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.