An Italian-American dish meaning shoemaker-style. Traditionally made with chicken thighs, sausage, cherry peppers, garlic, lemon, and white wine.

A quick demonstration on how to cut a whole chicken into pieces.  

Chicken breast that is pounded thin, sauteed quickly and topped with a shallot caper lemon wine sauce. It’s a light healthy dish depending on how much butter you add at the finish. Very quick to make and can be modified by switching stock for wine or garlic for shallots. Even adding thyme or basil can create a nice variation.

Quick Chili

Grilled Chicken Sandwich This tasty sandwich is easy to make and quick to make once the grill is on.

Rice and Beans – Resistant Starch Resistant starch can help you lose weight while providing a steady stream of energy. It might also help prevent colon cancer and help maintain ideal insulin levels. Plus it tastes great.

This roast uses Dijon mustard, leeks, mushrooms, carrots and fresh mint for a delicious flavor.

This tasty dish uses Dijon mustard and fresh tarragon for a delicious yet subtle flavoring to complement the lamb.

This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce.

This is a great dish taught to me by a chef named Dion Calcutta many years ago. The creamy sage sauce with sausage and apples make such an exciting flavor combination.

This lovely summer dish has a magical flavor combination of filet of Sole, bananas and lemon sauce. Easy to prepare and you can substitute any other mild flavored seafood.

This is unique in that it has no sour cream in it. It’s an old family recipe and my grandmother told me in the part of Hungary her parents were from they didn’t use sour cream. She also served it on the bone so eating was a bit of work but worth the trouble.

Delicious Chicken and prosciutto dish that means Jump-in-the-mouth

Mussels Marinara
Buffalo Wings
Award Winning Chili
Spinach Artichoke Dip and Tortilla Chips
Steak Sandwich with Cheese and Garlic
Spicy Mushrooms

This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and broccoli florets.

Great inexpensive summertime or party time dish everyone will enjoy.
Serve with plenty of bread to dip in the sauce.

The proper ways to cook pasta with explanations about salt and oil in the water.