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

Preparation:

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

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

• 8 oz cream cheesewhipped
• 1 cup mayonnaise
• 2 cups shredded colby jack cheese
• 5 green onionschopped
• 1 tsp crushed garlic
• 0.5 cup baconchopped

INSTRUCTIONS

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.

• 2 15.5 oz. cans of White Homny
• 6 oz.. queso fresco cheese ( crumbled)
• 1/4 Red onion diced
• 2 clove of garlic minced
• 1 Jalapeno or Serrano Pepper minced
• ½ bunch of cilantro finely chopped
• 2Tsp unsalted butter
• ½ C of heavy cream
• 2 Tsp Oil
• salt to taste

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.

• lb. peeled and deveined medium shrimp
• 2 tbsp. butter
• 2tsp Old bay seasoning
• 2 tsp. smoked paprika
• 1 teaspoon cayenne pepper
• 2 tsp. garlic powder
• 1 tsp. roasted cumin
• 1 tsp. kosher salt

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.

• 1 Can black beans rinsed and drained
• 1 can whole corn drained
• 3 tbsp. minced cilantro
• ½ red bell pepper small dice
• 1 jalapeno minced
• 1 cup of shredded Mexican cheese
• 1 premade pie crust
• ¼ cup heavy cream (milk is fine)
• 4 large eggs
• 1 tsp. Salt, pepper, garlic powder and cumin

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.

• 4 russet potatoes thinly sliced
• 1/2c. Heavy cream
• 1c. queso fresco cheese crumbled
• salt
• pepper
• garlic powder

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.

• 2 boxes Neapolitan Ice Cream Sandwiches
• 4 ripe Bananas,slices
• 1 Bag toffee pieces
• 1/2 of a jar of fudge sauce
• 1/2 of a jar of Carmel sauce
• 1 jar maraschino cherries, chopped
• 1 Tub of cool whip

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.

• 2 limes, zest & Juice
• 2 Tbsp Honey
• 3 Tbsp Butter Melted
• 3 Tbsp minced Cilantro
• chicken or split breast skin on
• Salt tt
• Pepper tt
• Garlic power tt

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.

• 1 Cup brown sugar
• 1 Cup Soy sauce
• 1/4 Cup Mirin
• 1 Small onion diced finely
• 2 TSP dark sesame oil
• Short Ribs
• 2 Green onions cut on the bias ( garnish)

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.

• 4 strips thick cut bacon cut into 1/2 pieces
• 1 shallot minced
• 2 Cups beef broth
• 3 Cups heavy cream
• 1/4 cup shredded Parmesan
• 4 Tablespoons horseradish
• 1 tsp garlic powder
• Salt to taste

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

• 12 oz. ground lamb
• 1 shallot minced
• 1 clove garlic minced
• Zest of 1 lemon
• 1tsp fresh thyme
• 1 tsp fresh oregano
• 2 tsp fresh mint minced
• 1 Tablespoon fresh parsley minced
• 1 egg
• 1 tsp Garam masala
• 1 tsp zatar spice
• 1 tsp garlic powder
• 1 tsp salt and pepper
• 2 oz. goat cheese or feta
• 1tablespoon olive oil

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

• 5.3 Oz. Plain Greek yogurt
• Juice of 1 lemon
• 1 Tablespoon parsley minced
• 1 tsp cilantro minced
• 2 tsp dill
• Salt and pepper to taste

• 4 jalapeños 3 seeded and sliced set 1 aside
• 2 cloves garlic minced
• 1 small shallot diced
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 Tablespoon flour(Keto coconut flour)
• 2 Cups heavy cream
• 1/4 Cup Parmesan cheese shredded
• 1 Cup shredded cheddar cheese
• Salt to taste

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.

• 2 sea bass fillets
• 2 Tbsp white wine
• 1 Tbsp butter
• 2 Tbsp jalapeño pesto
• 1/4 red onion diced small
• 1 clove garlic minced
• 1 zucchini zoodled
• 1 tsp salt
• 2 tsp Old bay seasoning
• Parchment paper bag
• Lemon

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.