Entrees

Delicious – this is a recipe Grambea found (I think) but we have been making it ever since so now it’s hers.

Ingredients

1 bag uncooked shrimp (26-30 ct)

1 box orzo

large bag baby spinach

1 container cherry tomatoes

1 container feta cheese

1 can sliced black olives

seafood marinade (I usually use a cilantro lime that I make myself but any bottled will do.

Uncle Tony’s if you like a little kick

1-2 T EVOO

Preparation

Preheat oven to 350

Thaw( if using frozen) and peel your shrimp and set in marinade for at least 15-20 minutes

Half your cherry tomatoes and place evenly in a roasting pan then drizzle with EVOO

Place tomatoes into the oven to soften the tomatoes (@15 minutes)

Boil water and place the box of orzo in to cook (8 minutes until just tender)

As soon as you take the tomoatoes out of the oven, toss the spinach with them to wilt it.

When the orzo is done drain in (but don’t rinse) then pour over the spinach and tomato mixture, folding all ingredients together.

Sprinkle the feta over the top of this mixture

Drain the olives and distribute evenly over the top of the feta.

Place your marinated shrimp evenly over the olives – Pour any extra marinade on top of the shrimp

Place this, uncovered, in the oven for 15-20 minutes more until the shrimp is just cooked.

Serve immediately – YUM

TBM is a family favorite: fresh, easy and delicious!

Ingredients:
1 stick of butter
2 balls of mozzarella (we typically get more though because everyone picks at it as I am slicing it up)
one package pasta (this was always a penne dish but the tri-color rotini looks much more fun!)
2-3 large tomatoes
1bunch of fresh mozzarella
1/2 sweet onion
2-3 cloves of fresh garlic
1/4 C EVOO (I'm guessing at this amount - I usually just pour it until it looks covered)
S&P to taste
sometimes I add a little fresh oregano when it's growing fresh outside - but the flavor is strong so go easy)

Preparation:
Boil water to cook your pasta
Get out a large platter and slice your butter and mozzarella onto the platter.
Chop the tomato, basil, onion, garlic (oregano if you use it) and combine in a mixing bowl
Toss together with EVOO and S&P and set aside (I like to do this a little in advance to allow for flavors to blend.  I don't refrigerate it - just room temp)
When the water boils add your pasta and cook to the box directions (do not overcook this pasta!)
Drain and pour unrinsed pasta right over the butter and mozzarella.
Toss the hot pasta to melt the butter and cheese
Pour the tomato and basil mixture over the pasta.

Serve her up!!

Ingredients:
1 lb ground lamb

1 C rice

1 3/4 C beef Stock (optional)

Kalamata Olives

halved cherry tomatoes

1 can drained chick peas

chili powder, S&P

Tzatziki

one cucumber

1/4 C diced red onion

fresh spearmint leaves

fresh dill

1/4 C vinegar

1 lemon

Preparation:
Brown ground lamb

Add rice and beef stock (or water if preferred) bring to a boil then simmer covered for 20 minutes until rice is cooked

While lamb and rice mixture is simmering, make your salsa and chick peas.

Seasoned Chick Peas

drain and rinse chick peas

toss with chili powder, S&P to taste (use any seasoning you like really) then air fry for 8 minutes then set aside

Mediterranean Salsa

dice red onion (about 1/4  C I think but I don't actually measure - just chop and dump it in)

chop cucumber, remove seeds if needed

chop dill and spearmint (I use half a bunch of dill and ~15 leaves

squeeze the juice of one lemon over all ingredients

pour the vinegar over and mix well (I use Leroux Kitchen's Lemongrass Mint White Vinegar which is AWESOME)

Tzatziki

Feel free to use store bought!  

But if you want to make your own it is also pretty easy to do - and usually better.  I toss everything into my chopper except the cuke - (chop finely and add after blending the rest, it's thicker that way)

1 C greek yogurt

1T EVOO

1/2 lemon juiced

1-2 cloves fresh garlic (I like a lot)

1/2 C finely chopped cucumber

1 T chopped Dill

I put the salsa, kalamata olives, feta, toasted chickpeas and Tzatziki into a topping tray for folks to help themselves to whatever they want once the lamb and rice mixture is done. 

Photo Coming Soon

Ingredients:
3/4 lb prosciutto sliced thin

large bag of fresh spinach

2 C sliced mushrooms

3T EVOO

3T miced garlic

linguine

1 stick butter

flour (to build a roux)

1C milk

1/2 C Parmesan cheese

Preparation:

Heat oil and garllic to fragrance

saute mushrooms lightly

add prosciutto and toss to coat

add spinach and cook until just wilted

Prepare cream sauce by adding flour to melted butter and stirring constantly until you have a nutty fragrance

slowly stir in milk then parmesan cheese

toss together with spinach, prosciutto and mushroom and serve over linguine

Officially renamed to Joni Marsala July 2026

Chicken Marsala is one of my favorites.  However, Joni doesn't actually love it 🤷🏼‍♀️  So ... while this is the recipe dedicated to them when they joined the family, I will also dedicate Sausage and Peppers to them since that is one of their favorites now.

photo Coming Soon

Ingredients:
2 whole chicken breasts

Bread and Flour mixture

2T EVOO

2T butter

2C sliced mushrooms

1/2 C marsala wine

1T minced garlic

1tsp garlic powder

Preparation:
Cut chicken into 1" cubes and coat with bread crumbs and flour

Heat EVOO and garlic powder

saute chicken until golden brown

push to perimeter of skillet and add butter to the center

add mushrooms and saute

add minced garlic and toss together with chicken and mushrooms

add marsala and reduce for 1-2 minutes

Serve immediately with rice pilaf

Photo Coming Soon

Ingredients:
1 lb ground beef

1 tub Jimmy Dean regular sausage

1/c bread crumbs

2 eggs

1/2 a white onion chopped

season to your liking (we use Montreal Steak Seasoning often)

1/4 C Feta Cheese

Preparation:

Preheat oven to 350

mix all incredients together

pray a loaf pan with EVOO

put the meat mixture into the loaf pan and form a mounded top

bake for 45 minutes to an hour until a meat thermometer reads 140

Recipe Coming Soon

Ingredients:
1 lb sea scallops

1/2 C half n  half

1 stick butter melted

1 sleeve ritx crackers (or other butter cracker)

2T Sherry

Preparation:

Preheat oven to 350

cut scallops to the size of a grape

arrange in the bottom of a 9x12 roasting pan (use one that can be a serving dish)

Melt the butter and crush the crackers into it to form a crumble 

cover the scallops with 1/2 the crumb mixture

pour cream and sherry mixture over the crumb covered scallops

sprinkle the remaining crumb misture on top

baske for 20 minutes until scallops are opaque

Recipe Coming Soon

Ingredients:
2T fresh chopped rosemary

1.5 T EVOO

2T fresh lemon juice

1T fresh orane juice

2tsp honey

5 cloves chopped garlic

3/4 C sliced green onions

3T Soy Sauce (use amino  acids for GF option)

1T grated lemon rind

2T grated organge rind

1tsp fresh grated ginger

S & P to taste

1 1/2 lbs swordfish

1 red bell pepper

2 Vidalio Onions

Preparation:

Mix all ingredients except swordfish, peppers and onions, in a large container (I often use a Gallon ziploc so I can mix it easily while marinating.

marinate for at least 30 minutes

while fish is marinating, cut peppers and onion into pieces large enough to stay on a skewere while grilling. 

Thread fish, onion, and pepper on skewers

Grill and serve with Rice Pilaf

Recipe Coming Soon

Ingredients:
TBD

Preparation:

TBD

Recipe Coming Soon

Ingredients:
1 package Sweet Italian Sausage

1 package Hot Italian Sausage

1 large can Stewed Tomatoes

3 cloves chopped garlic

1/2 C half n half

1 box penne pasta

Preparation:

Fill a pot with water and bring to a boil

On the stove top cook the sausage, 

When it is firm enough to cut, slice the sausage links to 1" sections and continue cooking until browned on all sides

Add in chopped garlic and cook to fragrance

Pour the can of stewed tomatoes to the sausages and let simmer while you cook the pasta

Just before you strain the pasta, slowly add in the half and half to the sausage  mixture

Strain the pasta and toss in with the sausage mixture

Serve with garlic bread and a garden salad