My Recipe For Tomato Mozzarella Pasta Salad


Quick and easy pasta salad, best served hot. Combines the classic favors of fresh mozzarella and tomatoes with the added “zing” of the Kalamata olive to create a pasta dish suitable for a meal or a side.


6 oz bow tie pasta (or other small pasta) cooked

1 Tbsp olive oil

1 Tbsp butter

1 bunch green onions, chopped

3 cloves garlic, minced

1 cup grape tomatoes, quartered

5 oz fresh mozzarella cubed

½ Cup grated parmesan

12 large kalamata olives, pitted and halved

1 Tbsp basil


Cook pasta according to package directions.

While pasta is cooking, Heat olive oil and butter in pan on low until melted together. Add minced garlic and chopped green onions to the pan, cook on low heat until fragrant, about 3-5 minutes.

Quarter the tomatoes and stir into pan, add salt and pepper to taste. Cook a few minutes until tomatoes are heated through.

Add pasta to pan, stir to combine. Pit the olives, cut in half, add to pan.

Cut mozzarella into bite sized cubes.

Stir mozzarella, Parmesan, and basil into pan.

Cover pan, cook on low until cheese has melted, about 5 minutes.

Best served warm.

Peace, Love and Good Eating !


My Recipe For Teriyaki Chicken Kabobs

Recipe: Teriyaki Chicken Kabobs

Servings: 2 servings


2 boneless skinless chicken breasts

1 large onion

2 large peppers

1 cup cherry or grape tomatoes

½ cup pineapple juice

½ cup teriyaki sauce

black pepper



Slice chicken into 1 inch strips Place in a container that has a tight fitting lid.

Add pineapple juice, teriyaki sauce and black pepper to the container.

Tightly place the lid on top.

Shake it up a bit, to coat the chicken in the marinade.

Place in refrigerator for about one hour.

*note: if you are using wooden skewers, place skewers submerged in a container if water now to avoid burning later*

While chicken is marinating, chop peppers and onions into about 2 inch cubes, set aside.

Prepare grill for cooking.

Remove chicken from marinade, discard remaining marinade.

Place chicken, tomatoes, onions and peppers on skewer; alternating as you fill up each skewer.

Place skewer on the grill on medium heat. Cook, rotating the skewer so that everything cooks evenly, until chicken is cooked through but not burned.

Serve on skewers, or removed.

Peace, Love and Good Eating !

My Recipe For Stuffed Shrimp Scampi


Shrimp stuffed with a garlic butter stuffing, cooked in a white wine sauce.


1 pound large shrimp

⅓ cup dry white wine or vermouth

3 Tbsp olive oil 1 large lemon

½ cup butter

4 cloves garlic

1 tsp fresh ground black pepper

¼ tsp crushed red pepper flakes

2 cups bread crumbs

1 large egg


In a medium sized bowl combine: ⅓ cup dry vermouth, 3 Tbsp olive oil, Juice and zest of one lemon, 1 tsp Fresh ground black pepper, ¼ tsp crushed red pepper flakes, A dash of salt

Peel, clean and butterfly shrimp.

Add shrimp to marinade.

Refrigerate at least 20 minutes.

In a small pot, melt ½ cup of butter with 4 cloves of minced garlic. Cook on low until butter is melted and garlic is just fragrant. Set aside to cool.

Add bread crumbs and one egg yolk to the cooled butter and garlic.

Place the bread stuffing into the curled side of the shrimp.

Place stuffed shrimp in one layer in a baking dish, stuffing side up.

Pour marinade on top of shrimp.

Bake in 425º oven 10-12 minutes.

Let rest 5 minutes before serving.

Serve and Enjoy!

Peace, Love and Good Eating !

My Recipe For Lobster fra Diavolo

Recipe: Lobster fra Diavolo
Servings: 2 Servings
Prep Time: 10 Minutes
Cook Time: 20 Minutes


Transform a basic marinara sauce into this sinfully delicious pasta dish. When you make this dish at home You control the intensity of heat and depth of flavor.

My Notes

Substitute shrimp or scallops for the lobster, or use a combination of seafoods adjusting for taste and availability.


32 oz Marinara Sauce
8 oz Lobster Tail
Pepper Based Hot Sauce
2 Lemon
4 oz Angel Hair Pasta
4 oz Freshly Grated Cheese


Place Marinara Sauce in medium sauce pot, heat on low util warmed up.

Add Hot Sauce a drop at a time, stirring well and simmering between drops.
Taste as you go.
Continue until desired heat is obtained.

Rinse lobster in cold water.

Remove shell from Lobster, cut into 1-inch bite-sized pieces.

Squeeze juice from half of a lemon over Lobster, and set aside.

Cook pasta according to package directions.

When pasta is finished cooking, stir Lobster into sauce, turn off heat. Let Lobster set in sauce about 5 minutes, stir a few times to distribute the heat evenly.

Place pasta into bowls, top with Lobster and desired amount of sauce.

Top with freshly grated cheese.

Serve and Enjoy!

Peace, Love and Good Eating!

My Recipe For Black and Blue Burgers

Recipe: Black and Blue Burgers
Servings: 4 1/4 Pound Burgers
Prep Time:
Cook Time:


It’s in the meat!
All of your favorite flavors, blended right into the burger.
Salty and savory, blue cheese and black pepper make this juicy burger perfect for on the go gourmet taste.


1 pound ground beef
1 – 2 ounces blue cheese
fresh ground black pepper


Crumble blue cheese

Place ground beef, blue cheese and 1 teaspoon black pepper into a mixing bowl.

Mix together with with your hands until all ingredients are evenly distributed throughout.

Separate into four equal parts

Roll each into a ball, flatten into a patty

Coarsely grind black pepper onto work surface.

Roll the edges of the patties into the pepper until the edges are covered.

Refrigerate or freeze until ready to cook.

Cook on the grill (or in a pan):
Heat grill (or pan) to medium heat
Cook burger once on each side 2-3 minutes for “rare”.

Serve on top of a bed of greens, as an open faced sandwich, or on a burger bun.
Top with your favorite toppings.

Photo shown topped with aioli.

Peace, Love and Good Eating!

Sent from my iPad

My Recipe For Bacon Cheddar Burgers

Recipe: Bacon Cheddar Burgers
Servings: 4 1/4 Pound Burgers
Prep Time: 15 Minutes
Cook Time: 10 Minutes


It’s in the meat!
All your favorite flavors in every bite.
Juicy, bacon-y, cheesey bursting with flavor burger.


1 pound ground beef
¼ pound bacon
¼ pound cheddar cheese
1 tablespoon worcestershire sauce


Cut bacon into ¼ inch pieces
Cook bacon in nonstick pan until crisp
Place bacon pieces on paper towels to cool and dry

While bacon is cooking
Shred cheddar cheese and set aside

Place ground beef in a large bowl
Add bacon, cheddar cheese, Worcestershire sauce, salt and pepper to the bowl.

Using your hands, Combine all ingredients making sure that the bacon and cheddar are evenly combined throughout the meat.

Evenly separate the mixture into four equal parts.

Roll each into a ball shape then smash together until desired thickness (about ¾-1 inch thick).

Refrigerate or freeze the burger patties until ready to cook.

If cooking on the stove top:
Using a fry pan or grill pan, cook 2-3 minutes on each side for “rare” only flipping once.

If grilling:
Put burger patties into the freezer for ½ hour before cooking.
Heat the grill to med or med-high
Cook each side 2-3 minutes for “rare”, only flipping once

Serve topped with your favorite toppings as a sandwich, open face sandwich or on top of your favorite greens

Peace, Love, and Good Eating !
Sent from my iPad

4th of July Recipe Ideas

Have a Happy fourth of July!
Stay safe and enjoy

Goodness Greeness

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