Grilled T-Bone Steaks


2 T-Bone Steaks
1 12 oz. can of chick peas (drained and rinsed)
2 carrots (diced)
2 celery stalks (diced)
1 small red onion (chopped)
1 red pepper (seeds removed and diced)
1/4 cup sundried tomatoes (chopped or left whole)
olive oil
sea salt and pepper
1. In a skillet, add three tablespoons of olive oil. Add chick peas, carrots, celery, red onion, and red pepper. Sprinkle with a pinch of sea salt and pepper. Stir and cook for 4 minutes. After 4 minutes, add sundried tomatoes and stir. Turn off heat and set to the side.
2. On a grill/barbecue, cook your steak as you desire it.
3. When steak is done, pour chick pea mixture on top.
Serve hot. Serves 2 people.


Cold Tortellini and Tomato Salad


1 lb. bag of frozen cheese tortellini
2 cups grape tomatoes
1 cup red onion (chopped)
2 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
1/2 cup grated parmesan cheese
1. Cook tortellini according to directions, or to desired taste. Drain well.
2. In a large skillet, put olive oil. Sauté cherry tomatoes and red onion for about 3 minutes.
3. Pour tomatoes over cooked tortellini. Let cool.

*Refrigerate For About 2 hours.
Sprinkle parmesan cheese on top and serve.
Serve cold.

Grilled Stacked Tomatoes


3 large beefsteak tomatoes (cut 4 slices out of each tomato)
3 ripe avocados (sliced)
4 slices of bacon
2 ears of corn
salt and pepper
1/2 tsp fresh parsley (chopped)
olive oil
balsamic vinegar
1. Salt and pepper ears of corn. Brush with a little olive oil. Grill corn until it’s a little browned. Remove and let cool. When cooled, shuck the corn off the cob and leave to the side.
2. In a large skillet, cook bacon until crispy and remove. Let dry on a paper towel.
3. Brush olive oil on each tomato slice. Sprinkle a pinch of salt and pepper on each side. Grill tomatoes on each side for about 5 minutes. (You want them a little tender, not soft.) Remove tomatoes from grill when done.
4. To stack tomatoes, take a tomato slice and put an avocado slice on top. Put another tomato slice on top. Then put an avocado slice and then top it with a tomato slice.
5. On the top, put a slice of bacon and a slice of avocado. Put 2 tbs. of corn on top.
6. In a small bowl, mix 2 tbs. of olive oil, 1 tbs. of balsamic vinegar and parsley. Stir. Drizzle a little over tomato and serve.
Makes four stacks.

Grilled Chicken Satay


6 skinless, boneless chicken breast halves (cut in strips) *see photo
3 tbs. creamy peanut butter
1/3 cup soy sauce (low sodium)
1/2 cup lemon juice
1 tbs. brown sugar
2 cloves garlic (chopped)
wooden skewers (2 dozen)
1. In a bowl, combine peanut butter, soy sauce, lemon juice, brown sugar, and garlic.
2. Place the chicken breasts in the marinade and refrigerate. (at least 3 hours, overnight is better)
3. Preheat grill to a high heat.
4. Weave the chicken onto skewers.
5. Grill each side for 4-5 minutes. (Depends on thickness of chicken.)
*If you use a skillet, put about 2 tbs. of olive oil and then cook on each side.
*You can make extra sauce for dipping. Do not use the same sauce the raw chicken was marinating in.

Grilled Eggplant Mozzarella Flatbread


2 large eggplants
1 cup fresh mozzarella (shredded)
1/4 cup olive oil
1/2 cup white balsamic vinegar
sea salt and black pepper
flat bread or thin focaccia/pizza bread
fresh basil leaves ( a few pieces, chopped)
1. Slice all eggplant slices (1/4 inch thick)
2. In a large pan, put eggplant.
3. Mix olive oil and balsamic vinegar together, Pour over eggplant and let marinate, refrigerated, for at least 3 hours.
4. On a heated grill, grill eggplant on both sides until tender. (about 2-3 minutes on each side)
Remove eggplant and set to the side.
5. Brush a little olive oil on flat bread. Sprinkle with sea salt and black pepper. Cook bread on grill for about 3 minutes on each side.
6. Put sliced eggplant on top and sprinkle with fresh mozzarella cheese and basil.
7. Continue to cook on grill until bread is crispy and mozzarella is melted.

Pan Fried Chicken Dumplings


1/2 lb. ground chicken

1 scallion ( chopped )

1 tsp. sea salt

1 tsp. black pepper

3 tbs. vegetable oil

wonton wrappers (found in most stores freezer department)

1. In a bowl, add chicken, scallions, sea salt and black pepper. Mix well.
2. Put a wonton wrapper on a flat surface. (Keep the wonton wrappers covered with a damp towel so they don’t dry out.) Place 1 tablespoon of chicken mixture in the center of the wrapper.
3. Coat the edges of the wrapper with a little water.
4. Fold the circle over to form a half moon. Press edges with fingers or fork. Set aside, covered with a damp towel, while you make the rest.
5. Get a large skillet and add oil. When the oil is hot, place the wontons in a single layer in the pan. Make sure they are not touching one another.
6. Cook dumplings for about 4 minutes. ( 2 minutes on each side) You want the wontons browned. Lower the heat to low. Pour in 2 tablespoons of water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce. *Cut one open to make sure chicken is cooked on the inside.
Dipping Sauce:
1/2 cup ponzu (*check Asian section of supermarket)
1 tsp. hot sauce
1/2 teaspoon stir-fry seasoning mix
In a small bowl, mix the ponzu, hot sauce and stir-fry seasoning.

Cheddar Shrimp Parmesan



1 lb. raw shrimp (cleaned and tail removed)

1 1/4 cup tomato sauce

8 slices cheddar cheese


1.Boil shrimp until pink. Drain well. Let cool. (put in refrigerator for 15 minutes.)
2. In a baking dish, coat the bottom with tomato sauce.
3. You can put some tomato sauce on top of shrimp.
4. Layer cheddar cheese on top of shrimp.
5. In a 350 degree oven, bake shrimp for about 7 minutes. You want the cheese to be well melted and bubbly.