Roasted Turkey

Thanksgiving! Although I usually do a whole duck on Thanksgiving, Yesterday I tested this guy out and here is what I came up with.


  • one 13 Pound turkey thawed
  • 1/4 Cup dried basil
  • 1/4 Cup kosher salt
  • 1/4 Cup fresh black pepper
  • 1 Head garlic peeled and rough chopped
  • 6oz Room temperature butter
  • 2 Cups chicken stock or water Continue reading
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Prime Rib Roast

Good one for when you have a large group at the house. Thanksgiving, Christmas, New years etc… It is a little pricey so take care to not over cook it! Invest in a thermo probe (meat thermometer).


  • One 8 to 10 pound rib roast bone in if possible
  • One head fresh garlic smashed and chopped
  • 1/4 Cup cracked black pepper
  • 1/4 Cup kosher salt
  • 2 Sprigs chopped fresh rosemary
  • 1 Cup Dijon mustard Continue reading
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Good Ole’ Pot Roast

Although this will not cook in 20 minutes. Its very quick to get ready the night before, and cook in a crock pot while your out doing whatever it is you do.


  • 1 Three to five pound chuck roast
  • 3 Large potatoes any kind you like
  • 1 Large yellow onion
  • 1 Pound large mushrooms
  • 2 Tomatoes
  • 2 Carrots
  • Salt and pepper
  • 2 Tablespoons olive oil
  • Cups Beef Stock or Broth Continue reading
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Tilapia with warm Vegetable salad

You can use any fish you have access to for this recipe. If you are land locked frozen fish would work as well. I do prefer a white fish with a low oil content.


  • 4 Tilapia fillets (or similar)
  • 4 oz Fresh green beans
  • 1 Vine ripe tomato
  • 1/4 Cup green olives
  • 1 Squash or zucchini
  • Kosher salt and fresh black pepper to taste
  • 2 Tablespoons olive oil
  • 1 Tablespoons rice wine vinegar
  • 4 oz Feta cheese Continue reading
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Turkey Cranberry and Cashew Salad

This recipe is good on a bed of mixed greens or on toasted wheat bread. Healthy and light.


  • 8 oz Diced turkey breast
  • 1/4 Cup diced red onion
  • 1/2 Cup mayonnaise
  • 1/4 Cup dried cranberries
  • 1/8 Cup cashews toasted
  • 1 Tablespoon lime juice
  • 1 Small container sprouts  ( I like dikon sprouts but any will work)
  • Kosher salt and fresh pepper to taste


  1. Add  turkey, onion, cashews, and cranberries in a large mixing bowl
  2. Add mayonnaise and lime juice to bowl
  3. Adjust Seasoning with salt and pepper

Serve on mixed greens with the sprouts on top or as a sandwich using the sprouts as you would lettuce.

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Seared Chicken Breast with Tomato Garlic Sauce

Quick chicken breast recipe. Great with sautéed spinach and pasta.


  • 4 boneless skinless 5oz chicken breasts
  • 2 Tablespoons olive oil
  • Kosher salt and fresh pepper
  • 2 Roma tomatoes
  • 2 Cloves garlic
  • 1/2 bunch of Cilantro
  • 1 Cup chicken stock
  • 1 Ounce cold butter


  1. Rough chop tomato, cilantro and garlic set aside keep them all separate
  2. In large sauté pan heat oil over medium high heat.
  3. Season chicken with salt and pepper on each side.
  4. Once oil is hot place chicken in oil and cook for 3 minutes on each side
  5. Add Garlic and allow to cook for 1 more minute
  6. Add  tomatoes and chicken stock
  7. Return to a boil and allow to boil for one minute
  8. Reduce heat cover pan and simmer for 12 to 15 minutes
  9. Remove pan from heat and stir in butter
  10. Finish the dish with the chopped cilantro
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One pot chili

Quick chili. You could of course go on this one for hours, adding this and that. But for a quick and easy chili this is a good recipe.

  • 1.5 lbs  Ground beef
  • 1 Yellow onion chopped
  • 1 Green bell pepper chopped
  • 3 to 4 cloves garlic crushed
  • 1 Small can green chilies
  • 3 Small cans of red beans or kidney beans
  • 3 Small  cans diced tomatoes
  • Cumin, red pepper, and chili powder season to your level of spice
  • 1 Tablespoon Salad Oil Continue reading
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Kitchen Fun

Hello Everyone! Check out these outtakes from my first full cooking video on how to prepare marinated flank steaks with Gorgonzola sauce. Get the recipe for the sauce and the marinade and try it out at home. Can’t wait to hear what you think!

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One pot chicken “pot roast”

Quick and easy family meal. Good on a cold day. You can finish the dish with fresh chopped herbs if you would.

  • 4 Chicken breasts skinless
  • 4 Baby red potatoes cut into wedges
  • 4 Peeled carrots chopped
  • 2 Ears of fresh corn shucked and cut in half
  • 2 Tablespoons olive oil  or salad oil
  • 3 Cups chicken stock


  1. In large deep sauté pan heat oil over medium heat
  2. Season chicken breasts with salt and pepper
  3. Sear chicken breast for five minutes  two and a half minutes on each side
  4. Add potato, carrot and corn
  5. Add chicken stock and simmer for 15 minutes covered stirring occasionally

To serve place vegetables on a large plate and top with the chicken breast and ladle a small amount of the juice on top .

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Grilled Portabella Goat Cheese and Vegetable stacks

These stack make a great side dish or as a vegetarian entrée.

Yield: 4 stacks:


4 large portabella mushrooms
1 red onion
1 large tomato
8 oz goat cheese
2 oz chopped chives
2 cloves chopped garlic
2 zucchini or squash
6 oz olive oil
Kosher salt and fresh black pepper Continue reading

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