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!


During the holiday season, Prime Rib is a must in my household. It is a juicy, tender, and righteously fatty cut of meat. It may seem intimidating cooking Prime Rib but, to the contrary, it is quite simple. My recipe below simplifies it for a way anyone can make it, and it includes a nice herb-butter marinate that provides a full, robust flavor to the Prime Rib. Try yours today!

Prep Time: 10 Minutes

Cook Time: 3 ½ hours, 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare

Serves: 4


1 Prime Rib roast

½ stick of butter at room temperature


Freshly ground black pepper

Red chili flakes

3 large sprigs of rosemary

5 large sprigs of thyme

2 tbsps of olive oil

1 large onion

5 garlic cloves


  • Preheat oven to 375 degrees
  • Trim any extra excess fat and silverskin from your prime rib roast, if not done already
  • In a food processor, add the butter, the herbs, a sprinkle of salt, black pepper, red chili flakes, and olive oil. Blend them until you get a smooth slurry
  • Using a knife, make 1-inch-deep holes around the roast. Insert the garlic cloves in the holes
  • Coat the roast with the slurry and evenly rub it all over the roast. Sprinkle salt and pepper over the roast until a crust forms
  • Add your cut up onion on the base of your roasting pan and drizzle olive oil. Place your roast over the onions
  • Add in the oven and cook uncovered for 30 minutes so that the crust cooks. Cover in foil and cook the remainder. Make sure you baste the roast every 30 to 45 minutes
  • Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.) Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done
  • Serve with the side of your choosing
  • Enjoy


If you are like me, you likely have leftovers post Thanksgiving. But what do you do if you get tired of eating turkey and mashed potatoes constantly? You get creative. Last year, I turned my leftovers into croquettes. This year, I decided to turn my leftovers into dumplings. The idea worked out better than I thought as the crispiness of the dumplings hit my mouth. This is a very simple recipe and it does not require much, just prep and fry. Try yours today!

Prep Time: 20 minutes

Cook Time: 25 minutes


2 cups mashed potatoes

1 cup of turkey

1 cup of ham (if you did not cook ham, then do 2 cups of turkey or 1 cup of turkey and 1 cup stuffing)

1 ½ tablespoons red chili paste

1 teaspoon of sesame oil

1 package of wonton wrappers

            For the Sauce

1 ½ cups ketchup

4 tablespoons of honey

1 teaspoon of sesame oil

3 teaspoons of red chili paste

1 teaspoon of fish sauce

1 teaspoon of soy sauce


  1. In a large bowl, add the mashed potatoes, turkey, ham, chili paste, sesame oil, and mix with a gloved hand
  1. Lay out the wonton wrappers on a flat surface. In a small bowl, mix one egg yolk and a bit of heavy cream to create an egg wash
  2. Using a small teaspoon, scoop some of the filling into the center of the wonton. Using a brush, brush some of the egg wash around the edge of the wrapper. Pick the wrapper up from the long sides, and pinch to close
  1. Repeat process until you are finished with the filling
  1. In a heavy bottom pan or Dutch oven, add canola oil to cover barely half of the dumplings when they are placed. You do not want to submerge them in oil. Heat the oil to a medium high heat. Add the dumplings and cool about a minute to a minute and a half on each side, or until they brown, and you can pick them up without them sticking to the pan
  1. Repeat the process until each dumpling has finished cooking
  2. While the dumplings are frying, prepare the sauce. In a small saucepan, add all the ingredients and stir, heating up over a medium-low heat.
  3. Serve and enjoy!


There are very few people that will turn down a nice piece of steak. I am one of those people. With the recent lockdowns and not eating out as much, I have missed eating certain foods for which I would go out to eat. One of them was a juicy piece of steak. I did not want to order takeout for it as, by the time I get home, it would be cold and tough to chew. After missing it enough and seeing some nice cuts, I decided to buy some and make it at home. The result is that I have been craving making this exact same recipe since the first time I made it. Once was not enough. It was definitely a juicy experience that I cannot wait to have again. Try yours today!

Serves 1

Prep time: 5 minutes

Cook Time: 8 minutes


1 Boneless ribeye steak

3 cloves of garlic

3 tbsps. of butter

3-4 sprigs of fresh rosemary

3-4 sprigs of fresh thyme

Sea salt

Freshly ground black pepper

Red chili flakes

Olive oil


  • Heat a cast iron pan over a medium high heat and allow it to warm up for about 5 minutes
  • While the pan is heating up, using your hand, rub oil on both sides of the steak. Season both sides with the salt, pepper, and chili flakes. If you do not like spicy, you can omit the chili flakes
  • Once the pan has heated, add the butter and let it melt. Crush the cloves of garlic with the palm of your hand and add them in the butter together with the rosemary and thyme. Let them cook for about 30 seconds
  • Add the steak to the middle of the pan and cook for 3 minutes on each side for rare/medium rare; 4 minutes on each side for medium; and 5 minutes on each side for well done, using tongs to flip it over. Using a spoon, bathe the steak with the melted herb butter in the pan
  • Using the tongs, hold the steak so that you also sear the thinnest side for about a minute
  • Set aside and let rest for 5 minutes. Reserve the butter in the pan. Slice the steak into ½ inch strips. Drizzle the pan herb butter over the steak

  • Serve with a side of your choice, or eat as is
  • Enjoy


adana kebab4

adana kebab5

Kebobs are so simple to make and, while they may be small, they pack so much flavor. They can be eaten as is, or made into a pita sandwich. What I love about kebobs, is the juiciness that they have. This recipe I created can be used to make the kebobs both outside on the grill as well as indoors. They are also fun to make as you use your hands to combine the ingredients and shape them. They’re the adult version of Play-Doh. Try yours today!

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Serves 6-8


2 pounds of ground lamb or any ground meat of your choosing

1 small red onion, minced

1 red bell pepper, minced

3 garlic cloves, minced

1 teaspoon sumac

1 teaspoon smoked paprika

2 teaspoons coriander

2 teaspoons red pepper flakes

2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

Olive oil


  • Start a medium-high flame on a grill, I prefer charcoal grills as it brings out the flavor more. If you do not have a grill or cannot use one, the griddle top of an oven can also be used
  • In a large bowl, add all the ingredients and knead with your hands until mixed

adana kebab

  • Shape them along skewers until they resemble sausages
  • Using a brush, spread the olive oil over, lightly coating them


  • Add the kebobs on the grill or griddle top and cook them until they are brown all over, about 5 minutes on each side depending on the flame
  • Serve with pita and yogurt sauce or you can make a simple meal out of them by adding some bread and sliced tomatoes
  • Enjoy!





Whenever I go to a German Biergarten, I always opt for the currywurst. It combines the best of two of my favorites, sausage and curry. With the current pandemic, I have not been to any Biergartens or bars and have been missing bar foods tremendously. So, I opted for the next best thing, and that is to make them myself. Pair this with some awesome, homemade fries, and you got a real bar experience at home. Super simple recipe and it does not take long at all to cook. Try yours today!

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4


1 package of bratwurst or knockwurst

6 large russet potatoes, cut into fry length

½ a cup of chopped onions

1 tablespoon olive oil

1 cup of ketchup

3 tablespoons of sriracha

2 tablespoons of curry powder

1 tablespoon of garam masala

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon of cayenne

1 teaspoon of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

1 tablespoon of sugar


Ground black pepper


  • Preheat oven to 350 degrees. Line the wurst up in a baking tray and bake for about 45 minutes or until it has browned, flipping the wurst on its other side halfway through
  • While the wurst is baking, prepare the sauce
  • In a medium sized saucepan, sauté the onions until they soften and become translucent
  • Add the spices and stir and let them toast for about 30 seconds
  • Add the remaining of the ingredients and stir. Bring to a simmer and let it reduce a little and thicken. Add the sausages in the pot and mix, letting it simmer


  • Prepare the fries. You can either season them with salt and pepper and bake them in the oven at 375 degrees for 20 minutes, or fry them in oil
  • Plate and serve. You can coat the fries with any remaining sauce or use it to dip
  • Enjoy!



There is something about the taste combination of sweet and spicy that I really enjoy. From potato chip flavors, to grilled meat, even to alcohol, the that sweet-spicy combination is very inviting. Particularly on a rack of ribs, that flavor is insanely tasty. Below I have these tender pork ribs that have been dry rubbed with homemade sweet and spicy rub, I even made some potato wedges and used the same seasoning to accompany the ribs. There is no sauce on these ribs and they are still tenderly juicy. Try yours today!

sweet heat ribs6

Prep Time: 10 Minutes

Cook Time: 1 hour and 5 minutes

Serves: 4


3 to 3 ½ pounds of pork spareribs

½ cup of brown sugar

2 tablespoons Aleppo pepper

1 tbsp red pepper flakes

2 tablespoons smoked paprika

1 tablespoon onion powder

1 tablespoon salt

1 tablespoon black pepper

1 teaspoon cayenne

Olive oil


  • Preheat the oven to 350 degrees
  • In a metal bowl, mix all the spices together

sweet heat ribs

  • Drizzle olive oil over the ribs and sprinkle the rub. Using your hands, evenly coat the ribs with the rub on both sides
  • Place the ribs on a metal baking sheet and place on the lower rack of the oven.

sweet heat ribs 2

  • Keep an any on the ribs. About half an hour of cooking, flip the ribs and cover with aluminum foil, and move onto the middle rack. If you also see the brown sugar darkening, you can flip the ribs then as well. Continue cooking for the remaining time
  • Once finished, let ribs rest, and serve with your favorite side
  • Enjoy!

sweet heat ribs5

For the Potatoes

  • Peel and clean about 5 or 6 large Russet potatoes and let them soak in hot water for about 10 minutes
  • Dry them off and cut them in wedges
  • Place them on a baking sheet and drizzle olive oil over them. Sprinkle some of the dry rub on them
  • Place in the over for the last 30-35 minutes of the ribs baking or until the potatoes become fork tender
  • Serve with the ribs

sweet heat ribs 3


Bolognese2 (2)

Bolognese (2)

Pasta Bolognese is a traditional Italian dish originating from Bologna. It is a robust meat sauce and the most commonly consumed of the pasta sauces. My recipe teaches you how to make a no-hassle sauce that is full of flavor that will make you lick the plate clean. After searing the meat on a high heat, it is stewed in the sauce over a low heat reducing it and leaving a tender, enjoyable ragu for your pasta. Try yours today!

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Serves: 6


1 pound ground beef chuck

1 16oz container of crushed tomato sauce

2 small red onions, diced

5 cloves of garlic, minced

1 large carrot finely chopped

5 large white mushrooms, sliced

2 cups red wine

5 sprigs of thyme

5 sweet basil leaves

½ nutmeg, grated

½ teaspoon of sugar

¼ teaspoon of cinnamon

Olive oil

Sea salt

Crushed red pepper flakes

Black pepper

Pasta of your choice, I used spaghetti (if you like to make your own pasta, you can find instructions on how to here)


  • In a pot, add a teaspoon of olive oil and sauté the onions. Add a pinch of salt. Cook them until translucent over a medium heat
  • Add the ground beef and a few generous sprinklings of salt and pepper, and a pinch of the crushed red pepper flakes. Add the garlic to sauté with the meat. Increase the heat to high to brown the meat and get rid of any water and oil
  • When the liquids have reduced and the meat has browned, add the wine, mushrooms, thyme
  • Simmer over a medium-high heat until the wine almost completely reduces. Add the tomato sauce. Add the basil leaves, nutmeg, cinnamon, and sugar and stir.
  • Bring to a simmer over a low heat and let reduce until sauce thickens. Add more salt or any of the other spices as needed or to preferred taste. While sauce is reducing, cook the pasta. Drain the pasta once cooked
  • Transfer the pasta into a large serving plate or small dining plate and top with the Bolognese. Top with some grated Pecorino Romano or a cheese of your choice
  • Enjoy!

Braised Oxtail and Kale with Polenta

Oxtails and polenta

Oxtail is delicious, tough meat, but when cooked properly it becomes this melt-in-your mouth delicacy. It takes a while to cook until the meat becomes tender, but once it does, you are in for a treat. I braised my oxtail with red wine and kale and served with polenta, which is corn meal that when cooked, is similar to mashed potatoes in texture and appearance.

Prep Time: 10 Minutes

Cook Time: 3.5 Hours


3 pounds of oxtail

1 shallot, diced

1 large carrot, diced

2 celery stalks diced

4 cloves of garlic

1 tablespoon of tomato paste

Kosher salt

Black pepper

Red pepper flakes

Olive oil


1 cup dry red wine

2 cups chicken stock

3 parsley sprigs

2 rosemary branches

2 bay leaves

½ pound of Kale

8 cups of whole milk

2 cups of medium or fine cornmeal

1/3 stick of butter


For the Oxtails

  • Pat dry the oxtail and season with salt and pepper all around the meat. Lightly coat with flour.
  • Drizzle 2 tablespoons of olive oil into a Dutch oven and heat over a medium-high flame. Add the oxtails and cook until the meat begins to brown all around
  • Remove the meat and place it on paper towel covered plate. Add the shallots and garlic and cook until the shallots are translucent and the garlic is softened.
  • Add the carrots and celery and cook until they are softened. Once softened, add a nice pinch of the red pepper flakes depending on how much of a kick you want it to have
  • Using kitchen twine, tie together the rosemary, the bay leaves, and the parsley
  • Transfer the meat back into the Dutch oven and let it simmer
  • Add the tomato paste, wine, and stock and stir. Add the bundle of herbs
  • Preheat the oven to 325 degrees
  • Bring to a boil and then lower to a simmer after 5 minutes. Simmer over a medium heat until the mixture reduces
  • Place the pot into the oven and let it cook until meat is fork tender, about 3-3.5 hours. Turn meat every half hour
  • With 45 minutes to half an hour left, add the kale to the mixtures and coat it with the juices. Make sure to skim the fat and any excess oils off the top of the mixture with a spoon before adding the kale


For the Polenta

  • While the oxtails are in the oven, prepare the polenta
  • In a saucepan, add the milk and bring to a boil over a high heat
  • Add salt and pepper to taste and stir
  • In a separate bowl, add the cornmeal and stir in a little milk. Stir so that it is not lumpy, but forms a somewhat thick consistency so when you add it to the warm milk it doesn’t clump
  • Add the cornmeal slowly into the saucepan and stir until the mixture thickens
  • Stir in the butter
  • Lower the heat and stir every 10 minutes. Add water as needed if the mixture thickens. You want to keep the polenta smooth and not too thick. Season with salt and pepper if more is needed


  • Transfer the polenta onto a plate
  • Make sure the oxtails are fork tender and place them on top of the polenta
  • Garnish with goat cheese or some grated parmesan
  • Enjoy!