2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
Montreal steak seasoning
2 tablespoons butter
2 tablespoons avocado (or olive) oil
2 small white onions, quartered and sliced
16 ounces (1 pound) sliced mushrooms
4 cloves garlic, pressed through garlic press
2 tsp worchestershire sauce
1 cup ale
6 cups beef stock, hot
1 tablespoon chopped flat-leaf parsley
1 teaspoon each  thyme leaves, oregano leaves
1 cup kale  washed and chopped small

** Keto ***

2 oz. cream cheese
1 cup heavy cream
1/4 cup Manchego cheese shredded


-Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of Montreal steak seasoning.

-Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
-Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
-Stir in the garlic cook for about 2 Minutes and add in the cup of ale; allow the ale to simmer for several minutes. A
Add In beef stock; stir together and then bring to a simmer over medium heat, add in Worcestershire sauce, bay leaf, kale , thyme, oregano and parsley to sauce allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.

-Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so. Then I add heavy cream and cream cheese, once the cream cheese melts add   cheese and bring soup to a slight simmer. Once cheese has melt your ready to serve.

1 spaghetti squash roasted in oven and pulled
3 strips of bacon cut into small pieces
1/2 small onion diced
5 kale leaves washed and stems remove Cut into small pieces.
1 Tablespoon sliced almonds
1/4 cup shredded Parmesan
1/4 cup crumbled goat cheese
Salt and pepper to taste

In a large skillet over medium heat add bacon and let it start to tender it’s fat. Add onions an cook till translucent and bacon is almost completely cooked. Add almonds and spaghetti squash. Them add cheese. Allow cheese to melt and the squash to heat thoroughly.
Add salt and pepper to taste.

1 package colored peppers cut 1/2


  1. Mix all ingredients together in a large bowl and stir well.
  2. Stuff peppers
  3. Place in 350 degree oven for 15-20 minutes or until cheese is melted

1 16 oz. can of chick peas drained

2 cloves of garlic peeled

1 Orange bell pepper, roasted skin and seeds removed.

2 Tbsp. Chopped cilantro

½ tsp. kosher salt

½ tsp. smoked paprika

½ tsp. garlic powder

In a blender place all ingredients. Blend until smooth. Refrigerate for 30 minutes. Serve with veggies, pita chips of as a spread on wraps or sandwiches.

In a deep skillet add butter. Add garlic,red onion and pepper. Saute for about 2 minutes. Add hominy and incorporate with the pepper,garlic and onion. Saute for 3 minutes. Transfer this mixture to food processor. Mix in processor until smooth. Add mixture back to the skillet. Add heavy cream , cheese and cilantro. Salt to taste. Make sure all ingredients are well incorporated. Remove from heat and transfer to a baking sheet or hotel pan. Allow grits to cool to room temperature. Refrigerate at least an hour. When the grits have solidified remove from refrigerator and cut into square. ( any shape you want.)
Heat a cast iron skillet add 1Tsp of oil. Sear each piece until golden brown on each side.

In a mixing bowl add dry spices. Mix. Add shrimp, coat shrimp with spice mixture. In a skillet of medium heat add butter and allow it to melt. Next add shrimp and sautéed until they are pink and have curled up. Take off the heat and allow cooling.


Preheat oven to 350 degrees

Combine beans, corn, cilantro red bell pepper and jalapeno together in a bowl. Add salt, pepper, garlic powder and cumin. Mix well.

In the pie crust put half of the cheese in the bottom of the pie shell. Add black bean corn mixture. Then add sautéed shrimp and cover with remaining cheese. Beat the 4 eggs with the heavy cream and pour mixture over everything in the pie crust. Bake in the oven for 45 minutes to an hour or until center is no longer jiggle.

Preheat oven to 350 degrees

In a 9×9 glass baking dish layer enough potato slices to cover the bottom of the baking dish. Season with a pinch of salt,garlic and pepper. Pour a third of the heavy cream over the layer and add a third of the cheese. Repeat this step two more times.
Bake for 45 minutes to an hour or until the potatoes become soft and the top is golden brown.

Line you casserole dish with a layer of Ice cream sandwiches, then add bananas,add half of the toffee pieces. pour on chocolates sauce, then pour on Carmel sauce. Add second layer of Ice Cream sandwiches. Cover the top with cool whip and sprinkle the remaining toffee pieces over the top. Cover and freeze for at least 1 hour. Pull out of freezer 5 min prior to severing to soften slightly,

8 leaves romaine lettuce, torn into bite-size pieces 1 cucumber, peeled, seeded, and sliced 1 tomato, chopped 1/2 cup sliced red onion 2 ounces crumbled reduced-fat feta cheese 2 tablespoons canola oil 1 tablespoons Raspberry Blush Vinegar 1 teaspoon Dijon mustard 1/2 teaspoon soy sauceI

Instructions :

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Whisk together the oil, vinegar, mustard, and soy sauce in a small bowl. Pour over the lettuce mixture and toss until coated.

Preheat Oven to 350

In a bowl whisk together lime juice and zest with honey, melted butter and cilantro. Season chicken with salt,pepper and garlic powder. Brush some of the mixture over the chicken. Place in oven. Bast the chicken ever 10 min. until chicken is done.

Combine browns sugar,soy,mirin onion and sesame oil into a large zip lock bag. Shack to combine. Add ribs and allow at least 4 hours to 25 hours to marinate. Be careful not to over cook the ribs.

Place bacon into a large pot over medium heat, cook bacon til crispy then remove bacon and drain on a paper towel. Add shallot to bacon greasy and sauté until translucent. Add beef broth and heavy cream do not bring to a boil allow to simmer. Add horseradish and Parmesan. Be sure to stir it until the Parmesan is melted. Let it simmer for at least 10 minutes. Add garlic powder. Taste it before adding salt as the Parmesan is salty. To serve add bacon piece back into the soup.

Grady and I traveled to Rome a couple of years ago and upon arriving we tried checking into our hotel but of course we were a little to early so we went to lunch. Grady ordered the soup of the day and this is were we fell n love with the soup. I quickly requested to see the chef. The chef came out and we talked about the soup, he stole it from a chef in Germany. Well he didn’t give the recipe so when we got back from our trip I started R and D. Ripoff and duplicate.

Lamb meatballs

Preheat oven to 350

Combine all ingredients in a bowl and mix. Go ahead use your hands! Once mix roll into balls and set aside. Have a sheet pan lined with parchment standing by. Heat a skillet over medium heat then add olive. Once the oil is hot add your meatballs and brown them on all sides,then place them on the baking sheet. Put them into the oven for 12 to 15 minutes or until it reaches an internal temperature of 145 degrees.

Yogurt sauce

In a medium size sauce pan over medium heat add olive oil, then 3 seeded jalapeños,garlic And shallots. Sauté till softened. Add butter allow it to melt, then add flour and stir to incorporate. Slowly add in heavy cream bring to a simmer. Do not boil. Allow to simmer 5 minutes then add in cheeses. Allow cheese to melt. Then I will purée the mixture with an immersion blender. Season to taste with salt. Then I take the last jalapeño and cut it in half leaving the seeds and stem in place and sink it into the soup mixture to add even more jalapeño flavor. Remove before eating if you don’t like it hot.

Preheat oven to 350

Place zoodles in parchment bag, then add garlic and red onion. Season sea bass with salt and old bay. Then add pesto to the top of the fish , place in parchment bag. Cut butter in 1/2 and add a piece to the top of filets . Pour wine over top of each filets . Seal the bag up and place on a baking sheet. Cook for 20 to 25 minutes or until fish is white and flakes easily with a fork. Cook time on the fish depends on the thickness of the filets .

20 jalapeños seeded and cut into strips
Kosher salt

special equipment: dehydrator /coffee grinder (spice grinder) you won’t want to use it for coffee after this.

Place jalapeños in the racks interior side down.
Dehydrate for 9 hours.
Grind In spice grinder.

Note:when you remove grinder lid some of the jalapeño fumes will be emitted.