Marinated Grilled Turkey London Broil with Blueberry & Cabernet Sauce

1 1/4 lb. turkey London broil


1/2 cup oil

4TBsp honey

1.4 tsp onion powder

1/2 cup orange juice

MRinTe for 4 hours or more


2 small red onions – thin slices

1 TBsp butter

2TBdp butter

1/4 cup Cabernet wine

3 TBsp balsamic vinegar

1 1/2 cups fresh NJ blueberries

My butter and add onions. Cook for 10 minutes.  Add sugar and carmelize.

Add wine, vinegar, and blueberries

Bring to a boil and lightly smash.

Grill turkey for 8-19 minutes on each side or internal temp around 165 degrees

Light, tasty, flavorful and yummy. Watch the meat in the grill- it goes fast.   So what’s up with turkey London broil????? It’s really a boneless turkey breast- you OK now?    I didn’t want to freak you out…its moist and dicious .

Try it – top it with this sauce or just add your favorite rub and enjoy.

Spicy Thai Noodles and Veggies

3 carrots((thin slice)

2 celery stalk (thin slice)

6 mushrooms( thin slice)

1/2 red pepper(thin slice)

2 cloves garlic(minced)

1/4 cup oil

1 tsp sesame oil

3 tbsp soy sauce

1 tsp rice wine vinegar

1/8 tsp Sriracha  sauce

1/8 cup peanut butter

1 tbsp honey

1 box of whole wheat pasta

In a wok add all veggies and oils,soy,Sriracha,peanut butter, honey, garlic.    Cook until tender

Meanwhile cook past until done

Drain pasta  and add to sauce.  Serve with chopped peanuts, cilantro and a squeeze of lime .

Feel free to add more hot sauce- I tamed it down for my family- but then I added more for my plate.

Chipotle Avocado Smash Grilled Chicken Sandwich

chick sandwich

Zig’s Chipotle seasoning (see my other post)

Tequila & Lime marinade (see my other post)

1 avocado- 1/2 sliced the other half smashed

1 multigrain roll

3 slices of red onion

1/2 Roma tomato(sliced)

3 leaves red butter lettuce

sprigs of cilantro (fresh)

Marinate chicken in fridge overnight.  grill on high for 3 minutes until done( I scallopine cut my chicken for a faster grill)

Grill roll slightly

Combine smashed avocado with 1/4 tsp Zig’s chipotle seasoning.  Spread on  top and bottom of roll.

Add chicken then lettuce then tomato and onion.  Top with a few sprigs of cilantro and a squeeze of lime.

Pork Chops with Zig’s Chipotle seasoning


2 boneless pork chops(thin cut)

Chipotle seasoning:

1 tbsp ground chipotle chili powder

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/2 tbsp ground corinder

1/4 tsp cumin

3/4 tsp oregano (dried)

1/8 tsp smoked paprika

1/4 tsp cayenne pepper

1/1 tbsp Adobo( no pepper)

Combine all

Dredge chop in seasoning. In hot pan with a pat of butter add chops and cook 1-2 minutes per side. Serve with spinach with red pepper flakes and a pat of butter.

Black Bean Sliders with Sriracha Aioli

makes 4 sliders or 2 burger size

1 14 oz. can of black beans (drain & reserve juice)
1 small onion ( grated)
1 Egg
2 Tsp. Hot Sauce ( Chouloula- Chipolte flavor)
2 cloves Garlic ( minced)
1/2 cup bread crumbs ( unflavored)
1/2 cup Corn
1 Poblano pepper ( diced)
1/4 cup fresh Cilantro ( chopped)

Sriracha Aioli:
1/4 cup Mayo
1 tsp. Sriracha sauce
1 tsp. fresh Lime Juice

Sautee onion and pepper until soft.
Combine all ingredients except corn and beans
Mash corn and beans until chunky and add to seasonings
Add bean juice just until moist
Grill or pan fry as you wish
Top with Aioli

These sliders are hardy. They fill you up but don’t make you feel like you need to run a marathon after eating them.You can pan fry or grill them- your choice.
I like to grill them-weather permitting. Just remember-this is not meat, you can’t treat it as a regular burger because everything is cooked except for the egg.
So use moderate heat when cooking. If you pan fry, it gives a deeper more even crust. If you grill it gets that charred smoky flavor. When grilling, remember to brush patties with oil. Remember- they do not shrink, like a burger, so the size you make is the size you will eat.
I like to add Pepper Jack cheese on top or a nice Extra Sharp Cheddar.
Maybe omit the aioli and add some guacamole with shredded lettuce and a thin slice of red onion.
Counting Carbs- Ditch the bun and top with Salsa!

Homemade SLoppy Joe’s


2 lbs. ground meat ( I used chicken-gotta fit in those pants you know!)
1 med. onion (diced)
1/2 green pepper (diced)
1/2 cup ketchup
3/4 cup chili sauce (heinz kind)
1/2 cup tomato sauce
1 tsp. dijon mustard
1 tsp. worcheshire sauce
1.2 TBsp. brown sugar
1 tsp. chili powder

Heat a skillet- add onions and peppers- cook til tender ( 5-8 min)
Remove from pan add meat- cook til done
Add all ingredients back in pan- simmer 5 minutes.

I toasted my buns (no- not mine!!!…Martin’s Potato Rolls of ultimate favorite)
I lathered butter and garlic powder and a dash of Italian seasoning and toasted til brown.

You can put this in a wrap if you wish with lettuce etc..
Try adding kidney beans..maybe pouring over pasta- WOW-thats a meal!

Oh Yeah…my bun is upside down in the picture! wife pointed it out..Oh well- it was still darn tasty!
Who needs a canned sauce-this stuff is awesome!

Tilapia, Shrimp & Scallops Francaise


all purpose Flour (for dredging)
salt and pepper
1/2 stick of Butter
1/3 cup Lemon JUice
Fresh Parsley ( chopped)
1/8 cup of Capers
Tilapia fillets
Uncooked Shrimp
Sea Scallops

Start with the Tilapia- it takes the longest to cook.
Dredge in flour with salt and pepper. Pan fry til browned about 5 minutes. Flip and cook til done ( 4 minutes). I put the cooked fish in a dish in a 200 degree oven until I cook the other seafood.
Then I do the same dredge for the shrimp and scallops. Scallops take 2 to minutes per side. Shrimp about the same. Transfer to pan in oven.
Melt the butter and add the lemon juice. Add the capers.
Once melted together top the fish with your sauce. Add parsley.

Ok- this image shows a massive amount of seafood- we had a dozen people over for dinner, so cook what you need. You can just cook one kind of seafood if you like.
This recipe above is for 2 fillets of Tilapia.
The traditional recipe calls to flour and egg wash and breadcrumb the seafood. I like mine on the lighter side- a little dredge of flour is all that it needs. It also lets the seafood flavor stand out.
The sauce you make will not be thick- don’t worry…its supposed to be that way. dd more or less lemon juice.
Please do add the capers- they are a brined berry from a bush that usually grows in the Mediterranean region.
I remember my Grandmother in the South of France had a caper bush- think of the image from The 10 Commandments where Charlton Heston sees the burning bush- thats it!! but not on fire! smile emoticon
Anyway- this is probably the easiest and quickest recipe I know. It comes out awesome every time.

Louis’ Chicken & Carrots


10 Chicken Tenders ( cut to 1/2″ pieces)
1/2 stick of butter
8 Carrots ( sliced 1/4″ thick on a diagonal )
30 oz. Chicken broth
1 small yellow Onion ( sliced thin)

Put cut carrots in broth and bring to a boil. Simmer until carrots are fork tender
Sautee onions til tender but not browned. Remove from pan
Add chicken and add salt and pepper and cook til done (about 10 min.)
Then add chicken to carrots/broth mix
Bring to a boil and thicken with cornstarch and water slurry.

Alright- this is my Dads (Yep- his name is Louis- howdja guess??)
He has been making this dish for years. Its always a favorite and its so simple too.
The trick here is cooking the carrots- they suck up so much of the broth when you taste them ,you’ll know!
I did put my own spin on this recipe. I added the onions. I think it adds another depth of flavor- try it both ways and let me know you’re favorite.

Pan Seared Chicken in Champagne Sauce


3 chicken breasts- cut into 3 pieces
2 cloves of Garlic-thin slice
4 TBsp Butter
3 cups Mushrooms
2 cups fresh baby Spinach
1 cups Champagne ( dry variety)
1 cup heavy cream
3 TBsp Parm cheese
Flour to dredge

Mix salt and paper ( to taste-about 1 TBsp each is OK( Nd Parm cheese. Dredge chicken in it- no egg needed.
Pan sear with 1/2 the butter until done on both sides- about 5 min a side.
Remove chicken and add garlic and mushrooms and rest of the butter. Cook til soft and add champagne. Turn heat down to medium and pour in champagne. Let simmer til reduced to half- about 10 min.
Then add cream and wish til combined. Add chicken and top with spinach. Cover and cook til spinach is wilted-about 2 min.

Well folks, this is delicious. Very easy and makes a nice presentation too!
Buy the brut kind of champagne- the other kind will be too sweet.
A note on the sauce- it will not be thick…its a light sauce, very fluid. Although cream is added , this is not a heavy sauce- think of the cream like a velvety blanket. You can add a pinch of red pepper flakes at the end. You can also add a pinch of tarragon with the mushrooms- that’s classic French style; I did not have any- I know–the horror!!!!)