Nonna K.

 259 Gr. Shrimp, cleaned 100 Gr. Asparagus, fresh olr canned 2/3 slices lemons 2 Tbsp. butter, melted 3 Tbsp. Grated Parmesan cheese S&P to taste     Preheat the over at 400 degreees Layer the shrimp and the asparagus on a sheet, cover with slices of lemon.  Bake for about 10 minutes, if the shrimp has turned pink, drizzle with the melted butter the shrimp and sprinkle the parmesan cheese over the asparagus.  Bake for additiona 5 minutes or until all the cheeese has melted.

4 MEDIUM TOMATOES, Chopped 1/2 LARGE CUCUMBERS 140 GR. FETA CHEESE 1/2 MEDIUM RED ONION 1 SMALL GREEN PEPPER, DICED 12 OLIVES OLIVE OIL RED WINE VINEGAR S&P TO TASTE Cut the tomatoes, cucumber, red onion and green pepper. Toss is all together, add the fedta cheese and olives. Season with S&P, oregano, addd oil and vinegar.

4 Bell Peppers  4 Cloves Garlic 2/3 Cup Marinara Sauce 1 Cup Ricotta Cheese 1.5 Cup Mozzarella Cheese 1 tsp. Italian seasoning S&P to taste Preheat oven to 375 degrees. Brown beef and garlic cloves, stir in tomato sauce and ricotta cheese.  Season to taste with S&P and any other seasoning. Cut and blanch peppersn for 5 minutes in boiling water.  Stuff with the beef and cheese mixture and top with the mozzarella cheese, bake for 30-35 minutes.

  1/2 Lb. Skirt Steak, sliced S&P to taste 3 tsp. Olive Oil 1 head Romaine Salad, torn 3 Chopped Pickled Peppers 2 Tbsp.  Red Wine Vinegar 1/2 Cup Queso Blanco 1 Tbsp. green olives, Pitted, sliced Brush the steak sliced wiht some olive oil and season with S&P.  Heat a grill pan over high heat and cook the steak on each side for 5-6 minutes, then remove to a bowl, Mixed the lettuce, picked peppers, remaining olive oil, and vinegar in a salad bowl.  Add the beef and  sprinkle with queso fresco and green olives.

  1 Tbps. Chives, chopped 8 Oz. Blue Cheese, crumbled 1 Lbs. Chicken breasts, halved 12 Bacon slices 2 Tomatoes, chopped S&P to taste Set a pan to medium heat.  add the bacon and cook until half until halfawy done, remove to a plate.  In a bowl, stir blue cheese, chives, tomatoes pepper and salt.  use a meat tenderizer to flatten the chicken breasts and stif the chieese mixture over them.  Roll them up and wrap them in chicken breasts in a greased baking dish.  Roas in the oven for 30 minutes for 30 minutes at 370 degree.

3 Cups Chedar Cheese, shredded 10 Oz greed cabbager, shredded 1 Lbs. Chicken cubed 1 Cup Mayonnaise 1 tsp, coconut oil 1 Cup chicken stock Juice of 3 Lemons S&P to taste Apply oil to the baking dish and set the chicken pieces on the bottom.  Spred green cabbage, followed by j1.2 ikf the ceddar chsses.  In a bowl mix the mayonnaise with the pepper, stock, lemon juice and Salt.   Pour the mixture over the chicken, spead the rest of the cheese, and cover with the aluminum paper.  Backe at 350 degrees for 30 minutes.  Open the aluminum paper and cook for additional 10 minutes. Thanks.

 3 Tbsp. GHEE 3 Lbs. Chcken, skinless 1 medium Onion, chopped 3 Cloves, Garlic, crushed 2 Tbsp. Red Wine Vinegar 1 Lemon, Juiced and Zested 1 Cup Chicken Broth 1 Tbps. Chopped Rosemary 1/2 tsp. chopped organo 1/2 tsp;. dried Thyme Melt  1 Tbsp. Ghee on heavy bottom pan, seared chicken and transfer to a slow cooker Add rest of the Ghee, sautee the onions until translucent, add garlict, sautee 3-4 minutes Transfer all of the ingridients to the slow cooker. Cook on low for 4 - 6 hours S&P before serving