Ingredients

• 1/4 cup olive oil
• 4 medium garlic cloves, finely chopped
• 1 tablespoon finely chopped rosemary leaves
• Juice of 1 medium lemon
• 1 (2-pound) beef tri-tip roast
• Salt
• Freshly ground black pepper

Instructions

1. Combine olive oil, rosemary, garlic and lemon juice in a bowl.
2. Pat the tri-tip dry; then season generously with salt and pepper.
3. Brush on the marinade and liberally cover the steak in all the juices. Set aside and let it soak in the flavor.
4. Grill the tri-tip for 10 to 12 minutes.
5. Transfer to a plate and let rest for 10 minutes. Slice and enjoy! Best served with chimichurri sauce.

Ingredients

• 1 cup cherry tomatoes
• 1 tablespoon Knorr Chicken Bouillon or other chicken bouillon of choice
• 1 cup uncooked quinoa
• 1 package (.75 ounces) fresh basil
• 1/2 cup diced fresh mozzarella

Instructions

1. Always rinse quinoa thoroughly in a fine mesh strainer before cooking.
2. Cook 1 cup dry quinoa in 2 cups of chicken broth. Bring to a simmer and cook over low heat, covered, about 15-20 minutes. When ready, fluff the quinoa with a fork.
3. Combine with diced tomatoes, mozzarella and fresh basil. If desired, add salt, pepper or olive oil to taste.

Ingredients

• For the meatballs:
• 1 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil
• For the sauce:
• 1 tablespoon good olive oil
• 1 yellow onion, chopped
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. This makes about 14 to 16 meatballs.
2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
3. For the sauce, heat the olive oil in the same pan. Add the onion and sauté over medium heat, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot and enjoy!

Notes

Ingredients

• 1 lb. Farmer John ground pork
• 6 jumbo portobello mushroom caps
• 1/2 red pepper
• 1/2 yellow pepper
• 1/2 orange pepper
• 1/2 cup diced onion
• 1 1/2 cups fresh spinach
• 1/4 cup shredded parmesan
• 1/4 cup shredded mozzarella
• Garlic powder, salt and pepper to taste

Instructions

1. Saute peppers and onions in olive oil.
2. Add spinach and cover until wilted. About 2 minutes.
3. Season ground pork with garlic powder, salt and pepper. Add to pot, cover and cook until meat is brown.
4. Add shredded mozzarella and parmesan.
5. Stuff the mushroom caps and top with shredded parmesan or mozzarella if desired.
6. Bake at 400 degrees for about 20 minutes.
7. Serve and enjoy!

Notes

Ingredients

• 2 cups spiral noodles
• 1 can drained white albacore tuna
• 1 avocado
• 1/4 cup sun dried tomatoes
• 1/8 cup pesto
• Freshly grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Boil noodles according to package directions
2. Drain tuna and in a large bowl, combine with drained sundried tomatoes, pesto and avocado
3. Add cooked pasta to the mixture and stir
4. Add salt and pepper as well as pesto to taste
5. Sprinkle with freshly grated parmesan cheese
6. Serve and enjoy!

Ingredients

• 2 tsbp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsbp fresh ground pepper
• 2 tsbp chili powder
• 1 stick of butter
• Olive oil

Instructions

1. Mix rub ingredients together. Olive oil the chicken and then lightly sprinkle seasoning over the chicken. Use any leftover rub for the inside of the chicken.
2. Use one stick of butter for inside of chicken. Tie legs together.
3. Rotisserie for 1 and 1/2 hours for 5-lb chicken.
4. Enjoy!

Ingredients

• 4 large portobello mushrooms
• 1 cup cream cheese
• 1 green pepper
• 1/2 yellow pepper
• 1/2 red pepper
• 2 tablespoons green onions
• 2 cups canned crabmeat
• 2 eggs, beaten
• 1/2 cup fresh parsley leaves
• 4 tablespoons parmesan cheese
• 1 cup breadcrumbs
• Nonstick cooking spray
• Salt and pepper

Instructions

1. Preheat the oven to 375 degrees F.
2. Saute the diced peppers and onions in light olive oil. Set aside.
3. Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season lightly with salt and pepper to taste. Combine the sautéed peppers and onion into the mixture.
4. Stuff the mushroom caps with the mixture. Sprinkle with breadcrumbs. Spray tops with cooking spray to help breadcrumbs brown.
5. Bake for 20 minutes until tops are browned and enjoy!

Ingredients

• 4 teaspoons canola oil
• 3/4 teaspoon salt
• 3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
• Cooking spray
• 2 tablespoons butter
• 8 garlic cloves, minced (about 5 teaspoons)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons freshly grated Parmesan cheese

Instructions

1. Preheat oven to 400°
2. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
3. Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.