Lemon White Fish Fillets

Ingredients

16 to 24 ounces cod fillets halibut or flounder for substitute (4 fillets)

3 tablespoons olive oil divided

1/4 teaspoon kosher or sea salt

1/4 teaspoon black pepper freshly ground

1 cup of bread crumbs

2 lemons one cut in halves, one cut in wedges

Instructions

Allow the fish to sit in a bowl at room temperature for 10- 15 minutes.
Rub one tablespoon olive oil and sprinkle salt and pepper on both sides of each fillet, then lightly  bread crumb on both sides then place a skillet or sauté pan over medium heat and add two tablespoons of olive oil. When the oil is hot and shimmering, but not smoking, after about one minute, add the fish. Cook for two to three minutes on each side, so that each side is browned and the fish is half way cooked through. Now add your onions and peppers on top and simmer till soft and translucent  put lemon halves over the fish, onions, and peppers, simmer for a few more minutes till the juices of the lemons start to release the flavors then remove from the heat. If there is any lemon juice left in the pan, pour it over the fish to serve. Serve with lemon wedges.

Honey Glazed Shrimp

Ingredients

• 20 large shrimp (uncooked, tails removed, deveined)

• 1/4 cup brown sugar

• 1/4 cup teriyaki sauce)

• 1/4 cup pineapple juice

• 1 Tbsp. honey

• 2 cloves garlic (minced)

• 1 tsp Dijon Mustard

• 1 Tbsp. sesame oil

• 1 Tbsp. olive oil

• 1 sprinkle red pepper flakes

Instructions

• Mix all ingredients together except the shrimp, stir to combine well for the marinade

• Put your shrimp into a seal proof container

• Pour your marinade over your shrimp

• Seal your container and place in your fridge for up to 1 hour, longer is okay

• Remove from your fridge and pour everything into a saucepan

• Saute/simmer over medium heat shrimp for about 3 minutes

• Turn over and cook another couple of minutes until shrimp is cooked thoroughly

• You can remove the shrimp now and put on a plate, keep warm

• Continue to simmer marinade until it thickens slightly

• Once it is to a consistency you believe is thick enough, pour over shrimp

• Serve with rice or as is!

Tortellini with Baby Peas

2 cups tortellini 

1/3 cup olive

2 tbsp. Salted butter

2 garlic cloves ( minced)

1 small onion chopped fine

2 tbsp. Fresh or dry parsley 

First prepare a pot of boiling water for tortellini cook as directed, now in a large skillet add onions, butter,  olive oil and garlic lightly sauté on low to medium heat,  Now add your peas, simmer them for 20 minutes mixing well incorporate all the flavors, now drain the tortellini and add to the skillet mix gently serve warm👩‍🍳

Hard boil Egg Salad Platter

:1/2 of a lettuce “break apart”

1 green pepper sliced round

1 Tomato slice thin

2 hard boil eggs  sliced in half

1/2 red onion sliced thin 

2 celery  stalks sliced long way then cut in half

1 lemon cut in four 

2 tbsp. Olive oil

First place lettuce in center of platter then start working around with all ingredients and placing some on top of lettuce then drizzle olive oil on top then salt & pepper. Enjoy

Homemade French Bread

French Bread

The BEST Homemade French Bread recipe - so soft and tasty!! Serve with butter or turn it into a delicious appetizer. Everyone loves this recipe!

Cuisine American, French

Prep Time 15 minutes

Cook Time 20 minutes

Rise 30 minutes

Total Time 35 minutes

Servings 3 loaves

Calories 1197 kcal

INGREDIENTS

2 tbsp dry yeast

1/2 cup warm water

2 cups hot water

3 tbsp sugar

1 tbsp salt

5 tbsp vegetable oil

6 cups flour divided

1 egg beaten - for glazing bread

INSTRUCTIONS

Dissolve your yeast in ½ cup warm water.

In a separate bowl combine hot water, sugar, salt, oil and 3 cups of the flour. and stir.

With the paddle attachment mix the yeast mixture and the hot water-flour mixture together.

Add the remaining 3 cups of flour, one cup at a time, mixing after each addition. Once all of the flour is added, let sit for 10 minutes.

Separate your dough into 3 pieces. On a floured surface roll each piece into a 9x12 rectangle. Roll it up like a jelly roll (long way).

Place the dough on a greased baking pan, seam side down. Score the bread across the top 3 or 4 times, and brush with your beaten egg. Let dough rise uncovered for 30 minutes in a warm place.

Bake on the middle rack for 20 minutes at 375 or until golden brown

Mediterranean Style Baby Lamb Chops with Crispy Potatoes

Ingredients

• 3 tablespoons olive oil

• 2 garlic cloves, halved

• 1/3 cup lightly packed fresh basil leaves

• 1/4 cup fresh parsley leaves

• 1/4 cup fresh oregano leaves

• 1/4 cup coarsely chopped chives

• 2 tablespoons fresh rosemary leaves

• 1 teaspoon salt

• 1 teaspoon pepper

• 4 baby lamb chops (1 inch thick and 3 ounces each)

• POTATOES:

• 2 tablespoons olive oil

• 4 medium potatoes, cut long way in half

• 1 teaspoon lemon-pepper seasoning

• 3/4 teaspoon salt

• 1/2 teaspoon paprika

Directions

• Place all  ingredients except the Lamb Chops...in a food processor; pulse until blended. Spread over both sides of chops. Let stand 30 minutes.
  Meanwhile, in a large skillet heat oil over medium-high heat. Add half cut potatoes; cook 15-20 minutes or until tender and golden brown, stirring gently occasionally. Sprinkle with lemon pepper, salt and paprika; remove from pan. Keep warm.
  Grill baby lamb chops, covered, over medium heat 3-4 minutes on each side or until meat reaches desired doneness, serve warm!

Honey Glazed Chicken Legs

Ingredients,

5 lbs chicken legs 

3/4 cup honey

 1/2 cup soy sauce 

1/4 cup orange juice 

2 Tbsp dijon mustard 

4 large garlic cloves, minced  

1 tbsp. ginger, peeled and finely grated

Sesame seeds and  chives for garnish

Directions 

In a small bowl, whisk together all marinade 

Arrange chicken skin-side up, so chicken pieces are not touching. Add enough of the marinade to just coat the bottom of the skillet Cook for 25 minutes. Medium flame then turn chicken over skin-side down and cook additional 20 minutes. Low to med flame 🔥 Now to get that crispy and brown topping skin side up, broil on high for 2-3 minutes or until skin is  browned.

Romano Beans with Tomato 🍅 and Garlic

Ingredients

2 pounds Romano beans (ends trimmed)

28 ounces San Marzano tomatoes (pureed)

3 cloves garlic (finely chopped)

1 shallot (small, finely chopped)

olive oil

pepper

salt

When done add pecorino romano (grated) cheese on top

Rosemary Garlic Baby Lamb Chops

• 1- rack of lamb, cut into chops (you should get 5/6 chops per rack)

• salt and pepper

• 3 garlic cloves minced 

• zest of one lemon

• 1 tablespoon minced fresh rosemary 

• 2 tablespoons olive oil

• Instructions;

In a small bowl, combine minced garlic, lemon zest, rosemary, and olive oil; set aside.

In a large bowl  season the lamb chops with kosher salt on both sides and fresh ground black pepper. Now take the other bowl with the mixture and pour it on top of the Lamb chops and rub  the lamb chops with the garlic, rosemary, and lemon zest, and oil, mixture. Cover and refrigerate for at least one hour. 

1. When ready to cook, heat a large skillet over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add the lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.

2. Remove chops and juices to plate and let rest about 5 minutes. Serve with some rustic bread for dipping!

Boneless Barbecue Chicken Breast

Ingredients;

4 chicken breast

2 tbsp. White Vinegar 

1 tsp. Paprika

1 tsp. turmeric

1 tsp. Ginger powder

1 tsp. Garlic powder

1 tsp. Onion powder

1 tsp. Ground black pepper

1 tsp. crushed pink Himalayan sea salt

1 tbsp. Parsley 

Directions;

In a large deep wide bowl place your chicken add vinegar toss chicken gently to cover all sides, this will keep all the ingredients stuck to the chicken, now start adding all ingredients, and with clean hands rub all ingredients all around the chicken breast once covered well cover bowl and place in fridge for one hour so flavors get deep in the chicken, then remove from fridge and begin your grilling. Enjoy

Tip~

I always want to make sure chicken is cooked right (not over and not under). I strongly suggest a Meat thermometermake sure it’s cooked and to make sure you don’t overcook it so it stays tender and juicy!

I recommend that bbq chicken breast reaches 165°F at the thickest point.

Italian Sausage wth Peppers and onions

Ingredients;

2 lb. Italian sausage boiled and cut on an angle

2 Lb. red & yellow peppers sliced

1 large onion sliced

5/6 garlic cloves chopped

1 tbsp. Hot pepper flakes

Directions;

in a large skillet drizzle olive oil place cut up sausages and brown lightly, once done add peppers, onion and herbs, oregano, hot pepper flakes,salt and pepper simmer till peppers and onion get loose and soft.

scallion Chicken w/ Sauté Spinach / or Roasted Potatoes

Ingredients

1 pound chicken cutlets(slice thin)

4 eggs

1 cup bread crumbs

2 scallions chopped

For the spinach!

1 can plum tomatoes 🍅

4 cups baby spinach

in a skillet

5 whole garlic cloves

1 tbsp. Oregano

1 tbsp onion flakes

1 tbsp Hot flakes

Using the Ninja

2 large potatoes cut And quarter

1 lemon 🍋 squeeze all juice

1 tbsp. Garlic powder

salt/pepper for tast

1 tbsp. Oregano

These Chicken Cutlets were cooked to perfection so delicious and cuts like butter dipped in scallion & egg then bread crumbs fried then baked with mozzarella and plum tomato 🍅 sauce👩‍🍳spinach was sauté in olive oil and water and I left the cloves as is skin off with out chopping, they taste so delicious as they get translucent they melt in your mouth the spinach was fermented from the garlic. Roasted potatoes cooked in my Ninja so delicious drizzled with lemon, garlic powder, oregano, salt & pepper they came out indescribably delicious crunchy but soft in the center I just Love ❤️ my Ninja

Lemon Spinach Feta Cheese Rolls

Ingredient

2 cups chopped spinach

2 tablespoons unsalted butter 

1 small onion, finely chopped 

Kosher salt and freshly ground black pepper 

5 cloves of garlic, minced 

1 1/2 tablespoons all-purpose flour, plus more for dusting 

1 1/2 cup crumbled feta

1/2 cup milk

1 teaspoon lemon juice 

1 tbsp. hot 

2 homemade square pie dough

1 tbsp. Melted butter

sea salt, for sprinkling 

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

• Set the frozen spinach out on a plate at room temperature to soften slightly.

• Melt the butter in a large pan over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and black pepper and cook until fragrant, for a minute. Add the flour and stir to combine, make sure all the flour had disappear mixing it well, then fold  in the spinach and add a pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, milk, squeeze of lemon and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.

• Roll out half of the dough on a lightly floured surface until it is a large square about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough now start rolling long ways then opening should be faced down, using a pizza cutter cut 4inch rolls, Transfer the mini rolls to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.

• Lightly brush the tops with butter and sprinkle with salt.

• Bake until golden brown, about 20/25 minutes. Let cool slightly and enjoy. 

Fresh Atlantic Salmon

Ingredients, 

• 2- Atlantic Salmon 

• Lemon zest

• Butter

• Sea salt

• Pepper

• Lump crabmeat

• Onion

• Mayonnaise

• Fresh parsley

• Garlic

• Lemon juice

• Old Bay seasoning 

Crab Filling

• 8 oz Lump crab meat

• 1/2 large Onion (chopped)

• 2 tbsp Mayonnaise

• 2 tbsp Fresh parsley (chopped)

• 2 cloves Garlic (minced)

• 1 tbsp Lemon juice

      1 tsp Old Bay seasoning 

First make your  crab 🦀 filling and set it aside!

Instructions,

First  sauté the onion; While it’s beginning to brown, then mix in your crab filling.

Slice gently down the center of the salmon not all the way through then arrange the Crab filling down the center of the salmon,  then brush with melted lemon butter on top, sprinkle with some salt and pepper, and you’re all set to bake in the oven. Once done squeeze a little more lemon 🍋 Enjoy

Spinach Orzo Soup

INGREDIENTS

• 2 tablespoons olive oil

• 1 small white onion, peeled and diced

• 1 cup diced carrots

• 1 cup diced celery

• 3 cloves garlic, peeled and minced

• 6 cups chicken stock

• 1 (14-ounce) can fire-roasted diced tomatoes

• 1 1/2 cups Orzo pasta

• 1/2 teaspoon dried thyme

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried rosemary

• 4 cups loosely-packed spinach

• salt and black pepper

• freshly-grated Parmesan cheese, and if you like some spice add crushed red pepper flakes

INSTRUCTIONS

• Heat oil in a large pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

• Stir in the spinach and cook for 1-2 minutes until it’s wilted. Taste, and season with salt and black pepper as needed. 

• Serve warm, top with Parmesan chee

Spinach and Potato Patties

Spinach & Potato Patties

Ingredients

• 1 pound potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered

• 1/4 cup milk

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 yellow onion , diced

• 1 bag 8 to 10 ounces baby spinach

• 3 garlic cloves , minced

• salt and fresh ground pepper , to taste

• 1 cup shredded parmesan cheese

• 2 tablespoons lemon juice

• 1 egg , lightly beaten

• 2 cups panko crumbs

• 1/4 cup olive oil , for frying (add more as needed)

Instructions

1. Combine prepared potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.

2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.

3. Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent.

4. Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted.

5. Remove from heat and add spinach mixture to the potatoes.

6. Stir in cheese and lemon juice.

7. Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.

8. Shape the mixture into patties.

9. Heat olive oil in a large skillet.

10. Working in batches, fry each patty on both sides until golden brown; about 3 to 4 minutes per side.

11. Transfer potato patties to a paper towel–lined plate.

Juicy Meat Loaf

Ingredients

• 1 lb. lean ground beef

• 1 cup dried bread crumbs

• 1/2 cup diced yellow onion

• 1/2 cup milk

• 1 large egg beaten

• 2 tbsp. ketchup

• 1 tbsp. Worcestershire sauce

• 1 tsp. dried parsley leaves

• 3/4 tsp. salt

• 1/2 tsp. garlic powder

• 1/4 tsp. ground black pepper

• For the Topping:

• 1/4 cup ketchup

• 1 tbsp. red wine vinegar

Instructions

• Preheat oven to 350 degrees Fahrenheit.

• In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*

• Add the meat mixture to a loaf pan. Pat the meat down into an even layer.

• In a small bowl, add 1/4 cup ketchup, the and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.

• Bake uncovered for 55 minutes.

• Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Peas & Shell Pasta

• 1 pound shell pasta

• 3/4 stick butter

• 2 tbsp. Olive oil

• 2 garlic cloves minced 

• 1 onion chopped fine

• 4 cups frozen peas

• 2 basil leaves (chopped)

• Parmesan cheese

• Hot pepper flakes (optional)

• Salt and pepper

Bring a large pot of water to a boil. Pour the shells in the boiling water. Cook according to package instructions.  In a large skillet Melt the butter & olive oil and chopped garlic over medium heat. Toss in the onion and cook until translucent. add the peas to the onions, and add a tablespoon of the pasta water.

When the pasta is done, drain and toss in the skillet with the peas, butter and onions over medium high heat.

Sprinkle in the chopped basil, Parmesan cheese, and season with salt and pepper. And toss well

Hot pepper flakes optional 

Creamy Fettuccine Alfredo

Ingredients

• 1 lb Fettuccine Pasta 1/2 pound if you want it more creamy

• 6 Tablespoons Butter 

• 1 Garlic Clove(minced)

• 1 1/2 cups Heavy Cream 

• 1/4 teaspoon Salt

• 1 1/4 cup Shredded Parmesan Cheese 

• 1/4 teaspoon Pepper

• 2 Tablespoons Italian Parsley(optional)

•  Instructions

  1. In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 

  2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. 

  3. Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.

  4. Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.

  5. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.

  6. Garnish with Italian parsley, if so desired.

1. Start by bringing water to a boil in a large pot. Add salt to the water to season the pasta. Once it is boiling, add pasta and cook according to package instructions.

2. Saute the garlic and butter together until softened — about 1 to 2 minutes.

3. Add heavy cream and let simmer over medium-high heat for about 5 minutes to thicken. Add salt and pepper to taste. Add half of the parmesan cheese to the mixture and whisk well until smooth.

4. Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.

5. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.

6. Garnish with Italian parsley, if so desired.

Lamb with dill ( Greek style)

Ingredients

• 2 1/2 pound leg of a lamb

• ½ cup of olive oil

• 1 large bunch of fresh dill

• 2 teaspoons salt

• 1 teaspoon pepper

• 3 cups of white dry wine

• 2 teaspoons mustard 

Instructions

1. Wash and clean the meat. Put it in a pot or a clay pot (if available) and sprinkle it with dill, salt and pepper. With your hands lightly rub in the spices on the outside of the meat. 

2. Continue with filling a deep bowl with the mix of oil, salt, pepper and the wine and mix it very well with a blender. Poor the mixture over the meat, close the pot and put in the oven on moderate heat, approx. 180 C degrees. We leave it in the oven until well cooked, which takes more or less 2 hours. Once the lamb is cooked well, turn off the oven and leave it in there for as much time as possible. 

3. My suggestion would be to serve the lamb with a fresh salad and possibly homemade pasta.