The Small Town Chef

A Festive Holiday Upgrade Let’s be honest—cranberry sauce has been misunderstood for far too long. That wobbly, canned cylinder we grew up with? It’s time to leave it in the past. Just in time for the holidays, I’m bringing you a cranberry sauce that’s bursting (literally!) with fresh flavors, warm spices, and a touch of elegance. This Rustic Cranberry Sauce with Mandarin Juice, Grand Marnier, and Toasted Walnuts is everything you didn’t know cranberry sauce could be: bright, zesty, perfectly sweetened, and with just enough sophistication to make your guests swoon. But don’t let the fancy ingredients fool you—it’s so simple to make, you’ll wonder why you ever settled for the canned stuff. The Inspiration Every year, I look for ways to elevate the holiday classics while keeping them approachable. This sauce is a perfect example. It starts with fresh cranberries (because no one ever said, “Mmm, I love that metallic can aftertaste”), gets a citrusy boost from freshly squeezed mandarin ora...

Fire-Roasted Enchilada Sauce that's Bold & Flavorful Ever have those days where you look in the fridge and find just enough leftovers to spark some culinary creativity? That’s exactly how this homemade enchilada sauce came to be. With some leftover roasted chicken and gravy, a fresh garden jalapeño, and a few pantry staples, this sauce is full of smoky, savory goodness with just the right amount of heat. Perfect for enchiladas, tacos, or even as a base for a Tex-Mex-inspired stew!   Why Make Your Own Enchilada Sauce? While store-bought can be convenient, a homemade sauce brings so much more depth and flavor – healthy is an added bonus! Plus, it’s a fantastic way to use up leftovers and give your enchiladas that extra layer of homemade goodness. This recipe is smoky, spicy, and velvety, thanks to the addition of gravy, and it’ll elevate any dish you pair it with.   Recipe: Fire-Roasted Enchilada Sauce Ingredients: 2 15oz cans fire-roasted tomatoes ½ cup homemade chicken gra...

The Essence of Fall with Roasted Butternut Squash, Goat Cheese, Italian Sausage, and Roasted Peppers When I got invited to a fall wedding anniversary celebration, I wanted to create an appetizer that felt festive, cozy, and packed with fall flavors. That's how I found the perfect fit with these Roasted Butternut Squash Flatbreads.   They're topped with a delicious maple-cinnamon-allspice butternut squash puree, creamy Havarti and goat cheese, crumbled sweet Italian sausage, a mix of roasted red and poblano peppers, and toasted walnuts for a little crunch. Drizzled with balsamic glaze, these flatbreads are the perfect autumn bite!   Why This Recipe Works: Fall is all about hearty, comforting flavors, and this recipe doesn’t hold back. The butternut squash puree is rich and velvety but still light, thanks to just a touch of half and half. The sweet addition of maple syrup and the warming spices of cinnamon and allspice bring the perfect cozy fall vibe, while the savory topping...

Or How My Chili Became a Cauldron of Deliciousness Every time I think I’ve nailed the chili recipe—the one that would make even the pickiest food critic groan yum—something whispers in my ear. It’s a persistent little voice that never fails to interrupt my satisfaction. “Try again….”   It’s like a mischievous kitchen spirit (probably living in my spice cabinet if we’re honest) that knows I’ll never settle. Maybe you know this feeling too. Just when you’re about to write your “perfect” recipe in stone, a fresh idea bubbles up and suddenly you’re back at the stove, stirring your pot with more magic than ever.   So here I am again, enchanting my chili with new tricks and, dare I say, witchy flair. This version? It’s about to take you on a ride—deep into a simmering cauldron of fire-roasted tomatoes, poblano, jalapeño, and all the smoky spices your heart desires. We’re talking toasted cumin seeds, coriander seeds, and even some chilis that get a little fire on them before they’re ...

Coastal Mexican Tradition Meets a Bold, Modern Twist Hey there, taco lovers! Today, I’m excited to share a recipe that’s near and dear to my heart—Tacos Gobernador. This dish is a twist on the beloved Tacos Gobernador, a classic Mexican seafood taco that’s all about the perfect marriage of shrimp, cheese, and veggies. But before we dive into the recipe, let’s talk a little about the history behind this iconic taco and the inspiration behind my version.   A Little History: The Origin of Tacos Gobernador Tacos Gobernador originated in the coastal state of Sinaloa, Mexico. The story goes that these tacos were first created for a governor (hence the name "Gobernador") who requested something special, something that would stand out. The result was a taco that combined the briny sweetness of shrimp with the richness of melted cheese, all wrapped up in a warm, toasty tortilla. It was love at first bite, and the dish quickly became a staple in Mexican coastal cuisine.   Inspiration a...

A Creamy, Zesty Twist on Classic Salsa Verde I love finding fresh ways to elevate classic flavors, and one of my favorite go-to recipes lately is Salsa de Aguacate, also known as Guacamole Salsa. This creamy, zesty sauce has all the bright flavors of traditional salsa verde, but with a smooth avocado twist that takes it to another level! A quick shoutout to my good friend, Chef Everardo Hernandez from La Herencia El Camacho in the Lehigh Valley, PA, for introducing me to his spin on this salsa. Everardo’s kitchen is all about keeping Mexican flavors vibrant and fresh, and his recipe inspired this version that I now can’t stop making!   Recipe: Salsa de Aguacate ( Guacamole Salsa) Ingredients: 3 large tomatillos, husked and rinsed 1-2 jalapeños, depending on your heat preference ½ white onion 2-3 Key limes (or 1 large lime) 2 garlic cloves A generous handful of cilantro 1 large ripe avocado Kosher salt to taste Instructions: 1. Blend the base: Start by blending the tomatillos, jala...