Nonna K.

  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.

2 small Onions, chopped 2 Tbsp. Ghee 4 Cloves Garlic, crushed 3 Lbs. Ground Beef 1/2 Beef Stock 4 Tomatoes, chopped 2 Tbs. Tomato Paste 1 Jalapeno Pepper, finely chopped 1 Bell Pepper, Chopped 1 tsp. Dried Oregano 1 tsp. Dried Basil 1 tsp. Cumin 1/2 Lb. Pitted green Olives S&P Sautee the onions in the ghee until translucent.  Add the garlic and meat, brown the meat, making sure not to burn the onions and garlic. Put the meat/onion mixture in the slow cooker, add the tomatoes, paste, peppers, and spices. Cook on low for 6 - 8 hours.  Add the olives in the last hour of cooking. Salt and pepper is added just before serving.  

1 Lb. lean ground Lamb 1 Lb. ground Beef 1 small Onion, finely chopped 1 Egg, lightly beaten 1 Tbsp. Hot Hungarian Paprika 2 Cloves Garlic, minced 3-4 red and yellow bell peppers, cut into square S&P Combine the ground lamb, meat, onion, egg, paprika and garlic in a large bowl, mix well and season with S&P. Put the mixture in a cutting board and pat into a 8x6 rectangle.  Cut into 48 squares and shape each one into a small sausage. Put in the freezer for about 30 minutes, do not let it freeze.  Prepare the grill meantime.   Once the sausages are firm, alternate sausages and paprika on a skewer. Grill in a medium high setting for about 6-7 minutes per side.

4 Boneless pork top sirloin chops 2 Tbsp. Olive Oil 2 Tbsp. Lime Juice 2 Tbsp. Orange Juice 2 tsp. Minced Garlic 1/2 tsp. Salt, divided 1/2 tsp. Red Pepper flakes 2 small seedless oranges, peeled and chopped 1 medium cucumber, peeled, seeded and chopped 2 Tbsp. chopped onion 2 Tbsp. fresh cilantro Place the port in a large resealable bag with the oil, lime juice, orange juice, garlic, salt and red pepper flakes. Seal bag to coat.  Refrigerate for up to 24 hours. For the Salsa: Combine the oranges, cucumber, onion and cilantro in a medium bowl, toss gently.  Cover and refrigerate for at least an hour or overnight.  Add salt just before serving. Prepare grill or broiler.  Take the chops out of the back and discard the marinade.  Grill or broil pork chops 6 to 8 minutes per side, meat should not be pink.  Serve with the Salsa.

1 1/2 Tbsp. Olive Oil 1 3/4 cups diced tomatoes, drained 6 pitted black olives,  coarsely chopped 6 pitted green olives, coarsely chopped 3 Tbsp. Lemon Juice 2 Tbsp. Chopped fresh Italian Parsley 1 Tbsp. Capers, rinsed 2 Cloves Garlic, thinly sliced 1/4 tsp. Black Pepper 4 Salmon Filets Heat oil in large skillet over medium heat.  Add tomatoes, olives, lemon juice, parsley, capers, garlic and pepper, bring to a simmer and cook for about 5 minutes, until must of the liquid evaporates. Rinse Salmon and pat dry with paper towels, Push Sauce to one side of skillet, add the fish, spoon sauce over fish.  Cover and cook 10-15 minutes or until fish begins to flake when tested with fork.

2 Tbsp. Coconut Oil 1 Onion, thinly sliced 2 Cloves Garlic, crushed 1 Tbsp. Grated fresh ginger 2 Chili Peppers, Chopped 6 Oz. Dried Apricots 2 Lbs. Lamb Stew meat, cut into one inch cubes 3 Sweet Potatoes, peeled and cubed 2 Cups Beef Broth 1 Tbsp. Fresh Lemon Juice 1/4 cup Brandy 1 tsp. dried Basil 1 tsp. dried dill 1 Tbsp. dried parsley S&P just before serving. Melt 1 Tbsp. of the coconut in a large skillet, sauté the Onion for about 3 minutes, then add the Garlic, Ginger, Chili peppers and Apricots, cook for about 3 additional minutes. Transfer the mixture to a slow cooker Melt the remaining coconut oil and sauté the lamb meet in batches and transfer to the slow cooker. Add sweet potatoes to the slow cooker Mix the Broth, lemon juice, brandy and dried herbs in a bowl and pour over the meat in the slow cooker Cook on Low for 6-8 hours Salt and Pepper to taste

1 Onion, Diced 1 Tbsp. Ghee 3-4 Cloves Garlic 2 Lbs. Ground Beef 1 tsp. Dried Oregano 1 Tsp. Dried Basil 3 Yams, peeled and thinly sliced 1 Green Pepper seeded and chopped 1 Red Pepper, seeded and chopped 1 Cup sliced Mushrooms 1 Cup Tomato Sauce S&P just before serving. In a large skillet, saute the onion in the Ghee over medium heat for about 5 minutes.  Add the garlic and cook until fragant. Add the beef and brown , breaking the meat up with a Spatula. Add the Oregano and Basil for cook for about 5 additional minutes. Lay the yams in the slow cooker, next layer the peppers and mushrooms. Place the meat on top and pour tomato sauce over it.  Cook on low for 6 hours.

1/2 Lb.  Bacon, diced 2 Lbs. Beef Chuck, cut into big cubes 8 Shallots, peeled and left whole 2 Cloves Garlic, crushed 1 Tbsp. Herbs de Provence 1 Lb. Mushrooms, stems recmoved and sliced 1 Lb. Carrots, sliced 1 1/2 Cups Red Wine 1 Cup Beef Stock 1/2 Cup Cognac Saute the bacon over medium high until just crisp, about 3-5 minutes Remove the bacon and brown the meat in batches in the bacon grease, allowing the meat to brown well. If the bacon grease is smoking, turn the heat down to medium. Place the beef, bacon and all other ingredients into the slow cooker and cook for about 6-8 hours. Season before serving.

1/4 Cup Olive Oil 1 Lb. Large Raw Shrimp, Peeled and Deveined 3 Cloves Garlic, Crushed 2 Tbsp. Lemon Juice 1/2 tsp. Salt 1/2 tsp. Paprika Black Pepper 2 Tbsp. fine chopped fresh parsley Heat oil in large skillet over medium high heat.  Add shrimp and garlic, cook and stir for about 4-5 minutes, until shrimp are pink and opaque Add Lemon Juice, Salt, Paprika and Black Pepper. Cook and stir for about a minutes.  Remove from heat and discard the garlic.  Sprinkle with the parsley.

2 Tbsp. chopped fresh basil Juice of one Lime 1 Tbsp. plus 1 tsp. Olive oil, divided 1 tsp. Soy Sauce 1 Clove Garlic, minced 1/8 tsp. red pepper flakes 1 Lb. Sea Scallops Whisk Basil, Lime Juice, 1 tsp. Oil, soy sauce, garlic and red pepper in a shallow bowl until well blended.  Add Scallops and turn to coat.  Cover and marinate in refrigerator for at least 30 minutes. Heat remaining 1 Tbsp. oil in a large non-stick skillet over medium-high heat.  Add scallops and cook about 3 minutes per side or until scallops are opaque.  

2 Tbsp. Olive Oil, divided 4 boneless, skinless chicken breasts, flatted to 1/2 inch thickness 1 1/2 Cup fresh mushrooms 1/2 Cup White Wine Juice of one Lemon 2 Tbsp. Capers 1 tsp. fresh chopped dill 1/4 tsp. Salt. Heat 1 Tbsp. Oil in large non-stick skillet over medium high heat.  Add chicken and cook until it begins to brown, 3-4 minutes. Meanwhile, combine Mushrooms, Wine, Lemon Juice, Capers, Dill and salt in a medium bowl and mix well. Turn chicken and pour the mushroom mixture over the chicken.  Lower heat to medium low and let it simmer for about 8 minutes, or until chicken is no longer pink in the center. When chicken is fully cooked, removed the chicken to a platter and increase heat to medium high.  Boil the liquid to thicken and reduce slightly.  Put the chicken back and serve.

1/2 Cup Lemon Juice 4 Tbsp. Olive Oil 1 tsp. Salt 1 tsp. Curry Powder 1 Lb. fresh Spinach, stemmed and torn 1/2 Cup Golden Raisins 1/4 Cup minced Red Onion 1/2 Cup very thinly sliced Red Onion 1/2  Cup Pine nuts, optional   Combine Lemon Juice, Salt, Curry powder, raisins and minced Red Onion in a small bowl, mix well and let it stand for at least 1/2 hour. Combine Spinach, sliced onion in a large bowl.  Toss in the dressing and toss well.

2 Cabbages, 2 small heads 1/2 Cup Rice, any type 2 Tbsp. Olive Oil 1 Onion, large, chopped 1 Lb. Ground Beef 1 Lb. Ground Pork 1/4 Cup Chopped Parsley 2 Carrots, Grated 2 tsp. Salt 1/2 tsp. Pepper 2-3 Bay Leaf. Freeze the cabbages  and removed from freezer a few hours before starting to cook. Cook the rice in plenty of water for about 5 minutes, it will finish cooking inside the cabbages. Drain and let it cool. Mix the onion, ground beef and pork, parsley, carrots, Salt and Pepper.   Preheat the oven to 350 degrees. Place the head of the cabbage on a cutting board and cut off the bottoms, Separating the leaves and cutting off the rib  For the Sauce: 1 Tbsp Olive oil 3 Tbsp butter 1 small onion 1 large carrot, julienned or grated 2 cups store-bought marinara or homemade  Marinara Sauce 3 cups hot water For the sauce, finely dice the onion. Heat a  large pot  over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and s...