Rosemary Potatoes

Red Potatoes sliced in half

Olive Oil 2 Tbsp

Rosemary leaves 1 sprig

Garlic 1 clove crushed

Salt and Pepper to taste 

Preheat oven to 425. In a baking dish mix Potatoes, Olive Oil, Rosemary, Garlic, Salt, and Pepper. Place dish oven for 45 minutes or until lightly browned crisp.

Eggplant and Mozzarella Balsamic Stack

1 Eggplant sliced
1 Mozzarella Ball sliced
1 large Tomato sliced
1/4 cup Olive Oil
1 Tbsp Balsamic Vinger
1/2 tsp fresh Thyme
1/2 tsp Parsley
1/2 tsp Basil
1/2 tsp fresh Lemon zest
Salt
Pepper


In a bowl pour Olive Oil, Thyme, Basil, Parsley, Lemon zest, Salt, and Pepper to taste. Let this sit. Brush the Eggplant lightly on either side and grill until soft. Place Mozzarella slices in Olive Oil mix to marinate while grilling Eggplant. Once grilled Eggplant is ready and still warm, place an Eggplant slice on plate, then, Tomato slice, and Mozzarella slice. Repeat this once more to achieve a stack. Then pour Balsamic into Olive Oil mix and drizzle to taste over the stack. Enjoy!

Langoustine Salad Sandwich

4 cups cooked Langoustine Meat Chopped
2 tbsp Mayonnaise
1/2 of fresh Lemon juice squeezed and Zested
1/4 tsp Tarragon
1/2 tsp Parsley
Salt and Pepper to taste
Hamburger buns

In a bowl place Langoustine, Mayonnaise, Lemon Juice, Lemon Zest, Tarragon, Parsley, Salt, and Pepper. Mix until all ingredients are blended well together. Place in refrigerator for 1 hour. Serve on Bun.

Orzo Summer Salad

1 Package of Orzo Pasta
2 tbsp cup Olive Oil
2 tbsp Seasoned Rice Wine Vinegar
Salt and Pepper to taste
1/4 cup sliced Leeks
1 1/2 cup Frozen Artichoke Hearts thawed
1 1/2 sliced in half Heirloom Mini Tomatoes
3 cloves of crushed Garlic
1tsp Basil
1tsp Parsley
1/2 tsp sugar
1/2 cup grated Parmigiano Reggiano


Boil Orzo and let cool down after draining.  In a bowl pour cooled Orzo, Olive Oil, Rice Wine Vinegar, Leeks, Garlic,Tomatoes, Salt, Pepper, Basil, Parsley, Sugar, and Grated Parmigiano Reggiano cheese. Mixed together in the bowl until all of the ingredients are blended. If the mix seems too dry add a bit more Olive Oil and Rice Wine Vinegar, but not too much. You will need to taste. Place refrigerator  for 1 hour before serving. This salad is served cold.

Simple Zucchini,Yellow Squash, and Peas

1 Large Zucchini sliced
1 Large Yellow Squash sliced
1/2 cup Petite Peas or Peas
1tbsp Olive Oil
1tbsp Leek slices
1tsp Parsley
Salt and Pepper to taste


On the stove top pour the Olive Oil in a pan on medium heat. Place Zucchini, Parsley, Leeks,Yellow Squash, Salt, and Pepper in pan. Sauté them until al dente. Lastly pour Peas in with other veggies and do not over cook them. Serve and enjoy. (Thank you to my friend Julie for the gorgeous Zucchini and Yellow Squash fresh from her garden.)

Cali Caprese Steak Burger

Make the Cali Caprese Recipe
Leftover Grilled Tri Tip or make the Grilled Tri Tip recipe (hot or cold)
Hamburger Buns

This so easy! Place thinly sliced Tri Tip on hamburger bun. On top of the Tri Tip place Mozzarella, Tomato, and Avocado. Eat! Yum. (If you want a Vegetarian version leave the Tri Tip out.)

Tri Tip and Veggies Grilled

1 Tri Tip
SZEGED Steak Rub
1 Beef Steak Tomato
Sliced Zucchini
2 tbsp Olive Oil
Salt and Pepper


Heat your grill to medium high heat. Rub Szeged Steak Rub onto both sides of the Tri Tip. Place Tri Tip on Grill.  Take the Beef Steak Tomato and Zucchini roll them in Olive Oil . Salt and Pepper both sides of Veggies lightly. Place Veggies on Grill. Turn the Veggies to ensure grilling of  both sides. Once Tri Tip is cooked to the  internal temperature of your liking and Veggies are soft. (Tomato's skin is pealing/ cracking and Zucchini is glossy. ) They are done and Enjoy!

Lamb Loin Chops

Lamb Loin Chops
1 tbsp Olive Oil
2 cloves of Garlic crushed
1 large fresh sprig of Rosemary
Salt and Pepper to taste
5 Mushrooms cut in half
1 handful of Cherub Tomatoes
1 tbsp Red Wine


In a pan on the stove top pour Olive Oil, Salt, Pepper, Rosemary Leaves off the sprig, Garlic, Parsley, and Lamb Loin Chops. Cook on medium heat until the Lamb is browned on both sides. Then place Mushrooms, Red Wine, and Cherub Tomatoes in pan. Sauté on medium to low heat until Lamb is cooked the way you like it. Make sure you do not over cook.

Fries and Eggs for Dinner

3 handfuls of Shoe String French Fries still frozen
5 Eggs beaten lightly
5 links of Breakfast Sausage Links already cooked and cut into pieces
1 cup of Monterey Jack Cheese
1/4 cup Leeks
1/8 of a tsp of Old Bay Seasoning
Pepper and Salt to taste
Olive Oil coat skillet
Salsa for topping
Avocado for topping


In a skillet on the stove top coat skillet with Olive Oil. On Medium to High heat place Fries, Leeks, Salt, and Pepper into skillet. Cook until parts are crisp. Then add Sausage and Old Bay. Flip Fries using a spatula to cook evenly . Once the mixture is somewhat crisp pour Eggs over Mixture. Lower heat to Medium. Do not burn Eggs. Flip mixture to cook Eggs. Sprinkle Monterey Jack Cheese over mixture and keep flipping until Monterey Jack is melted and Eggs are cooked. Top with Salsa and Avocado. Serve and enjoy!

Cali Caprese Salad

1 Avocado Chopped into chunks
1 fresh Round Mozzarella Cheese Sliced
2 large Roma Tomatoes Sliced
1 tsp Basil Chopped
1tbsp Olive Oil
1tsp Balsamic Vinegar
Salt and Pepper


On a large dinner plate or serving plate place Mozzarella then Tomato slices (alternating). In the center of plate, place chopped Avocado.  In a small bowl mix Olive Oil, Balsamic Vinegar, and Basil. Then drizzle over Mozzarella and Tomato slices. Salt and Pepper to taste. Very easy and tasty!

Lamb Casserole

Ground Lamb
1 Clove of Garlic Crushed
1/8 tsp of Cinnamon
1/8 tsp of All Spice
1 Yellow Squash sliced
1 Zucchini sliced
3 medium Potatoes sliced
2 Roma Tomatoes sliced
1tsp Pine Nuts
1/2 tsp Parsley
1/2 tsp Basil
1Tbsp Olive Oil
Salt and Pepper


In dutch oven pot saute Lamb,  Olive Oil, Salt , Pepper, All Spice, Garlic, and Cinnamon together until Lamb is cooked. Then layer Potatoes on top of the Lamb. Then layer Yellow Squash on top of the Potatoes. Layer the Zucchini on top of the Yellow Squash. Lastly layer the Roma Tomatoes on top of the Zucchini. Sprinkle Parsley, Basil, Salt, Pepper, and Pine Nuts on top of the casserole. Cook this covered on the stove top for 1 hour. You must use the juices from the Lamb to baste the layered vegetables every 15 minutes during cooking. This is a Grayeb family recipe that I have modified and love.  Just serve with bread and enjoy!

Yummy Pie

1 Pie Crust
1 1/2 cup Sugar
1 1/2 cup ground up Pecans
1 1/2 cup ground up Graham Crackers
1 1/2 cup shredded Coconut
7 Egg Whites


Preheat oven to 325. Place Egg Whites in a bowl and mix in all ingredients. Stir well. Then pour all of the mix into unbaked pie shell. Place in oven. Bake for 38 minutes or until done. So yummy!!!

Baked Portobellos

2 Portobello Mushrooms with stem removed and cleaned

2 tbsp Gertrude's Artichoke Tapenade

1/2 cup shredded Colby and Sharp Cheddar Cheese

 Preheat oven to 425. Place Portobello Mushrooms in a baking dish.  Stuff Mushrooms with  the Tapenade and cover with the Colby/Sharp Cheddar cheeses. Then bake for 20 minutes or until cheese is melted on top. Enjoy!

Tilapia with Pesto

2 Tilapia Fillets
2 tbsp Pesto
2 tbsp Olive Oil
2 Roma Tomatoes diced up
1 tsp Fresh Lemon Zest
Salt and Pepper to taste



Pour Olive Oil in a pan then place Tilapia fillets. Brush the tops of the Tilapia fillets with the Pesto, also place some around the pan. Then add Tomatoes and Lemon zest to the mixture.  Salt and Pepper to taste. Cook on medium heat and stir Tomatoes around and gently turning Tilapia over twice.  When done. Enjoy!

Hoisin Salmon

Salmon Filets or Steaks
2 tbsp Hoisin Sauce
1tbsp Leeks sliced thinly ( Green part)
Aluminum Foil



Preheat oven at 350. Tear off a very long strip of Aluminum Foil to pocket your Salmon, put the AF on a baking sheet. Place Salmon on AF Spread Hoisin Sauce all over Salmon until it is lightly covered. Then sprinkle Leeks over the top of Salmon.  Fold Edges of AF to pocket the Salmon. Cook for 30 minute or until Salmon is done. Enjoy!!

Breakfast Taco

1 Egg
1 Egg White
1tbsp Mexican Cheese
1tsp Salsa
1tsp Bacon chopped
1tbsp Avocado
1 soft Corn Tortilla


Microwave Eggs and Cheese in microwavable egg cup until cooked. Place Egg/ Cheese mixture cooked, Bacon, Salsa, Avocado on Corn Tortilla. Eat and enjoy!

Easy Baked Salmon

The Recipe of the Day: Easy Baked Salmon: Preheat oven to 350 Large enough strip of Tin Foil to enclose Salmon in. Salmon Steaks or Salmon Fillet 1Tbsp Olive Oil 1Tbsp White Cook...

Lemon Green Beans

1lb bag of whole frozen Green Beans or you could use fresh.
Zest of half of a large Lemon
Salt and Pepper to taste
1tbsp Butter
1pinch of Garlic Salt



In a pan place Butter, Green Beans, Salt, Pepper, and Garlic Salt. Then Zest Lemon over other ingredients and sauté on medium low heat. Do not burn butter.  When Green Beans are al dente, serve.

Pesto Shrimp and Farfalle Pasta

1/2 bag of Kirkland cooked tail on Shrimp 31-40
1 1/2 tbsp Pesto
1/4 cup Olive Oil
1 clove crushed Garlic
 Farfalle Pasta cooked
1 cup frozen Artichoke Hearts
Salt and Pepper to taste
Parmesan Cheese to use for a topping



Pour Olive Oil into a pan on medium to low heat. Then add Garlic, Pesto, Artichoke Hearts, Salt, Pepper, and Shrimp.  Sauté all ingredients until al dente. Do not over cook Shrimp. Add Farfalle and toss on low heat. Once plated then top with Parmesan Cheese. Enjoy this easy dish! This dish served 2 adults and 3 children.

Tilapia with Tomatoes & Artichokes

2 Tilapia Loins
1 can of diced Tomatoes
1 clove of Garlic crushed
1 cup frozen Artichoke Hearts
1/4 cup Leek slices
1tbsp Lemon Zest
1 tsp Basil
1 tbsp Parsley
Pinch of Sugar
Salt and Pepper to taste
1/4 cup Olive Oil


In a pan pour Olive Oil and can of Tomatoes with juice then place Tilapia Loins in pan. Add Basil,Garlic,Leeks, Parsley, Lemon Zest, Artichoke Hearts, Sugar, Salt, and Pepper. Cook on medium to low heat until fish is well done . Enjoy!

Simple Carrots & Peas with Tarragon

2 cups sliced Carrots
1 cup frozen Peas
1tbsp Butter
1/2 tsp Tarragon
Salt and Pepper to taste



On the stove top place in a pan on medium to low heat Butter, Carrots, Tarragon, Salt, and Pepper. Saute until Carrots are al dente. Then you add the Peas. Do not over cook. Enjoy!

Savory Cornish Game Hens

2 22oz. Cornish Games Hens
1 Lemon
2 Large sprigs of fresh Rosemary
2  Large sprigs of fresh Thyme
1tbsp Parsley
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Old Bay Seasoning
1 Garlic clove minced



Preheat oven to 350 and prep Hens for cooking in a roasting pan. Stuff each Hen with 1/2 Lemon wedge, 1/2 tbsp Parsley, 1 sprig of Rosemary, and 1sprig of Thyme.  Pour Olive Oil Over the top of each Hen. Then sprinkle the tops of each Hen with Garlic, Salt, Pepper, Old Bay Seasoning, 1 sprig of Thyme Leaves, 1 sprig of Rosemary leaves, and left over Parsley.  Tie legs together with cooking string for more even cooking. Put them in oven and cook at 350 for 1 hour and 15 minutes or until the Hens register a well done temperature on a cooking thermometer.  Basting every 30 minutes first hour of cooking, then 7 minutes of the last 15 minutes with juices from Hens in cooking pan. This will keep them from drying out and make them golden brown on top. Serve and enjoy!