Back when I used to work at an Italian Pizza and Sub shop, I could attest majority of my weight gain to the cheesesteaks and not the pizza. Something about the melted cheese and salty steak combined with the crunchy bread was more enticing to me than the pizzas. While the cheesesteaks at my old job were delicious, I did not enjoy using the think, processed steak meat. For this recipe, I used what I learned at the pizzeria but with better cuts of meat, with garlic bread as its place holder. The result was a filling meal that did not allow me to leave not even one crumb. Try yours today!

Prep Time: 10 Minutes

Cook Time: 15 Minutes


2 pounds of strip steak, sliced into ½ inch strips

 2 large green, orange, or yellow peppers thinly sliced

1 cup of mushrooms thinly sliced

1 small onion, diced

5 cloves of garlic, minced

3 tablespoons of butter

1 cup of cheddar cheese, grated

½ cup of asiago cheese, grated


Black pepper

Red chili flakes

Sandwich rolls

*Note: This recipe can also be made vegetarian by substituting the meat with Portobello mushrooms sliced the same size*


  • First, generously season the meat with salt and pepper; then add a sprinkle of red chili flakes. If you enjoy it spicy, add more chili flakes
  • In a small saucepan, sauté the garlic. Once it becomes fragrant, add the butter, and let it melt. Once melted, give it a swirl to incorporate the two flavors. Set aside
  • In a large pan, add 2 tablespoons of olive oil and sauté the onions. Once the onions become fragrant and begin to soften, add the peppers
  • Once the peppers begin to soften, add the meat and the mushrooms. Cook until the meat has browned, and the peppers and mushrooms have fully softened. Once that is done, set aside briefly
  • If they are not already sliced open, using a bread or serrated knife, carefully slice open the bread rolls. Using a brush, generously brush both sides of the bread with the garlic butter
  • Sprinkle some of the cheese on both buttered sides of the bread. Evenly divide the cooked steak and veggies amongst the rolls. Sprinkle some more cheese on top of the steak
  • Turn your oven broiler on high and place the sandwiches below it. Cook until the cheese is melted and bubbly, and the bread has toasted
  • Serve and enjoy!


This is a simple and quick recipe to prepare some delicious naan. It is both crisp and fluffy and a great accompaniment to any meal. You can even use it as a base for pizza! Try yours today!

Prep Time: 15 minutes

Wait Time: 1 Hour

Cook Time: 10 minutes


3 cups of all-purpose flour

1 cup of warm water

1 cup of plain full fat yogurt

1 package of yeast

1 teaspoon of sugar

2 teaspoons of salt

1 stick of butter

3 cloves of garlic, minced

3 stems of fresh rosemary, with the leaves picked of the stem and minced. Or, 2 teaspoons dried rosemary


  • In a small bowl, add the warm water, the sugar, and the yeast and stir. Let it sit so the yeast can settle, until you see the top covered with bubbles from the yeast. Once it has set, add a tablespoon of olive oil to it
  • In the bowl of a bread mixer, add the flour and the salt and mix them
  • Turn the machine on a medium setting and slowly add the yeast mixture to the flour. Continue on a medium setting until all the water has been added. Then add the yogurt
  • Increase the speed to a high setting and let it spin until a dough ball forms
  • Remove the bowl and cover and let sit for an hour until it rises
  • Once the dough has risen, cut and roll it into baseball sized pieces
  • Before you flatten the dough pieces, prepare the butter mixture.
  • In a small saucepan, add the butter and melt on a medium heat. Add the garlic and rosemary and let simmer for a minute or two. Shut the heat off and let the garlic and rosemary immerse in the butter. Continue on prepping the naan
  • Coat a flat surface that you will be rolling the dough out on with flour
  • Using a rolling pin, flatten and roll out each piece of dough until thin. Dust the rolled out dough with some corn meal
  • Coat both sides of the naan with the butter
  • Heat a frying pan over a medium flame and add the naan. The top side that is not cooking will begin to bubble and rise. You can brush more butter on this side as the other is cooking for more flavor. Check the cooking side and flip over once it has begun to char and crisp. Cook the other side until it chars and crisps as well. Once the naan has cooked on both sides, you can coat with more butter
  • Enjoy!


The Summer Season brings us many joys. Of those joys, the humble tomato is one of them. The tomato is a versatile fruit and can be found in many of our favorite foods and condiments. For this recipe, I was inspired by one of my favorite salads, the Caprese, which is just a simple combination of sliced, ripe tomatoes, sliced fresh mozzarella, and pesto. I then baked that awesome combination in a French pastry dough that I infused with herbs and cheese. The combination of flavors is extravagant. I could eat this for any meal of the day. Besides being very flavorful and filling, it is also very light. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour                                               


            For the galette

1 ½ cups all-purpose flour

¼ cup fresh basil, chopped

¼ cup fresh oregano, chopped

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 tbsps red wine vinegar

3 tbsps cold water

1 large tomato or 2-3 Roma tomatoes, sliced into ¼ inch slices

1 cup of pesto (see ingredients and instructions below on preparing pesto)

1 16oz package of sliced mozzarella, or a 1 pound mozzarella ball sliced into ¼ inch slices

1 egg yolk

3 tbsp milk or heavy cream

1 cup grated parmesan or manchego cheese

            For the Pesto

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts, walnuts, or hazelnuts, toasted

4 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese


To make the pesto

  • Before working on the pesto, begin work on the galette pastry. See below
  • Add all the ingredients together into the food processor and process until it forms a smooth paste.

To make the galette

  • In a food processor, add the flour, herbs, salt, parmesan or manchego cheese, and butter, and pulse for 5 seconds to blend it
  • Mix the cold water and vinegar in a glass. Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it. It should have the texture of wet sand
  • Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the pesto
  • Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool. Preheat the oven to 375 degrees
  • Spread and smooth out the pesto across the surface of the dough, leaving a little more than an inch for the crust
  • Layer the tomato and fresh mozzarella by placing alternate slices on the pesto. Drizzle more pesto on top
  • Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp
  • Let cool before serving. Garnish with some more chopped, fresh basil
  • Enjoy!


mussels in white wine sauce3

mussels in white wine sauce6

I could eat mussels the same way I eat chicken wings, one by one and not feel full. It’s one of the few foods for which I become a bottomless pit. Especially add a nice garlicky, wine broth, and you are all set. For this recipe I decided to make it into a full meal. It may seem intimidating, but the truth is that this recipe contains fewer than 10 ingredients and takes fewer than 20 minutes to prepare. You will not believe how simple and tasty this elegant looking dish is. Try yours today!

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 4


2 pounds of fresh mussels, cleaned and trimmed of any beards

One package of spaghetti

½ cup dry white wine

¼ cup chopped parsley

2 tbsps. of butter

5 cloves of garlic, minced

Salt and pepper to taste


  • Cook spaghetti to box instructions. While spaghetti is cooking, prepare the mussels
  • In a large pot or wok, melt the butter over a medium-high heat until it begins to foam. Add the garlic and cook until fragrant
  • Add white wine and the mussels and cover so that they steam. About 4 minutes in, uncover and stir and then cover again. Taste the sauce and season with salt and pepper. Cook for another 4 or 5 minutes

mussels in white wine sauce

*nice and steamy*

  • Once the mussels have opened, add the pasta and the parsley and mix with tongs
  • Serve and enjoy!

mussels in white wine sauce10


lamb chops with spinach3

lamb chops with spinach4

I love cooking lamb chops. They are very easy to season, do not take long to cook, and have an immense flavor. They are, in my opinion, the easiest meat to use in creating a quick dinner and you don’t need to over-season them to get a flavor. My recipe for lamb chops is perfect for a weekday dinner where you don’t feel like taking a long time to cook. 20 minutes is all you need. Try yours today!

Prep Time: 10 Minutes

Cook Time: 8 Minutes

Serves: 2


8 lamb chops

1 pound of spinach

3 tbsps olive oil

2 tbsps oregano

4 cloves garlic, minced

1 teaspoon kosher salt

freshly ground black pepper to taste

1 tbsp red chili flakes

1 tbsp Aleppo pepper or harissa powder


  • Preheat your grill or stove top grill pan to medium-high.
  • Arrange lamb chops in a single layer on a plate and season both sides.

lamb chops with spinach

  • Once seasoned, transfer to the pan or grill and cook about 4 min on each side
  • While the lamb chops are cooking, prepare the spinach.

lamb chops with spinach2

  • Add some olive oil to a pan and season with some red chili flakes. Heat on a medium heat. Add the garlic and cook until fragrant. Add the spinach and cook it until it has wilted and cooked
  • Plate the spinach and top with the lamb chops
  • Enjoy!





I never had meatloaf before until I moved to this country. The name is exactly as it suggests: a loaf of meat. How delicious! The key to making a tasty meatloaf is for it to be juicy, as the meat can become dry when baking. That can be accomplished by using some good olive oil, blending the onions rather than adding them whole, and beer! The recipe below simplifies making the meal, which can be a treat for your dining guest. The best part is that, if there are any leftovers, you can make sandwiches for lunch the following day. Try yours today!

Prep Time: 10 Minutes

Wait Time: 1 Hour

Bake Time: 1 Hour


1 ½ pounds ground beef

1 whole onion

½ can of beer, any regular lager or ale will do. I used Yuengling


Black pepper

Olive oil

2 tbsps Oregano

1 tbsps red chili flakes

½ tbsp garlic powder

½ tbsp onion powder

1 teaspoon paprika

1 teaspoon thyme

1 teaspoon Aleppo pepper


  • In a blender or food processor, add the onion, a sprinkle of salt, pepper, oregano, and a drizzle of olive oil. Blend until a slurry forms
  • In a large metal bowl add the ground beef. Cover the ground beef with the onion mixture. Add the seasonings and salt and pepper to your liking. Add the beer. Using a fork, mix and fluff the ingredients together until incorporated. Set aside to marinate for 30 min to an hour

  • Preheat the oven to 350 degrees
  • Coat a baking pan with olive oil. Transfer the meat to baking pan, add a drizzle of olive oil, and form a loaf shape. If you have a loaf pan, you can transfer it to that, just be sure you oil it up first


  • Bake in the bottom rack for one hour. Let the meatloaf rest for 10 minutes before cutting up and serving
  • Once meatloaf has cooled, serve with side dish of choice, such as mashed potatoes, green beans, etc. I chose to make a sandwich out of it. If there are leftovers, you can make hearty sandwiches for lunch the following day
  • Enjoy!



Angel Hair Aglio e Olio3

Angel Hair Aglio e Olio5

I do not believe angel hair pasta gets as much love as all the other pastas, and I do not understand why not. I prefer it to spaghetti and it’s my staple pasta when I make pasta aglio e olio. I like the thinness of it and can easily be used for an array of pasta dishes. This recipe is a touch on the classic aglio e olio, which is just pasta cooked simply with garlic and oil. What could be better? I have also included grilled chicken and blistered cherry tomatoes in this recipe, and is fully packed with flavor. Try yours today!

Prep Time: 5 minutes

Cook Time: 20 Minutes


1 package of angel hair pasta

7 cloves of garlic, minced

1 cup of cherry tomatoes, halved

3 large chicken breasts sliced into ½ inch strips

2 tbsp dry, white wine

Olive oil


Black pepper

Red pepper flakes


  • In a medium sized pot, cook the pasta to al dente per box instructions in salted water. When pasta is finished, strain and set aside
  • Season the chicken strips with the salt and peppers and cook in a large pan over a medium flame until they are done. Set aside
  • Add oil and a sprinkle of red pepper flakes and heat over a medium heat. Add garlic and tomatoes, and cook until garlic is fragrant, and tomatoes are blistered. Add the white wine and swirl the pan
  • Add the chicken strips and pasta and mix with tongs

Angel Hair Aglio e Olio2

  • Top with grated parmesan cheese and chopped parsley
  • Enjoy!

Angel Hair Aglio e Olio6


chicken marbella5

chicken marbella6

The Chicken Marbella has to be one of the most enigmatic dishes I have both cooked and consumed. It is briny, sweet, salty. The chicken is seasoned perfectly with just a hint of spice to enhance the salty/sweet combination of the dish. For my take on the recipe, I used dried apricots instead of prunes to pair better with the heat from the chili flakes. The chicken is both moist and flavorful and can be paired with roasted potatoes or rice. Try yours today!

Prep Time: 35 Minutes

Wait time: 1 hour to overnight

Cook Time: 1 hour and 30 minutes


4 bone in chicken leg/thighs with the skin on

¼ cup of oregano leaves

½ cup of dried apricots, diced

½ cup of pitted olives, diced

2 tablespoons of red wine vinegar

3 tablespoons of balsamic vinegar

¼ cup of molasses

3 tablespoons of olive oil

4 tablespoons of Aleppo or Halaby ground pepper, you can substitute for crushed red pepper flakes

3 tablespoons of capers and 1 teaspoon of their brine


Fresh ground black pepper

6 cloves of garlic, crushed


  • Add the oregano, Aleppo/Halaby pepper, salt and black pepper in a large bowl and stir. Then add the olives, garlic, apricots, capers and brine

chicken marbella

  • Add the chicken and the rest of the ingredients except for the molasses and olive oil and mix with hands until chicken is coated in the marinate

chicken marbella2

  • Let sit aside for 1 hour to overnight
  • When ready to bake, preheat the oven to 375 degrees
  • Mix the molasses with the balsamic and pour over the chicken. Transfer the chicken with the marinade to a baking tray

chicken marbella3

  • Add the chicken in the bottom rack of the oven and bake for 1 hour or until chicken is golden brown and cooked through. Baste as necessary

chicken marbella4

  • Serve together with marinade
  • Enjoy!


Lamb Chops and mashed potatoes5

Lamb Chops and mashed potatoes4

Purple potatoes have easily become my favorite kind, overtaking the prior titleholder of redskin potatoes. It may look like a magic trick, or a food additive, but purple potatoes are as natural and occurring as their brown, yellow, and red counterparts. They have such an immense flavor, which truly came out when I made mashed potatoes. My recipe includes milk, butter, and cheese in it to add an intense creamy texture while packing tons of flavor. The lamb chops are pan-fried and seasoned to perfection, remaining juicy and tasty throughout the meal. Try yours today!

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 6


Large rack of lamb sliced into chops

2 pounds purple potatoes

1 cup of whole milk

2 tablespoons butter

1 oz of creamy, hard cheese (I used Havarti, but you can use cheddar, gouda, jack)


Black pepper

Red chili flakes



  • Boil potatoes over a medium high heat in salted water until they soften enough that a fork easily pokes through, about 10 to 15 minutes. Once they are done, strain the water and leave the potatoes in the pot
  • Season lamb with salt, pepper, and oregano on both sides

Lamb Chops and mashed potatoes2

  • Over a medium heat, using a cast iron or ridge grill pan, add some olive oil and sprinkle a small pinch of red chili flakes to absorb its flavor. You can forgo adding the red chili flakes if you do not like spicy food. Cook the lamb, about five minutes on each side
  • While the lamb is cooking, prepare the mashed potatoes. Make sure to keep an eye on the lamb while doing so. In a small pot, heat the milk and melt the butter and cheese in the milk. Add salt and pepper to taste and stir. Transfer into pot with potatoes. Turn on a low heat and, using a masher or the back of ladle, mash and mix the potatoes with the milk until a creamy mixture forms. Taste for flavor and if needed, add more salt and pepper and stir

Lamb Chops and mashed potatoes

  • Plate the lamb and mashed potatoes
  • Enjoy!

Lamb Chops and mashed potatoes3