Grilled Lamb Chops

Ingredients:


• 3 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pink of cayenne pepper
• Sea salt and pepper
• 3 tablespoons butter, melted
• 6 lamb chops



Directions:


1. In a food processor, combine garlic, rosemary, thyme, cayenne, salt, and pepper then pulse for half a minute. Pour in butter and pulse until mixture turns into a paste.
2. Rub the paste on both sides of the lamb chops and marinate in the refrigerator for at least 1 hour.
3. After 1 hour, remove lamb chops from refrigerator and let it come to room temperature which is about 30 minutes.
4. Heat a grill pan over high heat then add the chops and sear for about 2 minutes. Cook for another 3 minutes on the other side for medium rare. If you want medium then add another 30 seconds.

Panino di Prosciutto e Fontina

Ingredients:

• 4 slices fontina cheese
• 2 slices rustic white bread or french bread
• Butter
• Sea salt and pepper
• 5 fresh baby spinach leaves
• 3 paper-thin slices prosciutto

Directions:

1. Spread butter on bread slices. Place 2 slices of fontina cheese on top of each bread slice. Season with salt and pepper then add spinach and prosciutto. Add remaining slices of fontina cheese. Top with the second bread slice. Brush both sides of the sandwich with melted butter.
2. Heat a grill pan and grill the sandwich until the bread is golden brown and cheese melts which is about 4 minutes per side.

Broccoli & Tortellini Salad

Ingredients:

• 5 slices bacon
• 1 red onion, finely chopped
• 20 ounces fresh cheese-filled tortellini
• 1/2 cup mayonnaise
• 1/2 cup white sugar
• 2 teaspoons cider vinegar
• 3 heads fresh broccoli, cut into florets
• 1 cup raisins


Directions:

1. Saute bacon and onion with butter over medium heat until evenly brown. Set aside.
2. Boil a large pot of salted water. Cook tortellini in boiling water for 8 minutes or until al dente. Drain and rinse under cold water. Set aside.
3. Prepare salad dressing in a small bowl by combining mayonnaise, sugar, and vinegar.
4. In a serving bowl, combine broccoli, tortellini, bacon, and raisins. Pour dressing over salad and serve!

Italian Seafood Boil

Ingredients:

• 2 bay leaves
• 1 large fresh rosemary sprig
• 1 tablespoon fennel seeds
• 4 tablespoons olive oil
• 1 fennel bulb, chopped
• 3 large shallots, chopped
• 1 can diced tomatoes
• 1 1/2 cup dry white wine
• 3 cups fish broth
• 1/4 cup tomato paste
• 10 small littleneck clams, scrubbed
• 1 pound mussels, scrubbed and debearded
• 1 russet potato, peeled and cubed
• 1 1/2 pound fresh fish filets
• 1 pound large shrimps, peeled and deveined
• 2 corn cobs, quartered crosswise
• Sea salt


Directions:

1. Put the bay leaves, rosemary, and fennel seeds in a cheesecloth bag then set aside. Heat olive oil in a very large pot over medium heat and add chopped fennel and shallots. Saute until tender which is about 7 minutes. Season with salt and pepper. Add the can of tomatoes with juice, white wine, and fish broth. Stir in the tomato paste and add the sachet of herbs. Bring soup to a boil then reduce heat to simmer.
2. After 10 minutes, add the clams. Cover and cook until clams open which is about 6 minutes. Transfer clams to a bowl. Repeat the same process with the mussels and transfer to a bowl. Add the potatoes and cook until tender which is about 10 minutes. Add the fish filets, shrimp, and corn. Simmer for 5 minutes. Return the clams and mussels to the soup then season with salt and pepper.

Pecan Tarts

Ingredients:


• 1 packaged frozen store-bought tart shells
• 2 eggs, beaten
• 1 1/2 cup sugar
• 1 stick butter, melted
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Directions:

1. Preheat oven to 325º. Place tart shells into tins.
2. In a bowl, combine eggs, sugar, butter, vanilla extract, and pecans. Mix until well blended. Pour mixture into each tart shell and fill each tart until it is half full.
3. Bake for 30 minutes or until pastry is golden brown and the filling is set.

Hazelnut Chocolate Chip Cookies

Ingredients:


• 1/2 cup oats
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup butter
• 1 cup brown sugar
• 1 cup sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 4 ounces English toffee candy, finely chopped
• 1 cup hazelnuts, toasted and chopped
• 1 small bag of semisweet chocolate chips



Directions:


1. Preheat oven to 325º.
2. Chop the old-fashioned oats in a food processor. In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside.
3. In an electric mixer, combine butter, sugar, eggs, and vanilla. Blend in the flour mixture, toffee, hazelnuts, and chocolate chips.
4. Drop 1 rounded tablespoonful of dough on to lined baking sheets. Do not flatten dough. Allow 1-inch space apart from each cookie. Bake until the cookies are golden which is about 15 minutes. Cool completely then serve!

Banana Walnut Cake

Ingredients:

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 cup butter
• 1 1/4 cup sugar
• 3 very ripe bananas, peeled and mashed with a fork
• 1/2 cup toasted walnut pieces

Directions:

1. Preheat oven to 350º. In a medium bowl, combine sifted flour, baking soda, and salt. Whisk together eggs, vanilla, butter, and sugar. Prepare a loaf pan and lightly brush with butter or spray with non-stick cooking spray.
2. In a mixer, cream together the flour mixture with the eggs mixture. Mix until smooth then add in bananas and nuts slowly and mix until smooth which is about 2 minutes.
3. Transfer the batter into a loaf pan and bake for 55 minutes. Insert a toothpick into the center of the bread and if it comes out clean then the bread is ready.

Penne a La Vodka

Ingredients:


• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken broth
• 1 can crushed tomatoes
• Sea salt and pepper
• 16 ounces penne rigate pasta
• 1/2 cup heavy cream
• Handful of fresh basil leaves, chopped



Directions:


1. Heat a large skillet and add butter, garlic, and shallots. Saute for 5 minutes then add vodka and cook for 2 minutes. Add chicken broth and tomatoes then bring to a boil and reduce heat to simmer. Season with salt and pepper.
2. In a large pot of salted water, cook pasta to al dente. Drain and set aside.
3. Add heavy cream to sauce and bring to a boil then remove from heat. Toss hot pasta with sauce immediately. Sprinkle with fresh basil leaves and serve!

Prosciutto Wrapped Asparagus

Ingredients:

• 1 pound asparagus, trimmed
• 1 tablespoon butter
• Sea salt and pepper
• 8 sliced prosciutto, halved lengthwise

Directions:

1. Preheat the oven to 400º.
2. Remove the dry stem ends off of each asparagus and place on a baking sheet. Drizzle with melted butter and season with salt and pepper. Roast until asparagus is tender which is about 15 minutes. Set aside to cool.
3. Wrap each asparagus with about 1/2 a slice of prosciutto and expose the tips. Arrange wrapped asparagus on a beautiful platter and serve.

Shrimp Fra Diavolo

Ingredients:


• 1 pound large shrimps, peeled and deveined
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil
• 1 medium onion, sliced
• 1 can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoons chopped fresh basil leaves



Directions:


1. In a medium bowl, combine shrimps, salt, and red pepper flakes.
2. Heat the olive oil in a large skillet. Add shrimps and saute for 2 minutes, remove from heat immediately and set aside. Saute the onions in the same skillet until translucent which is about 5 minutes then add the tomatoes, wine, garlic, and oregano. Simmer until the sauce thickens which is about 10 minutes.
3. Return the shrimps to the sauce mixture and cook for about a minute for the flavors to meld together. Transfer to a beautiful serving dish and sprinkle with fresh basil leaves.

Spicy Mango Salsa

Ingredients:


• 2 cups diced fresh mango
• 2 cups fresh peaches, pitted and chopped
• 2 cloves garlic, minced
• 1 cup diced tomato
• 1/4 cup chopped fresh basil or cilantro
• 2 & chile peppers, diced
• 1/4 cup fresh lime juice

Directions:


1. In a large bowl, mix everything together.
2. Add the chilies and lime juice to taste. Refrigerate for at least 2 hours before serving.