Romano Cheese Pizza

You will need:

2 fresh pizza dough’s (you can get them at your favorite pizza place)
1 bell pepper (sliced)
1 sweet onion (sliced)
3 cloves (crushed & chopped)
1 tablespoon capers
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. red pepper flakes
½ tsp. black pepper
3 vine ripe tomatoes (chopped)
4 tablespoons olive oil
½ cup grated Romano cheese

Heat oven to 400 degrees.

Heat griddle and place bell pepper, onions, tomato, garlic and capers, drizzle with olive oil and toss.

Toss veggies until onion is soft.

Top pizza dough with veggies and sprinkle with Romano cheese and dried herbs.

Drizzle top of pizza with a little olive oil and place in oven for about 20 minutes or until slightly golden.

Enjoy!

Garden Potato Salad

You will need:

5 lbs. red potatoes (boiled & quartered)
½ cup cilantro (chopped)
½ cup parsley (chopped)
3 cloves garlic (crushed & chopped)
½ red onion (sliced)
2 stalks celery (chopped)
tsp. dried oregano
tsp. dried basil
¼ tsp. red pepper flakes
¼ cup grated Romano cheese
¼ cup olive oil
juice of ½ fresh lemon
2 tablespoons vinegar

Prepare potatoes and let cool before quartering.

In large bowl combine all of above ingredients and toss.

Enjoy!

Home Fried Potatoes

You Will Need:

5 lb. bag of red potatoes
1 large Sweet Onion (sliced)
3 stalks celery (chopped)
1 cup chopped fresh basil
½ cup chopped fresh parsley
3 cloves garlic (crushed and chopped)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. black pepper
4 tablespoons olive oil

Boil potatoes. Let potatoes cool before quartering for sautéing .

In large frying pan heat olive oil and add garlic, celery, onions, parsley and basil.

Sauté until the onion is clear and add potatoes and continue to sauté until the potatoes get a little golden.

Add dried basil, oregano and black pepper - toss and serve.

Enjoy!

Grilled Green Beans with Red Onions & Tomato

You will need:

1 lb. fresh green beans
1 medium red onion (sliced)
2 cloves garlic crushed and chopped
2 medium vine ripe tomatoes (quartered)
3 tablespoons olive oil
juice of a ¼ of a lemon

Clean beans and boil until they are almost cooked. (Do Not Over Cook)

Heat griddle and spread olive oil over griddle. Add onions, garlic, tomatoes and beans to griddle.

Grill until beans and veggies have a golden color.

Drizzle with a little extra olive oil and lemon.

Enjoy!

Sauteed Chicken with Cilantro and Parsley

You will need:

2 boneless chicken breasts
3 tablespoons olive oil
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
½ tsp. black pepper
Lemon slices for garnish

In large frying pan place olive oil and heat.

Add fresh parsley and cilantro and top with chicken breasts.

Let chicken get golden on one side before turning.

Sprinkle with black pepper and turn to let sauté on other side.

So Simple -So Good!

Enjoy!

Escarole with Fresh Tomato, Garlic & Macaroni

You will need:

1 head of escarole (cleaned & cut)
4 vine ripe tomatoes (chopped)

1 quart box of fresh white mushrooms (cut in half)
5 cloves garlic (crushed and chopped)
½ cup chicken broth
4 tablespoons olive oil
½ tsp. red pepper flakes
1 box of your favorite macaroni
Grated Romano cheese for garnish

In a large frying pan heat olive oil with garlic and tomatoes. Mash tomatoes down and add red pepper flakes.

Grill mushrooms on griddle until slightly golden and add to tomatoes.

Add escarole and cook escarole down. When escarole has cooked down add ½ cup of chicken broth and continue to simmer on low.

Prepare macaroni as directed on box. Drain macaroni and add to escarole.

Garnish with grated Romano cheese and serve.

Enjoy!

Sweet Glazed Cherry Cupcakes

You will need:

1 box yellow cake mix
2 cups flour
¼ cup sugar
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon ground cloves
1/3 stick butter (softened)
½ cup apple sauce
1 cup buttermilk
½ cup 1% milk
2 eggs
1 6 oz. vanilla yogurt
1 teaspoon rum extract
1 14½ oz. can red tart pitted cherries (drain juice in small bowl & set aside for glaze)

Sweet Cherry Glaze:
*(Sweet Cherry Glaze may have to be doubled for Cherry cupcake mix)

2 cups Confectioner’s Sugar
1 teaspoon vanilla
1 tablespoon milk
1 plus ½ teaspoon cherry juice (from red tart pitted cherries can)


Pre-heat oven to 350 degrees.

Mix all dry ingredients in large bowl, set aside.

Mix all wet ingredients in medium size bowl, well.

Combine wet ingredients in bowl with dry ingredients. Mix well with electric mixer.

Add cherries to batter. *(Do not add cherries with wet ingredients or cherries will be crushed.)

Place batter in cupcake pans and bake for about 20 minutes or until slightly golden. *(Make sure to spray cupcake pans or place cupcake holders in pan, beforehand.)

After cupcakes are done, let cool.

In small pot combine all ingredients for Sweet Cherry Glaze.

Stir regularly on low flame, until ingredients are mixed well.

Pour warm glaze over cupcakes and voila, you have Sweet Glazed Cherry Cupcakes!

Enjoy!

Sweet & Spicy Green Pepper Tortillas

You will need:

1 Jalapeño pepper (sliced thin without seeds)
1 green bell pepper (sliced in strips)
1 medium red onion (sliced thin)
2 cloves garlic (crushed and chopped)
1 cup of your favorite salsa
4 tablespoons honey
½ tsp. Tabasco
2 tablespoons olive oil
4 medium tortillas
4 slices American cheese

On heated griddle place jalapeño pepper, green bell pepper, onion and garlic drizzle with olive oil and grill until onion and pepper become slightly soft.

When veggies are soft add salsa, honey and Tabasco to veggies and toss.

Remove from griddle and set aside.

Wipe off griddle and place tortillas on griddle to heat. Heat on each side then place two slices of American cheese on each tortilla and let melt a little.

Fill each tortilla with veggies and serve.

Enjoy!

Pork Thins with Lemon & Parsley

You will need:

3 lb. Pork Tenderloin (sliced very thin)
2 cups flour
2 cups Italian Style bread crumbs
1 bunch parsley
1 lemon sliced thin
1 tablespoon dried oregano (add to bread crumbs)
1 tablespoon dried basil (add to bread crumbs)
1 tablespoon black pepper (add to bread crumbs)
1 tablespoon garlic powder (add to bread crumbs)
4 eggs beaten
4 cloves garlic (crushed)
Romano cheese
olive oil for sautéing

Prepare three bowls – one with flour, one with bread crumbs and one with eggs.

Dip pork first in flour, then egg and then bread crumbs.

In large frying pan place about 5 tablespoons olive oil, along with about 2 cloves of garlic, about 2 sprigs of parsley and 2 pieces of lemon.

When olive oil is heated add pork and cook fully on one side before turning over to other side. Pork will cook quickly, if sliced thin enough, about 3 minutes on each side.

Garnish pork with lemon, garlic and Romano cheese.

Enjoy!

Sirloin “Veggie” Burgers

You will need:

4 lbs. ground sirloin
1 zucchini (diced)
1 green bell pepper (chopped)
½ cup baby carrots (chopped)
1 cup oats
2 eggs
¼ cup ketchup
3 tablespoons olive oil

In a large mixing bowl combine all above ingredients and mix well.

Form into desired size burgers and in a large drizzle olive oil and heat.

Place burgers and let fully cook on one side then with a spatula carefully flip.

Finish cooking on other side and serve with your favorite toppings.

Enjoy!

Broccoli Rabe with Chorizo Sausage & Spaghetti

You will need:

1 bunch of broccoli rabe
5 cloves garlic (crushed and chopped)
5 Chorizo sausages
4 tablespoons olive oil
¼ tsp. red pepper flakes
¼ tsp. black pepper
1 box of your favorite spaghetti
1 cup water
Romano cheese

In large frying pan heat olive oil and carefully add cleaned broccoli rabe.

Add garlic and ½ cup of the water to broccoli as it sautés.

Let broccoli rabe cook down, simmering.

Add red pepper flakes and black pepper.

Grill the Chorizo sausage on the griddle.

When the sausage is finished grilling, cut up and add to the broccoli along with the other ½ cup of water and continue to simmer, until broccoli is tender. Do not boil!

Prepare spaghetti as directed. Drain and add the spaghetti to the broccoli rabe.

Garnish with a drizzle of olive oil, a little more red pepper flakes and Romano cheese.

Enjoy!

Grilled Chickpeas

You will need:

1 lb. 13 oz. can chick peas (rinsed and drained)
4 tablespoons olive oil
1 tablespoon. Oregano
1 tsp. cumin
1 tsp. paprika

On heated grill place chick peas and drizzle with olive oil.

Sprinkle with spices and grill until slightly golden.

Remove from griddle and serve.

Enjoy!

Marinated Chicken Breasts with Vinegar & Spices

4 chicken breasts

For marinade combine,

2 tablespoons red pepper seasoned rice vinegar
4 tablespoons white vinegar
¼ cup olive oil
3 tabelspoons water
1 tablespoon dried oregano
1 tsp. dried basil
1 tsp. black pepper
1 tsp. garlic powder

Let chicken soak in marinade for about 1 hour in refrigerator.

In a large heated frying pan place the chicken breasts.

Let chicken become golden on one side before turning over, then let the other side become golden.

The chicken should only be turned over once during the cooking process.

Enjoy!

Roast Pork Tenderloin Stuffed with Parsley & Garlic

You will need:

1 pork tenderloin (size of your choice)

Head of meat department will open and stuff pork with parsley and garlic and will tie for you.

Preheat oven 350 degrees.

Rub pork with olive oil and sprinkle with paprika, cumin, dried oregano, dried basil and black pepper.

Half way through cooking fill baking dish with 1 ½ cups of water, continue cooking until pork is almost firm to touch.

Let pork sit and rest for about 10 minutes before carving.

Enjoy!

Grilled Beans & Sweet Onions

You will need:

1 Sweet Onion (Sliced)
1 19 oz. can of pink beans (rinsed and drained)
3 Vine ripe tomatoes (cut up)
¼ cup of ketchup
¼ cup of honey
¼ cup dark brown sugar
½ tsp. of paprika
½ tsp. of cumin
4 tablespoons of olive oil

On heated griddle place sliced onion and tomatoes.

Drizzle olive oil over onion and tomato.

Let onion turn clear and place drained beans over onion and tomatoes.

Continue to grill and turn over with spatula.

Add ketchup, honey, brown sugar and spices.

Continue to grill another few minutes until beans are hot.

Enjoy!

Spaghetti with Escarole & Beans

You will need:

1 box of your favorite spaghetti
3 vine ripe tomatoes (chopped)
4 cloves garlic (crushed and chopped)
1 head escarole (cut up)
1 cup water
¼ tsp. red pepper flakes
1 can cannellini beans (rinsed and drained)
4 tablespoons olive oil

Heat large frying pan with olive oil, garlic and tomatoes. Let this sauté for about three minutes.

Add escarole plus one cup of water. The escarole will cook down.

When escarole has cooked down add beans and red pepper flakes.

Let simmer while preparing spaghetti.

Drain spaghetti and add to escarole and drizzle with a little olive oil.

Garnish with Romano cheese.

Enjoy!