2 large zucchini, cut into sticks
3 large eggs, beaten
2 cups panko breadcrumbs
1 cup grated Parmesan cheese
2 tablespoons paprika
Salt and pepper, to taste
Oil for frying

In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, and paprika. Add a bit of salt and pepper to the beaten egg. Working in batches, dip the zucchini sticks in the egg mixture shaking off the excess then roll each stick in the panko mixture pressing gently to coat. In a large skillet over medium heat, heat the oil until shimmering. Again working in batches, place the zucchini fries in the hot oil and fry for 3 to 5 minutes per side. Remove from skillet and drain on a paper towel-lined plate. Transfer to a serving platter, sprinkle with a bit more salt and grated Parmesan, if desired and serve with ranch dressing for dipping.

1- 15 oz. can sweet corn or the kernels from 2 ears of cooked sweet corn
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1-1/2 teaspoons sugar (omit if using canned corn)
2 scallions, sliced thin, white and green parts
Salt and fresh ground pepper, to taste

Preheat oven to 400 degrees.
Combine all o the ingredients in a large mixing bowl. Pour mixture into a shallow baking dish and bake for 10 to 15 minutes or until mixture is hot and bubbly. Place under the broiler for about 2 minutes more or until the top is slightly browned. Serve hot.

1 lb. orzo pasta, cooked according to package instructions, drained and set aside
1 cup Sun-Dried Tomato Pesto
Salt, to taste
Fresh chopped parsley
Freshly grated Romano or Parmesan cheese

Place cooked orzo in a large bowl and toss with the sun-dried tomato pesto. Season with salt and sprinkle with parsley and the grated cheese.

1 lb. linguine, cooked according to package instructions and drained, reserving 1 cup of the pasta water
2 - 5oz. cans tuna in extra virgin olive oil, drained
1 cup sun-dried tomatoes packed in oil, chopped, reserving 2 tablespoons of the oil
1/2 cup sliced black olives
4 to 6 garlic cloves, sliced thin
1/3 cup olive oil
1 teaspoon crushed red pepper flake
Fresh chopped parsley
2 tablespoons salted butter
Salt, to taste

Cook linguine according to package instructions, drain, and reserve a cup of the pasta water.
In a large skillet over medium-high heat, add the oil and heat until shimmering. Add the sliced garlic and crushed red pepper flake and cook until the garlic is just starting to turn golden brown, about 5 to 7 minutes. Add the sun-dried tomatoes, the reserved oil, and the black olives, and continue to cook for another 5 to 7 minutes. Removed from heat and add the tuna, stirring gently to combine. You want to try to keep the tuna in chunks. Add the cooked linguine and the butter to the skillet and toss to combine. Add the reserved pasta water a little at a time until you get a slight sauce (you probably won't use all the water). Sprinkle with the fresh chopped parsley and season with the salt. Serve hot.

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
4 teaspoons baking powder
1/2 teaspoon Kosher salt
1-1/2 teaspoons ground cinnamon
3 ripe bananas, mashed
2 teaspoons vanilla extract
3 large eggs, beaten
1/3 cup vegetable oil
2 cups whole milk
1/2 cup packed light brown sugar

In a large mixing bowl, whisk together flour, whole wheat flour, baking powder, Kosher salt, and cinnamon. In a separate large bowl, mix together the mashed bananas, vanilla, eggs, vegetable oil, milk, and light brown sugar. Pour the banana mixture into the flour mixture and stir until well combined. The batter will be lumpy.
Heat a large skillet over medium-low heat. Add about 1/2 of a tablespoon or butter or margarine to the skillet and allow to melt. Using a ladle or measuring cup, pour about 1/3 cup of the batter into the hot skillet and cook on one side until bubbles start to form on top and the edges are light brown and set. Flip the pancakes over and continue to cook until golden brown. Repeat with the rest of the batter.

4 to 6 boneless, skinless chicken thighs, trimmed of excess fat
Jamaican Jerk Seasoning
Mango Salsa
Lime wedges, for serving
Fresh chopped cilantro, if desired

1 tablespoon light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried parsley flake
2 teaspoons cayenne pepper
2 teaspoons smoked paprika
2 teaspoons Kosher salt
1 teaspoon ground allspice
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Combine all ingredients in a bowl. Store in an airtight container.

1 cup diced ham
1 cup diced Genoa salami
1 cup diced pepperoni
1/4 cup red onion, diced
1 cup pearl mozzarella
1 cup marinated mushrooms, sliced
1/2 cup sliced black olives
1/2 cup marinated artichoke hearts, chopped
1/4 cup sweet cherry peppers, sliced
1/2 cup chopped Persian cucumbers
Parsley
Couple of pinches crushed red pepper
Salt and fresh ground black pepper
Vinaigrette
Freshly grated Parmesan cheese

In a mixing bowl,combine the first 7 ingredient. Season with salt and ground black pepper, to taste. Add the parsley and crushed red pepper. Drizzle with olive oil until just coated, and toss to combine.


I simply drizzle olive oil, just enough to coat the ingredients, Feel free to use your favorite Italian dressing or vinaigrette. Smart tip - Go to the deli section of your supermarket and ask them to cut you the meats in a chunk.

This easy, low-carb salad makes a great light lunch or quick no-cook summer meal. I love it because you can switch up the ingredients to your liking. Try adding marinated artichoke hearts, chopped cherry peppers, sliced black olives, different cheeses such as provolone.

1/2 cup freshly grated Parmesan cheese
2 tablespoons white wine vinegar
6 tablespoons olive oil
1 to 2 cloves garlic, pushed through a press or finely minced
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
Kosher salt and fresh ground pepper, to taste


Whisk together Parmesan, oil, vinegar, garlic and mustard. Season with salt and freshly ground pepper.

For the dough -
1 cup warm milk (105 degrees)
1/2 cup plus 1 tablespoon sugar, divided
1 tablespoon active dry yeast
2 large eggs at room temperature
6 tablespoons salted butter melted
1 teaspoon pure vanilla extract
4 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon ground cinnamon

For the filling -
1 cup light brown sugar, packed
3 tablespoons ground cinnamon
6 tablespoons salted butter, softened

For the frosting -
8 oz. cream cheese, softened
1/2 cup salted butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Warm the milk in the microwave for about 45 to 60 seconds. The temperature should be 105 degrees when checked with a thermometer.
Place the warmed milk into the bowl of your stand mixer. Add 1 tablespoon of the sugar and 1 tablespoon of the yeast. Stir and let it sit for five minutes or until it starts to foam. Add the remaining 1/2 cup of sugar, butter, eggs, and vanilla. Using the dough hook attachment on low, stir until combined. While continuing to stir, add the flour, salt, and cinnamon, gradually increasing the speed of your mixer to high until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add a bit more flour 1 tablespoon at a time. Transfer dough to a floured surface and knead with your hands until it is smooth and elastic, about 3 to 5 minutes. Grease a large bowl and place the dough inside. Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise for about 1 hour or until dough has doubled in size.
In a small bowl, combine the brown sugar and cinnamon
Sprinkle a large work surface with flour. Gently press the air out of the dough. Roll the dough using a rolling pin into a 24x12-inch rectangle, about 1/4-inch thick. Brush the dough with the melted butter and sprinkle with the cinnamon sugar mixture. Roll the dough until it forms a long log then cut into 12 -2-inch slices. Lightly grease a 9x13-inch glass baking dish. Place the slices into the dish and cover until the slices have doubled in size, about 30 minutes. Meanwhile preheat the oven to 350 degrees.
Once the slices have risen, uncover and place the dish in the oven and bake until golden brown, about 18 to 20 minutes. Remove cinnamon rolls from oven and allow to cool slightly.
In a medium bowl, beat the cream cheese, butter, powdered sugar, vanilla extract, and salt using a hand mixer at medium speed until creamy. Spread the cream cheese frosting on top of the rolls. Serve while still warm and gooey.

6 yellow onions, thinly sliced
1 cup chopped cherry peppers, seeds removed (you can use sweet, hot, or a combination of both)
3 cloves garlic, minced
1/4 cup white wine
1/3 cup olive oil

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute until fragrant, about a minute. Add the sliced onions and cook until softened, about 10 to 12 minutes. Add the white wine and chopped cherry peppers, and cook for about 3 to 5 minutes more.

8 oz. cream cheese, softened
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/3 cup powdered sugar
12 to 18 fresh strawberries

Cut the tops of the strawberries off using a sharp paring knife, then cut out a small hole on a slant.
In a mixing bowl, add the cream cheese, heavy cream, vanilla extract, and powdered sugar. Beat with an electric hand mixer on medum speed until well blended and creamy. Fill a zip top bag with the cream cheese mixture and cut a small piece of the corner off. Pipe the cream cheese mixture into each strawberry. Top with graham cracker crumbs, whipped cream, or drizzle with caramel, if desired. Serve immediately.

5 slices garlic Texas Toast, toasted and cut into cubes
6 gloves garlic, minced
1 stick plus 4 tablespoons salted butter, divided
1 tablespoon grated Romano cheese
1 tablespoon dried parsley
3 pinches crushed red pepper flake, optional
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb. pasta (I used spirals)

Cook the pasta according to package instruction, drain and place in a serving bowl.
Meanwhile, add the Texas Toast cubes to a food processor and pulse until you get fine crumbs, about 1-1/2 cups. Add 4 tablespoons of butter to a large skillet over medium-high heat and cook until the butter is a deep amber color. Add the breadcrumbs, salt, pepper, parsley, and Romano cheese; stir to combine. Keep cooking the breadcrumb mixture until they are lightly browned and toasted. Remove from heat.
In a small skillet over medium-high heat, add the remaining stick of butter, crushed red pepper flake, and the minced garlic. Cook for about 5 to 8 minutes until the garlic is fragrant and you see the butter starting to brown. Remove from heat and pour over the pasta, tossing to completely coat. Add the breadcrumbs and toss one more time to combine. Sprinkle with a bit more parsley and serve.

2 ripe mangoes, peeled and cubed
1/2 red onion, finely diced
Juice from 1 lime
Fresh chopped cilantro or parsley

Mix everything together in a small bowl.

You can add chopped jalapeños, avocado, peaches, or pineapple

2 to 3 large portobello mushroom caps, cleaned and sliced about 1/4-inch thick
2 large eggs, beaten
1-1/2 cups seasoned breadcrumbs (I used Herb & Garlic)
1/4 cup grated Parmesan cheese
Salt, to taste
Olive or vegetable oil for frying

In a shallow bowl, mix together the breadcrumbs and Parmesan together. Place the beaten eggs in another shallow bowl. Take each one of the portobello mushroom slices and dip them one by one in the egg, then the breadcrumb mixture; set aside.
Add enough oil to coat the bottom of a large skillet. Place skillet over medium-high heat. Once oil has heated, lower heat to medium and place 3 or 4 portbello fries in the pan and fry until golden brown, about 5 to 6 minutes per side. Remove from pan and place on a paper towel-lined plate to drain. Season with salt to taste, if desired. Repeat with remaining portbello fries. Serve with ranch dressing for dipping.

For the salad -
12 oz. bag frozen sweet petite peas, thawed
2 cups cubed ham
1 large Vidalia onion, diced
2 cups sliced seedless green grapes
2 cups shredded sharp cheddar cheese
1/2 cup crispy cooked bacon crumbles
1 cup sunflower seeds, toasted (see footnote below)

For the dressing -
1 cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon sugar

In a small bowl, whisk together the mayonnaise, white wine vinegar, and sugar. Set aside.
In a large bowl, mix together the peas, ham cubes, sliced grapes, and chopped onions. Add in the toasted sunflower seeds, crumbled bacon, and cheddar cheese. Pour the reserved dressing over the top and gently mix to combine. Cover bowl with plastic wrap and refrigerate for at least an hour or overnight, if possible.

2 lbs. ground beef
1 large yellow onion, diced
4 large cloves garlic, chopped
2 - 15 oz. cans tomato sauce
1 tablespoon Worcestershire sauce
2 teaspoons liquid hickory smoke flavoring
1 teaspoon ground cumin
1-1/2 tablespoons chili powder
1 tablespoon Grilling Spice
1/4 cup olive oil
6 potato roll buns
2 cups shredded sharp cheddar cheese
Fritos corn chips

Heat the oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Add the ground beef and cook until no longer pink, about 8 minutes. Remove from heat and drain excess fat. Return ground beef mixture to skillet. Place skillet back on medium-high heat. Add the ground cumin, chili powder, and Grilling Spice; mix to combine. Add the Worcestershire sauce, liquid smoke, and tomato sauce. Bring everything to a low boil, then reduce heat to low and allow mixture to simmer and reduce for about 10 minutes more. Remove from heat. Place a scoop of sloppy joe mixture onto each of the potato rolls, top with shredded cheddar cheese, then add the Fritos on top.

2 tablespoons Kosher salt
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons paprika
1-1/2 teaspoons onion powder
1-1/2 teaspoons smoked paprika
1-1/2 teaspoons crushed red pepper flake
1/4 teaspoon cayenne pepper

Mix all the spices in a small bowl. Store in an air-tight container or mason jar.

1-1/2 cups Nutella, divided
1/3 cup salted butter, softened
1/2 cup light brown sugar, packed
2 large eggs
3 teaspoons vanilla extract
1/2 teaspoon Kosher salt
3/4 cup all-purpose flour

Preheat oven to 350 degrees.
Line an 8x8-inch baking pan with parchment paper or simply spray with cooking spray.
Using a stand mixer with paddle attachment, cream the butter and brown sugar together at medium speed until well combined, about 2 minutes. Add the vanilla, salt, and eggs, mixing until smooth, about 5 minutes. Add 1-1/4 cups of the Nutella and mix until smooth. Lower the speed to low and add the flour, mixing until just combined. Place the batter into the prepared pan and spread it out as evenly as possible. Add the remaining 1/4 cup Nutella to a zip-top bag snipping off a small piece of the corner. Squeeze the Nutella in quarter-sized drops on top of the batter and swirl into the batter using a metal skewer or a butter knife. Place pan in the oven and bake for 30 to 33 minutes. Cool completely before cutting.

1-1/4 cups semisweet chocolate chips
2 sticks salted butter (1 cup)
2 cups light brown sugar, packed
3/4 cup sweetened coconut flakes
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon sea salt
2 cups all-purpose flour

Line a 9x13-inch baking pan with foil and spray with cooking spray; set aside. preheat oven to 350 degrees.
Add the butter to a medium saucepan. Melt over medium heat. Once melted, stir continuously until the butter is a dark amber color. Remove from heat and allow to cool. In a medium skillet over medium heat, add the sweetened coconut flake and cook until lightly toasted. Using a stand mixer with the paddle attachment, cream the browned butter and brown sugar together on low until well blended. Add the egg, egg yolk, and vanilla extract until well combined. Finally, add the flour, baking powder and salt; mix until just combined. The mixture will look like a thick cookie dough.
Stir in the chocolate chips and toasted coconut flakes.
Place the dough in the prepared pan and gently press it out to cover the pan. Place pan in the oven and bake for 20 to 22 minutes. I like to eat these warm. Enjoy!

2 cloves garlic, minced
1 yellow onion, diced
1 large shallot, diced
1 pinch crushed red pepper flakes
5 medium-sized zucchini, shredded
3 cups baby spinach
2 tablespoons white wine
3/4 cup plain Panko bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs
Salt and pepper, to taste
8 to 10 oz. feta cheese, crumbled
Olive oil

Preheat oven to 350 degrees.
Heat the olive oil, about a 1/4 cup, in a large skillet over medium-high heat. Add the garlic, onions, crushed red pepper, and shallot and saute for about 5 to 7 minutes until the garlic starts to brown and the onions are soft. Add the white wine and heat for 30 seconds. Add the zucchini and spinach and cook for about 10 minutes more, until the spinach is wilted and the zucchini is soft. Season with salt and pepper. Remove from heat and place mixture in a colander to drain off any excess liquid. In a large mixing bowl, add the Panko and Parmesan cheese. Add the zucchini mixture and the eggs mixing well to combine. Add the crumbled feta and mix again. Spray a 1-1/2 quart casserole dish with cooking spray. Spoon mixture into the prepared casserole dish, sprinkle with a bit more Parmesan, if desired, and place into the preheated oven. Bake for 30 to 40 minutes until the casserole is bubbly and the top is slightly golden brown. Remove from oven and let cool for 5 minutes before serving.

6 cups whole milk ricotta cheese, drained
1 cup shredded whole milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus a bit more for serving
Salt and pepper, to taste
1/2 teaspoon crushed red pepper flake
1/2 teaspoon Italian seasoning
1/2 cup flour
6 eggs, beaten
Bread crumbs (I used Herb and Garlic)
Olive oil for frying
Fresh chopped parsley
Vodka or marinara sauce for dipping


Add the ricotta, shredded mozzarella, Parmesan, crushed red pepper flake, and Italian seasoning in a large mixing bowl. Season with salt and pepper and mix until well combined. Line a baking sheet with waxed paper. Scoop a heaping tablespoon of the mixture onto the wax paper and flatten slightly. Repeat with remaining mixture. Place baking sheet in freezer and freeze for an hour.
In 3 separate bowls, place the beaten eggs, bread crumbs, and flour. Remove the ricotta bites from the freezer and dip each first in the flour, then the egg, then the bread crumbs. Dip each one last time in the egg and again in the bread crumbs. Heat a good amount of olive oil in a large skillet over medium heat. Place 3 or 4 of the ricotta bites in the oil at a time, and fry until each side is golden brown. Remove from skillet and place on a paper towel-lined plate to drain. Sprinkle with a bit more grated Parmesan and sprinkle with fresh chopped parsley. Serve warm with vodka or marinara sauce for dipping.

2 boxes refrigerated pie crust, brought to room temperature (14.1 oz. boxes, 2 crusts each. You will only need 3 of the crusts)
2-1/2 lbs. fresh blueberries, 6 cups
1 teaspoon lemon juice
1 cup sugar plus 2 tablespoons
3 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons cinnamon sugar
1/4 cup whole milk

Preheat oven to 375 degrees.
We used a 16x12-inch non-stick cookie sheet for this.
On a floured surface, unroll the pie crusts. Using a rolling pin, roll each crust to about double its size. Lay one of the crusts on one side of the cookie sheet, pressing into the corners, and allowing the edges to hang over the edge of the cookie sheet. Do the same on the other side with the other crust. Using a fork, pierce the bottom of the crusts a few times so that it won't bubble as it bakes.
In a large mixing bowl, add the blueberries, lemon juice, 1 cup of the sugar, cornstarch, and cinnamon. Mix until well combined. Pour the blueberry mixture into the cookie sheet and spread it out evenly over the crust. Take the edges of the crust and fold them over onto the blueberry filling. You can shape them back a bit or just leave them laying on top of the blueberries. Unroll one of the remaining crusts. On a floured surface, roll the crust out slightly. Using a cookie cutter of your choice, cut shapes in the dough and place on top of the blueberry filling. Using a pastry brush, brush the crust edges and dough shapes with the milk. This will help the crust brown but not get shiny. Sprinkle crust edges and shapes with the cinnamon sugar. Place in the oven and bake for 45 to 55 minutes, until the crust is light brown and the filling is bubbly. Remove from oven and allow to cool. Serve slightly warm or at room temperature.

2 large, ripe bananas, cut into 1/2-inch slices
1/2 teaspoon cinnamon
1 tablespoon salted butter
2 tablespoons honey
Cinnamon sugar

Add the cinnamon, butter, and honey to a skillet over medium-high heat until melted and combined. Add the banana slices and cook for 4 minutes, the bottoms will be golden brown and caramelized. Flip the banana slices and cook for another 4 minutes. Watch the bananas carefully and adjust the cooking temperature so that the bananas don't burn. Serve immediately.

4 to 6 large portobello mushrooms
1 - 15oz. package Steak-Umm Sliced Steaks
1 cup green pepper, diced
1 cup yellow onion, chopped
1/3 cup sour cream
2oz. cream cheese, softened
Salt and ground black pepper, to taste
2 cups shredded provolone cheese, divided
2 tablespoons olive oil
Chopped parsley, for garnish

Preheat oven to 400 degrees.
Place sour cream, cream cheese and 1-1/2 cups of shredded provolone in a medium mixing bowl and mix until well combined.
Gently remove stems and gills from each mushroom. Place on a baking sheet and season with salt and pepper, set aside. Heat a large skillet to high heat and cook Steak Umms according to package instructions. Remove from skillet and place on a paper towel-lined plate. Allow to cool for a minute, then chop. Add chopped steak to the sour cream mixture, stir to combine. Add the olive oil to the same skillet and turn heat to medium-high. Add the peppers and onions and saute for 5 to 7 minutes, until tender. Add pepper and onion mixture to the bowl with the steak mixture, stirring until well combined. Season with salt and pepper. Spoon mixture into each portobello. Top each with remaining shredded provolone. Bake for 20 minutes or until the mushrooms are tender. Garnish with chopped parsley and serve.

1 - 3.4 oz. box instant chocolate pudding mix
2 cups cold heavy whipping cream

Pour the pudding mix into a mixing bowl. Add the heavy whipping cream; stir to combine. Using an electric hand mixer with a whisk attachment, whisk the mixture for about 30 seconds, until thick and creamy.

1lb. ground pork
½ cup Napa cabbage, core and ribs removed, finely diced
1 cup thinly sliced scallions
2 tablespoons cooking sherry
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon kosher salt
1 - 12oz. package round dumpling or wonton wrappers
Cooking oil, either vegetable or sesame

In a medium bowl, combine ground pork, cabbage, scallions, sherry, grated ginger, soy sauce and salt, mix well to combine. Bring a large pot of water to a boil. Spoon about 1 tablespoon of the filling mixture in the center of the each dumpling wrapper and fold the wrapper in half. Using your finger, moisten the edge of the wrapper with water to seal the dumpling together. Gently pinch the dumpling edge together to reinforce the seal and remove any air pockets. Repeat with the remaining dumplings. Boil the dumplings in batches for about 8 to 10 minutes. Remove from pot and gently pat dry. Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Place the dumplings in the skillet and fry on one side until golden brown. Serve with sweet chili sauce or soy sauce for dipping.

1 lb. block whole milk mozzarella cheese
8 sweet Italian sausage links
1 jar marinara sauce (I used Rao's Arrabbiata sauce for a spicy kick)
4 tablespoons grated Romano cheese
Fresh chopped parsley


Preheat oven to 400 degrees.
Cut the mozzarella lengthwise into 8 - 1/4-inch strips. Using kitchen shears, cut the sausage lengthwise down the side. Place a strip of mozzarella inside the sausage and press it back into shape around the mozzarella. Repeat until all the sausage links are stuffed. Pour about 1/2 a cup of sauce on the bottom of an 8 x 10-inch baking dish. Place stuffed sausages on top of the sauce in the baking dish. Spoon additional sauce over sausage. Place in the oven and bake for 30 to 40 minutes or until the sausage is cooked through (160 degrees on a meat thermometer). Remove from oven, sprinkle with the grated Romano cheese and some fresh chopped parsley. Serve immediately.

10 to 14 artichoke hearts, drained well and cut lengthwise (2 - 15 oz. cans)
Juice from 1/2 of a lemon
1 cup seasoned bread crumbs
4 tablespoons grated Romano cheese,divided
6 cloves garlic, minced
Pinch of crushed red pepper flakes
1/4 cup white wine
Chopped parsley
Olive oil

Preheat oven to 400 degrees.
Gentle squeeze artichoke hearts of any excess water and pat dry. Place artichoke hearts, cut side up, in a shallow baking dish. Sprinkle the lemon juice over the artichoke hearts.
Meanwhile, in a medium skillet, heat 1/4 cup olive oil over medium-high heat. Add the garlic and crushed red pepper flake, and cook until just fragrant, about 2 minutes. Add the white wine and cook for an additional 2 minutes. Add the bread crumbs, stirring to combine. Add a little more olive oil, if needed. The bread crumb mixture should be slightly moist. Stir in 2 tablespoons of the Romano cheese and about a teaspoon of parsley. Allow the mixture to cook for about 2 to 3 more minutes. Remove from heat. Spoon the bread crumb mixture over the artichoke hearts and sprinkle with the remaining 2 tablespoons of Romano cheese. Bake for 15 to 20 minutes. Remove from oven and sprinkle with a bit more parsley. Serve warm.

2 lbs. sliced mushrooms, I used baby bella and white
2 cloves garlic, minced
1 large shallot, minced
4 tablespoons Marsala wine
Olive oil
Salt and pepper, to taste
1/2 teaspoon fresh chopped thyme
1/2 cup pearled barley
8 cups chicken stock, divided
3 stalks celery hearts, sliced
3 carrots, peeled and sliced
1 large yellow onion, diced
4 tablespoons unsalted butter
2 bay leaves
1 cup heavy whipping cream

Bring barley and 1-1/2 cups of the chicken broth to a boil in a small saucepan over high heat. Once boiling, reduce heat to low and simmer until tender, adding a bit more chicken broth as needed, until tender, about 15 to 20 minutes. Remove from heat and set aside.
In a large skillet, over medium-high heat, add 3 tablespoons of olive oil. Add the mushrooms and cook until the mushrooms release their water and are tender, about 10 minutes. Remove pan from heat and drain mushrooms in a large colander. Return pan to stove and add another 3 tablespoons of olive oil. Turn heat to high and heat oil. Once heated, add the mushrooms back to the pan in a single layer, season with salt and pepper, and allow to cook until golden brown in color, about 5 minutes. Stir mushrooms and allow to brown on the other side. Once the mushrooms are browned, add the garlic and shallots. Cook for about 1 minute. Add the chopped thyme and stir to combine. Add the Marsala wine to the mushroom mixture, scraping up any browned bits from the bottom of the skillet. Cook for another minute or so. The skillet will be very hot turning the wine into a glaze. Once this happens, remove from heat and set aside.
In a large saucepan, heat 2 tablespoons of the butter over medium-high heat. Add the celery, carrots, and onions. Cook for about 5 to 8 minutes. Add the remaining 2 tablespoons of butter and cook for an additional 5 minutes. Add the mushroom mixture to the saucepan. Pour the remaining 6 cups of chicken stock into the saucepan, and stir. Add the bay leaves. Cook for 15 minutes or until the soup starts to boil. Add the barley and cook for an additional 10 minutes. Season with salt, if needed. Turn heat to low and add the heavy whipping cream. Allow to the soup to simmer, stirring frequently until slightly thickened, about 10 minutes. Remove bay leaves. Place soup into serving bowls and enjoy! I like to let the soup sit for a bit before serving. As the soup cools, it will continue to thicken.

1 box of your favorite brownie mix plus ingredients listed on box
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup creamy peanut butter

Preheat oven to 350 degrees.
Prepare brownie mix according to instructions on the box. Generously spray a mini cupcake pan with cooking spray. Spoon brownie batter into each cup, about 1 heaping teaspoon. Place in oven and bake for 13 to 16 minutes or until a toothpick inserted into the center comes out slightly wet. Remove from oven. Using a dowel or the back of a small measuring spoon, gently press a hole in the center of each brownie. Remove brownies from pan. Place the peanut butter in a small bowl and microwave for 15 seconds; stir to smooth out. Spoon about half a teaspoon of peanut butter into the center of each brownie. Allow brownies to cool, then top with chocolate and peanut butter chips.

26 Oreo cookies
1 stick melted unsalted butter
2 - 8 oz. packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla
1 jar Hot Fudge Topping, slightly warmed

Crush Oreo cookies in a food processor until you get fine crumbs. Place in a small bowl, pour in melted butter, a bit at a time, until crumbs are moist. Fill a cupcake tin with cupcake liners. Add about 2 teaspoons of the crumb mixture into each liner pressing gently to form the crusts. Add 1 teaspoon of the hot fudge topping on top of the crumbs. Refrigerate for about 30 minutes to set. In a separate bowl, mix together cream cheese, vanilla and remaining sugar until well blended. Spoon or pipe cream cheese mixture on top of each crust. Top with extra Oreo crumbs or a mini Oreo cookie, if desired. Refrigerate 3 hours before serving.

1lb. potato gnocchi (you can use cauliflower gnocchi)
6 tablespoons salted butter
4 fresh sage leaves
1 garlic clove, finely minced
3/4 cup heavy cream
2 tablespoons grated Romano cheese
Salt and pepper, to taste

Bring a large pot of salted water to a boil over medium-high heat. Add the gnocchi, give it a stir, a cook until they float to the top, about 5 to 6 minutes. Drain and pat dry. Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Add the gnocchi and allow to sear on one side, until golden brown, about 5 minutes. Remove gnocchi from pan and set aside. Add the garlic to the skillet and cook for about 30 seconds. Add the remaining butter and sage to the skillet, turn the heat to medium-high, stirring constantly as the butter melts, until it begins to brown, about 5 minutes. Turn the heat to low. Remove the sage. Stir in the heavy cream and let simmer for 2 minutes. Stir in the grated Romano cheese and simmer for another minute or so until the sauce thickens slightly. Remove from heat. Season with salt, if necessary and add a pinch or black pepper. Add the gnocchi back to the pan and toss to coat in the sauce. Serve immediately with another sprinkle of Romano cheese.

1 pork belly, rinsed and patted dry
1 clove garlic, minced
12 large shiitake mushrooms caps, sliced
1 bunch scallions, sliced thin, white and green parts, divided
1/2 teaspoon sesame oil
Korean BBQ sauce, store-bought or homemade

Rinse the pork belly and pat dry. Cut into large cubes. Heat a skillet over medium-high heat. Add the pork belly and sear on all sides until well browned and crispy. Remove from skillet and place on a paper towel lined plate. Pour the fat from the skillet and wipe with a paper towel. Brushed the pork belly cubes and mushrooms with the Korean BBQ sauce. Add the sesame oil to the skillet and turn the heat to medium-high. Add the garlic and cook for 30 seconds. Add the pork belly and mushrooms back to the skillet and cook for about 5 minutes. Add the scallions (I add a handful) and cook for another 5 minutes. The BBQ sauce will start to char slightly, which is what you want. Removed from heat and place on a serving dish. Sprinkle with a few more scallions and enjoy!


3/4 cup low sodium soy sauce
1/4 cup water
1/4 cup mirin
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons gochujang
1 1/2 tablespoons grated garlic
1 tablespoon grated ginger
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 scallion, finely chopped
1 cup light brown sugar
3 tablespoons cornstarch and water

Add the the first 12 ingredients to a medium-sized bowl. Stir well to combine. Pour mixture into a medium saucepan over medium-high. Bring to a boil. In a small bowl, combine the 3 tablespoons of water and cornstarch and whisk until smooth. Add the cornstarch mixture to the saucepan and continue whisking until thick. Continue to cook the sauce about 6 to 8 minutes. The sauce will be very thick. Remove from heat and allow to cool slightly before using. If you are jarring the sauce, allow to cool completely before pouring into a jar. Sauce will keep in the refrigerator for up to 2 weeks.

1 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
6 slices bacon, cooked crispy and crumbled
1/4 cup chopped jalapenos or 1 large jalapeno, sliced into thin rings
1/2 teaspoon garlic powder
Ground black pepper, to taste

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Place 1 tablespoon of Parmesan into a small mound on the prepared baking sheet, gently patting it down with your finger or the back of a teaspoon. Sprinkle a pinch of garlic powder and black pepper on top. Add about a tablespoon of the shredded cheddar cheese on top of the Parmesan. Top with the jalapeños and crumbled bacon. Repeat with remaining ingredients. Bake until golden and crispy, about 12 minutes. Remove from oven and let cool slightly to finish crisping on pan before serving. Serve with ranch dressing for dipping.

1 stick salted butter
2 1/2 cups semi-sweet chocolate chips, divided
3 cups creamy peanut butter
2 teaspoons vanilla
10 cups mini marshmallows, (approximately 2 bags)
8 cups Cocoa Krispies cereal
1/2 cup peanut butter chips

Line a 9x13-inch baking pan with waxed paper. Spray with a bit of butter-flavored cooking spray and set aside.
Add the butter, 2 cups of the chocolate chips, peanut butter and vanilla to a large saucepan over medium heat, stirring constantly until melted. Add the marshmallows, stirring continuously, until completely melted and blended into the chocolate mixture. Remove from heat. Place Cocoa Krispies in a large bowl and add the chocolate mixture, stirring until completely combined. Add the peanut butter chips and remaining chocolate chips. Stir again to combine. Pour mixture into prepared baking dish. You can spray your hands with cooking spray to prevent the mixture from sticking to your hands. Gently press the mixture into the pan. Place pan in refrigerator for about 1 to 2 hours or until set. Remove from the pan an cut into squares. Store treats in an air-tight container.

6 cups beef broth, divided
1 1/2 cups orzo pasta
1/4 cup olive oil
6 cloves garlic, minced
1lb. white mushrooms, sliced
1/2 teaspoon dried thyme leaves
3 bunches scallions, white and green parts, sliced thin, divided
1/8 cup white wine
1/2 teaspoon salt
Pinch of black pepper
1/2 cup good-quality grated Parmesan cheese

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the mushrooms, season with salt and pepper, and cook until all the liquid is absorbed and the mushrooms are until golden and tender, about 12 minutes. Add half of the scallions and thyme and cook for another 5 minutes. Deglaze the pan with the white wine and season with salt and pepper.
Meanwhile, bring 2 cups of broth to a boil in a medium saucepan. Add the orzo pasta and cook until al dente, about 10 minutes, adding more stock as needed. Drain the orzo over a bowl to catch the cooking liquid. Add the orzo to the pan with the mushroom mixture, lower heat to medium-low, and stir to combine. Add about a cup of the cooking liquid, a 1/4 cup at a time, until you get a rich glaze. Add the reserved scallions and Parmesan cheese, tossing to combine. Enjoy!

2 large, ripe avocados
2 cups unseasoned panko breadcrumbs
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 large egg, beaten
Olive oil for frying

In a shallow bowl, mix together the panko, salt, garlic powder, onion powder, cayenne, and black pepper. Cut the avocado length-wise all the way around. Remove the pit. Using a spoon, gently scoop out the entire avocado half and cut into slices. Dip each slice into the beaten egg and then in the panko mixture until coated completely.
In a large skillet over medium heat, heat the olive oil. Place each avocado slice into the pan and fry until golden brown on all sides. Remove from skillet and place on a paper towel lined plate. Season with a bit more salt. Place avocado fries on a serving plate and serve immediately. You want to eat then while they are still hot.

1 stick salted butter
10 cups mini marshmallows, divided (approximately 2 bags)
8 cups Fruity Pebbles cereal (1 box)
2 teaspoons vanilla

Line a 9x13-inch baking pan with waxed paper. You can use an 8x8-inch if you prefer thicker treats. Spray with a bit of butter-flavored cooking spray and set aside.
In a large pot over medium heat, melt the butter. Add 8 cups of the marshmallows, stirring continuously with a wooden spoon, until completely melted. Remove from heat and add the vanilla, Fruity Pebbles and the remaining 2 cups of marshmallows. Stir until completely combined. Pour mixture into prepared baking dish. You can spray your hands with cooking spray to prevent the mixture from sticking to your hands. Gently press the mixture into the pan. Allow the treats to cool for about 30 minutes or until set. Remove from the pan an cut into squares. Store treats in an air-tight container.

1 lb. white and baby bella mushrooms, cleaned and sliced
3 tablespoons salted butter, divided
1 tablespoon olive oil
1/4 cup white wine
4 cloves garlic, minced
1 medium yellow onion, minced
1/4 teaspoon salt
1/2 teaspoon pepper
Fresh chopped parsley
Crushed red pepper flakes, for garnish

In a large skillet over medium-high, heat the olive oil and 1 tablespoon of the butter. Add the onion and saute until softened. Add the mushrooms and cook for about 8 to 10 minutes or until the liquid has evaporated and mushrooms are golden and crispy on the edges. Add the minced garlic and about a tablespoon of parsley to the mushrooms. Cook for a further 30 seconds, until fragrant. Add the white wine to the skillet and cook until it forms a glaze, about 2 to 3 minutes. Add the remaining 2 tablespoons of butter and swirl the pan to coat the mushroom mixture. Season lightly with salt and pepper. Place mushroom mixture in a serving bowl and garnished with a bit more parsley and sprinkle with the crushed red pepper flakes.

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
1 lb. white or baby bella mushrooms, cleaned and cut in half (if they are small, you can leave them whole)
1 large red onion, cut into quarters and petals separated
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Footnote - Before adding the chicken to the marinade, reserve a few tablespoons and add to a small bowl of extra ranch dressing for dipping. Also, I substitute boneless, skinless chicken thighs for the chicken breasts and use fresh whole rosemary sprigs. After adding the marinade to the chicken, I lay the sprigs right on top.

2 cups Italian bread, cubed and crusts removed
4 cloves garlic, minced
Zest from 1 lemon
Salt and pepper
2 tablespoons dried parsley flakes
1/4 cup olive oil

Place the bread cubes, garlic, and lemon zest in a food processor, and pulse until the bread is the size of coarse crumbs. Add the dried parsley and season with salt and pepper.
Heat the olive oil in a large large skillet over medium heat. Add the breadcrumb mixture, and cook, stirring often, for 8 to 10 minutes, or until golden brown and crisp.



1 lb. spaghetti, cooked according to package instructions, reserving about 2 cups of the pasta water
1 lb. mushrooms, sliced (I used white and baby bella)
1/4 cup olive oil
Salt and pepper
6 cloves garlic, minced
1 shallot sliced
1/2 cup white wine
2 cups heavy cream
Juice from 1 lemon
1/2 cup grated Romano, plus more for serving
1/4 cup chopped parsley, plus more for garnish

Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook until well browned, about 8 to 10 minutes. Add the sliced shallots and garlic, and season with a pinch of salt and pepper. Cook for another 5 to 7 minutes. Add the white wine and allow the wine to cook until it forms a glaze. Lower the heat to medium-low and stir in the heavy cream, Romano, lemon juice, and parsley. Add the cooked pasta, and toss to combine. If the sauce is a bit too thick, you can add the reserved pasta cooking water, a little at a time until you get the desired consistency. Place spaghetti into serving bowls and top with the lemon garlic breadcrumbs. Sprinkle with a bit more Romano cheese and parsley.

For the crumbs -

4 tablespoons salted butter, melted
1 1/2 cup graham cracker crumbs
1/4 cup sugar

For the cheesecake -

2 - 8 oz. packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla

In a small bowl, combine graham cracker crumbs, sugar and melted butter. Spoon a few tablespoons of the crumb mixture into 6 to 8 mini ramekins, reserving a 2 tablespoons. In a separate bowl, mix together cream cheese, vanilla and sugar until well blended. Spoon or pipe cream cheese mixture into each ramekin, top with reserved crumbs and refrigerate for at least an hour. Serve with fresh fruit.

12 baby potatoes, I used red and Yukon gold
1 stick salted butter, melted
1 cup shredded cheddar cheese
8 strips bacon, cooked crispy and crumbled
3 scallions, sliced thin
Sour cream
Garlic powder
Salt and pepper

Pre-heat oven to 400 degrees.
Place potatoes in a pot of well salted water. Place the pot over medium-high heat and boil the potatoes until just fork-tender, about 10 to 12 minutes. Drain well and pat dry. Place potatoes on a lightly oiled a baking sheet and gently smash using the back of a large serving spoon. Season with salt, pepper and garlic powder and spoon melted butter over each. Place baking sheet in the oven and bake for 20 minutes or until the tops of the potatoes are golden brown and crispy. Remove from oven. Top each potato with shredded cheese and crumbled bacon and place back in the oven for about 3 minutes or until the cheese is melted. Once melted, remove from oven. Season again with salt and sprinkle with scallions. Serve with sour cream.

1 1/4 cups Nutella
10 oz. chocolate, milk, dark or semi-sweet
1 tablespoon salted butter
1 - 14oz. can sweetened condensed milk
1 teaspoon vanilla extract

Add chocolate and Nutella to a large mixing bowl and microwave in 30 second increments, stirring after each, until smooth. Add the butter and stir until melted. Add the sweetened condensed milk and vanilla, stirring until well combined. Mixture will be very thick. Pour mixture into an 8x8-inch baking pan lined with wax paper. Smooth the fudge so it's even. Refrigerate for at least 2 hours or overnight until set. Cut and serve.

2 tablespoons paprika
1 tablespoon cayenne pepper (use less for a less spicy mix)
1 tablespoon onion powder
1/2 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Mix together all the spices in a small bowl. Store in an air-tight container.

16 large raw tail-on shrimp, shells removed and deveined
Blackening seasoning
2 tablespoons olive oil
Chopped parsley or cilantro
Guacamole

Place shrimp in a bowl and toss with blackening seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side. Remove from skillet.
Place a few spoonfuls of guacamole in a small bowl and top with the shrimp. Sprinkle with chopped parsley or cilantro. Serve immediately.

3/4 cup dark chocolate chips
5 tablespoons creamy peanut butter
2 teaspoons coconut oil, warmed, optional

Place the dark chocolate chips in a small bowl and microwave on high for 30 seconds at a time, stirring in between, until smooth. Spray a mini cupcake tin with cooking spray. Spoon melted chocolate into each cup. In another small bowl, mix together the warmed coconut oil and the peanut butter. Spoon the peanut butter mixture over the chocolate. Using a toothpick, swirl the chocolate an peanut butter. Place in freezer for at least 30 minutes to set. Enjoy!

1 28-oz. can whole plum tomatoes, crushed by hand
2 medium shallots, minced
1 tablespoon unsalted butter
2 small cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated good quality Parmesan cheese
Fresh basil leaves
Salt

Cook pasta according to package directions to your desired tenderness, Use use spaghetti or rigatoni.
Meanwhile, in a large skillet over medium heat, melt the butter, Add the shallots and cook, stirring occasionally, until just softened, about 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for about a minute. Remove from the heat and stir in the vodka and tomatoes. Season with salt, to taste. Return the skillet to medium heat and simmer uncovered, stirring frequently, until the alcohol cooks off, about 8 to 10 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 5 minutes. Stir in the Parmesan, a couple of tablespoons at a time, and the basil leaves.
Add the hot pasta to the skillet with the sauce and toss to combine. Season with salt again, if necessary.

1/2 cup diced ham
1/2 cup diced Genoa salami
1/2 cup diced pepperoni
1/4 cup sliced red onion
1/2 cup pearl mozzarella
1/2 cups marinated mushrooms
1/4 cup diced red peppers
Parsley
Pinch of crushed red pepper
Salt and fresh ground black pepper
Olive oil

In a mixting bowl,combine the first 7 ingredient. Season with ground black pepper, to taste. Add the parsley. Drizzle with olive oil.

For the Cupcakes -

3/4 cup good-quality unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup dark chocolate chips
Pre-heat the oven to 350 degrees.
In a large mixing bowl, sift together the dry ingredients. In a small mixing bowl, cream the butter and add the sugar mixing until light and fluffy. Add the eggs, one at a time while continuing to mix. Add the dry mixture, a little at a time, mixing until well combined. Mix in the sour cream. Add the chocolate chip, stirring one more time to combine. Place paper cupcake liners in a cupcake pan. Using an ice cream scoop, scoop the batter and place into each cupcake liner filling about 2/3 of each one. Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean.

For the Whipped Ganache -
1 1/3 cups heavy cream
1 1/2 cups sugar
6 ounces good quality unsweetened chocolate
1 stick plus 2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
Pinch of salt

In a medium saucepan over medium-high heat, bring the cream and sugar to a boil. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 to 8 minutes. Pour the mixture into a medium mixing bowl and add the chocolate, butter, vanilla, and salt. Let stand, 5 minutes to allow the chocolate and butter to melt. Stir to combine. Place the bowl in a larger bowl of ice water. This is going to help the ganache set. Using a hand mixer on medium speed, beat the frosting, scraping the sides occasionally with a rubber spatula, until thick,, about 5 minutes. Frost your cupcakes and enjoy!

1 lb. white mushrooms, sliced or cut into quarters
1 red onions, sliced
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves or 1 tablespoon fresh, chopped thyme
1/4 cup olive oil
3 tablespoons salted butter
1/4 cup grated Parmesan cheese

Pre-heat oven to 400 degrees.
Place the mushrooms and red onions in a medium mixing bowl. Add the olive oil and toss to coat. Add the salt, pepper, and thyme, tossing again to combine. Pour the mushroom mixture onto a baking sheet and roast in pre-heated oven for 15 to 18 minutes or until golden brown and cooked through.
Meanwhile, in a small saucepan or skillet, over medium-high heat, add the butter. Cook, stirring frequently, until browned, about 3 to 5 minutes.
Place mushroom mixture onto a serving platter. Drizzle with the browned butter, tossing to coat. Sprinkle with Parmesan and serve immediately.

2 Persian cucumbers, peeled and sliced
1 cup watermelon, cubed
3 tablespoons red onion, diced
6 fresh mint leaves, sliced thin
1/4 cup feta cheese, crumbled
Salt and fresh ground pepper
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 - 2 teaspoons sugar

In a small bowl whisk together the olive oil, apple cider vinegar, sugar, and add salt and pepper, to taste. Set aside.
In a small mixing bowl, add cucumbers and red onion. Pour dressing over and toss to combine. Add the mint, toss again. Gently fold in the watermelon and feta. Season again with salt and pepper, if desired. Allow salad to refrigerate 30 to 60 minutes before serving.

For the Avgolemono -

2 large eggs, at room temperature
Juice from 2 lemons
1 cup broth, chicken or beef
Salt, pepper, parsley, to taste.

Warm the broth in a small saucepan until hot but not boiling; remove from heat. In a medium mixing bowl, whisk the eggs until frothy. Slowly pour in the lemon juice, whisking constantly. Pour the hot broth into a measuring cup and begin pouring it into the egg mixture, a little at a time, VERY slowly, again, stirring constantly. Once you have added the broth, pour the mixture into the same small saucepan over very low heat and simmer, stirring constantly, until slightly thickened. Season with salt and pepper.
Place the meatballs in a shallow serving bowl and pour the sauce over. I add fresh chopped parsley, fresh ground pepper ang a bit of lemon zest. You could also add fresh chopped dill in place of the parsley.

For the Meatballs -

1/2-lb. ground beef
1/2-lb. ground veal
1/2-lb. ground pork
1 large yellow onion, diced
3 cloves garlic, pushed through a press
Pinch of crushed red pepper
2 large eggs
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
Salt
1/4 cup chopped fresh parsley
1 cup breadcrumbs
1/2 cup water
Olive oil

In a large skillet over medium-high heat, add olive oil to coat the pan. Add the onions and season generously with salt. Saute for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
In a large bowl, combine the meats, eggs, Parmesan, Romano, parsley, and bread crumbs. Using your hands (wash them first!), combine the mixture until well blended. Add the onion mixture and season generously with salt. Add the water and combine with your hands again. The mixture will be wet (don't get scared).
Pre-heat oven to 350 degrees.
Using your hands or an ice cream scoop, shape the meat mixture into balls. You can make them around the size of a golf ball or smaller, whichever you prefer. Again, in a large skillet over medium-high heat, add olive oil to coat the pan. Brown the meatballs on all sides. Place them on a baking sheet and bake them in the oven for about 15 minutes or until the meatballs are cooked all the way through.

For the Onion-Cherry Pepper Mixture -

2 large yellow onions, sliced
3 large cloves garlic, sliced
1/4 cup hot cherry peppers, sliced
1/4 cup sweet cherry peppers, sliced
1/3 cup white wine
Chopped parley

In a large skillet over medium-high heat, add olive oil to coat the pan. Add the garlic and cook until golden brown, about 5 minutes. Remove from pan and set aside. Add the onions and saute until almost caramelized and soft, about 8 to 10 minutes. Add the chopped cherry peppers and cook for 3 minutes more. Add the white wine and parsley and cook, stirring to combine for 5 to 7 minutes. Add the reserved garlic back to the skillet. Add desired amount of meatballs to the skillet, tossing to coat with the onion mixture. Place on a serving platter, sprinkle with a bit more parsley and serve.

2 large sweet potatoes, washed
1 stick salted butter
3 cloves garlic , pushed through a press
2 tablespoons chopped parsley
Salt and fresh ground black pepper, to taste
3 tablespoons grated Parmesan Cheese
Olive oil cooking spray

Cut ends off the ends of the sweet potatoes then cut each into 1-inch slices. Place sweet potato slices in a large pot of salted water. Bring to a boil and cook for 15 minutes or until just fork-tender. Drain.
Spray a large baking sheet with the olive oil cooking spray. Place sweet potato slices onto the baking sheet. Using a fork, lightly smash each piece. They may break apart and that's okay. When mine do, I simple push them back together again.
Pre-heat the broiler to high.
Place butter and garlic in a microwave-safe bowl. Microwave for 30-seconds at a time until the butter is melted. Add the parsley. Spoon the mixture over each sweet potato slice. Sprinkle with salt and fresh ground pepper. Place baking sheet under the broiler and broil until the sweet potato slices are slightly golden brown and crispy, about 10 minutes. Remove from baking sheet from oven, sprinkle sweet potato slices with the grated Parmesan cheese. Season again with a little more salt and parsley, and enjoy!

1 kielsaba sausage, cut into slices
12 potato pirogies
2 small yellow onions, chopped
16-oz can sauerkraut, drained and rinsed
2 tablespoons butter
3 tablespoons olive oil
1/4 to 1/2 cup water
Paprika
Chopped parsley

Melt the butter in a large skillet over medium-high heat. Add the onions and saute until slightly caramelized. Add the pirogies and cook for 5 minutes per side, until golden brown. Remove pirogies and onions from pan and set aside. Do not wipe the skillet. Heat the oil until shimmering. Add the kielbasa in a single layer and cook until well browned on one side and then flip them over and cook until well browned on the other side. Add the sauerkraut and water, scraping up the browned bits. Lower the heat to medium and cook for 5 to 7 minutes more. Add the pirogies and onions back to the skillet. Mix everything to combine. Add the paprika, to taste. Sprinkle with chopped parsley and enjoy!

2 banana peppers, use 1 if you prefer it less spicy
1/3 lb. Ipirou feta cheese, if you can't find Ipirou, use any good quality Greek feta
1/3 cup whole milk Greek yogurt
2 teaspoons cider vinegar
2 tablespoons olive oil, you may need more or less, depending on your desired consistency
Salt and pepper, to taste

Place the banana peppers under a broiler, turning often, until blackened spots appear on all sides. Place in a bowl and cover with a clean towel until cooled completely. Using gloves, peel, seed, and remove the stems from the peppers; then, chop. Add the chopped peppers, feta, Greek yogurt, and cider vinegar to a food processor and processes until fairly smooth. Slowly stream in the oil, while continuing to pulse. Season with salt and pepper to taste. Refrigerate for at least an hour.

4 boneless pork chops (rib or sirloin)
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup lemon juice
1/4 cup dry white wine
4 tablespoons unsalted butter, divided
1 1/2 teaspoon lemon zest
1 teaspoon creole seasoning
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
Green onions, garnish

In a small bowl, whisk together creole seasoning, garlic powder and onion powder.
Sprinkle desired amount of seasoning mix on to pork chops, season with pepper, then heat 2 tablespoons butter in a large skillet over medium-high heat.
Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides. 6-7 minutes per side.
Remove pork from heat and transfer to a plate. Cover to keep warm.
Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper.
Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan. Return pork chops to pan, then reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through.
Remove pork chops to a plate (or to an oven preheated to 200º F), then add remaining butter to sauce in skillet. Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened.
Once desired thickness is reached, drizzle over pork chops and serve hot.

4 boneless pork chops
2 tablespoons olive oil
1/4 cup seasoning mix (I used Rib Rack Original)

Brush pork chops with olive oil on both sides. Sprinkle both sides with seasoning mix pressing the mix into the chops. Place in air-fryer at 400 degrees for 7 minutes, flip chops and cook for 5 more minutes. Remove from air-fryer and let rest 5 minutes before serving.


1/2 of a red cabbage, shredded
3 tablespoons butter
3 tablespoons sugar
1/4 cup balsamic vinegar
Kosher salt
Ground white pepper

In a large skillet over medium-high heat, melt the butter. Add the red cabbage, tossing to coat. Saute until the cabbage starts to wilt slightly, about 5 to 7 minutes. Season with salt and pepper then sprinkle with the sugar, tossing to coat. Add the balsamic vinegar and allow to boil slightly, then reduce the heat to medium-low. Cover and allow to cook until the cabbage is tender, stirring often, about 30 minutes.

2 to 3 very ripe bananas, peeled and mashed
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour

Preheat the oven to 350 degrees, and butter a 4 x 8-inch loaf pan. In a mixing bowl, add the mashed bananas and stir in the melted butter. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour, or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Enjoy!

1 to 2 packages of cauliflower tots
2 cups shredded cheddar or cheddar jack
8 to 10 slices bacon, cooked crispy and crumbled
2 scallions, sliced thin
Sour cream or ranch

Cook cauliflower tots according to package. Once done, add shredded cheese, cooked crumbled bacon, sliced scallions. You could even do chili and chopped jalapeños. Place back in oven until cheese is melted. Serve with sour cream or ranch.

2 packages butternut squash noodles or rice
1 lb. hot Italian sausage
9 tablespoons salted butter
6 to 8 sage leaves
Ground white pepper
1/2 to 1 cup grated Pecorino Romano cheese (use more or less according to your taste)

Place the sausage in a large skillet over medium heat. Add 1 cup of water to the skillet. After 10 minutes, flip the sausages over and simmer for an additional 5 minutes adding more water to the skillet as the water evaporates. Remove the sausages and slice them into 1/2-inch thick slices.
Add 1 tablespoon of the butter to the skillet and turn the heat to medium-high. After a minute, add the sausage slices in an even layer and let them cook until deeply browned. Flip and brown them on the other side. When the sausage slices browned, remove them from the pan and place them on a paper towel-lined plate and return the pan to the burner.
Salt a large pot of water and place it on high heat; bring to a boil. Add the butternut squash noodles to the water and cook about 3 to 5 minutes. The butternut squash noodles cook really fast.
Turn the heat to medium-high and add the sage leaves, the remaining 8 tablespoons of butter, and season with white pepper. As the butter melts, scrape up the browned bits on the bottom of the pan with a wooden spoon. Continue to cook until the foam subsides, about 5 minutes. Cook the butter until it’s deeply browned and fragrant, about 5 minutes more.
Drain the butternut squash noodles. Add the to the browned butter sauce and toss to combine. Add the sausage to the skillet and stir. Add the Romano cheese and stir again. Adjust with salt, if necessary.
Place into serving bowls and garnish with additional Romano cheese and sprinkle with additional chopped sage 💕

Footnotes - I started out with noodles but they broke apart while cooking so I ended up with rice 🤷🏻‍♀️ and ran with it LOL!

You can substitute cauliflower gnocchi for the
butternut squash.

You can use sweet Italian sauce instead of hot. I’m not sure how it tastes because I’ve only used hot ♥️

6 portobello mushroom caps, gills gently scraped out
1/4 teaspoon Kosher salt
2 tablespoons olive oil
1 small yellow onion, chopped
4 cloves garlic, chopped
1lb. hot Italian sausage, casings removed
1 can diced tomatoes
1 teaspoon chopped fresh oregano
1/4 teaspoon crushed red pepper
1-1/2 cups shredded mozzarella

Preheat oven to 375.

Sprinkle portobello caps with salt. Place gill-side down on a baking sheet and bake for 10 to 12 minutes or until they just start to give off liquid. Remove from oven and pat dry with paper towels.

Heat oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until soft, about 3 to 5 minutes. Add the sausage and brown, breaking it up into smaller pieces until no longer pink, 5 to 7 minutes. Stir in tomatoes, chopped oregano and crushed red pepper and continue to cook a few minutes more.

Spoon the sausage mixture into each portobello cap. Sprinkle with mozzarella cheese and place back into oven for 5 more minutes to allow the cheese to melt.

2 Persian cucumbers, peeled and sliced
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon ground black pepper
1 tablespoon chopped red onion
Fresh chopped dill
Crumbled feta

Place the cucumbers in a shallow bowl. Whisk the next 4 ingredients together and drizzle over cucumbers. Sprinkle with dill and feta.

Low Carb Jalapeño Popper Taquitos with Bacon -

4 ounces whipped cream cheese, softened
1/4 cup chopped jalapeno (I used jarred)
6 slices bacon, cooked and chopped
1/8 cup shredded cheddar jack cheese
Pinch of black pepper
6 slices thin sliced cheddar cheese

Combine the cream cheese, jalapeños, bacon, shredded cheddar jack and black pepper in a small bowl. Set aside.

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Place cheese slices on baking sheet.
Bake 5 to 7 minutes or until the outside edges are browned and crisp.
Remove from the oven and allow to cool 1 to 2 minutes.
Place 1 to 2 tablespoons of the mixture on one side of the cheese slice and roll, seam side down. Enjoy!