a medium mesh sieve to further remove any seeds to obtain a smooth consistency.


Gluten Freen Chicken Pizza

Ingredients for toppings

  • Caramelized red onion

  • Sautéed spinach

  • Grilled chicken, tossed in olive oil with rosemary and Italian parsley

  • Fire-roasted Tri-color bell peppers, thinly sliced

  • Fresh crumbled Fontina cheese

  • Shredded mozzarella and asiago cheese

  • 1 cup Homemade tomato sauce

Ingredients for the dough

  • 3/4 cup Gluten Free All Purpose Flour

  • 3/4 cup tapioca flour

  • 2 tablespoons dry buttermilk powder

  • 1 teaspoon unflavored gelatin powder

  • 1 teaspoon salt

  • 2 teaspoons xanthan gum

  • 1 package active dry yeast granules

  • 1/2 teaspoon honey

  • 2 teaspoons olive oil

  • 1-1/2 teaspoons cider vinegar

  • 1/2 cup lukewarm water

  • Extra tapioca flour for rolling the pizza dough



1.       Preheat oven to 400 degrees.

2.      Combine all dry ingredients in a large bowl and whisk until thoroughly mixed together.

3.      Add honey, vinegar, olive oil and gradually add water.

4.      Mix on high speed for 3 to 4 minutes.

5.      Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.

6.      Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.

7.       Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.

8.      With a rolling pin shape the dough into circles. Roll thin and then carefully place one prepared pizza crust on baking sheet or pizza stone, sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. Repeat with second pizza. Top with tomato sauce and mozzarella and fontina cheese and bake for another 7 to 10 minutes.

9.      Meanwhile, sauté your topping ingredients over medium heat until warm.

10.   Top pizzas with your ingredients and then sprinkle with fresh crumbled feta cheese and enjoy.

Pork Scallopini with White Beans


·         2 lbs of Pork Loin cut in medallions and pounded

·         Flour for dredging (or corn starch if you are gluten intolerant)

·         2 oz of kalamata olives pitted and chopped

·         1 cup of pork or chicken stock

·         1/2 cup of dry white wine

·         Juice of 1 lemon

·         6 tablespoons extra-virgin olive oil

·         1 (8.5-ounce) jar sun-dried tomatoes in oil, 4 tablespoons oil reserved
and tomatoes chopped

·         1/3 cup pine nuts

·         2 cloves garlic, finely chopped

·         2 teaspoons fresh thyme, chopped (from about 10 sprigs)

·         1/2 teaspoon red pepper flakes

·         1 (15-ounce) cans white beans, drained and rinsed

·         1/4 cup fresh lemon juice

·         1/2 cup fresh basil, coarsely chopped and loosely packed

·         1 ounce Parmesan cheese, finely grated

·         3-1/2 ounces Feta cheese, crumbled

·         1/4 teaspoon kosher salt

·         1/8 teaspoon freshly ground black pepper



1.      Heat the oil in a heavy-bottom skillet.

2.      Dredge the pork scaloppini and sear on each side for 1 minute

3.      Add all solid ingredients (except the cheese and the pine nuts) and sauté  together for 2 minutes on low

4.      Deglaze the pan with the white wine, the lemon juice and the broth.

5.      Cook together until pork is cooked through and you have well balanced sauce

6.      Top with cheese and pine nuts and enjoy.

Apple Smoked Bacon, Beet & Organic Chicken Rosotto

serves 4 entrée size or 8 appetizer size


·         1 lb. apple-smoked bacon, diced

·         3/4 cup smoked, shredded organic chicken

·         Zest of 1 lemon (first zest then juice)

·         2 cloves garlic chopped

·         2 medium-size fresh beets,
washed, peeled and diced fine 

·         1/4 cup Italian Parsley, chopped fine

·         1/4 cup of fresh basil, chopped fine

·         1/8 cup fresh Thyme, chopped fine

·         1/8 cup of tarragon, chopped fine

·         4 tbsp. unsalted butter

·         4 oz. of extra virgin olive oil

·         2 cup Arborio Rice

·         2 cup white wine (drinkable Sauvignon
Blanc or Chablis preferred)

·         6 cups of chicken broth
(if store bought/sodium free)

·         4 oz. Parmigianino

·         4 oz. Goat cheese

·         Sea Salt to taste

·         White pepper to taste


1.        Bring stock to a boil and allow to simmer. 

2.       In heavy-bottom sauté pan melt 1/2 of the butter
and 1/2 of the olive oil. Sauté the bacon until crispy, then remove and set aside. Briefly sauté onion and garlic until lightly golden brown.

3.       Add rice, beets and all chopped herbs and stir until grains are shiny.

4.       Add wine and let evaporate over high heat. 

5.       Then add 1 cup/8 oz. of stock and turn heat down to medium high. 

6.       As the rice absorbs the stock add more, one cup
at a time. 

7.       After about 15 minutes, add chicken and allow to simmer until cooked through.

8.      Do a taste test. When risotto is creamy and grains are firm yet tender, it’s ready for the next step.

9.       Add lemon zest; season to taste with sea salt
and pepper.

10.   Remove from heat; add your cooked bacon, the Parmigianino, remaining butter and olive oil. Gently fold with a spatula until the rice and cheese are melted and incorporated.

11.     Place on serving platter; crumble your goat cheese and sprinkle over your creation. Enjoy!

Il Mito's Caesar Salad

Serves: 6



  • 2 oz. mayo

  • ½ cup Dijon mustard

  • 1/2 cup EVO

  • 1/4 cup white wine vinegar

  • 1/2 cup lemon juice

  • 2 tbsp chopped capers

  • 5 cloves garlic, chopped

  • 4 anchovies (optional)


  • In a food processor mix mayo, mustard, capers, garlic, lemon juice and vinegar and anchovies. (optional)

  • When smooth, add EVO in a thin, slow stream.

  • Season with salt and pepper to taste.



  • 1 package romaine hearts (3 hearts cleaned)

  • 30 croutons

  • 3 hard-boiled eggs, chopped

  • 6 pieces of bacon crisped and crumbled

  • 1 cup fried onions

  • ½ cup grated Parmesan cheese


  • In a large bowl, toss lettuce, Parmesan and dressing.

  • Divide evenly on 6 chilled plates, stacking leaves.

  • Top each with remaining ingredients.

Chef Feker's Chicken with Fresh Tomato, Fresh Basil and Feta

My friends this dish is simple but robust. 15 minutes cooking time is all you need

Serves: 4


• 4, 6-ounce chicken breast (organic preferred)

• 1 cup of fresh tomatoes, diced

• ½ cup of white wine

• 1 clove of garlic, chopped fine

• 16 kalamata olives, pitted and halved

• 1 tablespoon of capers chopped

• 3 tablespoon of white balsamic vinegar

• 3 tablespoon of olive oil

• 4 tablespoon of crumbled feta cheese

• 1/2 cup of fresh Basil, shredded

• Salt and pepper to taste

• Rice flour flour for dredging

• 1 tablespoon of butter


1. Season each chicken breast with salt and pepper, then dredge them in flour and shake the excess off.

2. Meanwhile, heat a medium to large pan on medium heat and add olive oil after 30 second of heating the pan.

3. Place chicken in the pan and increase temperature to medium/ high, cook on each side for 2 minutes.

4. While chicken is cooking combine balsamic, tomatoes, olives, basil, capers and garlic in a bowl.

5. First add the wine then add the mixture to the pan then the butter and cook for another minute and serve over mashed potatoes or pasta as we do for lunch delivery at IL MITO & Zesti.