Gyro Salad with Tzatziki Dressing

Servings: 2IMG_2369


  • 6 slices of Trader Joes Gyro Slices (already cooked!)
  • 1 cup salad greens of choice
  • 1 head of romaine lettuce, rinsed and chopped
  • 1 Roma tomato, chopped
  • 1/4 cup thinly sliced cucumber
  • 1/4 cup crumbled feta cheese
  • 1/4 cup red onion, sliced
  • 1/4 cup kalamata olives
  • 1/4 cup sliced pepperoncini’s
  • 1 pita pocket, sliced into 8
  • Garlic Salt
  • 1/4 cup Trader Joes Tzatziki
  • 1/2 cup Canola Oil
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes


  1. Preheat oven to 350.
  2. Once the oven is heated, place pita on a baking sheet, drizzle with olive oil and sprinkle with garlic salt. Bake for 8 minutes
  3. Make the salad dressing by blending together tzatziki, salt, pepper, red pepper flakes, water, canola oil, and oregano.
  4. Microwave the gyro slices for 45 seconds and chop into bite-sized pieces.
  5. Toss the chopped romaine, salad greens, tomato, cucumber, feta, onion, olives, pepperoncini’s, and gyro meat with the salad dressing.
  6. Top with pita wedges and season with salt and pepper to taste and enjoy!


Parmesan Crusted Chicken Pasta

Servings: 4 –  6Parmesan Crusted Chicken Pasta


  • 1 lb boneless, skinless chicken breasts,
  • 3/4 cup mayonnaise or Greek yogurt
  • 1 cup Parmesan cheese, shredded
  • 1/2 tsp seasoned salt
  • 1/2 tsp ground black pepper
  • 8 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup Italian bread crumbs
  • 1 lb spaghetti
  • 4 tbsp butter
  • 1 tsp Italian seasoning
  • 1 cup chicken broth
  • 1 tsp salt
  • 1 lemon (zested and juiced)


  1. Preheat oven to 375 degrees
  2. Cut chicken in half and pound to about ½ inch thick.
  3. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, 4 garlic cloves, and red pepper flakes.
  4. Coat chicken with mayonnaise mixture and press breadcrumbs firmly onto the chicken
  5. Heat 1 tbsp olive oil in skillet and sear the chicken until brown on both sides.
  6. Place chicken in a greased 9×13 backing dish
  7. Bake for about 30-35 minutes, or until chicken is cooked through.
  8. While chicken is cooking, cook pasta to package directions.
  9. In a saucepan, melt butter and sauté garlic until fragrant
  10. Add lemon zest, lemon, Italian seasoning, salt, and chicken broth.
  11. Once pasta and chicken are done cooking, toss with the sauce, and vegetables of choice (I used tomatoes and broccolini).
  12. Set oven to broil for 3 minutes to crisp up chicken.
  13. Top pasta with chicken, and season with salt and pepper to taste.

Lobster Risotto
Serves 3-4F5046CE1-107F-4F6D-9306-7720FD374E77.JPG

  • 1/2 cup water
  • 1/2 cup champagne
  • ½ cup parmesan cheese
  • 3 -4 medium lobster tails
  • 2 tbsp butter + 2 tsp
  • 1 tbsp extra-virgin olive oil
  • 1 large shallot peeled and minced
  • 1 leek sliced and rinsed well
  • 4 cloves garlic minced
  • 1 cup Arborio rice (be sure to get arborio rice)
  • 2/3 cup champagne
  • 2 cups fish or chicken stock
  • 3 tbsp Mascarpone cheese
  • 1 tsp kosher salt
  • 1/2 tsp white or black pepper
  • 1 tsp lemon juice
  • ¼ cup fresh chopped chives
  • fresh thyme for garnish


  1. Pour 1/2 cup water and 1/2 cup champagne into the Instant Pot and insert the steam rack.
  2. Place the lobster tails on the steam rack, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function. Use the +/- keys and program the Instant Pot for 4 minutes.
  4. When the time is up, quick-release the pressure, then remove the lobster tails to a shallow dish and cover with foil.
  5. Remove the rack and discard the liquid.
  6. Add 1 tbsp olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  7. When oil gets hot and butter has melted, add shallots and leeks to the pot and saute until soft, 2-3 minutes. Add garlic and cook for 1-2 minutes more. Add rice and cook for 2-3 minutes more.
  8. Add champagne and stock to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  9. Add half the parmesan and half the chives. Mix together.
  10. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  11. Using the display panel select the MANUAL function. Use the +/- keys and program the Instant Pot for 10 minutes.
  12. Meanwhile, melt remaining 2 tsp butter in a small bowl. Crack open lobster shells, pry out the meat and roughly chop. Toss lobster meat with melted butter and 1 tsp lemon juice.
  13. When cooking time is up, quick-release the pressure.
  14. Add mascarpone, salt and pepper. Stir until desired consistency is reached.
  15. Serve risotto topped with lobster. Sprinkle with fresh thyme and remaining chives.

Instant Pot Oxtail Lo Mein
Serves 4CAC63250-E56A-4E48-A00B-7371A3B256F4.JPG

  • 3 to 4 pounds oxtail – bone in
  • 1/2 medium onion cut into large chunks
  • 1 to 2 carrots cut into large chunks
  • 8 oz lo mein noodles

Braising liquid

  • 1/2 cup soy sauce
  • 1 tbsp salt
  • 2 tbsp soyaki (Trader Joes)
  • 1/2 cup rice wine or mirin or dry white wine
  • 2 tablespoons minced garlic
  • 1 inch ginger grated (about 1 teaspoon)
  • 4 tablespoons honey or sugar
  • pepper to taste
  • 1 tablespoon sesame oil
  • 2 scallions roughly chopped (and some finely sliced for optional garnish)
  • Sesame seeds – optional
  • Cilantro – optional


  1. Trim off excess fat. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Drain well, and pat dry with paper towels.
  2. Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the oxtail pieces in two batches, browning all sides. You can sear the meat in a separate pan or skip this step if you want.
  3. Mix together the braising liquid ingredients. Place the oxtail pieces in one layer in the pot, and pour the braising liquid over.
  4. Add the vegetables.
  5. Close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 45 minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 minutes before opening the lid.
  6. While the oxtail is cooking, cook the lo mein noodles per package instructions.
  7. Once everything is done, top the lo mein with the oxtail and pour sauce over to serve.
  8. Top with the scallion, sesame seeds, cilantro, and the sesame oil.

Instant Pot Braised Leg of Lamb
2 servings

  • 1 lb boneless leg of lamb
  • Salt and pepper, to taste
  • 1 tablespoon bacon fat or olive oil
  • 5 garlic cloves, peeled and smashed
  • 1/2 onion – chopped
  • 2 medium-sized carrots coarsely chopped
  • 1/3 cup chicken stock (or other preferred broth)
  • 1/3 cup cabernet sauvignon wine (or other red wine)
  • 1/2 tablespoon tomato paste
  • 2 teaspoons dried or fresh chopped rosemary
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon lemon zest
  • 1/2 teaspoon balsamic vinegar, to taste
  • salt and pepper to taste
  • 1 tablespoon julienned fresh basil



  1. Trim excess fat from the lamb (if you prefer) and season with salt and pepper.
  2. Heat the bacon fat or oil in the pressure cooker. Add the lamb and brown on all sides.
  3. Then, add the garlic cloves and cook until the cloves are lightly browned, but not burned.
  4. Add the stock, wine, tomato paste, and rosemary, stirring so the tomato paste dissolves.
  5. Top the lamb with the onions and carrots
  6. Close the pressure cooker and bring up to full pressure. Once reached, reduce heat to low and cook for 30 minutes.
  7. Remove the pressure cooker from the heat and let the pressure release naturally.
  8. Then remove the lamb and cover them with foil to keep them warm.
  9. Return the pan to the heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce (or you could add a little cornstarch if you’re short for time).
  10. Whisk in the butter, lemon zest and balsamic vinegar.
  11. Serve the lamb with the sauce poured over the top (I served it over a bed of rice and rosemary roasted potatoes and parsnips)
  12. Top with julienned basil

Mini Lemon Berry Cheesecakes
Makes 14 mini cheesecakes
For the berry swirl:

  • 1 cup (140 grams) frozen berries
  • 1 tablespoon (13 grams) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons water

For the graham cracker crust:

  • 1 cup (120 grams) graham cracker crumbs (about 8 full-sheets)
  • 3 tablespoons (40 grams) granulated sugar
  • 3 and 1/2 tablespoons (50 grams) butter, melted

For the lemon cheesecake filling:

  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (60 ml) fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temperature


To make the berry swirl:

  1. Combine the berries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries begin to soften and release their juices, mashing the berries as it cooks.
  2. Once the mixture begins to bubble, whisk together the water and cornstarch then add it to the saucepan.
  3. Allow it to cook for another 1-2 minutes, continuing to mash the berries and stirring, until the mixture has thickened.
  4. Once the mixture has thickened, remove from the heat. Place a fine-mesh strainer over a heat-safe bowl, and carefully strain the blueberry mixture through it. Discard any solids from the strainer and set aside the blueberry sauce to cool.


To make the graham cracker crust:

  1. Preheat oven to 325°F. Line two standard 12-count muffin pans with 14 cupcake liners and set aside.
  2. Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl and stir until well combined. Evenly distribute the mixture between all 14 cavities of the muffin pans, making sure to press each one down firmly into an even layer. Bake at 325°F for 5 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F.

To make the lemon cheesecake filling:

  1. In an electric mixer, beat the cream cheese and sugar until smooth. Add the lemon juice, lemon zest, and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the eggs one at a time and mix on low speed until just combined.
  2. Evenly distribute the cheesecake filling between all 14 cavities of the muffin pans. Then, evenly distribute the blueberry swirl mixture on top (about 1 teaspoon or so per cheesecake) and swirl with a toothpick or knife. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set (bake in separate batches if using two muffin pans).
  3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Once cooled, remove the cheesecakes from the muffin pan, place them in an airtight container, and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, serve and enjoy!


Sweet & Spicy Pork BellyIMG_8564.jpeg
Serves 1

  • Half of Trader Joe’s pre-cooked pork belly
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1 one-inch piece of ginger peeled and minced
  • 1 tsp chili garlic sauce (found in the Asian aisle of the grocery store)
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce


  1. In a saucepan bring the soy sauce, brown sugar, ginger, honey, and red chili paste to a boil.
  2. Once it starts boiling, turn down the heat to a simmer and cover until the sauce thickens, about 10 minutes.
  3. While the sauce is simmering, score the fat on the pork belly by cutting diagonal lines across the pork in both directions.
  4. Season the fat side of the pork belly with salt and pepper.
  5. Heat the oil in a pan over high heat until golden on all sides.
  6. Remove from the pan and let rest for 2 minutes on a cutting board
  7. Slice into ½ inch pieces.
  8. Once the sauce has thickened, pour over the pork belly.
  9. Suggest serving over rice with vegetables and top with cilantro.

Veggie Frittata (with bacon)
Serves 4-6

  • 4 strips of bacon
  • ½ red or white onion, diced
  • 4 cups chopped arugula or spinach
  • 1 cup broccoli (broken into 1-inch florets)
  • ½ cup milk
  • ½ cup shredded cheddar gruyere melange from Trader Joes (can substitute with any cheese)
  • 8 eggs
  • ½ tsp red pepper flakes
  • ¼ tsp salt
  • ½ tsp pepper


  1. Preheat the oven to 350 degrees.
  2. In an ovenproof skillet (I prefer a cast iron) cook bacon until crispy and reserve 3 tbsp of bacon grease.
  3. Once bacon is done, place on paper towels to rest.
  4. In the same pan, saute the red pepper flakes, onion, and broccoli in the bacon grease until soft (if not using bacon, use olive oil and season with salt).
  5. While the veggies are cooking, whisk together the eggs, cheese, milk, salt, and pepper.
  6. One the onions and broccoli are soft, add the arugula or spinach to the pan and stir until wilted.
  7. Add the egg mixture to the pan and stir briefly until the veggies are spread out evenly.
  8. Crumble up the bacon on spread evenly on the top of the egg mixture.
  9. Let the frittata cook on the stove for about 5 minutes, until the edges start to pull away from the skillet.
  10. Cook in the oven for 15-18 minutes until the eggs are set and slightly golden.

If you end up freezing this, I would recommend thawing it in the fridge the night before though before you reheat it. Once it is thawed, you can either microwave it or pop it in the oven on 350 for about 20 minutes!

Lemon Ricotta Pancakes
Serves 3-4


  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11–ounce) jar prepared lemon curd (near the jelly and jam in the grocery store)
  • 2 tbsp maple syrup
  • Fresh raspberries, for garnish
  • Powdered sugar, for garnish


  1. Preheat a nonstick griddle or pan
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
  3. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
  4. Whisk the flour mixture into the wet ingredients until just combined.
  5. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  6. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd.
  7. Mix in the maple syrup and stir
  8. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with powdered sugar.

Miso Glazed Chicken

Serves 2


  • 2 chicken breasts
  • 1 tablespoon softened, unsalted butter
  • 2 tablespoons white miso (can be found at an Asian market)
  • 1/2  tablespoon maple syrup
  • 1/2 inch piece ginger, grated
  • 2 garlic cloves, minced
  • 1/4 tablespoon rice vinegar
  • Black pepper, to taste
  • 1 scallion, finely sliced, for garnish
  • 1/2 teaspoon toasted sesame seeds, for garnish


  1. Heat oven to 400 degrees.
  2. Mix butter, miso, maple syrup, rice vinegar, garlic, ginger, and pepper in a bowl until well combined.
  3. Massage the mixture over the chicken until the breasts are completed coated
  4. Place the chicken in a cast iron skillet and roast for 30-40 minutes basting and flipping halfway through.
  5. If the chicken is cooked before it is browned enough, broil it for one or two minutes
  6. Spoon the leftover juice over the chicken and sprinkle with sesame seeds and scallions.

Cajun Crab Mac n’ CheeseIMG_8535-1

Serves 6-8


  • 2 cups dry macaroni noodles
  • 2 cups shredded gruyere/white cheddar melange (Trader Joes)TJ Cheese.png
  • 4 oz cream cheese
  • ¼ cup shredded parmesan romano
  • ¼ cup breadcrumbs
  • 1 1/4 cup heavy whipping cream
  • ⅛ tsp cayenne pepper
  • ¼ tsp Cajun seasoning
  • 2 tbsp butter – melted
  • 4 oz imitation crab meat or regular crab claw meat


  1. Set an oven rack about 6 inches from the heat source and preheat the oven to 425IMG_8533-1.jpeg
  2. Bring a large pot of salted water to a boil and cook macaroni until al dente (about 6 minutes) and reserve about ¾ cup of the pasta water
  3. In a large saucepan simmer the heavy whipping cream, Cajun seasoning, and cayenne until it reduces by half (about 10 – 15 minutes)
  4. Add the cream cheese and stir until melted
  5. Whisk in the cheddar gruyere mixture until the sauce is smooth
  6. Add the crab meat to the mixture and stir until combined
  7. Add the macaroni and pasta water (about ¾ cup) to the saucepan and stir to combine. Season with salt to taste
  8. Transfer to a baking dish and sprinkle with parmesan cheese
  9. Combine the breadcrumbs and butter and sprinkle on top of the macaroni and cheese
  10. Bake until the cheese is bubbly and the breadcrumbs are lightly browned and crispy, about 10 minutes.
  11. Enjoy!

Crispy Balsamic Brussel SproutsIMG_8499

Serves 4


  • 1 lb brussel sprouts – remove stem and cut in half lengthwise through the core
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • Salt
  • Pepper
  • 2 tbsp olive oil


  1. Preheat the oven to 400
  2. Mix the brussels in a mixing bowl with the olive oil                                  
  3. Place brussels flat side down on a foil-lined baking sheet and sprinkle with salt and pepper    
  4. Bake for 12 minutes, then broil for 3
  5. While the brussel sprouts are baking, mix the balsamic vinegar and maple syrup in a small saucepan and bring it to a boil
  6. Once it boils, bring it down to a simmer until the sauce reduces by half and becomes syrupy
  7. When everything is done cooking, toss the brussel sprouts in 1 tbsp of the balsamic mixture.                 


Quick Oven Baked SalmonIMG_8439

Serves 2


  • 2 6-oz salmon fillets
  • Salt
  • Pepper
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • Juice of 1 lemon


  1. Preheat oven to 450 degrees
  2. Drizzle the bottom of an oven safe dish with olive oil
  3. Place salmon fillets in the dish skin side down & squeeze the juice of one lemon over them.
  4. Sprinkle with salt, pepper, & paprika
  5. Cut up butter into small pieces and place on top of the salmon
  6. Bake the salmon for 15-18 minutes
  7. Let cool for 2-3 minutes

Ahi Tuna Salad with Sesame Soy VinaigretteAhi Tuna Salad with Sesame Soy Vinaigrette

Serves 2


  • 5 oz leafy greens (I use the Power to the Greens package from Trader Joes)
  • ½ cup shredded carrots
  • Two 4-6 oz ahi tuna steaks
  • 1 tbsp old bay
  • ½ tbsp cajun seasoning (omit if you don’t want it spicy)
  • 3 scallions (chopped – use white & green part)
  • ½ ripe avocado (cut into thin slices)
  • 1 tbsp olive oil
  • ½ English cucumber (chopped)

Sesame Soy Vinaigrette

  • 1 tbsp toasted sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp lite sodium soy sauce
  • ½ tbsp maple syrup
  • ½ tbsp lemon juice (more to taste)
  • 4 tbsp olive oil or peanut oil
  • ½  tbsp ginger (grated)
  • 1 clove garlic (minced)
  • 1 tbsp sesame seeds (white & black)
  • 2 scallions (chopped – use white and green part)


  1. Season the tuna steaks liberally with the old bay and cajun seasoning
  2. Heat 1 tbsp olive oil in cast iron skillet or frying pan over high heat
  3. Once the skillet is hot but not smoking, sear the tuna steaks until the outside is browned and the inside is rare (about 2 minutes on each side)
  4. Let the tuna rest on a cutting board about 5 minutes until the salad is prepared
  5. In a small bowl whisk together the ingredients for the vinaigrette
  6. In a large bowl, add the salad mix, carrots, and green onions and toss with dressing until the leafs are well coated (you may not end up using it all)
  7. Plate the salad mix and top with avocado and cucumber
  8. Slice the tuna across the grain into 1 centimeter slices then top salad

Creamy Chipotle ChickenIMG_8423

Serves 2


  • 2 medium chicken breasts
  • 1 tbsp olive oil
  • Can of chipotle peppers in adobo sauce
  • 1 lime
  • 3 cloves of garlic – minced
  • ½ small red onion – diced
  • 1 cup chicken broth
  • 4 oz cream cheese


  1. Preheat oven to 400 degrees
  2. Heat the oil in a medium saucepan
  3. Saute garlic and diced red onion until the onion is soft
  4. Add the chicken broth and the cream cheese
  5. Stir until the cream cheese is completely melted
  6. Add the juice of one lime, 2 tbsp of adobo sauce, and 1 chipotle pepper finely minced
  7. Stir until well combined
  8. Coat an oven safe dish with nonstick spray and place the chicken breasts in the center
  9. Sprinkle the chicken with salt and pepper then pour the sauce over chicken
  10. Bake for 20-25 minutes until the chicken reaches 165 degrees in the thickest part

*Serve over a bed of rice with vegetables

Slow Cooker or Instant Pot Basil Chicken Coconut Curry RecipeFood-BasilChickenCoconutCurry

*serves 6-8


  • 2 pounds of boneless skinless chicken breasts
  • Pinch of salt & pepper
  • 1 teaspoon olive oil
  • 2 (13.5 ounce) cans lite coconut milk
  • 2 limes (reserve 1/8 of one lime to serve)
  • 3 tablespoons dried basil leaves
  • 2.5 teaspoons salt
  • 3/4 teaspoon pepper
  • 3.5 tablespoons yellow curry powder
  • 3/4 to 1 teaspoon chili powder
  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon COLD water
  • 2 teaspoons fresh ginger, grated or minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh basil (optional)

Slow Cooker Instructions

  1. Salt and pepper your chicken breasts on both sides
  2. Heat 1 teaspoon of oil in a large skillet to medium-high heat.
  3. Add the chicken breasts to the skillet once the oil is hot cooking for about 2-3 minutes on each side (The chicken should be browned on both sides).
  4. Remove the chicken from the skillet to keep from cooking more.
  5. In a crockpot, combine the coconut milk, ginger, dried basil, lime (reserving 1/4 of one lime to serve), garlic, 2.5 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
  6. Add the browned chicken and stir to combine.
  7. Cook on high for 4-5 hours or on low for 6-8 hours.
  8. Remove the chicken from the crockpot to cool.
  9. In a small bowl, combine the cornstarch and 1 tablespoon of COLD water. Stir until well combined and not lumpy.
  10. Add the cornstarch mixture to the crock pot and stir.
  11. Shred the chicken with a fork and return the meat to the slow cooker and cook for another 10 minutes.
  12. While the chicken is simmering, I usually steam some broccoli and chopped green beans to add some veggies to the mix.
  13. Stir in cilantro, veggies and season with salt and pepper to taste.
  14. Serve over jasmine rice, brown rice, quinoa, cauliflower rice, or naan.
  15. Top with fresh basil and serve with lime wedge.

Instant Pot Instructions

  1. Salt and pepper your chicken breasts on both sides
  2. Heat 1 teaspoon of oil in the instant pot on the saute setting.
  3. Add the chicken breasts to the skillet once the oil is hot, cooking for about 2-3 minutes on each side (The chicken should be browned on both sides).
  4. Add the onion and jalapeno and saute for about 2 minutes, then add the garlic and saute for an additional 30 seconds.
  5. Then, mix in the coconut milk, dried basil, lime (reserving 1/4 of one lime to serve), 2.5 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
  6. Put the lid on the Instant Pot, and set the nozzle to the sealing position on the lid. Then select Meat/Stew and set the timer for 5 minutes.
  7. Once the timer is done, release the pressure using a wooden spoon so you don’t burn yourself.
  8. Remove the chicken from the crockpot to cool.
  9. In a small bowl, combine the cornstarch and 1 tablespoon of COLD water. Stir until well combined and not lumpy.
  10. Add the cornstarch mixture to the crock pot and stir.
  11. Shred the chicken with a fork and return the meat to the slow cooker and cook for another 10 minutes.
  12. While the chicken is simmering, I usually steam some broccoli and chopped green beans to add some veggies to the mix.
  13. Stir in cilantro, veggies and season with salt and pepper to taste.
  14. Serve over jasmine rice, brown rice, quinoa, cauliflower rice, or naan.
  15. Top with fresh basil and serve with lime wedge.

Jalapeno Cheddar Burger

Serves 4Pinterest-JalapenoCheddarBurger


For the Cheddar Jalapeno Burgers

  • 1 and 1/3 pounds of ground beef of choice
  • 4 brioche buns
  • Pinch of salt, pepper, and garlic powder
  • 4 rounds of red onion
  • 4 slices of pepper jack cheese
  • ½ cup of sharp cheddar cheese
  • 16-20 pickled jalapeno slices
  • Romaine lettuce
  • 4 slices of vine ripe tomatoes
  • 2 avocados
  • Spicy brown mustard (about 1 teaspoon per burger)
  • 1 teaspoon of butter

For the Chipotle Mayonnaise

  • ¼ cup mayonnaise
  • 2 teaspoons adobo sauce*
  • 1-2 diced chipotle peppers

* You can find cans of chipotle peppers in adobo sauce in the Ethnic aisle at your grocery store


Chipotle Mayonnaise

  1. Mix together mayonnaise, adobo sauce, and diced chipotle peppers until well combined

Cheddar Jalapeno Burger

  1. Combine cheddar cheese, jalapenos, and ground beef until well mixed.
  2. Divide the beef mixture into 4 1/3 pound patties and season them with salt, pepper, and garlic powder on both sides.
  3. Heat grill or grill pan to medium heat and grill for 4-7 minutes on each side until the desired doneness. During the last minute of cooking add a slice of pepper jack cheese and place brioche buns on grill to crisp them up.
  4. While burger is cooking heat a pan with butter over medium-high heat and add the red onion rounds until they are caramelized (about 5 minutes).
  5. After the buns are to your desired crispness, add spicy brown mustard to one side of the bun and the chipotle mayonnaise to the other side.
  6. Add the patty to the bun and top with caramelized onions, lettuce, tomato, and avocado.


Herb Crusted Rack of Lamb with Tri-Color Carrots and Scalloped Potatoes

Serves 2Pinterest-RackOfLamb


For the Herb Crusted Rack of Lamb

  • 1/2 cups fine fresh breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1/2 teaspoon minced fresh rosemary
  • Pinch salt
  • Pinch black pepper
  • 3 tablespoons olive oil
  • 1 frenched rack of lamb, trimmed of all but a thin layer of fat, then brought to room temperature
  • 2 teaspoons Dijon mustard

For the Tri-Color Carrots

  • 6 tri-color carrots, peeled and halved lengthwise
  • 3/4 cup chicken broth
  • ½ cup dry white wine
  • 1 tablespoon butter
  • 1 sprig fresh rosemary, finely chopped
  • 1 sprig fresh thyme, finely chopped
  • 1/2 tablespoon fresh parsley, finely chopped
  • ½ lemon
  • Pinch of salt & pepper
  • 1 tablespoon olive oil

For the Scalloped Potatoes

  • ½ pound of Yukon gold potatoes
  • 1/3 tbsp fresh chives
  • Small pinch of flour
  • Pinch of cayenne pepper
  • Pinch of salt & pepper
  • Softened butter to coat the ramekins with
  • ½ cup grated gruyere cheese
  • 1/8 cup grated parmesan cheese
  • 1/3 cup half & half


Herb Crusted Rack of Lamb

  1. Combine breadcrumbs, parsley, mint, rosemary, salt, and pepper in a food processor. Drizzle about a tablespoon of olive oil in the mixture and pulse the food processor until well combined. Dump mixture onto a plate. (If a food processor isn’t available, chop herbs finely and combine in a bowl)
  2. Place oven rack in the middle position and heat to 400 degrees F.
  3. Season the lamb with salt and pepper and heat the remaining olive oil in a skillet (preferably cast iron) over medium-high heat until it is hot but not smoking.
  4. Brown the lamb on each side (about 2 minutes per side) and transfer to a roasting pan (fatty side up)
  5. Spread mustard evenly on the entire rack of lamb using a basting brush then generously coat with breadcrumb mixture, gently press down to help the breadcrumbs adhere.
  6. Roast the lamb until the thermometer reads 130 degrees (20-25 minutes)
  7. Transfer to a cutting board, let stand for 10 minutes, then cut into lamb chops.

Tri-Color Carrots

  1. In medium saucepan combine chicken broth, white wine, and carrots over medium heat, and cover for about 30 minutes
  2. If liquid evaporates before carrots are soft and easy to pierce with a fork, add a tablespoon of olive oil and continue to cook over low heat, covered.
  3. Once carrots are soft and easy to pierce with a fork, turn heat to low and add butter, salt & pepper, and lemon. Let simmer until butter is melted and coated evenly on the carrots.
  4. Remove carrots from the pan and sprinkle with parsley, thyme, and rosemary.

Mini Scalloped Potatoes

  1. Preheat oven to 350 degrees F.
  2. Generously brush 2 6-8 ounce ramekins with butter
  3. Combine the gruyere, parmesan, chives, flour, cayenne, and a pinch of salt and pepper in a bowl.
  4. Peel the potatoes and slice them less than about 1/8 inch thick (my mandolin made perfect slices) and add them to the cheese mixture, tossing to combine.
  5. Divide the mixture into the ramekins filling about halfway. Top with ½ the amount of half and half then repeat with the remaining potato-cheese mixture and cream.
  6. Cover the ramekins with foil, place them on a baking sheet and cook for about 40 minutes.
  7. Increase the oven temperature to 425 degrees, remove the foil from the ramekins and bake for another 15-20 minutes until the potatoes are tender and golden.
  8. Run a knife around the edges and let stand for 10 minutes before serving.

Chilean Seabass with Lemon Garlic Butter

Serves 2Pinterest-ChileanSeaBass.png


  • 2 Chilean Sea Bass Fillets
  • 3 tablespoons of butter
  • 2 lemons, juice and zest of 1
  • 1 shallot, sliced
  • 3 tablespoons olive oil
  • Salt & pepper to taste
  • ¾ cup wild rice
  • 5 cups chicken broth
  • 3 cups spinach
  • 4 cloves garlic, minced


  1. Cook wild rice per package directions but use chicken broth instead of water.
  2. Preheat oven to 375 degrees F.
  3. Season both sides of sea bass with salt and pepper.
  4. Heat olive oil in an oven-safe pan over medium-high heat.
  5. Sear the sea bass skin side down for 2 minutes once oil is hot but not smoking (don’t flip).
  6. Transfer to the oven for 8 minutes and squeeze half the lemon over fish.
  7. In another pan, melt the butter over medium-high heat and add the minced garlic.
  8. Add lemon zest, the rest of the lemon, and shallots to the pan and reduce to medium.
  9. In another pan cook the spinach, and place on top of seabass.
  10. Once the rice is done cooking, place seabass and spinach atop and pour the lemon butter sauce over everything
  11. Top with lemon as seen in picture (optional).

Spaghetti Squash Shrimp ScampiSpaghetti Squash

Serves 4


  • 1 spaghetti squash
  • 2 medium sized shallots, cut lengthwise, then into strips
  • 8 cloves garlic – minced
  • 2 tbsp olive oil (1 for squash, 1 for shrimp)
  • 1 lb of uncooked shrimp – remove shell and devein
  • ¾ cup dry white wine
  • ⅓ cup chicken broth
  • 2 tbsp creme fraiche
  • 2 tbsp of capers
  • Juice of 2 medium lemons
  • 1 tsp dried basil leaves
  • 1/2 tsp red pepper flakes
  • 4 tbsp butter
  • Parsley for garnish (optional)
  • Parmesan for garnish (optional)


Kitchen Tools Used



  1. Pierce spaghetti squash all over with a fork
  2. Microwave for 8 minutes and let cool
  3. Cut in half lengthwise and de-seed using a spoon
  4. Preheat oven to 350 and put spaghetti squash on baking sheet flat side up
  5. Drizzle with 1 tbsp of olive oil , sprinkle with salt and pepper, and bake for 30 minutes
  6. While the squash is cooking, heat up 1 tbsp of olive oil on medium heat
  7. Cook garlic and shallots for about 5 minutes, stirring occasionally
  8. Increase heat to high and add in the wine and broth – reduce the liquid by two-thirds (about 5-7 minutes)
  9. Reduce the heat to medium-low and stir in the cream, capers, red pepper flakes, basil leaves, 2 tbsp butter, and lemon
  10. Heat 2 tbsp butter in another skillet on medium heat
  11. Once the butter is melted add in shrimp – cook until pink and firm (about 3 minutes on each side)
  12. Remove squash from oven and scrape out inside with a fork and place directly into a mesh strainer
  13. Use a paper towel to drain the excess water from the squash by pushing down the squash into the strainer
  14. Once you plate the squash, pour the sauce over it and add the shrimp.
  15. Top with parsley and parmesan cheese (optional)


Scrambled Eggs & Rosemary Sweet Potato Hash Browns sweetpotato

*serves 1


  • ½ cup shredded sweet potato (I used my mandolin for this)
  • 2 eggs
  • 4 chopped mushrooms (I prefer crimini)
  • ¼ cup diced red onion
  • 1 tbsp butter
  • ½ tbsp oil
  • ½ oz cream cheese
  • 1 sprig of rosemary – finely chopped
  • Pinch of red pepper
  • Pinch of salt
  • Pinch of pepper
  • 1 tsp feta (optional)
  • Parsley or cilantro to garnish (optional)


Sweet Potato Hash Browns

  1. Heat up the butter in a cast iron skillet over medium-high heat
  2. Once the butter is bubbling but not burning, sprinkle the sweet potatoes in the pan and flatten with spatula
  3. After about 3-5 minutes flip the potatoes and let them cook another 3-5 minutes.
  4. Transfer to a plate and sprinkle with rosemary

Scrambled Eggs

  1. While the sweet potatoes are cooking, heat oil in a separate pan on medium-high heat on the stove
  2. Once the oil is hot, add mushrooms and cook for about 2 minutes, stirring occasionally
  3. Add in the diced red onions and cook an additional 2-3 minutes until translucent.
  4. Turn the heat down to low-medium and add in the cream cheese
  5. Once the cream cheese is softened, crack both eggs directly into the pot and begin to stir with a rubber spatula
  6. Continue to stir the egg mixture until the cream cheese is completely melted and well combined.
  7. Add a pinch of salt, pepper, and red pepper flakes to the eggs
  8. Continue stirring eggs in a figure 8 motion until they are cooked to your liking
  9. Transfer the eggs to a plate and top with feta and parsley or cilantro (optional)

Mango CevicheMangoCeviche

Servings: 6


  • 1 to 1.5 pounds of fish of your choice (I used fresh yellowtail) – instructions for shrimp are below
  • Juice of 1 lemon
  • 5 limes
  • 3 cloves minced garlic
  • 1 ripe mango – cubed into ½ inch squares
  • ¾ cup finely chopped cilantro
  • ¾ cup chopped red onion
  • 1 medium sized vine ripe tomato
  • 1 serrano pepper – deseeded & finely diced (can substitute with a jalapeno)
  • Salt and pepper to taste


If using fish, chop into cubes and marinate the raw fish in the juice of 4 limes (leave one lime for final step) for at least 4 hours (you can marinate for as long as 24 hours). Make sure it is tightly sealed with plastic wrap.

  1. If using shrimp, peel and devein and steam until pink. Once they are pink, put them in an ice bath until cool. Then cut the shrimp into cubes and marinate in the juice of 4 limes for 30 minutes MAX or they will overcook.
  2. Once the fish or shrimp is done marinating, mix in all other ingredients.
  3. Serve with tortilla chips

Baked Salmon with Lemon Arugula SauceBakedSalmon

Serves 2


  • 2 cups arugula
  • 2 cloves garlic
  • 1 lemon
  • 1 tbsp honey
  • ½ cup orzo
  • 4 oz crimini mushrooms
  • 1 small shallot – diced
  • 3 tbsp butter
  • 1 tbsp oil
  • ½ tbsp of dried basil
  • ¼ tsp red pepper flakes
  • Pinch of salt and pepper


  1. Preheat oven to 400
  2. Prepare orzo per package directions (usually 2 to 1 water to orzo ratio)
  3. While orzo is cooking mince garlic, dice shallots, and cut mushrooms (cut the mushrooms in half, then in slices the opposite way you cut it in half)
  4. Heat oil in a skillet over medium heat
  5. Once it’s hot add the mushrooms and 2 cloves of garlic, stirring occasionally for about 3 minutes
  6. Add the diced shallots and 1 tbsp of butter to the skillet with the mushrooms – saute for about 2 minutes
  7. Remove the mushroom mixture from heat and add to the orzo and sprinkle with a pinch of salt and pepper
  8. Place foil on a baking sheet and spray with cooking spray, lay the salmon on the baking sheet skin side down & sprinkle with salt and pepper
  9. Bake salmon for 10-15 minutes, basting with 2 tbsp melted butter twice throughout cooking (1 tbsp each time)
  10. While the salmon is cooking, blend arugula, 2 cloves of garlic, juice of 1 lemon, and honey together to make the sauce
  11. Plate orzo first, then place salmon on top and drizzle the sauce around the plate


Cilantro Lemon-Ginger Vinaigrette


To make this salad dressing, I use a mini food processor that attaches to an immersionblender. This is a great tool to have in the kitchen because it’s multi-purpose. It’s also much easier to clean than my huge food processor and is great for making smaller amounts of anything!

Makes about 8 oz


  • 2 cloves garlic
  • 4 cups cilantro (stem on)
  • Zest of 2 lemons
  • Juice of 4 lemons
  • 2 tsp minced ginger (I use my zester for this)
  • 8 tbsp olive oil
  • 4 tbsp soy sauce


Blend everything together in a food processor or chop everything by hand and mix together



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