These Bacon wrapped stuffed shrimp are excellent as an appetizer or a meal.
You can change the stuffing  to  my crab cake recipe mixture or add jalapeno to the cream cheese recipe below.

Ingredients;

1LB very large shrimp, 12 to a pound size or larger is best
8 oz cream cheese at room temperature
1 TBLS chives, minced
1 small garlic clove minced
4-5 slices of bacon
Salt and pepper to taste

Directions;

Buy raw shrimp, frozen or defrosted. The shell is removed leaving just the tail shell on. Devein them and butterfly cut them by cutting just enough to open them up flat on a baking sheet.
Mix all the other ingredients, except the bacon.
Stuff the butterflied side of the shrimp with about 1 TBLS of the cream cheese mixture. Cut the bacon into pieces just large enough to wrap around the shrimp twice. Place a toothpick through the shrimp to hold the bacon in place.
Bake at 425 for 10-12 minutes and then turn over to broil for a few minutes on high until browned.

Omelet’s are not just for breakfast or brunch.  This hardy meat and cheese omelet can be a dinner too.

I used pork roll(Taylor ham), white cheddar and chives.
Feel free to  change the meat, cheese or add veggies to your liking. Be sure the meat and veggies are cooked and well drained.

Ingredients;
1 TBLS olive oil or unsalted butter
3-4  XLarge eggs
1 TBLS cream or half and half
3 TBLS meat, diced and cooked like; ham, bacon or any kind you like
3 slices of cheese, diced
1 or 2 TBLS chives or any veggie like peppers, spinach or onion, cooked and drained

Directions;
Whisk the eggs and cream until a little fluffy.
In an 8″-9″ skillet on low heat melt the butter or slightly heat the oil.
Add the eggs and cover for a few minutes until the egg mixture is slightly set. With a spatula pick the sides up to drain off some the the raw egg making it touch the pan. Add the meats and veggies spread over one half of the omelet. Fold the omelet in half covering the filling.
Flip the omelet over to cook on the opposite side.
Serve with your favorite toast and fruit on the side.

This zucchini sauté dish is one frying pan and few minutes of prep and it’s ready to eat.  It can be a side or a meal. Serve on toasted Italian bread slices dusted with Parmesan cheese and you’ve got a meal.

Ingredients;

2 TBLS olive oil
1 garlic clove minced
3-4 small fresh zucchini, cubed
2 sweet onions, sliced thin
2 cups chopped tomatoes, canned or box is fine (I like the Pomi brand)
Salt and pepper flakes to your taste

Directions;
In a frying pan large enough to hold all the ingredients,  add the oil and onions.  Sauté until soft but not browned. Add the garlic and stir for 1-2 minutes.  Add the balance of ingredients and cover to simmer for 10 minutes. Serve hot or at room temperature.

This Scallops Baked Italian Style recipe was developed by my brother-in-law, Sonny.
He was a fabulous chef.  He would make this every Christmas Eve.
It will become a family favorite for you too.

Ingredients;
12oz -16oz sea scallops
2/3 cup Italian flavored bread crumbs
6 TBLS unsalted butter, soft, but not melted
2 cloves of fresh garlic, crushed
1 TSP chopped parsley and a sprinkle
2 TBLS grated Romano cheese
Lemon slices for garnish

Directions;
Preheat oven to 400.
Place scallops in one layer in a lipped baking pan.
Mix all the other ingredients, except the lemon, and spread the paste like mixture over the scallops.
Bake for 15-20 minutes or until they are bubbling and the bread crumb mixture is lightly brown.
Garnish with lemon slices and a sprinkle of parsley.

This pork chop dish is ssoo tasty. The secret is not to over cook them. Just cook long enough to brown them and sauté for a few minutes more, they are done.

Ingredients;
2-4 pork chops, about 1.25 LBS, I like French style rib cut
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
large sweet onion, sliced thick
1 shallot, minced
1 clove garlic, minced
1 sprig fresh rosemary & sage
1 TBLS capers

Directions;
Heat the oil med hot in a skillet large enough to accommodate the chops in one layer.
Place the chops in the pan and brown on both sides.
Add the shallot, onion, and herbs. Sauté for a few minutes and add the balance of ingredients and sauté a few minutes more.

This roasted Broccolini recipe is very tasty. Broccolini is just young more delicate broccoli and it’s a bit more tender.
I’m noting a few ways to roast it.

Ingredients;
2 bunches of fresh Broccolini
2 TBLS olive oil
1 clove peeled and mashed garlic
Salt & pepper to taste
**variations** Sautee diced pancetta or bacon and toss with cooked Broccolini. Sprinkle Parmesan cheese over it too, if that pleases you.

Directions;
Preheat oven to 375.
Wash and trim the stems of the Broccolini. Making small bunches. Toss in the oil, garlic, salt & pepper. Place on a baking sheet in the oven for about 20 minutes or until its fork tender or however you like it.
Serve as is or add my variations.

This beef roast recipe is simple and very tasty. I used a sirloin tip roast but you can also use eye round or top round sirloin.

Ingredients;
2.5LB – 3.5 LB beef roast
olive oil
salt and pepper
2 cloves garlic, mashed
1/4 cup dry red wine
optional 1/2 cup beef stock

Directions;
Rub the roast with olive oil. Season with salt, pepper and mashed garlic.
Sear the roast in a 450 oven or in a pot with a little oil or on a grill.
Once seared place in a roasting pan on a rack or on top of thick sliced onions or carrots. Place a meat thermometer in the center.
Bake at 325 for about 20 minutes per pound or until the thermometer reads your desired wellness.
Remove from the oven and let the roast rest for about 15 minutes.
Drain off the juices into a small pot and add 1/4 cup dry red wine.
If there is not enough juices add the beef stock.
Simmer for 10 minutes.
Carve into thin slices and serve with the au jus.

This Greek Style Roasted Chicken is simple to make and has big flavors. The au jus is finger licking good.
Use fresh herbs for the best results.

Ingredients;
2 chicken breasts cut in half, 2 each; legs, thighs & wings.
2 TBLS each chopped; thyme, rosemary, parsley and oregano
5 fresh garlic cloves sliced
1/2 cup extra virgin olive oil
1 – 2 Lemons
1 cup low sodium chicken stock or broth
1/2 TSP salt
1/2 TSP black pepper

Directions;
Squeeze the lemon and set aside the juice. 
Leave 1/2 a juiced lemon in the pan.
Mix all ingredients together in a large bag and marinate for 1-3 hours.
Place the chicken and all the marinade in a roasting pan.
Preheat the oven to 400 and bake covered for 30 minutes. Uncover turning once for about 45 minutes or until a thermometer reads 165 and the chicken is browned.

***add oblong (baking type) potatoes cut into long wedges to the roasting pan tossed with the chicken**

This scallops sautéed in butter, lemon and white wine sauce is quick to pan cook. So delicate and tasty. Pictured is served over my Spanish Saffron Rice recipe, but it also goes well served over a long pasta.

Ingredients;
16oz sea scallops (fresh is best) shrimp can also be used
4 TBLS unsalted butter
2 TBLS olive oil
juice of one large lemon
1 cup dry white wine
1 TBLS minced fresh parsley
salt & pepper to taste

Directions;
In a pan large enough to fit the scallops in a single layer melt the butter and oil until foaming. Add the scallops and after 3 minutes turn them over for another 3 minutes. Add the balance of ingredients and simmer for 3 more minutes.
Serve over rice or pasta.

This grouper piccata dish just takes a few minutes to prepare but is very impressive. Feel free to change the fish to any firm fish you desire. I added a few jumbo  shrimp to the dish.

INGREDIENTS;

4 grouper filets or sea bass or any firm fish filet you choose
Kosher salt (preferred) and freshly ground black pepper
3-4 jumbo shrimp if you like, prepare the same as filets
1/2 cup all-purpose flour
1 extra-large egg, beaten
3 TBLS Good olive oil
3 TBLS unsalted butter
1/3 cup freshly squeezed lemon juice, about 2 lemons
1/2 cup dry white wine
2 TBLS capers, drained
Sliced lemon, for serving
chopped fresh parsley, for serving

DIRECTIONS;

In a large skillet pan melt the butter and olive oil until it just begins to foam.
Season the flour with salt and pepper. Beat the egg. Place one filet in the egg and then in the flour, repeat.
Place the fish in the skillet and sear each side.
Remove the fish to a platter and add the balance of ingredients to the pan on high heat and deglaze the pan.
Add the fish and (shrimp if you are adding them) back into the skillet and let simmer for 4-5 minutes. Serve with lemon slices.

This zucchini and yellow squash recipe can be done in the oven or on the grill, as pictured.  Zucchini and yellow squash grill is tasty and healthy.  Feel free to add your own style and change the spices.  Just about any flavor will go with these squash.

Ingredients;
2 small fresh zucchini
1 or 2 fresh yellow squash
1 TBLS tomato paste, I like the tube kind
1/2 a small onion sliced thin
drizzle of olive oil
Dash of garlic powder
Salt and pepper to taste

Directions;
Wash and cut the off the ends of the squash off. Place in a foil pan or heavy duty foil. Drizzle with the olive oil, smear the tomatoes paste over the squash. Place the cut onion on top. Sprinkle with salt, pepper and garlic powder. Wrap tightly and grill until soft, about 20 minutes. Or place in a 350 oven for about the same time.
Open carefully and slice to serve.

This Roasted Scallops with Citrus Butter recipe can be done in the oven on bake, broil or for a little smoky flavor on the grill.
Pictured was cooked on the grill in a pan.

Ingredients;
1LB fresh sea scallops
2 TBLS melted butter
1TBLS olive oil
1 TSP lemon or orange zest
1 TBLS lemon juice
1 TSP minced parsley
Red pepper flakes or round black pepper to taste
Directions;
Place all ingredients (except the butter and lemon zest)  into a bowl and toss to mix. Gently melt the butter and add the zest and stir for a few minutes.  Add to scallop mix.
Place in a pan just large enough to hold the scallops.
Preheat the oven on 400 or broil or on the grill.
Place the scallops in the oven/grill and cook for about 10 mins
until the juices bubble up and then begin to reseed.
You can also let the flame char the scallops a little if you like the taste.

Adding a protein to one of my Summer Salads is easy and a Summer salad with grilled salmon is so delicious.
Pictured is my Summer Salad and I’ve added a piece of grilled Salmon to make it a meal. I coated the salmon with coarse ground black pepper, kosher salt and garlic powder. Grill for about 7-8 minutes on each side.

This recipe for Cucumber slices with salads instead of bread or crackers is very low carb and just delicious. Pictured is egg salad but you can use crab or shrimp or tuna.
Add or change the herbs you add to your own taste.
All will be excellent and tasty.

Ingredients;
4 hard boiled eggs, cooled and peeled
OR
1 can of tuna in water, drained
OR
8oz of cooked crab meat or small shrimp, drained of any liquid
2-3 TBLS mayo
1 TSP dry mustard
1 TSP dried chives
1 TSP minced celery, if using crab/shrimp
assorted tomatoes and olives

Directions;
Mash the eggs (mix in gently tuna or crab/shrimp) into the other ingredients, except the cucumber, tomatoes and olives. Peel and slice the cucumbers thick and on the diagonal, leaving some green.
Top the cucumber slices with your salad and garnish with the sliced tomatoes, olives or anything you like.

A fresh artichoke is intimidating to some, not only how to eat them but also how to cook them. Hopefully I will explain and picture the basics so you will try Grilled Artichokes. There are a few ways to cook artichokes. This one is steamed then grilled.
A stuffed version is also in the blog recipe list.

Ingredients;
3 whole fresh artichokes
3 TBLS unsalted butter
2 TBLS olive oil
1 TBLS Kosher salt
1/2 fresh lemon

Directions;
Wash and trim the artichoke except leave the stem on and cut them in half. Otherwise follow the balance of directions for trimming as stated under the blog recipe “stuffed artichokes”.
Place the trimmed artichokes in a pot with 1″ of water. Cover and steam for 30 minutes or until a leaf pulls out easily. While they are steaming melt the butter and oil together. Remove them from the pot and baste them with the butter mix.
Place them on the grill about a medium high flame. Grill for 5-10 minutes turning them. Serve in a platter with fresh lemon juice squeezed over them and a sprinkle of kosher salt.

My buddy Brian gave me this recipe and I added my touch to it.
Leg of Lamb is a traditional dinner served on Easter Sunday for many religions and especially the Greeks and Italians. The marinade cuts the strong lamb taste and makes the roast much more pleasing to the pallet. Serve with any sides you like as the lamb lends itself to just about any side dish.

Ingredients;
Blend together…
¼ cup olive oil
¾ cup lemon juice
4 garlic cloves
******************
5LB leg of lamb
Marinate lamb over night with the above ingredients.

Preheat oven to 350.
Place the lamb in a roasting pan.
Spoon some of the marinade over the lamb and add 2 garlic cloves , sliced and placed in slits into lamb.
In the roasting pan add;
a branch each of fresh rosemary & thyme
6 potatoes quartered
Add water to pan if needed while roasting
Roast for 30 minutes per pound or until lamb temp is 165-170.
Baste often.
Serve with mint jelly.
Serves about 8 people

There are many variations of this old Italian style veal dish.
Veal Saltimbocca’s flavors just sing together!
It’s essential that you use a good quality veal.
The more pale pink the raw veal is the better.
If you can’t find good veal then I would suggest using a thin pounded chicken cutlet.

Ingredients;

4 veal cutlets (Scaloppini), pounded thin
3 TBLS flour
Salt & pepper to taste
1/2 cup dry white wine
3 TBLS butter
2TBLS virgin olive oil
4-5 fresh sage leaves
1 lemon
1 cup sauteed spinach
4 slices fresh mozzarella
4 slices of prosciutto, any kind will do for this recipe
2 TBLS fresh grated Parmesan cheese

Directions;
Heat a large saute pan with the butter and oil to med/high.
Pound the prosciutto and sage into the veal cutlets.
Add a little salt and pepper to the flour.
Dredge the cutlets in the flour.
Place them immediately in the saute pan and brown them lightly on each side.  Remove the cutlets and top them with a spoon of spinach and a slice of mozzarella.
Add the wine and the juice of the lemon to the saute pan.
Simmer on high scrapping the pan for a few minutes.
Place the cutlets back in the pan and saute for a few minutes.
Serve with a sprinkle of Parmesan cheese on top.

This whipped Feta cheese dip is simple to make and a tasty appetizer to serve as your guests arrive. Make it earlier in the day and refrigerate.

Use cows milk Feta rather than sheep’s milk which is softer.

Ingredients;
1 1/2 TSP lemon juice
1/4 TSP minced garlic
8oz cow’s milk Feta cheese
3 TBLS whole milk or half and half
2 TBLS + 2 TSP extra virgin olive oil, divided
2 TSP fresh oregano, minced OR chives OR thyme OR dill
Pita slices or unsalted crackers and/OR veggies for dipping

Directions;
I mention an unsalted cracker and that is because the cheese is plenty salty.
Drain the Feta of any water. Blend together in a processor or blender the Feta, juice, garlic, 2 TBLS oil. Then add the milk. Add the herbs you choose to use whether it be one or several,
The taste is yours to choose.
Serve in a bowl, bell pepper or a carved out round bread or with pita slices, crackers, veggies or bread cubes.
Drizzle the top with the remaining 2 TSP of oil and a sprinkle of herbs.

This Chicken with Sun Dried Tomatoes and Mustard Cream Sauce recipe is in a delicate sauce and just a hint of mustard. Sooo tasty and an easy one pan dish.

Ingredients;
4 boneless, skinless chicken breasts, pounded thin
1/4 TSP salt
1/4 TSP pepper
2 TBLS olive oil
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream
2 TBLS grainy mustard
2 TBLS sun dried tomato slices

Directions;
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine and broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and sun dried tomatoes. Cook, whisking, until thickened, about 2 minutes. Add chicken and simmer a few more minutes.
Pour any accumulated chicken juices from plate into sauce.
Serve with sauce poured over the chicken.

This lamb recipe has a marinade that compliments the lamb perfectly.

Ingredients;
Rack of French cut baby lamb chops, 5-7 ribs or 5-7 loin lamb chops
3 cloves of fresh garlic, mashed
1-2 sprigs each of rosemary, thyme and sage
Juice of one lemon
4 TBLS virgin olive oil

Directions;
Blend all but the lamb in a mini processor or blender.
Place in a freezer bag with the lamb for 2 to 8 hours in the refrigerator.  Remove the lamb and grill or broil while basting with the marinade until the lamb is done to your liking; rare, med rare, med.  I don’t recommend cooking the lamb to well done.
Use a meat thermometer placed in the thick part of the meat to help with the temperature.
Classic is to serve it with mint jelly.

This easy Chicken Taco crock pot style recipe is delicious. Put it together in the crock pot and come home to a nearly complete meal. I served it with herbed white rice and sliced avocado.

Ingredients;
2 LB boneless/skinless chicken
1 large onion, diced
26oz-28oz can diced tomatoes
1 jalapeno pepper, seeded and sliced
1 packet chicken taco seasoning
1/2 TSP dried cilantro
Salt & pepper to taste

Directions;
Cut the chicken into 1″ pieces. Place all ingredients into crock pot and cover.
Cook on high for 3-4 hours or low for 4-5 hours.
Use two forks to shred the chicken. Serve in hard or soft taco shells.
Serve with shredded cheese, fresh jalapeno, avocado or whatever pleases you.

This Chicken Francese recipe is a one pan dish.
It’s of European origin.  Veal cutlets can be used instead of chicken.
So flavorful and easy to make.
The delicate lemon and butter sauce just pleases your pallet.

The Strait of Messina is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest:  swordfish grilled with salmoriglio sauce. The words means “brine”, a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs.

Serve with a good crusty bread and a glass of white wine, preferably Sicilian.
For dessert try my cannoli recipe.

Ingredients;
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 TBLS hot water
6 TBLS chopped fresh parsley
2 large garlic cloves, finely chopped
1 TBLS dried oregano
4 six ounce swordfish fillets, each about 1 inch thick

Directions;
Prepare BBQ or broiler to about 375.
In a small sauce pan on low, whisk in the olive oil adding the fresh lemon juice, then add 2 TBLS hot water. Add the parsley, garlic and oregano and cook the sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from the heat.
Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter.
Spoon remaining sauce over the fish and serve with lemon slices.

This classic Beef Bourguignon dish originated from the Burgundy region of eastern France as a pauper’s dish.  The French Stew Braised in Red Wine recipe evolved into an international favorite.

Once you have it together for the simmering it can easily be placed in a crock pot to complete the cooking process.
Serve it with mashed potatoes, egg noodles or rice.

Very important to sear the meat and deglaze with the wine to develop the rich taste.

Ingredients;
1 TBLS good olive oil
3 thick slices bacon, diced, applewood smoked is preferred
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 LB carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 TSP chopped garlic (2 cloves)
1/2 cup Cognac (optional)
2 cups dry red wine such as Cote du Rhone  or Cabernet
2 cups beef stock or more, low sodium is best
1 TBLS tomato paste
1  TSP fresh thyme leaves (1/2 tsp dried)
2 TBLS unsalted butter at room temperature, divided
2-3 TBLS corn starch
1 pound frozen whole pearl onions
1 pound fresh mushrooms trim the stems, caps sliced thick

Directions;
Heat the olive oil in a large pot or Dutch oven.  Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large bowl.
Dry the beef cubes with paper towels and then sprinkle them with
salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the bowl with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots and sliced onions in the fat in the pan and cook
for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.  Put the meat and bacon back into the pot with the juices. Add the wine plus enough beef stock to almost cover the meat, reserving 1/2 cup of stock.  Deglaze the pot scrapping the bits of meat residue from the bottom of the pot.  Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and let simmer on low for 2 hours or until the meat and vegetables are very tender when pierced with a fork.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew along with the pearl onions.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.  Combine the cornstarch and reserved stock.  Remove the meat and veggies to a lipped serving platter.  Add the cornstarch mixture to the pot, turn the heat up to med and stir until the gravy thickens slightly. Season to taste

This Cuban Citrus-Marinated Pork Shoulder Roast is mouth watering good and is fall off the bone tender. (Pernil Asado con Mojo) The pork shoulder is soaked overnight in a citrus mojo marinade. Cuban Roast Pork Pernil is a very traditional holiday meal with many Latino variations.

Ingredients;
1/2 cup grapefruit juice
1/2 cup  lime juice
1/4 cup white vinegar
10 fresh garlic cloves, peeled and minced
2 medium onions, sliced
1 TBLS dried oregano
1 TBLS ground cumin
1 TSP pepper
3 TBLS coarse salt
3 TBLS olive oil
8-10 LB pork shoulder

Directions;
Combine the juices, vinegar, garlic, onions, oregano, cumin, pepper and 1 TBLS of the salt in a bowl. Set aside.
Dry the pork and rub it all over with the remaining salt.  Place the pork skin side up in a high sided roasting pan that will fit in your refrigerator. Pour half the marinade around the pork but not on the skin. Cover with foil and marinate for 8 hours or overnight in the refrigerator.  Keep the remaining marinade in a covered bowl refrigerated.
Preheat the oven to 400.  Rub olive oil on the skin. Place the pork skin side up in the oven for 30 minutes, uncovered.
Then cover the pork and reduce the oven to 275 for 5 hours.
Then uncover and turn the oven up to 375 for 1 hour more.
A thermometer placed in the thickest part should read 170.
Let the pork rest for 30 minutes when done before peeling away the skin and removing the bone.  Shred the meat in pieces.
Boil the remaining marinade in a sauce pot for about 5 minutes.
Serve the meat shredded with the cooked marinade and onions on top.

This Mediterranean style Pan seared fish is fast, delicious and easy to make on your stove top. I used a grouper filet. You can use grouper, Branzino or any light flavored fish with the skin left on the filet.
The Italian olives are available in most markets.

Ingredients;
1-1.5LBS fresh fish filet (Branzino or Grouper) with the skin left on.
2 TBLS extra virgin olive oil
Salt & Pepper
1/2 cup dry white wine, use one that you will drink with dinner
2-3 chopped plum-Roma tomatoes
2 TBLS fresh chopped parsley
1/2 cup Castelvetrano or Gaeta pitted olives, cut in half
1 TBLS capers
2 TBLS butter

Directions;
Sprinkle salt & pepper on the filet. In a saute pan heat the oil and sear the fish on both sides for about 5 mins. Remove the fish and set aside. Add the wine and deglaze the pan. Add the chopped tomatoes and simmer for 2-3 minutes. Add the balance of ingredients and simmer for a few more minutes. Return the fish to the saute pan for a few minutes. Lay the fish in a plate and spoon the tomato mixture over each filet.