Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


Cookbook Now Available!

Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food






My blog for more Yankee stories, lore, facts, food and frolic.




A work in progress of Our N.E. Heritage












Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cheesy Succotash Grill

Want a great and filling grilled cheese sandwich that is truly filling? Here it is, and using Succotash ingredients gives you the satisfaction of protein without the fat. As you know, Succotash has been around for centuries here in New England and many moons before us Europeans coming over. This is, yet again, one of the true, great food gifts bestowed upon us from the Native Americans.


For 2 people


  • 2 small pita breads
  • Pumpkin Mayonnaise, recipe below
  • Nonstick cooking spray
  • 1 cup(s) shredded Pepperjack cheese
  • 1 cup(s) whole kernel corn
  • 1/2 small diced tomato
  • 1/4 cup(s) diced onion
  • 1/2 cup(s) cooked great northern beans
  • 1/2 cup(s) diced, cooked chicken

Cheesy Succotash Grill Directions

  1. With a sharp knife, insert it into the pita bread and cut around it to form two thin halves. Repeat with other pita.
  2. For the Pumpkin Mayonaisse: In a small bowl, mix 1/4 cup mayonnaise with 2 tablespoons pumpkin, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt and black pepper; mix well; set aside.
  3. Spray the outer outer half of two pitas and place in a large skillet over medium-low heat. Spread some Pumpkin Mayonnaise and top with equal amounts of half the cheese, corn, tomato, onion, beans and chicken. Sprinkle remainder of the cheese over both and top with the other halves of the pita, with more Pumpkin Mayonnaise spread over each. Cook, flattening down with a spatula, until it is starting to crisp. Carefully flip over to finish crisping on the other side. Remove and enjoy.