•  3 large russet potatoes, rinsed
• 2 tablespoons of olive oil
• 2 teaspoon of salt
• 1 teaspoon of ground black pepper
• 1 cup of cooked chorizo
• 3 cups of sharp cheddar cheese, shredded
• Mexican creama, drizzle
• 3 tablespoons of green onions, chopped
• 3 tablespoons of cilantro, chopped
• 2 tablespoons of jalapenos, chopped
• 3 tablespoons sweet onions

instructions – Bake potatoes in oven for approximately 1 hour on 400 degrees. Slice potatoes into wedges. Add toppings of chorizo, sour cream, sweet onions, green onions, jalapenos, cilantro.

• 4 Hot Dogs, cook as desired
• 4 Long Rolls
• 3T Pepper Jelly
• 3T Cream Cheese
• 1 Sweet Onion, diced
• 2 Jalapeno Peppers, diced
• Yellow Mustard

instructions – in bowl, combine cream cheese and pepper jelly. Slather on roll, add hot dog then top with onion, peppers and mustard.

• 2 Sweet Onions, peeled and quartered
• 1lb Brussel Sprouts, halved
• 2 Cloves Garlic, minced
• 1 1/2C Heavy Cream
• 1/2C Romano Cheese, grated
• 1 Sprig Fresh Rosemary
• S/P, to taste