Guy Fieri’s Green Beans


These are simple, yet tasty.  A nice change from time to time from the normal salt, pepper, and garlic powder.  Almost Asian like…..


  • 1 tbl, plus ½ tsp kosher salt, divided
  • 2 pounds green beans, ends trimmed
  • 2 tbl canola oil
  • ¼ cup finely sliced yellow onion
  • ¼ cup red bell pepper, cut into thin matchsticks
  • 4 garlic cloves, minced
  • 2 tbl butter
  • 3 tbl soy sauce
  • 1 green onion (white and green parts), finely sliced on bias, for garnish
  • 2 tsp sesame seeds, garnish

Cooking Directions

1) In a large stockpot over medium-high heat, bring 1 gallon of water to boil and season with 1 tbl of the salt. Prepare a large bowl of ice water.  Add the green beans to the boiling water and cook till al dente, about 1 minute.  Drain and immediately plunge green beans into the ice water.  When cool, drain the beans in a colander and lay them out to dry on paper towels.

2) In a large sauté pan over high heat, heat the canola oil until smoking. Add green beans, onion, and bell pepper, and saute until the vegetables are charred all over, 1-2 minutes.  Add garlic and cool for 30-40 seconds, until fragrant.  Add the butter, soy sauce, and the remaining ½ tsp of salt, and toss to mix and coat the beans evenly.  Reduce the heat and cook until the sauce is thick enough to coat and stick to the vegetables, about 1 minute.

3) Transfer vegetables to a serving bowl. Garnish with green onion and sesame seeds, and serve


Serves: 6

Crispy Treager Zucchini Plank “Fries”


Great on the Tragear!  You can also make them in the oven.  Great with BBQ items and perfect in the summer.


  • 1 cup all-purpose flour
  • ½ tsp salt
  • ¼ black pepper
  • 1 large egg
  • 1 cup buttermilk
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • 2 cups panko
  • 2 medium zucchini, very thinly sliced lengthwise
  • Parmesan, grated, for garnish
  • Freshly chopped parsley, for garnish


Lemon Dijon Mayo

  • ½ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbl lemon juice
  • 2 tbl grated Parmesan
  • Dash of cayenne pepper
  • Dash of Worcestershire sauce
  • ¼ tsp black pepper
  • Salt, to taste
  • Freshly chopped parsley, for garnish

Cooking Directions

1) The thinner you can slice your zucchini, the crispier your “fries” will be. If you have a mandolin, that would be ideal, otherwise just do your best.

2) Use 3 separate shallow bowls to create the breading station. In one bowl place the flour, seasoned with the salt and pepper.  In another bowl mix together the egg, buttermilk, oregano, garlic, and thyme.  In the last bowl place the panko bread crumbs.

3) Bread each slice of zucchini by first dredging it in the flour. Next dip it in the egg mixture, shaking off the excess.  Lastly, thoroughly coat it in the panko.  Place the breaded zucchini slices on a parchment-lined baking sheet.

4) Start the Treager on smoke with the lid open until the fire is established (about 5 minutes). Raise the temp to 375ºF, place spears on grill grate and cook for 15 minutes per side.

5) Meanwhile, mix together the Lemon-Dijon Mayo. Stir together all of the mayo ingredients and set aside.

6) After you take the zucchini off the Treager, great fresh Parmesan over the top.

Crab Cakes


Old Bay crab cake recipe, slightly spicy, very tasty!


  • 24 Saltine Crackers, lightly smashed, big chunks
  • 2 tbsp Mayonnaise
  • 2 Tsp OLD BAY Seasoning
  • 2 Tsp Dried Parsley Flakes
  • ½ Tsp Prepared Yellow Mustard
  • 2 egg, beaten
  • 1lb Lump Crab

Spicy Mayo Dipping Sauce

  • 1/2 cup mayonnaise
  • 1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
  • 1 1/2 Tbsp. chili sauce, such as Sriracha
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper

Cooking Directions

1) In a zip-lock bag light smash crackers into 1/4 inch – 1/2 chunks.

2) In a large bowl combine crackers, Mayonnaise, Old Bay, Parsley Flakes, Mustard, Eggs, and Crab meat. Mix well by hand but make sure to keep crab meat in big chunks.

3) Scoop out crab cake mixture and form into patties either the size of a hamburger.

4) Bring a skillet of oil up to temp. and fry for 2-3 min per side.


Dipping Sauce

Combine all ingredients in a bowl and whisk together until well combined. Chill in fridge until ready to serve.


Note: You can also deep fry the crab cakes for a faster cooking time.



Chicken Salad Stuffed Bell Peppers


Low calorie lunch and great to make for meal prep to eat for a few days.


  • 12 oz cooked chicken (I use Rotisserie)
  • ¼ cup scallions
  • ¼ cup diced celery
  • ½ cup mayonnaise
  • 1 Tbsp fresh chives
  • 1 tsp Dijon mustard
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 bell peppers
  • Cayenne pepper, to taste


Cooking Directions

1) Combine chicken, scallions, and celery.

2) In separate bowl, combine mayo, chives, mustard, salt, and pepper. Mix until combined.

3) Add to chicken mixture and toss to coat well. Season with cayenne pepper.


Serves: 6

Serving Size: ½ Bell Pepper

92 Calories

Chef John’s Italian Meatballs


We have been making these meatballs since 2007.  They take a bit of time to make but so worth the effort. Original recipe found here.


  • 1/3 cup plain bread crumbs
  • ½ cup milk
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 eggs
  • ¼ bunch fresh parsley, chopped
  • 3 cloves of garlic, crushed
  • 2 Tsp salt
  • 1 Tsp ground black pepper
  • ½ Tsp red pepper flakes
  • 1 Tsp dried Italian herb seasoning
  • 2 Tbsp grated Parmesan Cheese


Cooking Directions

1) Cover a baking sheet with foil and spray with cooking spray.

2) Soak bread crumbs in milk in a small bowl for 20 minutes, as you are prepping your other ingredients.

3) Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.

4) Mix beef and pork together in a large bowl. Stir in onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian seasoning, and Parmesan cheese into meat mixture.  Mix until combined.  Cover and refrigerate for 1 hour.

5) Preheat oven to 425 degrees F.

6) Using wet hands, form meat mixture into balls about 1 ½ inches in diameter. Arrange onto prepared baking sheet.

7) Bake in preheated oven until brown and cooked through, 20 minutes.

Caramelized Onion, Brie, and Raspberry Triscuit


Easy and delicious appetizer for entertaining friends.


  • 2 Tbsp butter
  • 1 large sweet onion, quartered lengthwise, then sliced across (about 3 cups)
  • ¼ cup seedless raspberry jam
  • 48 triscuits – cracked pepper and olive oil
  • 8 oz Brie cheese – cut into 48 pieces
  • 1 tsp chopped parsley


Cooking Directions

1) Melt better in medium skillet on medium-low heat. Add onions; cook 20 mins or until golden brown, stirring occasionally.  Remove from heat.

2) Microwave jam in bowl on HIGH for 30 sec or just until warmed, stirring after 15 sec.

3) Spoon onions onto crackers; top with cheese, jam, and parsley

Banana Nut Bread


A wonderful recipe for those wonderfully ripe bananas which are too ripe to eat….they make a delicious bread.


  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 2 cups flour
  • 3 ripe bananas – mashed
  • ½ cup chopped walnuts


Cooking Directions

1) Cream butter and sugar together. Add egg (one by one) into the creamed mixture.

2) In another bowl, add dry ingredients together and mix. Once mixed, stir in creamed mixture.  Next add the mashed bananas and nuts.

3) Bake in pre-heated 325 degree oven for 1 hour 15 minutes.

Pumpkin Chocolate Chip Cookies


This recipe is perfect for fall baking. These cookies are so moist they almost taste like a cookie-cake.


  • 2 Cups All-Purpose Flour
  • 2 Tsp Baking Powder
  • ¾ Tsp Baking Soda
  • 1 ½ Tsp Ground Cinnamon
  • ½ Tsp Ground Ginger
  • ¼ Tsp Ground Nutmeg
  • 1/8 Tsp Ground Cloves
  • ½ Tsp Salt
  • ½ Cup Sugar
  • ½ Cup Packed Brown Sugar
  • ½ Cup Vegetable Oil
  • 1 Large Egg
  • 1 Tsp Vanilla
  • 1 Cup Canned Pumpkin Puree
  • ¾ Cup Semi-Sweet Chocolate Chips
  • ¾ Cup Milk Chocolate Chips

Cooking Directions

1) Preheat oven to 350 degrees

2) In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside

3) In a bowl of an electric stand mixer, blend together sugar, brown sugar, and vegetable oil until combined. Mix in egg and vanilla then blend pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined (batter will be pretty wet). With spatula, fold in chocolate chips and evenly combine.

4) Drop dough onto cookie sheet (lined with parchment paper or silicone liners), spacing cookie 2 inches apart.

5) Bake in preheated oven for 12 minutes until cookies are nearly set. Let cool for several minutes before transferring to rack to cool.

Yield: 30 cookies

Macaroni and Cheese

macaroni and cheese

Best Mac’n Cheese recipe that we have found thus far, very creamy and good.


  • 16 Oz Elbow Macaroni (cooked)
  • 1⁄2 Cup Butter
  • 1 Tsp Salt
  • 1⁄2 Tsp Pepper
  • 1⁄2 Cup Flour
  • 3 1⁄2 Cups Milk
  • 1lb Velveeta Cheese, cut into cubes
  • Breadcrumbs

Cooking Directions

1) Cook elbow macaroni noodles strain and set aside.

2) Preheat oven to 350 degrees.

3) In a pan cook butter, salt, pepper and flour and stir until smooth.

4) Remove from heat add milk, return to heat and bring to a boil and boil for 1 minute. Remove from heat and add cheese, stir until melted.

5) Pour over elbows, stir to combine cheese sauce and noodles, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

Prep: 40 min
Servings: 6

Grilled Shrimp Tostadas


Crispy tostada, delicious shrimp, creamy-cool-spicy avocado tomatillo salsa found here. This recipe is amazing! The left over marinated shrimp also go great in a salad the day after, just use a squeeze of lime for dressing and some fresh cut chives, green onion, and cilantro!


  • 1/2 Medium White Onion Diced
  • 2 Sloves Garlic
  • 2 Serrano or Jalapeño Peppers Minced (seeds removed unless you want spice)
  • 1 Poblano Pepper Roughly Chopped
  • 2 Tomatillos Roughly Chopped
  • The juice of 2 Limes
  • 1/3 Tsp Pepper
  • ½ Tsp Mexican Oregano
  • 1½ Lbs. Large or Extra Large Shrimp (peeled and cleaned)
  • Salt to taste
  • Cilantro Chopped (for garnish)
  • Limes Wedges (for garnish)
  • 8 Corn Tostadas

Cooking Directions

1. In the blender, combine the half of the diced onion, 2 cloves garlic, half of the serrano peppers, poblano, tomatillos, 1/3 cup cilantro, lime juice, 3 tablespoons olive oil, pepper, cumin, oregano and salt to taste. Blend on high until smooth, taste for salt. Pour over cleaned shrimp, cover and chill for 1 hour.

2. Remove shrimp from refrigerator, drain shrimp and reserve the marinade. Using metal or wooden skewers, add 5 to 6 shrimp per skewer, set aside. I like using the skewers because it much easier to turn the shrimp when grilling, but you can lay them directly onto grill.

3) In a sauce pan, preheat 1 tablespoon of olive oil to medium heat. Add the reserved onions and chile peppers and cook for 5 minutes. Add the reserved marinade from shrimp. Bring to a boil, reduce to simmer and cook for 15 to 20 minutes. Cover and remove from heat.

4) Preheat a stove top grill pan or outdoor grill to medium heat. Drizzle shrimp skewers with olive oil or spray with oil. Grill the shrimp for just 2 to 3 minutes per side or until it turns pink. Remove shrimp from skewers. Roughly chop 3/4 of the shrimp and toss with warm marinade sauce, reserving at least 8 whole shrimp. To plate, add some guacamole salsa to a tostada, top with shrimp in sauce, a whole grilled shrimp, cilantro, lime.


Prep time: 1.5 hrs

Cook time: 30 min

Servings: 4