Greek Chicken


  • 1 pint cherry or grape tomatoes, halved
  • 1/3 cup pitted Kalamata olives
  • 4 ounces feta cheese, coarsely crumbled (1 cup)
  • 1/2 cup fresh mint leaves
  • 2 to 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/2 pounds thin chicken cutlets (about 8)


In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Roast Rack of Lamb


  • 1/2 cup fresh bread crumbs
  • 1? medium shallot
  • 1 tablespoon? worcestershire sauce
  • 2 tablespoons? balsamic vinegar
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 teaspoon salt
  • 2 tablespoons oliv oil
  • 1 tablespoon dijon mustard


Preheat oven to 450 degrees.  Move oven rack to the center position. 

Heat 2 tablespoons olive oil in a saute pan over medium heat.  Saute shallots, balsamic vinegar, worcestershire, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon black pepper.  Comine shallot mixture with breadcrumbs in a large bowl.  Set aside.

Season the rack of lamb all over with salt and pepper.  Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.  Sear rack of lamb for 1 to 2 minutes on all sides.  Set aside for a few minutes.  Brush rack of lamb with the mustard.  Roll in the bread crumb mixture until evenly coated.  Cover the ends of the bones with foil to prevent charring. 

Arrange the rack bone side down in the skillet.  ROast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.  With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes (125 is rare and 130 is medium rare).  Remove from oven and let rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Roast Chicken with Garbanzo Beans, Tomatoes, and Paprika


  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plan yogurt or Greek yogurt
  • 4 chicken breast halves with bones
  • 1 15-ounce can garbanzo beans, drained
  • 1 12-ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided


Preheat oven to 450. 

Mix first 5 ingredients in medium bowl.  Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.  Place chicken on large rimmed baking sheet.  Rub 2 tablespoons spiced oil mixture over chicken.  Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat.  Pour bean mixutre around chicken.  Sprinkle everything generously with salt and pepper. 

Roast until chicken is cooked through, about 20 minutes.  Sprinkle with 1/2 cup cilantro.  Transfer chicken to plates.  Spoon bean mixture over.  Serve with yogurt sauce.

Mom’s Tri Tip Marinade


  • 2 pounds tri tip steak
  • 3/4 cup shiraz
  • 2/3 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons worchestershire sauce
  • 2 teaspoons dijon


Combine ingredients and refrigerate for 1-8 hours.  BBQ until done.  Slice and serve.

Serve with Herbed Potato Salad.

Best Chicken Enchiladas



  • 1 28-ounce can tomato sauce
  • 1/2 medium onion, chopped
  • 3 garlic cloves
  • 1 7-ounce can chipotle chiles in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • 1 tablespoon vegetable oil


  • 3 boneless, skinless chicken breasts
  • 1 1/2 cup monterey jack cheese, grated
  • 1/2 onion, diced
  • 1/3 cup fresh cilantro, chopped
  • 10-15 medium white corn tortillas
  • lots of vegetable oil


Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth.  NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow.  Heat oil in a large nonstick skillet over medium heat.  Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. 

Boil chicken until done.  Shred.  Mix chicken, cheese, onion and cilantro in a medium bowl. 

Heat vegetable oil in a fry pan.  Dip each tortilla in the oil for 3 seconds a side.  Then dip each side in the sauce.  Place 1/4 cup of the chicken mixture in the tortilla and roll.  Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray.  Repeat until pan is full.  Pour remaining sauce over the top and cover with some more grated cheese. 

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze.  Bake covered at 350 for 30 minutes straight from the freezer.  Uncover and continue baking until cheese has melted, about 5 minutes. 

Suzie’s Meatballs


  • 1/4 onion
  • 1 clove garlic, peeled
  • 1/4 cup fresh italian parsley
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal (or beef or pork)
  • 1/3 cup chicken broth
  • 1/4 cup grated parmesian
  • 1 tesaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 cup breadcrumbs
  • 1 egg
  • 3-6 cups marinara sauce
  • 1/4 cup olive oil


Place onions, garlic and parsley in a blender or food processor.  Puree.  Add chicken broth and mix.  In large bowl, combine pureed onion mix, meat, parmesian, red pepper flakes and salt.  Using both hands, combine until mixture is uniform (do not overmix).  Add breadcrumbs and egg, and combine until mixture is uniform (do not overmix). 

Put a little olive oil on hands.  Form mixture into balls a little larger than golf balls. 

Pour 1/2 inch olive oil into straight sided 10″ wide saute pan.  Heat over medium high flame.  Add meatballs.  Cook for 10-15 minutes or until meatballs are brown on all sides.

Meanwhile, heat marinara sauce in stockpot over medium heat.  Using slotted spoon, lift browned meatballs into marinara sauce.  Stir gently.  Simmer 1 hour.  Alternatively, place browned meatballs on cookie sheets, and bake in oven at 350 for 25 minutes, or until thoroughly cooked.

Mediterranean Chicken Kabobs


  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh chopped or 2 teaspoons dried oregano
  • 2 tablespoons fresh chopped or 2 teaspoons dried fennel
  • 2 tablespoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
  • 2 red or yellow peppers, cut into 1 inch squares
  • 1 onion, cut into 8 wedges
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray


Combine first 8 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken and vegetables from bag; discard marinade.

Prepare grill.

Thread chicken, peppers and onion wedges alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

Filet Mignon With Cabernet Sauce


  • 4 4-ounce filet mignon steaks
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 cup shallots, minced
  • 1 tablespoon red wine vinegar
  • 2 teaspoons soy sauce
  • 1 cup cabernet sauvignon
  • 1 cup beef broth
  • 2 teaspoons butter


Coat a large nonstick pan with olive oil and heat over medium high heat. Sprinkle both sides of the steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired doness (we cooked them for ~7 minutes a side). Remove from pan.

Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining salt, pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Drizzle over steaks.

Serve with Roasted New Potatoes and Sauteed Rosemary Mushooms.

Cooking Light Magazine

Sam’s Umami Salmon


  • 1/2 cup onion, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • 2 teaspoons oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup white wine
  • 2 tablespoons goat cheese
  • 3/4 pound salmon


Preheat oven to 475. 

Saute onion in olive oil over medium high heat for 5 minutes, or until caramelized.  Add garlic and saute an additional 2 minutes.  Add rosemary, oregano, salt and pepper and saute an additional 1 minute.  Add wine and simmer to reduce to a paste.  

Prepare a glass baking dish ith olive oil, then place the salmon skin side down.  Put paste on top of salmon.  Crumble goat cheese on top.  Bake at 475 for 7 minutes, then reduce heat to 350 and bake an additional 15 minutes until done. 

Roxanne’s Roast Chicken


  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1.5 teaspoons mustard seeds
  • 1.5 teaspoons dried rosemary
  • 1.5 teaspoons fresh ground pepper
  • 1/2 small white onion, diced
  • 1 4-lb roasting chicken
  • 12 large pitted green olives


Mix the vinegar, soy sauce, mustard, mustard seeds, rosemary, pepper and onions together in a bowl large enough to hold the chicken.  Set aside.

Remove the package from the cavity of the chicken; reserve for another use or discard.  Rinse the chicken inside and out and dry thoroughly.  Roll the chicken around in the marinade, making sure plenty flows into the cavity.  Cover and marinate 8 hours to overnight in the fridge. 

Prior to cooking, bring chicken to room temperature.  Preheat oven to 375.

Remove the chicken from the marinade, allowing any marinade that sticks to the chicken to remain.  Save the remaining marinade in a bowl.  Put the olives in the cavity of the chicken.  Set the chicken, breast side down on a roasting rack (non-stick or sprayed with PAM) in a roasting pan.   Add 1/2 inch water to the roasting pan.  Roast for 50 minutes.  Flip the chicken to breast side up (careful of the olives), pour the remaining marinade over the bird, and roast for 40 minutes longer, or until the chicken reaches 170.  Tent with foil if the skin gets too brown. 

Remove from oven and let the chicken rest for 10 minutes before carving. 

Serve with Parsley Red Potatoes, Roasted Red Potatoes or Golden Mashed Potatoes with Leeks and Sour Cream.