Grilled Chicken and Shrimp With Citrus Sauce

*Here’s a wonderful meal to celebrate “Cinco de Mayo” or any celebration.


8 chicken cutlets

3/4  lb. medium shrimp (thawed and rinsed)

2 cups sliced red onions

olive oil

sea salt and black pepper


  1. In a large skillet, put 2 tbsp. of olive oil. Cook onions on medium heat until tender. Remove from skillet. Keep warm.
  2. In the same skillet, add shrimp. (add a drop more olive oil if needed) Sprinkle with sea salt and black pepper. Cook on each side for about 3 minutes each. When done, remove and keep warm with onions.
  3. In the same skillet, add one tbsp. of olive oil. Begin to cook chicken cutlets. Sprinkle with sea salt and black pepper. Cook on each side for about 4 minutes each. (depends on the thickness of cutlets)
  4. When cutlets are cooked, keep in skillet. Add shrimp and onions to skillet to heat through. Pour citrus sauce (recipe below) on top of the chicken and shrimp. When sauce begins to sizzle, remove and serve. *A side of guacamole goes well with this dish.

Ingredients for Citrus Sauce (You may want to double this recipe for extra dipping.)

1 cup fresh orange juice

2 tbsp. garlic (minced)

1 tbsp. fresh rosemary (chopped)

2 tsp. butter

1 tsp.  balsamic vinegar

sea salt and black pepper (sprinkle of each)

Directions to make sauce.

1. Combine orange juice, garlic and rosemary in small saucepan. Bring to a boil over medium-high heat.  Let simmer on low heat for 3 minutes.  Add butter, vinegar, sea salt and black pepper. Stir until the butter has melted. Serve warm and pour over shrimp and chicken.

Lemon Chicken Francaise


2 cups all-purpose flour
salt and ground black pepper to taste
1 lb. thinly sliced chicken cutlets
2 cups chicken broth
2 eggs (beaten)
1/2 cup butter
1/2 cup vegetable oil
1/2 cup fresh lemon juice
2 tbs. all-purpose flour
fresh parsley sprigs
1 lemon cut (slices)
1. Season ( 2 cups) flour with salt and pepper.
2. Coat chicken cutlets in flour and shake off excess. Then dip in egg.
3. Using a large skillet, heat vegetable oil.
4. Fry chicken until golden brown on both sides, 4 to 5 minutes. Remove and set to the side.
5. Melt butter in the same skillet. Stir in 2 tablespoons flour. Stir well.
6. Add chicken broth and lemon juice. Simmer (low heat) until thickened. (about 8-10 minutes)
7. Return chicken to the skillet. Continue simmering (low heat) until chicken is no longer pink in the center. (about 10-12 more minutes)
*Serve chicken with parsley sprigs and lemon wedges.

Grilled Chicken With Diced Tomatoes Over Spinach


8 chicken cutlets

6 plum tomatoes (diced)

3 cloves of garlic (chopped)

1/4 cup of fresh bail (chopped)

5 cups of fresh spinach (rinsed and drained)

olive oil

sea salt and black pepper


  1. In a medium size pot, add 2 tbsp. of olive oil. Add half of the chopped garlic. Cook for about 30 seconds. Add plum tomatoes and basil. Drizzle a little olive oil on top. Sprinkle sea salt and black pepper. Stir and cook on a medium low heat until tomatoes are soft.
  2. While tomatoes are simmering, take a large skillet. Coat skillet with olive oil. (about 3 tbsp.) Cook chicken cutlets. Sprinkle sea salt. Cook cutlets on each side for about 3-4 minutes each. (depends on the thickness of cutlets) Keep cutlets warm when done.
  3. In a large skillet, add remaining garlic and 2 tbsp.of olive oil. Sauté garlic for a minute. Add spinach. Sprinkle with sea salt and black pepper. Stir spinach, it cooks quickly.
  4. When spinach is soft, place on platter. Spoon some plum tomatoes on top. Put chicken cutlets on top of spinach. Spoon remaining plum tomatoes over chicken cutlets. Serve hot.

Homemade Sesame Chicken


1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
2 eggs beaten
sea salt and black pepper to taste
1/2 cup all purpose flour
1/2 cup cornstarch
vegetable oil for frying

Sauce ingredients:

1 tsp. vegetable oil
1 tsp. minced fresh garlic
1/4 cup honey
1/3 cup soy sauce (reduced sodium if possible)
1/2 cup ketchup
3 tbsp. brown sugar
1/4 cup rice vinegar
1 tbsp. toasted sesame oil
2 tsp. cornstarch
2 tbsp. sesame seeds
2 tbsp. sliced green onions (scallions)


1.    Place the eggs, sea salt and black pepper in a bowl. Stir to combine
2.    Place the flour and 1/2 cup of cornstarch on a plate. Stir to combine.
3.    Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process   with all of the chicken.
4.    Heat about 3 inches of oil in a deep pan.
5.    When oil begins to sizzle, add pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken
6.    Drain the chicken on paper towels
7.    While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
8.    Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3 minutes or until just thickened.
9.    Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions. Serve hot.




Super Bowl Sunday’s Stuffed Chicken and Shrimp Tortilla Shells


Set it up and let everyone help themselves.

6 tortilla shells
6 chicken cutlets (grilled and cut into bite size pieces)
1/2 lb. shrimp (tails removed and boiled)
2 cups salsa
2 cups shredded cheddar cheese
2 cups sour cream
1 head of iceberg lettuce (shredded)
2 cups cherry tomatoes
1. Fill each shell with lettuce and top with fillings of your choice.
Optional/Suggestions: red onions, guacamole, chick peas, black beans, sliced beef

Santa Fe Salad



1 head of romaine lettuce (rinsed and drained well) *chopped

3 chicken cutlets grilled (cut into small bite size pieces)

1 cup canned black beans (rinsed and drained)

2 avocados (cut into small pieces)

1/2 cup red onions (chopped)

1 cup cherry tomatoes (chopped)

1 cup sharp cheddar cheese (cut into small pieces)

*Tortilla Chips optional.


1. In a large bowl put romaine lettuce.

2. Top with the remaining ingredients.

*Best served with a Ranch dressing. Serve with Tortilla Chips.

Grilled Chicken With Rice and Vegetables

“Happy 2020”


8 chicken cutlets
1 large eggplant (peeled and sliced thin)
1 large zucchini (sliced thin)
2 red peppers (sliced)
2 whole bulbs of garlic
4 tbsp. fresh parsley (chopped)
olive oil
1 fresh lemon (squeezed)
sea salt and black pepper
cooked rice (of your choice)
Preheat oven to 400 degrees.
1. Take both whole bulbs of garlic and put on top of aluminum foil. Pour a tbsp. of olive oil on top. Wrap up the garlic and place in oven for 30 minutes.
2. Remove garlic from oven and cool.
3. Peel skin off of garlic. In a food processor put garlic, parsley and a pinch of sea salt and black pepper. Pulse to a slight paste. Then add fresh lemon juice and beat again.
4. Rub a little olive oil on a grill. Grill all vegetables on both sides. You can baste vegetables with garlic mixture. Remove vegetables and keep warm.
5. Grill chicken on both sides, until cooked. (Meat must be white on the inside.) Baste with garlic mixture, when chicken is almost cooked. Cook for additional 2 minutes. Sprinkle a pinch of sea salt and black pepper.
6. On a platter, place your favorite cooked rice. Top with chicken and grilled vegetables. (see photo)