Chicken cordon bleu meatballs


  • 1lb Ground Chicken
  • ½ cup White Onion, finely diced
  • 1 Egg
  • 1 large clove of Garlic, minced
  • ½ cup Panko
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • ¼ cup chopped Parsley
  • 2 oz Sliced Ham, chopped
  • 8 at 1oz cubes of Swiss Cheese



1. Preheat over to 350. Line sheet pan with parchment

2. In a large bowl, combine chicken, onions, panko, egg, garlic, salt pepper, parsley and ham.

3. Divide mixture into 8 meat balls

4. Flatten meatballs, place 1 piece of Swiss cheese in center. Wrap meat around the cheese, form back into a ball

5. Place on sheetpan, bake for 20-25 mins.


Chili in Nugget Potato Cups



  • 3 Tbsp. Vegetable Oil
  • ½ cup White Onion, finely chopped
  • 4 cloves Garlic, minced
  • 3 Tbsp. Mexican Chili Powder
  • ½ Tbsp. Ground Cumin
  • ¼ pieces Chipotle Pepper
  • 1 lb Ground Beef
  • 2 cups Crushed Tomatoes
  • 1 cinnamon stick
  • salt/pepper to taste



1. Heat oil in a large pan. Add Onions, cook until softened

2. Add garlic, chili powder, cumin and chipotle pepper. Cook for about 1 min, Season with salt and pepper.

3. Add ground beef, stir until ground beef is cooked, about 7 mins. Season with salad and pepper

4. Add tomatoes and cinnamon stick. Bring to a boil. Reduce heat and cook for about 1 hour or until chili thickens.




  • 12 baby white nugget potatoes
  • 12 oz grated cheddar



1. steam potatoes for 20 mins or until skewer can go through

2. cool to room temperature

3. cut off ¼ top of the potato and trim a little off the bottom to form a flat surface for the potato to stand up

4. hollow out center and fill with chili

5. top with cheddar and place back in the oven. Bake until cheese melts.