Dry Rub Baby Back Ribs Extraordinaire

I make my own BBQ sauce but feel free to use store bought as long as it's a mild, original style. I like Stubbs Original. The dry rub is more important as that's where the real flavor is! You can make a big batch of dry rub and store it in an air tight jar.

Dry Rub Recipe Per Rack:

• 2 tbsp dry mustard
• 2 tbsp dark brown sugar
• 2 tbsp turbinado sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp granulated garlic
• 1 tbsp granulated onion
• 1 tsp ground black pepper
• 1 tsp white pepper
• 1 tsp smoked sea salt
• 1 tbsp kosher salt
• 1 tsp dried basil
• Pinch Cayenne pepper

Preheat oven to 300 degrees F.

Pat the ribs dry with a paper towel and remove the membrane that covers the bony side of the ribs. Apply the dry rub to ribs on both sides. Lay ribs, bone side down on a long sheet of foil. Lay another layer of foil on top of the ribs and roll and crimp edges tightly, rolling the edges up to make an envelope.

Place on them on a baking sheet and bake for 2-3 hours or until meat starts to pull away from the bone. Remove from oven.

Carefully remove the ribs from the foil envelopes and place on a cookie sheet lined with a fresh piece of foil. Brush a thin layer of sauce on both sides. Sprinkle some more dry up on top and put back into the oven uncovered at 425º until they start to get a little crispy on the sides (about 5-15 minutes). You cause broil them but you'll have to watch them carefully. If you have convection use that too!

Remove the ribs from the oven and let rest 5 minutes before slicing.

Thai NAM SOD Rice Ball Salad

Nam Sod is a ground pork or chicken salad seasoned with a flavorful dressing. It's super tasty and light. I created a rice ball with Nam Sod filling and served it over shredded cabbage, I then drizzled a sauce made of garlic, ginger, soy sauce, oyster sauce, rice vinegar, lime juice, fish sauce, cilantro, scallion, basil and sesame oil. It doesn't get better than this!

DRESSING

• 1 Clove grated garlic
• 1.5 Tbsp grated fresh ginger
• 1 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1/4 cup rice wine vinegar (or less if too tangy)
• 1 Tsp fresh lime juice
• 1 Tsp fish sauce (optional but authentic)
• 1 Scallion chopped
• Fresh cilantro chopped
• Fresh basil chopped
• 1 Tsp sesame oil
• 1/2 cup unsalted peanuts (optional)

FILLING:

• 1 lb. Ground pork or chicken
• 1 Clove garlic minced
• 1/2 Tbsp sesame oil
• 1/2 Red onion finely chopped
• 1/2 Carrot shredded and chopped
• 1/4 Bunch cilantro chopped

ADDITIONAL INGREDIENTS:

• 4 Cups cooked rice
• 1 bag shredded cabbage (like Cole slaw mix)
• Extra chopped basil

Prepare 4 cups cooked rice and set aside to cool. You'll want to overcook the rice a little so it is sticky enough to form into balls. Sushi rice works best.

Make the dressing first. Combine the ingredients and set aside.

Add the ground meat into a non-stick pan with 1/2 tbsp sesame oil and 1 minced clove of garlic, red onion and shredded carrot. Cook the meat over medium heat, breaking it up into small pieces as it cooks. Drain any excess fat and allow the meat to cool.

Transfer the cooled meat to a food processor and pulse in short intervals until it looks like a filling. It will be a little pasty but not pulverized. Add 1/3 of the prepared dressing, and stir to combine. 

Now it's time to form the rice balls. Using an ice cream scoop with a trigger release, press a little rice into the scoop, then add some filling and top with rice. Press until tight and trigger release the rice ball into your hand and shape into a perfect round. Continue the process to complete as many rice balls as you can make based on your ingredients. I usually end up with about a dozen. You can store any leftover filling in an air tight container in the refrigerator.

Serve the rice balls over the salad that has been tossed with the remaining dressing. I use 1 bag of prepared shredded Cole slaw mix.

Lobster Mac and Cheese

What could be better than this! Cooked pasta tossed with lobster and a trio of creamy cheese, baked in individual ramekins for an elegant holiday seafood dish.

• 1 Box pasta (12-16 oz))
• 1-1/2 Cups sharp yellow or white cheddar
• 1-1/2 Cups grated fontina
• 1/2 Cup freshly grated parmesan cheese
• 4 Tablespoons salted butter
• 1/4 cup flour 
• 2 cups light half & half or whole milk
• Salt & white pepper to taste
• 12 oz. roughly chopped cooked lobster
• Plain breadcrumbs
• 2 Tablespoons melted butter

Grease each ramekin (4-6)* and preheat your oven to 325°. Bring a large pot of salted water to boil. Cook the pasta al dente. 

Add 4 tablespoons butter to saucepan and cook on medium-low heat. Sprinkle in the flour and whisk to combine. Slowly pour in the half & half. Season as you go with salt and pepper. Add the cheeses a little at a time and stir until creamy and smooth.

Combine the drained pasta and the cheese sauce and mix gently until incorporated. Place some mac and cheese into each greased ramekin. Mix together the breadcrumbs and parmesan cheese with the melted butter to make a crumble. Top each ramekin with some crumble.

Bake for 10 minutes and switch your oven to broil until golden button too browned. Watch it carefully!

*This recipe can be prepared in a 9 x 13 baking dish.

Bacon and Brown Butter Roasted Green Beans

Fresh green beans, roasted with bacon and onion and tossed in a browned butter pan sauce! 

• 2 pounds of fresh green beans, trimmed
• 2 teaspoons of salt
• 4 slices of cooked crumbled bacon
• 1/2 cup of chopped onion that has been cooked until translucent
• Salt and pepper to taste
• 1 teaspoon of dried parsley
• 2 Tablespoons olive oil
• 1/4 cup (1/2 stick) of salted, cold butter
• 1 clove garlic, minced

Start with fresh, firm green beans, trimmed. Bring a large pot of water to a boil; add salt and beans, and blanch for about 4 minutes. Drain and immediately dredge into ice water to stop the cooking process. Drain again, pat them dry and set aside. 

Preheat the oven to 425º and line a large, rimmed baking sheet with parchment paper. Place the prepared green beans on your baking sheet. Don’t crowd the beans. If you want to double the recipe, split the beans across two pans.

Drizzle the olive oil over the beans and sprinkle the salt & pepper. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer. Sprinkle with the bacon and onion. 

Roast for 14 to 16 minutes, until they are crisp-tender with some golden, caramelized spots making sure not to over roast or burn.

Prepare your brown butter while the beans are roasting: In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary. Remove from heat. 

Transfer the beans to a serving dish. Pour enough browned butter over beans to cover and toss. Enjoy warm!

Herbs de Provence Boneless Rib Eye Roast

Christmas is coming and hands down this will be one of the best additions to any holiday menu. Your family will love this roast. It has just the right amount of seasoning to give you a juicy, flavorful roast that's second to none. You'll get just the right amount of tenderness combined with great flavor.

• 1 - 5-6 lb. Boneless beef rib eye roast

• 1 Stick salted butter softened at room temperature 

  (extra 1/2 stick for larger roast)

• 4 Tablespoons "Herbs de Provence" spice - brand of choice 

  (Double for larger roast)

• 1 Teaspoon cracked pepper 

  (Double for larger roast)

• 1 Teaspoon smoked sea salt - a generous amount 

  (Double for larger roast)

• 1/2 cup plain breadcrumbs

  (Double for larger roast)

Preheat oven to 450º. 

Spread the softened butter over the entire surface of the the roast. Mix the pepper, herbs, smoked sea salt & breadcrumbs all together until well combined and put it all over the entire surface of the buttered roast. Be very GENEROUS. Use more than you think you should.

Put the roast on a greased rack in a roasting pan. Let roast stand at room temperature about 1 hour.

Place in oven and roast for 30 minutes at 450°, then reduce the heat to 300° and roast for another 30 to 35 minutes or until a meat thermometer registers 135°F - 140°F for medium rare or 145° for medium.

Remove from oven and cover with a piece of aluminum foil. Let it rest for 15 to 20 minutes before slicing.

Keftedes-Greek Meatballs (Breadcrumb free version)

1. 1 small onion chopped
2. 2-3 cloves garlic chopped
3. 1/4 chopped fresh fennel (OR breadcrumbs)
4. 2 Tablespoons fresh chopped dill
5. 1/2 Teaspoon dried oregano
6. 3/4 Teaspoon Salt
7. Black Pepper to taste
8. 1 lb ground lamb
9. 1 lb ground por
10. Black Olives for garnish sliced into 3rds

Preheat oven to 350º. Line a baking sheet with foil and set aside.

Combine first 7 ingredients in a food processor and chop until fine but not pulverized.

In a large bowl combine mixture with both the ground lamb and ground pork. Mix well until well combined.

Measure out an ice cream scoop size ball and shape into a football shape. Place on cookie sheet. Repeat until it makes about 18-20 Keftedes. Press a slice of black olive in the center of each one. Drizzle with some good olive oil and bakes until well browned (about 20-30 min.)

Serve with Herbed Lemon Potatoes or rice. Can also be used as an appetizer!

Cheesy Leek Casserole

• 1/2 Stick butter
• 1/2 Teaspoon marjoram
• 1^1/2 Garlic cloves, minced
• 1/4 Cup all-purpose flour or GF measure for measure
• 2 Cups milk
• 1 Cup shredded Gruyere or Jarlsberg cheese
• 1/2 Cup shredded Parmesan Reggiano cheese
• Pepper to taste
• 6 Leeks, white and light green portions, rinsed well and thinly sliced
• 4 Slices bacon cooked and crumbled
• 1^1/2 Tablespoons olive oil (extra-virgin)

Preheat an oven to 375°F. Butter a large gratin dish or 8-inch square baking dish.

Rinse the leeks really well and thinly slice.

Melt the butter in a saucepan over medium heat. Add the marjoram and cook, stirring occasionally, until fragrant, about 1 minute. Whisk in the flour and cook, whisking constantly, until golden, about 2 minutes. Slowly whisk in the milk, making sure each addition is fully incorporated before adding more. Add the cheese and cook, stirring frequently, until melted, about 2 minutes. Season to taste with pepper.

Heat the oil in the pot. Add the leeks. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. Uncover and add the bacon and garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the leeks to the saucepan, stirring to coat them with the cheese sauce. 

Transfer the mixture to the prepared baking dish. Bake until the top is browned and the leeks are tender in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.

Herb and Mustard Crusted Fresh Ham

• 1 (8 to 10-lb) Fresh uncured bone-in butt or shank portion
• ½ cup Dijon mustard mixed with ½ cup whole grain mustard and ¼ cup honey
• ½ cup plain breadcrumbs
• ¼ cup chopped fresh flat-leaf parsley
• 1 Tbsp chopped fresh thyme leaves
• 1 Tbsp (Herbes de Provence - basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf)
• 2 Tbsp extra-virgin olive oil

Let the ham sit at room temperature 30 minutes. Preheat the oven to 325ºF. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Mix together the breadcrumbs, herbs together in a bowl and set aside.

Mix the mustards, olive oil and honey together in a small bowl. Slather the ham with mustard/honey mixture  by patting, rolling or hand covering the entire ham and then with the herb mix. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130ºF, about 2 1/2 hours or 15 minutes per pound.

Increase the oven temperature to 425ºF. Add water as needed to the bottom of the pan. Cook for about 25 minutes more.

GREEK STYLE LAMB SHANKS

•  2 - 4 Lamb Shanks
• 1/2 Cup flour for dusting (more if needed)
• 1 Yellow onion cut into chunks
• 2 Large carrots cut into chunks
• 1 15oz. Can diced fire roasted tomatoes
• 2 Fresh fennel stalks cut up
• 4 Garlic cloves sliced
• A few sprigs of fresh Lemon Thyme (can use plain thyme)
• 1 Sprig of fresh Rosemary
• 3 Tablespoons of capers OR a handful of Kalamata olives
• 1 Teaspoon All Purpose Greek Seasoning Blend (Cavendar's)
• 2 Tablespoons extra-virgin olive oil
• 2 Cups beef broth
• Salt and pepper to taste
• Gravy Master finishing sauce (Optional)

Season the flour with some salt and pepper and dredge the shanks in flour, using more if needed. Shake off any excess flour. 

In a large Dutch oven pot over medium-high heat, heat the oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. 

In the Dutch oven pot, add the fresh rosemary and thyme, onion, fennel and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more. 

Pour in the broth and tomato sauce, adding the capers and the Greek seasoning blend and return the lamb shanks to the pot and bring to a boil. Cover and cook until the lamb shanks are almost tender about 2 hours.

Transfer the lamb shanks into a baking dish, cover with 1/2 of the liquid and and reserve the rest in the dutch oven pot. Roast an additional hour or until the meat falls off the bone. The top should be browned at this point. While the shanks are in the oven, season your juice/sauce that is in the dutch oven pot to taste, adding the Gravy Master at this point if desired. Add additional salt and pepper if needed. Reduce down to half. 

Any juices left in the oven pan after cooking the shanks can be combined with the reserved juice in the Dutch oven pot.

Plate and pour juice/our sauce over shanks and enjoy! Serve with roasted lemon potatoes. 

CUBAN PORK STEW

 This is an easy-to-prepare, healthy dinner with interesting flavors, spice from the tomatoes and green chiles, and sweet from the sweet potatoes. This meal is bursting with clean flavors, filling and delicious.

 

• 2 Lbs. Lean Pork Tenderloin Cut Into Cubes Or Thick Slices
• 3 links of fresh chorizo sliced into rounds (can use Italian Sausage)
• 2 Large Sweet Potatoes Cut Into 1/2″ Chunks
• 1 Red Pepper Seeded & Cut Into 1/2″ Chunks
• 1 Cup Carrots Sliced Into Rounds
• 1 White Onion Roughly Chopped
• 1/2 Cup Chopped Fresh Anise Or Fennel
• 4 Heads Of Garlic
• 3 Scallions Stalks Chopped
• 1 Jar Of Goya Cilantro Cooking Base
• 1 Can Rotel Original Diced Tomatoes & Green Chilies
• 1 Can Fired Roasted Tomatoes
• 4 Tablespoons Olive Oil

Finish with:

• Adobe Seasoning To Taste: If you do not have Adobo seasoning you can use a combination of garlic powder, onion powder, oregano, salt and pepper
• Juice Of 1 Lime
• 1 Small Bunch Of Chopped Cilantro
• 1 Small Can Chopped Green Chiles
• Handful Of Spanish Olives (Optional)
• 2 Tablespoons Gravy Master (Optional)

Place pork, sausage, potatoes, red pepper, carrots, onion, fennel, garlic, scallions Goya base, Rotel,  tomatoes and olive oil into slow cooker. Cover and cook 7 hours on low or 5 hours on high.

 

Stir in adobo a little at a time, lime juice, cilantro, green chiles and olives and let simmer a little longer to meld flavors. If you like a richer broth, you can stir in 2 tablespoons of gray master toward the end of the cooking time.

 

Serve with Spanish rice.

CANDIED PORK BELLY BITS

These pork belly bits are sticky, sweet, salty, and perfectly tender! Add cayenne pepper to add a heat factor if you like!

RUB:

•        1.5 Lbs. Pork belly (About 4 thick pieces) 
•        1 Tsp. Liquid smoke
•        1 Tsp. Smoked sea salt
•        3 Tbsp. McCormick BBQ Rub (or your choice)

GLAZE:

•       3 Cloves of finely grated garlic
•        ¼ Cup honey
•        ¼ Cup soy sauce (or Soy Free-Soy Sauce)
•        3 Tbsp. brown sugar
•        1 Tsp. unseasoned rice vinegar
•        1" Piece finely grated fresh ginger
•        1 Tbsp. ground black pepper or cayenne if you like.

Remove the skin. Cut the belly into half-inch strips. Cut those strips in half vertically. Finish by cutting the strips into small cubes. Place in a bowl and season with liquid smoke, smoked sea salt and BBQ rub. Massage the meat until well coated. Place in an air tight plastic bag and let rest for 4 hours or overnight.

While meat is resting prepare the glaze. Combine all ingredients and set aside.

Using a large skillet or wok style pan, brown the belly until you see some crispy edges and darkened color (about 15 min). Once the pork belly is up to temp, drain them off and place into a bowl.

Pour the glaze all over the pork belly and mix well. Pour onto a cookie sheet covered with non-stick aluminum foil. Cover the sheet with a piece of foil. Place in the oven for 30 minutes. Remove the cover and then return to the oven until the glaze sets and liquid has dissolved (about another 30 minutes). 

Sweet & Spicy Korean Noodles

• 1 Package Gluten-Free Spaghetti Or Pad Thai Noodles
• 2 Tbsp. Oil
• 2 Clove Of Garlic, Minced
• 1 Tbsp. Freshly Grated Ginger
• 1 Red Bell Pepper, Diced
• 1 Green Bell Pepper, Diced
• 1 Yellow Bell Pepper, Diced
• 1 Carrot, Diced
• 1/2 Cup Shredded Cabbage Or Diced Wok Choy
• 1 Cup Cooked Cubed Beef Or Chicken (Can Use Both)

For the Sauce you will need:

• 4 Tablespoons Korean Soybean Paste
• 1/4 Cup Water
• 1 Tbsp. White Rice Vinegar
• 1 Tbsp. Sugar
• 1 Tbsp. Mirin
• 1 Tbsp. Korean Red Pepper Flakes
• 1 Tbsp. Soy Sauce (Set Aside)
• 1 Tbsp. Sesame Oil (Set Aside)
• Sesame Seeds

 

Start by preparing the sauce. 

 

Heat the oil in a large non-stick skillet over medium heat. Once hot, sauté the onions, peppers, carrots and garlic until soft. (About 10 minutes on medium high).

 

Make a well in the center of the pan and add the soybean paste, water, rice vinegar, sugar, mirin and pepper flakes. Stir until blended and incorporate into the rest of the ingredients. Simmer on low while you cook the noodles.

 

Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook according to the package instructions. Once cooked, drain the noodles and add them to the skillet. Pour in the soy sauce and sesame oil, and stir to coat. Additional soy sauce can be added according to taste.

 

Serve with a sprinkle of sesame seeds on top.

Gluten Free Ravani - Sponge Cake with Syrup

Finally a gluten free recipe for the delicious Greek dessert Ravani. It is a sponge cake with a touch of lemon and sweetened with a simple syrup flavored with orange zest.

• 4 oz olive oil
• 1 cup caster sugar (Pulse the granulated sugar for more fineness)
• 3 eggs, separated
• grated rind of 1 lemon
• 1 cup milk
• 1 cup gluten- free flour
• 1 cup fine polenta
• 1 teaspoon baking powder

For the syrup:

• 2 cups water
• 1 cup sugar
• juice of 1/2 orange
• grated rind of 1 lemon

Oil a square cake tin and preheat oven to 350º.  

Cream the butter and sugar until light and fluffy. Add egg yolks and beat well. Beat in lemon rind. 

Add milk and sifted mixed dry ingredients and beat until combined. 

In a separate bowl, beat egg whites until soft peaks form. Fold into cake mixture. 

Pour cake mixture into prepared cake tin and bake for 40-65 minutes or until a skewer comes out clean. 

While cake is baking, make syrup by boiling combined ingredients in a small saucepan for 10 minutes. Remove from heat and set aside to cool. 

When cake is cooked, cut into 12 squares while still in the tin then pour over the cooled syrup and wait until it is absorbed.

Cilantro Lime Dressing

This is probably one of the best salad dressings I have ever tasted and its so easy to make!

• 1 bunch fresh cilantro
• 1/4 cup pumpkin seeds
• 2 garlic cloves
• Juice of 1 lime
• 1 cup sour cream
• 1/2 tsp onion powder
• 2 tablespoons vinegar 
• 1 tablespoon sugar 
• 1/4 cup olive oil 
• 1 egg yolk (from soft boiled egg, discard whites)
• Salt and pepper to taste

Combine all ingredients in a food processor. Store in refrigerator. 

EGG ROLL IN A BOWL

• 1 lb. of ground pork
• 1 teaspoon sesame oil
• 1 teaspoon of rice vinegar
• 1/2 chopped onion
• 1 clove chopped garlic
• 1/4 cup matchstick carrots
• 1 tablespoon soy sauce
• 1 Pkg. Dole Asian Salad Kit (Cabbage)
• 2 cups cooked white rice (Can use brown)
• Hoisin Sauce (Optional)

Saute ground pork in a pan and crumble it as it cooks. Add sesame oil and rice vinegar and stir. Cook until no longer pink. Add chopped onion, chopped garlic and matchstick carrots. Cook until vegetable are softened. Stir in soy sauce. 

With a slotted spoon, transfer meat mixture to a bowl leaving juices in the pan. Saute Asian slaw (I use Dole) in the juices until a little tender, but maintaining a "bite". 

Assemble: 1/2 - 1 cup rice on the bottom, then the slaw and top with desired amount of meat. Sprinkle with scallions and wonton strips and season with Hoisin Sauce (optional).

Sicilian Sfincione Pizza (Tomato Pie)

Dough:

• 2 packets active dry yeast
• 3 cups warm water
• 6 cups all purpose flour 
• 1 tablespoon salt
• 2 tablespoons extra virgin olive oil 

Sauce:

• 2 tablespoons extra virgin olive oil 
• 1 can 28 ounce crushed tomatoes, drained
• 1/2 teaspoon salt
• 12 leaves fresh basil chopped
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 2 large onions, sliced thin
• 2-4 anchovy fillets

Sfincione Topping:

• 1/4 cup plain breadcrumbs 
• 2 tablespoons grated parmesan cheese 
• 1 teaspoons dried Italian seasoning 
• 1/4 teaspoon black pepper 
• 1 cup pecorino Romano shavings 
• 1/4 cup extra virgin olive oil 

To make dough:

1. Pour yeast onto the warm water, stir and let dissolve 5 mins.
2. Grease an 18x13 baking sheet with olive oil. Bottom and sides 
3. In a stand mixer on low or hand mixer, whisk together the flours and salt, slowly pour yeast mixture into flour and stir until forms a sticky ball. Turn dough out onto a floured surface and hand knead for about 7 mins until smooth. Add the 2 tablespoons of olive oil onto your hands and knead into dough ball for another 2-3 minute until oil has been incorporated. 
4. Transfer dough onto the baking sheet and press dough from the center with your hands pushing dough out until it has spread into an even layer covering the baking sheet 
5. Cover the dough with a kitchen towel, set aside in a warm dry place and allow to rise for 1 hour

Make the sauce: 

1. Heat olive oil over medium heat saute onion until translucent, mix in the anchovy fillets until dissolved.
2. Add the tomatoes, salt, pepper, oregano stir together and reduce heat to low cooking for 20 mins. Add in sugar and cook an additional 5 minutes. Stir occasionally, remove from heat and set aside

Make Sfincione (breadcrumb Topping): 

1. Preheat your oven to 400 degrees. In a bowl combine the breadcrumbs , grated parmesan cheese, oregano, black pepper and mix well. Set aside.
2. Once dough has risen, sprinkle the pecorino Romano shavings all over the top.
3. Spread the tomato sauce over the dough leaving a 1 inch border all the way around. Sprinkle the bread crumb topping over the top and with your fingers lightly press to make indentations across the pizza, drizzle the remaining 1/4 cup olive oil over the top. (The sauce and olive oil will sink into the indentations you made.) 
4. Bake for 30 - 45 minutes or until top and bottom crust is golden brown  

ENJOY!!

BEST BLACK BEAN BURGERS

These extra easy 4B's (best black bean burgers) taste amazing and come together in minutes! 

• 1 29 oz. can black beans, drained, rinsed, and patted dry
• 1/2 of red bell pepper finely chopped
• 1/2 of a large onion finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup bread crumbs or oat flour
• 1/2 cup cheddar cheese
• 2 large eggs
• 1 Tablespoon mayo
• 1 Tablespoon BBQ sauce
• pinch salt + pepper
• 1 Tablespoon extra virgin olive oil for each batch

Pulse and rough chop the drains rinsed and dried black beans.

Sauté chopped pepper, onion, and garlic in some olive oil over medium heat until peppers and onions are soft, about 5-6 minutes. Drain to get some of the moisture out. Place into the food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, mayo, ketchup, salt, and pepper). Stir or pulse everything together, leaving some larger chunks of beans for texture.

Form into patties - makes about 8-9 patties. (I use 2 ice cream scoops for each patty. 

Place some oil in the pan to het up and brown the burgers on both sides and until heated through. Serve with your favorite toppings. Store leftovers in the refrigerator for up to 4 days.

To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side. 

To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. 

Cooked black bean burgers freeze well for up to 2 to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat.

Greek Chicken

• 1/4 cup olive oil
• 1/4 cup lemon juice (juice of 1 lemon)
• 2 large garlic cloves, sliced (more if you like)
• 2 tablespoons dried oregano
• 1 tablespoon rosemary
• Salt to taste
• Cracked pepper to taste
• Whole chicken cut up and breasts cut into 2 smaller pieces
• Small potatoes , or large ones cut into pieces
• 1/2 red onion , cut into slices
• 1 lemon , sliced
• ¼ lb. Pitted Kalamata olives

1. Combine first 7 ingredients together. In a large, shallow dish or bowl, add the chicken and coat evenly. Cover and marinate for 15 minutes or longer if you have time.
2. Preheat oven to 350°F. Arrange the chicken, potatoes, onions, lemon slices and Kalamata olives in a baking pan. Drizzle with additional olive oil. Season with additional salt and pepper to taste, and extra oregano.
3. Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (1-1.5 hrs.)
4. Change oven setting to broil for the last 5 minutes of cooking time, or until crispy and golden brown.

Crockpot Caramel Rice Pudding - NO EGGS!

This Crockpot Caramel Rice Pudding is rich and creamy. It uses no eggs and the slow cooker does all the work!

• 3/4 cup raw rice (I used long grain)
• 1 cup evaporated milk
• 2 cups milk
• 3/4 cup sugar
• 2 tbsp butter
• 1 tsp vanilla
• 1/4 tsp salt

• 1/2 cup light cream
• 1/2 tsp ground cinnamon

To make this recipe, you just whisk the first 7 ingredients together in the slow cooker and cook on HIGH for 2-3 hours or LOW for 4-5 hours. Add the cream during the last 35 minutes. Sprinkle with cinnamon once cooled.

LEFTOVER LAMB AND POTATO STUFFED PEPPERS

There has been some great threads about what to do with your leftover lamb and potatoes from Easter. This Stuffed Pepper recipe is a great solution; it uses the leftover lamb and potatoes all in one recipe!

• 4 peppers halved, ribs and seeds removed
• 4 tsp olive oil
• Leftover cooked roast lamb rough chopped
• 1/2 cup fire roasted diced tomatoes
• 1/4 cup crumbled feta
• 3/4 cup leftover lemon potatoes diced
• 4 tablespoons greek yogurt mixed with dill to serve as garnish
4 tablespoons of your favorite soft cheese for topping
salt & pepper to taste

1. Pre heat oven to 350º

2. Place peppers baking tray cut side up and brush lightly with olive oil.

3. Bake for 15 mins or until peppers start to soften.

4. Meanwhile, in a bowl mix together cooked lamb, chopped potatoes, half of the diced tomatoes, feta & (salt & pepper as needed).

5. Check to see if the peppers have generated any moisture - if they have remove it with paper towel.

6. Stuff pepper halves with lamb & potato mixture, and bake for a further 10 mins or until lamb is heated through. Top with mozzarella or your favorite cheese and cook for an additional 5 minutes or until cheese topping is melted.

7. Serve topped with some greek yogurt

New England Clam Chowder

• 1 celery rib, chopped fine
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil

• 1 large potato, peeled and small cubed
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 1/2 cup dry what wine
• 2 cups heavy cream (can use light)
• 2 cups fresh cooked frozen clam meat (can use canned clams)
• 2 tablespoons Wondra® quick mixing flour
• 1/2 stick salted butter for finishing
• 1/4 teaspoon white pepper
• Salt to taste

Sauté the celery and onion in the olive oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice and wine and bring to a boil. 

Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. Stir in the clams.


Mix the Wondra® into the heavy cream and gradually stir into the soup. (You may not use it all, depends on how thick you like your chowder). Bring to a boil; cook and stir for 1-2 minutes or until thickened. Salt and pepper to taste.

Finish off with butter for a rich flavor!

NOTE* Depending on the saltiness of the clams, you can always add some boiling water to the soup to dilute a little.

Doenjang Jjigae (Korean Bean Paste Soup)

• sliced pork belly or pork loin, cut into thick slices

•1 potato, thinly sliced

•1 zucchini, cut into thin slices

•1 large carrots sliced (optional)

•1/2 white onion, chop into small pieces

•2 slices ginger

•2 cloves garlic, sliced

•2 stalks green onion, chopped for garnishing

•2 tablespoons Korean soy bean paste 

•1/4 teaspoon sugar

•a touch of sesame oil 

•1 -2 cups water

Pan fry the pork for 3-4 minutes until browned, set aside. Add potato, onion and zucchini into the pan, stir fry under medium-high heat for 4-5 minutes until soft.

Toss in ginger and garlic, pour 1 cup of water into the pan and stir to mix well.

After the water starts to boil, add soy bean paste and sugar and stir to mix well.

Turn to medium-low heat and simmer for about 10 minutes with lid on, stir occasionally adding more water if too thick.

Add the pork belly into the pan, cook for another 2-3 minutes.

Remove from pan and transfer into a big serving bowl.

Drizzle with sesame oil and sprinkle with green onion to serve.