Nonna K.

3/4  Lb. Orzo pasta 1/2 Cup fresh squeezed lemon juice 2 Lbs. Shrimp, peeled and deveined  1 Cup minced scallions 1 Cup Chopped Fresh Dill 1 seedless cucumber, diced 1/2 Cup Small Red Onions, diced 3/4 Crumbled Feta cheese Heat oven to 400 degrees.  Toss the shrimp on a baking sheet, season with S&P and drizzle with oil.  Cook for about 6 minutes, until the shrimps are cooked.  Let the shrimps cool Cook the pasta as per the package instructions and let it cool. ' Mix all the ingredients together.  Season with S&P to taste.

12 Oz Carrots 1 Green Onion 1 Lime 1 Tbsp. Soy Sauce 1 Tbsp. Sweet Thai Chili Sauce 1 Lb. Chicken Breast 1 Tbsp. Vegetable Oil 1 Tbsp. Butter S&P to taste Heat oven to 400 degrees.  Wash carrots and slice diagonally into 1/2 slices.  Toss the carrots on baking sheet, drizzle with oil, salt and pepper.  Roast until browned and tender.  20-25 minutes. Zest and quarter the lime.   Melt the butter in a microwave, stir in soy sauce, the chili sauce and squeeze of lime juice.  Taste and add more juice for additional tanginess. Pat chicken dry and season with S&P.  Heat drizzle of oil on a large pan over medium-high heat.  Add chicken until fully cooked and browned, about 5-6 minutes per side.  Turn of the heat and put the chicken on a butting board.  When it cools down a bit, slice the chicken diagonally. Toss the carrots with the lime zest.  Drizzle chicken with the mixed chili sauce.  Sprinkle with the green onions.

2 Boneless Pork Chops 1 Tbsp. Apricot Jam 1 small Chili Pepper, finely chopped 2 Cloves of Garlic, chopped 1 Tbsp. Soy Sauce 1 Lime, zested and juice extracted 1 cup White Rice 12 Oz, Carrots, cut diagonally into 1/2 inch thick slices 1 Tbsp. butterP.   S&P Prepared rice, once is ready, add the zest of the lime, season to taste. Preheat oven to 425.  Put the sliced carrots on a baking sheet and drizzle with oil, season with S&P, bake in the oven for about 20-25 until soft and slightly browned. Pat dry the pork chops and season with S&P.  Drizzle oil into a frying pan and cook over medium high heat about 4-5 minutes for each side, until cook.  Set aside.  Reduce heat, letting pan cook a bit and then add the garlic, cooking for about 30 seconds, until fragrant.  Add the apricot jam, soy sauce and 2 Tbps. water, cook, stirring until thickened and glossy.  Take off the burner, add the butter and a pinch of chili, along with the lime juice.  Return the chops to the pan and cover

2 Large chicken breasts, grilled and sliced into chunks. 2 Large Avocados 1 small red onion, chopped 1 can Whole Sweet Corn 1 small head of lettuce, finely chopped 4 Tbs. Mayonnaise 2 Tbs. Mustard 1 cup cooked Orzo's pasta S&P to taste In a large bowl, mix in the avocados, red onions, whole sweet corn, lettuce and pasta.  Add the chicken.  Prepare the sauce separately by mixing the Mayo with the Mustard, S&P and add to the salad.  

Dough 2 cups      Buttermilk  3/12 cups all purpose Fluor  1 tsp.        Salt 1 tsp.        Baking Soda 4 Tbs.       vegetable oil  Filling 1 lb.Beef, Lamb or Pork 1 medium  onion, puréed 2 garlic cloves, minced 1 cube cilantro  Salt and Pepper Oil for frying  Mix meat with the onions,  garlic, salt, pepper, and cilantro. Refrigerate for at least 1/2 hour. Separately, mix the buttermilk, Fluor, salt and baking soda.  Add one tablespoon at a time, while kneading the dough. Keep kneading until the dough stops sticking to the hands.  Let dough rest for 25-30 minutes. On a floured surface, divide dough into 2 inch balls.  Flatten each ball into a 4 inch disk. Drop a tablespoon of the meat into each disk, seal sides making sure that it won't open during cooking. Heat oil in a frying pan over medium-high.  Drop the beliashki into the oil, when its golden brown, flip them.

8 oz. whipping cream 8 oz. milk 1 can condensed milk 5 oz. Whiskey or more to taste 1 Tbs. Instant coffee 1 Tbs. Hershey syrup Mix all with a beater until smooth,  Pour in glass  and keep refrigerated,

1 MEDIUM ZUCHINI, SLICED 1 LEMON, ZESTED AND SQUEEZED 2 PORTIONS OF LINGUINE PASTA 1 LB. CHICKEN BREAST STRIP 2 CLOVES GARLIC, CHOPPED 1 TBS. DRIED THYME 1 TBS. CHICKEN STOCK CONCENTRATE 1/2 CUP CREAM CHEESE 1/2  CUP SOUR CREAM 2 TBS. BUTTER 2 TSP. OLIVE OIL S & P COOK PASTA UNTIL AL DENTE 9-11 MINUTES, RESERVE 1/2 CUP OF THE PASTA COOKING WATER.  THEN DRAIN. WHILE THE PASTA IS COOKING, HEAT A DRIZZLE OF OIL IN A LARGE PAN OVER MEDIUM-HIGH HEAT.  ADD THE ZUCCHINI AND COOK, STIRRING OCCASIONALLY UNTIL SOFTENED AND SLIGHTLY BROWNED, SEASON WITH S&P., COOKING FOR ABOUT 5-7 MINUTES,  THEN SET ASIDE ON A PLATE.   PAT THE CHICKEN WITH PAPER TOWELS AND SEASON WITH S&P AND ABOUT HALF OF THE DRIED THYME.  DRIZZLE SOME MORE OIL IN THE SAME PAN WHERE YOU COOKED THE ZUCCHINI AND HEAT OVER MEDIUM-HIGH HEAT.  ADD THE CHICKEN AND COOK FOR ABOUT 4-6 MINUTES UNTIL COOKED THROUGH.  THEN ADD THE GARLIC AND COOK UNTIL IS FRAGRANT, ABOUT A MINUTE AND TURN THE HEAT TO LOW. TO  THE SAME PAN, ADD