• 1 pound sea scallops, diced
  • 1 stick butter
  • 3 cloves garlic, minced
  • 3 shallots, diced
  • 2 pieces roasted (jar) red pepper, minced
  • 1 cup breadcrumbs
  • Salt
  • Pepper
  • Nutmeg
  • Parsley
  • 4 tablespoons Olive Oil

18 - 20 Cleaned Scallop Shells (2" - 3")



Preheat oven to 425 degrees.

Melt butter and add shallots. Cook until transparent.

Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper.

In a separate bowl, combine bread crumbs and olive oil.

Add scallop mixture and combine everything together and divide on scallop shells. You can use ramakins as well.

Bake in preheated oven until crumbs are brown and scallops are done, about 20 minutes.

Sprinkle with


  • 1-pound Sweet Italian Sausages (or whole link)
  • 2 small onions
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow pepper, thinly sliced
  • 1 small orange bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt         
  • ½ teaspoon ground pepper



Preheat air fryer to 350 degrees.

Cut onions in half and slice thin. Slice peppers thin. Combine onions and peppers in a medium bowl and add olive oil and Italian

 Yields: Serves 6


  • 1-1/4 lbs ground turkey
  • 1 cup coarsely grated zucchini
  • ¾ cup sweet onion, finely chopped
  • ½ cup dry seasoned breadcrumbs or panko crumbs (or 3 slices bread, torn and soaked in milk)
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2-3 large garlic cloves, minced
  • ¼ cup peach preserves (or apricot)
  • 4 teaspoons Dijon mustard (I used French Grainy)

** optional ¼ cup chopped fresh parsley

** optional few leaves of fresh basil


Great for Passover!


  • 1, 5 pound whole chicken, rinsed well and with innards removed
  • ½ lemon
  • 5 bulbs of garlic
  • ½ white onion (sliced thin)
  • 5 fresh rosemary sprigs
  • ¼ cup kosher prepared horseradish
  • ¼ cup kosher honey
  • ¼ cup extra virgin olive oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Parsley for garnish


Preheat oven to 350 degrees.

Rinse chicken under cold water and dry thoroughly with paper towels. Put chicken breast side up on a roasting rack, in a

 Serves: 4



  • 1-1/2 pounds of ground beef
  • 1-1/2 -2 pounds (about 3 large potatoes), quartered
  • 8 tablespoons butter
  • 1 medium onion, chopped (about 1-1/2 cups)
  • 5-6 cloves, minced garlic
  • 1-2 cups mixed vegetables (you can use frozen and microwave them first)
  • ½ cup beef broth
  • 1 teaspoon Worstershire sauce
  • Salt, pepper and other seasonings as you like


Boil the potatoes and cook until fork tender. Mash with a masher or fork. Add 4 tablespoons butter.



  • 1 pound chicken cutlets (I like mine thin)
  • 1 tsp EACH cumin, basil, oregano and parsley
  • ½ tsp EACH thyme, rosemary and tumeric
  • 1/4 tsp red pepper and ginger
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • ¼ cup rice chex, crushed (I used plain panko crumbs as I was out of rice chex)


Preheat oven to 400 degrees.

In a small bowl, combine all spices.

Melt butter and olive oil.

Place chicken cutlets on a greased cookie sheet. Drizzle with the oil and

 Courtesy of my friend Gradita Teahan who got this recipe from her friend when they worked in the US Embassy in Mexico City.

Serves: 6

This is a lively pairing of pan-cooked slices of turkey breast and black beans charged up with tomatoes, chili powder and coriander. Rice, speckled with kernels of corn would be a natural accompaniment. For dessert, serve fresh berries topped with a pure ripe mango or papaya and a sprinkling of cinnamon.

  • 2-1/2 tablespoons olive oil
  • **6 thin slices uncooked

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