The Small Town Chef

The cozy, football-weekend way to turn leftover turkey into something you actually look forward to If you’re anything like me, football weekends mean two things: a pot of something simmering on the stove and a fridge full of odds and ends from whatever food project happened earlier in the week. This recipe was born straight out of that moment—using the meat from turkey wings I simmered for stock, a couple of pantry staples, and a handful of chiles I always seem to have tucked away. The result? A ridiculously comforting pan of creamy, cheesy enchiladas layered with dried California and guajillo chiles, caramelized onions, and green chiles. It’s the kind of dish that feels like it took all afternoon, but honestly… it’s a total pantry win. Moist, flavorful, and exactly what you want when the game’s on and you need something that basically cooks itself. Ingredients (Makes about 10 enchiladas) For the sauce: 3 dried California chiles 2 dried guajillo chiles 1 cup turkey stock (plus a littl...

Liquid gold for your holiday cooking. This is my favorite kind of pre-Thanksgiving project—the kind you can knock out while settling in for a little College Football. Honestly, it’s perfect: the kitchen stays warm, the house starts smelling like the holiday, and the only thing you really have to remember is   don’t let it boil … which is easy enough to manage during commercial breaks.   I go big on flavor here. Fresh turkey wings (four) plus that stash of necks and bones from last year? Absolute gold. I roast everything at 450°F for a full hour, just until those edges get deep brown and the pan drippings look like pure flavor. Drop them into your largest stock pot. Then—don’t skip this part—I splash in a little water into the roasting pan and scrape up every last bit to pour right into the stock pot.  From there, it’s all the classics: 6 carrots, chopped into big 2-inch pieces 6 celery ribs, same treatment 1 whole head of garlic, halved 3 onions, quartered 1 teaspoon whol...

Creamy, buttery holiday mashed potatoes done the simple, stress-free way. If you want mashed potatoes that make the whole table go quiet for a second… this is the move. Yukon Golds are naturally buttery, naturally creamy, and a perfect canvas for all the good stuff. When you load them up with actual butter, cream, salt, and a little white pepper , they turn into that silky, dreamy mash everyone keeps circling back to “just for a little more.”    Ingredients (Serves 6–8) 4 lbs Yukon Gold potatoes, peeled, rinsed, and cut into 1-inch chunks 1 cup (2 sticks) unsalted butter, plus extra if the mash tightens up ½ to 1  cup heavy cream, warmed (added gradually to desired creaminess) 1–1½ tablespoons kosher salt (potatoes really soak it up) to taste ½ teaspoon white pepper Water for cooking (salted generously)   The Method 1. Start in cold water — always.
  Here’s the rule: If it grows underground, it goes in cold water.
 Dropping potatoes into boiling water cooks the...

  All the flavor. None of the chaos. Every year, Thanksgiving sneaks up on us. Suddenly, we’re knee-deep in grocery bags, juggling side dishes, pies, and a giant turkey that takes up the entire fridge. But here’s the thing, you don’t have to roast a whole bird to have a spectacular Thanksgiving centerpiece. If your gathering is on the smaller side, or you just want to take a more relaxed approach this year, try roasting a brined turkey breast instead. You’ll still get juicy, flavorful meat and plenty of pan drippings for gravy, without the stress of wrestling a 20-pound turkey. And because we’re using a wet herb brine, the flavor runs deep all the way to the center of the meat.   Why Brine? Brining gives the turkey a head start on seasoning and moisture. The salt helps the meat retain its juices as it roasts, and the herbs infuse a subtle aromatic flavor. The result? Turkey that’s anything but dry.     What If Your Turkey Breast Is Already Brined? Some store-bought ...

A Game Plan for First-Timers, Couples, and Crowds Thanksgiving has a way of sneaking up on you. One minute you're thinking, “We've got time,” and the next you’re staring at a grocery cart full of random items wondering how many onions is too many onions. Whether you’re cooking your very first Thanksgiving, keeping it small, or feeding an entire neighborhood, the whole thing can feel like a lot. I’ve been through every version of it, and even for someone who cooks constantly, my first time leading the charge was overwhelming. What saved me? Planning…and a good sense of humor.   Start With a Game Plan (and Your Shopping Lists) Before anything else, sit down and write out what you want to make. Keep it realistic, especially if you’re new to this. Once the menu’s set, break your shopping into three smaller lists —trust me, it makes the whole week feel lighter:   1. The 10-days Before Shopping List
 Grab the stuff that won’t disappear from shelves or spoil: flour, sugar, brot...

Big Flavor, Minimal Effort—A Weeknight Win! There are few things more satisfying than a perfectly crisp, melty, and flavor-packed quesadilla . Think of it as Mexico’s answer to the grilled cheese—simple, delicious, and endlessly customizable. But add some protein, and suddenly, it transforms into a quick and satisfying dinner. And let’s be honest, who doesn’t love a good quesadilla? My granddaughter certainly does—it's her favorite handheld meal. Now, when I have time, I love making chicken tinga for my quesadillas. That smoky, slow-simmered goodness is next level. But let’s face it—weeknights don’t always allow for that kind of prep. That’s where this perfect, quick, and easy chicken quesadilla comes in.   The trick? Store-bought rotisserie chicken. It’s a lifesaver. Shred it up, toss it with a quick homemade spice blend (because, trust me, those pre-packaged taco seasonings don’t do justice to real flavor), and you’re already halfway there. Then, we layer in Oaxaca cheese —becau...

Finally, a crab cake that holds together, tastes like crab, and feels like summer. When the weather turns cold, I start craving comfort food. But sometimes, I want something that brings a little summer warmth from the seaside into my kitchen. That’s where these Crab and Shrimp Cakes come in. Sweet crab claw meat meets tender, juicy shrimp for a next-level seafood bite. And this time, we’re giving them a chef’s upgrade: a light, delicate texture from a shrimp mousseline binder that takes them from good to restaurant-worthy. I'm sure you're tired of crab cakes that fall apart or taste more like mayo and breadcrumbs than crab. Yeah, me too. These are the answer. They’re packed with bright lemon zest, a touch of Dijon, and that unmistakable Old Bay magic. The cakes get coated in a mix of Panko and unseasoned breadcrumbs — that combo gives you a mix of crunch and light texture that’s just unbeatable. They’re seared until golden brown, then finished in the oven for the perfect cri...