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!


I have been curious about using coffee as a crust for a while now and, while I normally enjoy drinking it, I was unsure how it would come out cooking with it. I opted to use it in a spicy mixture, so I decided to turn up the heat. The result was incredible, the coffee and chilis worked well together to balance out the flavor without taking away from the tenderness of the lamb. This is definitely something I look forward to cooking often and the spice rub works well with other meat also. Try yours today!

Prep Time: 10 minutes

Cook Time: 15 minutes


2 ½ pounds of lamb chops

1 tablespoon of dark, freshly ground coffee

1 tablespoon kosher salt

1 teaspoon of oregano

1 teaspoon of garlic powder

1 teaspoon of Guajillo chili powder

1 teaspoon of ancho chile powder

1 teaspoon of red chili flakes

1 teaspoon of cayenne

1 teaspoon of black pepper

Olive oil

2 tablespoons of butter

3 cloves of garlic

A couple of sprigs of fresh rosemary


  1. In a small bowl, mix all the spices and coffee. Drizzle some olive oil over on top of the lamb chops and coat with the spice rub
  1. In a large frying pan, heat up 2 tablespoons of olive oil and melt the butter over a medium flame. Cook the lamb chops for 6-7 minutes on each side. Before you flip the lamb chop to cook on the other side, add the garlic and rosemary to the frying pan. Using a spoon, drizzle some of the oil and juices over the lamb while it is cooking
  1. When the chops are done, transfer them onto a plate and let them rest. Spoon some more of the butter and natural juices from the pan and drizzle them over the lamb chops
  2. Serve with a side of your choice
  3. 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


bourbon chicken2

bourbon chicken5

bourbon chicken6

This was a go-to favorite of mine when I would go to the food court at the mall. Something about the sauce I would love, I didn’t even need to add any additional soy or duck sauces on it. Having grown up and not eating as unhealthy as I did when I was younger, I recently began having a craving for it. Rather than ordering takeout, I opted to make it myself adding a twist to it. The sauce on this is a perfect combination of sweet and spicy that adds an immense flavor with each mouthful. Pair it with some steamed veggies and you have a party going. Try yours today!

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 3


5-6 large skinless, boneless chicken breasts, butterflied and cut into 2-3-inch strips, ½ inch wide

3 tablespoons of cornstarch

½ teaspoon salt

¼ teaspoon black pepper

4 tablespoons olive oil

3 cloves garlic minced

1 1-inch cube of fresh ginger root, minced

½ cup water

½ cup apple cider

¼ cup bourbon

½ cup duck sauce

½ cup lite soy sauce lower sodium

1/3 cup ketchup

2 tbsps rice vinegar

2 tbsps red chili paste

1 tbsps sesame oil

½ cup packed brown sugar

½ teaspoon onion powder

½ teaspoon ground ginger

½ teaspoon crushed red pepper flakes

1 scallion, chopped to be used for garnish

2 tbsps of sesame seeds for garnish

4 cups of cooked white rice


  • If you do not have rice ready, prepare it now before you cook the chicken. If you are using packaged or minute rice, cook to box instructions
  • Coat the chicken with the salt, pepper, chili flakes, and 2 tablespoons of the corn starch. In a large sized, deep pan or wok, add the oil and heat over a medium flame.
  • You are going to cook the chicken in 2 parts. Add the first part but do not stir. Cook the chicken until it lightly browns on the side, then flip and cook until it lightly browns on the other side, about 3 minutes each side. Add the second part and repeat the cooking process. Set the cooked chicken to the side
  • Add the minced garlic and ginger to the leftover oil and cook until it becomes fragrant, but make sure not to overcook. If there is no leftover oil, add 2 tbsps more of olive oil
  • Then add the water, apple cider, bourbon, duck sauce, ketchup, soy sauce, chili paste, rice vinegar, sesame oil, sugar, onion powder, and ground ginger, and stir well. Bring to a boil and add the chicken
  • Cook until the sauce reduces by half and it begins to thicken. Add the remaining corn starch into a small glass with a tablespoon and stir until there are no lumps. Add half of that into the sauce and mix
  • Cook until the sauce thickens and then add the sesame seeds and scallions and give it one last mix

bourbon chicken

  • Serve with the rice and enjoy!

bourbon chicken3


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


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


grilled fish4

Summertime and nothing I love more than grilling! With the occasional burger or sausage being grilled, I get cravings for some good, old fish. There is nothing like the smell of a beautifully seasoned fish over a nice hot fire. The best part, it is pretty easy and not as difficult as some people think. For my recipe below, I show you how to grill some nice sea bass, but any meaty fish will do. Try it out today!

Prep Time: 20 minutes

Cook Time: 15 Minutes

Serves: 3


3 large meaty fish like sea bass, porgy, branzino, cleaned and scaled (I used sea bass)

1 lemon, sliced in ¼ in slices

A handful of fresh thyme

A handful of fresh oregano

Zest of one lemon


Black pepper

Red chili flakes

Olive oil

Ground oregano


  • In a small bowl, add 3 tablespoons of salt, 1 tablespoon of black pepper, ½ tablespoon of red chili flakes, ½ tablespoon of oregano, the lemon zest, two drops of olive oil, and mix together
  • Make sure the fish is dry. Coat the fish with the spice rub inside and out. Evenly stuff each fish with the lemon, thyme, and oregano

grilled fish

  • Whether charcoal or gas grill, get a nice, even fire going. You’re going to need a high heat
  • Transfer the fish over to a grill basket and place a few lemon slices between the fish and the basket on both sides

grilled fish3

  • Using a lemon slice, rub the grill grate to get some flavor. Add some olive oil to a paper towel and rub the grill grate. Use tongs to hold the paper towel so you don’t get burned. Add the fish on the grill and let it cook evenly on both sides, about 8-10 minutes on both sides

grilled fish3

  • Serve and enjoy!




lemon squares3

lemon squares2

A taste of Mediterranean summer in every bite! That’s what you get with this recipe for lemon squares. A savory, yet slightly sweet, shortbread base accompanies the creamy, tart Meyer lemon curd, giving notes and daydreams of summer adventures to come. This dessert may look intimidating to make, but trust me it is not. It is very simple and you will relish at the result! Try making yours today!

Makes 20 2×2 squares

Prep time: 20 minutes

Bake time: 45 minutes


5/6 Meyer lemons, juiced

3 teaspoons lemon zest

1 ¼ cups all-purpose flour

1 ¾ cups granulated sugar

Powdered sugar

½ teaspoon sea salt

14 tablespoons butter, cold

2 large eggs

3 egg yolks

1 ½ teaspoons of cornstarch

3 sprigs of rosemary, finely chopped to a near powder form


  • Preheat the oven to 325 degrees
  • Butter and line a baking pan with parchment paper, with enough hanging over the edges to pull when baked
  • In a food processor, add the flour, granulated sugar, three tablespoons of powdered sugar, the lemon zest, rosemary, sea salt, 10 tablespoons of the butter, and pulse until a crumbly dough forms with the consistency of wet sand. If the dough is too dry, add a little bit of water and pulse until you reach the proper consistency
  • Press the dough evenly into the pan and about half an inch up the sides of the pan. Using a fork, poke holes in the dough to prevent any rising. Place in oven and bake until light golden brown. While the shortbread base is baking, prepare the lemon curd
  • In a saucepan, add the sugar, lemon juice, the corn starch, a small pinch of the lemon zest, a dash of sea salt, the eggs and the yolks, and whisk over a medium heat bringing to a boil, constantly whisking, until the curd thickens. Do not let it overboil and bubble as it will break apart and thin out
  • Strain into a bowl and whisk in the remaining 4 tablespoons of butter, one tablespoon at a time, constantly whisking until the butter is mixed in and not separating from the curd
  • Once the shortbread base is ready, take it out and carefully and evenly pour the curd into the base
  • Place the pan into the oven and bake for about 10-15 minutes or until the curd just sets and is jiggly not runny
  • Let it cool to room temperature before refrigerating. Once cold, cut into even sized bars. Sprinkle powdered sugar and top with rosemary before serving
  • Enjoy!





Oven Baked Salmon Steaks

Oven baked Salmon 3

Oven baked Salmon 2

Salmon is definitely one of my favorite tasting and versatile fishes to cook. They are filled with good fat and vitamins, and when fried in butter, the skin turns to crispy perfection. Instead of frying the salmon, this variation instead bakes it in foil, sealing in the juices and flavor, thus keeping the meat tender and moist. Plated with some sautéed spinach, this dish is a tasty, nutritious meal that will not leave you feeling bloated and lethargic.

Prep Time: 15 Minutes

Stand Time: 30 minutes to 2 hours

Cook Time: 20 Minutes


4 wild caught salmon steaks

½ a stick of butter

Zest from one lemon

1 lemon, sliced

Kosher Salt

Fresh ground black pepper

8 sprigs of rosemary

12 sprigs of thyme


  • Line two large stacked pieces of aluminum foil with a slightly smaller piece of parchment paper
  • Lightly butter both sides of the salmon steaks. Season with the salt and pepper to taste. Evenly sprinkle the lemon zest over the salmon
  • Place the steaks on the parchment paper. Evenly distribute the rosemary and thyme over the steaks. Cover with another piece of aluminum foil and let marinate for half an hour to two hours
  • Preheat the oven to 375 degrees. Bake the salmon steaks while covered for 15 minutes. Uncover and set the oven to broil and broil the salmon steaks on the middle rack for 5 minutes or until the meat chars a little
  • Serve and enjoy!

For Sautéed spinach to accompany the salmon steaks

  • 1 large bunch of spinach
  • Red chili pepper flakes
  • 4 cloves of garlic, minced
  • Olive oil
  • Drizzle the olive oil in a large pan and heat over a medium heat. Sauté the garlic until fragrant. Add the spinach and cook, using tongs to evenly move the spinach around. When the spinach begins to cook and shrivel, add the pepper flakes based on personal preference of spiciness. Plate the spinach and top with the salmon and enjoy!