Dinner Lunch Recipes

Cooper’s Turkey Wild Rice Soup

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Cooper’s Turkey Wild Rice Soup

Cooper’s Turkey Wild Rice Soup

Cooper’s Turkey Wild Rice Soup


4 cups chicken stock

3 cups water

2/3 cup white wine

½ cup butter

1 pinch of red pepper flakes

2 cups cooked chicken or turkey (diced or shredded)

1 large white onion diced

1/3 cup flour

4.5 oz wild rice

2 large garlic cloves minced

1/2 cup cooked ham or bacon diced

½ cup asparagus diced

1 cup carrots diced

1 ½ cup half-and-half (can substitute heavy cream or milk)

Parsley diced (for garnish)

Salt and Pepper to taste



In a large pot over medium heat, combine broth, water. Bring to boiling then add rice. Cover and keep on low heat until rice has been cooked. (hint:  it will look puffed out)

In a medium saucepan over medium heat, melt butter and sauté onions, garlic and pepper flakes until cooked through.  Add white wine, cooking for an additional 5 minutes on high heat. Reduce heat to low, while stirring add flour by the tablespoon, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Slowly add cream mixture into broth until fully incorporated. Add asparagus, ham chicken/turkey. Cook over medium heat until heated through, 10 to 15 minutes.  Salt and pepper to taste and garnish with parsley.

*Note:  If the soup is too thick for your taste simply dilute with chicken stock or water.

To print recipe:  Coopers Final Wild Rice Soup


Breakfast Sides

Sweet Pecan Cream Cheese Stuffed Corn Muffins

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Sweet Pecan Cream Cheese Stuffed Corn Muffins

Sweet Pecan Cream Cheese Stuffed Corn Muffins


Sweet Pecan Cream Cheese Stuffed Corn Muffins


2 packages of Jiffy Corn Muffin Mix (follow directions on box: requires 2 eggs and Milk)

1 cup frozen corn kernels

¾ cup brown sugar (1/2 cup into mix, save ¼ cup for sprinkling on top of muffins)

1 cup cream cheese

1 cup pecans (3/4 into mix, save ¼ for sprinkling on top of muffins)

1 teaspoon cinnamon



  1. Preheat oven to 400 degrees F. Lightly grease one Texas style jumbo muffin pan.
  2.  In a bowl mix two boxes of Jiffy Corn Muffin Mix per directions.
  3. Add corn kernels, brown sugar, cinnamon and pecans and mix thoroughly.
  4. Spoon batter into each muffin tin. Add dollop of cream cheese into each muffin.  Sprinkle pecans and a pinch of brown sugar on top.
  5. Bake as directed.  Make sure pecans do not burn on top of muffins.

Triple Chocolate Lava Cookies

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Triple Chocolate Lava Cookies


4 oz unsweetened chocolate, chopped

1/4 cup unsalted butter

1 1/2 cups all-purpose flour

1 cup Dutch-process cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

4 large eggs

2 cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 cup miniature semisweet chocolate chips

1/2 cup confectioners’ sugar (for coating)



Place the chocolate and butter in the top of a double boiler placed over

(not touching) barely simmering water. Heat, stirring often, until the

butter and chocolate melt. Remove from over the water and set aside to cool

slightly. In a bowl, stir together the flour, cocoa powder, baking powder,

and salt. Set aside.


Mixer: In a large bowl, combine the eggs, granulated sugar, and vanilla.

Beat on medium speed until light in color and thick, about 3 minutes. Beat

in the melted chocolate mixture on low speed until blended. Add the dry

ingredients and beat until incorporated. Mix in the chocolate chips.


Cover the bowl with plastic wrap and refrigerate until the dough is firm

enough to roll into balls, about 2 hours.


Bake at 325 degrees on parchment paper.


To form each cookie, roll a rounded tablespoon of dough between your palms

into a 1 1/2 inch ball (I make them  mini-size since they are so dense), and

roll the ball in the confectioners’ sugar. Place the cookies 3 inches apart

on the prepared baking sheets. Make sure to set them firmly into the baking

sheet so they stay into place.


Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled

and feel firm when lightly touched, 13-17 minutes. Let the cookies cool on

the baking sheet for 5 minutes, then transfer the cookies to wire racks to

cool completely. Store in an airtight container at room temperature for up

to 3 days.


To Print recipe click here: Triple Lava Cookies


Triple Chocolate Lava Cookies

Triple Chocolate Lava Cookies




Recipes Sides

Rosemary Infused Sweet Potatoes

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I am a HUGE fan of Rosemary.  We always have a large Rosemary bush growing at the farm and use it generously.  When I’m short on time I always like to pop a sweet potato into the oven but after a while this gets a little boring.  Sweet Potatoes are delicious and super food nutritious (a 1-cup serving offers 65% of our daily requirement for vitamin C and as much as 700% of the recommended daily requirement for vitamin A), they also have a fairly low glycemic index of 17. Problem solved!  Ok, slice your sweet spuds cross wise, wedge fresh herbs in between each slice (in this case Rosemary), drizzle some olive oil across the spud, allowing it to seep in between. Wrap in tin foil, place on a cookie sheet and roast in pre-heated 375 degree oven for 45 minutes.  BAM!


Roasted Rosemary Sweet Potatoes

Roasted Rosemary Sweet Potatoes


Up-Cycling Upholstery Fabric into Napkin Ring Holders in 30 Minutes!

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My Article in Green Door Magazine

My Article in Green Door Magazine







Santa Maria Novella Pot Pourri!

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Santa Maria Novella
Santa Maria Novella

Santa Maria Novella

Once you’ve been enveloped by the magic scent of Santa Maria Novella’s pot pourri, you’ll understand why generations since the 1600′s are captivated followers that flock to Florence to stock up. Scrupulously handmade using ancient methods, this incredibly long-lasting, beautifully fragrant potpourri is a full-bodied blend of herbs and flowers (a secret formula), all grown without pesticides in the Florentine hills exclusively for Santa Maria Novella. Each batch is collected by hand, then soaked in essence in enormous, centuries-old earthenware jars, sealed with wax, then aged for several months, and carefully packaged as it has been for centuries. Use a needle or safety pin to poke small holes in bag, or, for best results, remove from bag and place in small bowl. Fluff with fingers occasionally to release scent. Freshens closets, bathrooms, automobiles, boats. Lasts 9 to 12 months. Repels moths and insects. No synthetic fragrances. All ingredients 100% organic and pesticide free.
(TIP:  Put some in your closets!)

Kitchen Tip: Peeling Ginger

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Simply take a spoon and firmly scrape with edge of spoon along the  skin of  the ginger root. Voila!

Now, that wasn’t so hard!

Kitchen Tip:  Peeling Ginger Root

Kitchen Tip: Peeling Ginger Root



Deer Mount & Funky Plates

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I love taxidermy!  I was fiddling around with ideas on how to create a fresh new perspective of taxidermy at the farmhouse.  It then struck me!  I had been collecting some funky cool plates, including some up cycled vintage china plates by artist Angela Rossi that I purchased on Etsy.com.  I basically created a circle of plates around the deer mount and bam!  You can use any old china plates from tags sales.

Deer Mount With Plates

Deer Mount With Plates


Snake Lady Plate: Angela Rossi

Snake Lady Plate: Angela Rossi

Monkey Man Plate: Angela Rossi
Monkey Man Plate: Angela Rossi



Le Labo: Santal 33

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I was in Los Angeles and my friend Kevin was wearing this scent.  I finally buckled and asked “WHAT IS THAT COLOGNE YOU ARE WEARING?!”  ”It’s Santal 33 and it’s made by this place called Le Labo” he chuckled back at me .   Well, low and behold, the Le Labo store is only a few blocks from us in Soho and I never noticed it!  When we returned  back to NYC I hustled over there and nabbed me a bottle.  This stuff is amaze balls and it will last a long time as it comes in a perfumed oil with a dropper.    It’s a woody aromatic fragrance for BOTH

Le Labo: SANTAL 33

Le Labo: SANTAL 33

women and men. Features sandalwood, virginia cedar, cardamom, violet, papyrus, spices, leather, musk and amber.  You can Santal 33 perfume oil at Le Labo.

Party Recipes Sides

Sweet and Spicy Wings

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Pork Rind, Nutella & Sriracha Chicken Wings

*This recipe was developed out of a 3 ingredient challenge where I had to create a dish using Pork Rinds, Chicken Wings and Nutella.  Here you go!


12 large chicken wings

2 cup crushed pork rinds

½ cup balsamic vinegar

½ cup Nutella

4 Tbs Sriracha or 6 Tbs of hot sauce

1 Tbs garlic powder

1 Tbs red pepper flakes

salt and pepper to taste



1. Crush pork rinds and set aside (tip: pulse in food processor).

2. In separate bowl, pat wings dry with paper towel.  Season with salt and pepper and set aside.

3. Over low heat, melt Nutella and remove from heat.  Add remaining ingredients and thoroughly mix.

4.  Add sauce and thoroughly glaze wings.

5.  Dredge wings in pork rind crumbs and place on parchment covered cookie sheet.

6. Place in 400 degree oven for approximately 24-30 minutes.

7.  Sprinkly red pepper flakes evenly over wings and serve with your favorite dipping sauce or eat as is!

* I like a lot of kick on my wings so I pour more Sriracha or hot sauce over the finished wings.  It make for an even better presentation as well!

*** You can find Sriracha in almost any grocery store in the ethnic/asian section.  It’s inexpensive and really good on so many things!