When paired with sweet honey and salty pancetta, this brussels sprouts recipe will be so tasty that everyone will eat their veggies!! Boiling the Brussels sprouts in the same pan before sautéing ensures they’ll be nice and tender with a concentrated caramelized crust.






2 cups water
2 pounds Brussels sprouts, stems trimmed and heads cut in half from top to stem
1 cup chopped pancetta
3 tablespoons olive oil
2 tbsp honey
4 cloves garlic, minced
½ tbsp fresh lemon juice
Salt to taste

Special Equipment: Covered Stir-Fry Pan

Heat a large frying pan on high heat. Add water and a pinch of salt. Add Brussels sprouts and bring the water to a boil. Drain the Brussels sprouts after 5 minutes of cooking and set aside.

Return the pan to medium heat and dry any water left in the pan with a clean paper towel. Add pancetta to the pan and render until just crispy. Add olive oil, garlic and Brussels sprouts to the pan. Adjust the heat as needed to caramelize the Brussels sprouts without burning.

When the Brussels sprouts are caramelized and tender, add the honey and salt, and cook for 30 seconds, being careful not to burn the garlic. Turn off the heat and add additional salt, if necessary, and serve!

Serves 4-5

I had this at a restaurant down in Florida, and it was so tasty! I love the combination of the grilled fish, cole slaw and lime. It’s a great recipe for a summer barbeque!








2 Filets Mahi-Mahi, skinned and deboned (can also use halibut, seabass, or grouper)
3 tbs vegetable oil
1/2 tsp spicy chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp pepper
1/4 tsp chopped cilantro
1/4 tsp oregano
lime wedges
tortillas
1/2 cup Creamy Southern Cole Slaw

Special Equipment: Portable Outdoor Gas Grill

In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel. Next oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes to 1 hour. While the fish is marinating, preheat the grill to high.

Place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates. Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.

While the fish are resting, place the tortillas on the grill for about 15 seconds on each side. Cut the fish in slices and place on the grilled tortilla. Cover the fish with Creamy Southern Cole Slaw. Serve with a wedge of lime.

Serves 2

The new Grilling Made Simple e-Cookbook is available now!!!! This lush and inspiring Grilling Made Simple e-cookbook is loaded with delicious recipes to make you look like a pro on the grill!

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With Summer right around the corner, I’ve made it a point to try to eat healthy! This Grilled Ahi Tuna with Avocado Salad recipe, is featured in the Entertaining Recipes, Grilling Made Simple e-Cookbook (Available Soon!). It is easy to make, healthy, and so tasty! It’s a real treat and a great way to get a filling meal that’s also delicious and has good healthy fats.





3-4 tbsp lime juice (freshly squeezed from 2 limes)
½ tbsp olive oil
3/4 cup diced English cucumber
½ cup diced plum tomato
½ cup diced peeled avocado
4 tbsp crumbled feta cheese (optional)
1 tbsp chopped fresh cilantro (optional)
1 tsp oregano
4 (6-ounce) ahi tuna steaks
¼ cup red and yellow peppers, chopped very fine
sea salt
Ground black pepper
Cooking spray

Special Equipment: Portable Outdoor Gas Grill

Pre-heat the grill pan over medium-high heat.

To prepare salsa, combine diced cucumber, tomato, peppers, avocado, oregano, feta, 1 tbsp lime juice, olive oil, salt, pepper and cilantro in a small bowl. Mix well.

Sprinkle tuna with salt, pepper and drizzle with lime juice and olive oil. Coat the grill with cooking spray. Add tuna; cook 2-3 minutes on each side or until desired degree of doneness. If desired, cut each tuna steak diagonally across the grain into thin slices. Arrange sliced tuna in a plate; top with avocado salsa.

Serves 4

This sweet Maple-Glazed Salmon is another recipe from the Entertaining Recipes, Grilling Made Simple e-Cookbook (Available soon!).

It is so tasty and flavorful! Add extra glaze after cooking for a delicious sweet flavor! It goes perfect with spicy grilled shrimp or beef! Round out this dish with a simple spring salad or Cojita Corn on the Cob. Feel free to try this recipe with other types of fish as well, such as halibut, grouper, or sea bass!

6 tablespoons chili sauce with garlic (such as Hokan)
3 tablespoons minced green onions (about 3 green onions)
2 tablespoons orange jam or marmalade
2 teaspoon soy sauce
2 teaspoon maple syrup
2 teaspoon brown sugar
1 teaspoon sea salt
4 (6-ounce) salmon fillets (boned and skinned)
Cooking spray

Special Equipment: Portable Outdoor Gas Grill

Prepare grill, heating to medium.

Combine first 6 ingredients to make glaze. Sprinkle fish with salt; rub with glaze and coat well.

Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with glaze; grill 2-3 minutes, until fish flakes easily when tested with a fork. Drizzle extra glaze on top and serve!

Serves 4

This dish is a wonderful special occasion Brunch dish, when lobster is in season. The homemade hollandaise sauce is really terrific. I was always afraid to make it, because I thought it was time-consuming and difficult, but the whole process is quick –it is not more than five minutes total. The result is delightful and really special!

Note: You can also make this with crab! It’s equally delicious!!

¾ cups warm lobster meat (Note: one lobster will make 2-3 servings)
1 Perfect Poached Egg per serving
1/2 toasted English muffin per serving
1/4 cup Lemon Butter Hollandaise Sauce per serving (recipe below)

Special Equipment: Egg Poacher Skillet

While the water simmers for the poached eggs, make the Lemon Butter Hollandaise Sauce. When the Hollandaise is done, drop the eggs into the simmering water, and toast the English muffins. Faster than you could think, everything will be all set. Drain the poached eggs, season the eggs and trimmed artichoke bottoms to taste with salt and pepper.

To assemble: Place 1/2 toasted English muffin on a plate followed by some lobster and on top of that, then the poached egg. To finish it off, add a generous amount of Hollandaise sauce and some more lobster to garnish.

Note: The Entertaining Recipes e-Cookbook has a video which demonstrates how to make the perfect poached egg.

Serves 2-3

My grandfather makes the BEST bread pudding. This is his recipe and it is so soft, tasty and the brandy sauce is really to-die-for!!!!














Bread Pudding
1 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
1/2 tsp cinnamon
3 cups cubed Italian bread, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
1 cup raisins (soaked overnight in 1/4 cup bourbon)

Brandy sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Special Equipment: Oval Casserole Dish with Glass Lid, KitchenAid Stand Mixer

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

For the Bread Pudding
Mix together granulated sugar, cinnamon, eggs, and milk in a bowl; add vanilla and stir in raisins (drain out brandy). Pour over cubed bread and let sit for 10 minutes.

In a mixer, mix together brown sugar and butter on low until well mixed. Add the pecans and mix in.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven and top with the Brandy Sauce!!

For the Brandy Sauce
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Serves 4-5

Here is another recipe from the Entertaining Recipes, Grilling Made Simple e-Cookbook! (Available soon!!)
Grilled Eggplant with Ricotta Salata is a great grilled appetizer! It is a great addition to your grilled meats.











2 tablespoon(s) extra virgin olive oil
2 teaspoon(s) fresh oregano leaves
2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
Nonstick cooking spray
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
2 plum tomatoes, sliced thin
Lemon wedges
Oregano sprigs, for garnish

Special Equipment: Charcoal Grill

Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.

Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.

Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.

Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.

Serves 6

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Here’s another post from the Entertaining Recipes Grilling Made Simple e-Cookbook! Look out for it soon!

This recipe is adopted from The Spotted Pig Restaurant in NYC. It has by far the BEST burger I’ve ever had. It’s a 2 hour wait to get into this place, mostly because of there delicious burger. This burger tastes very close to the one there, and it’s equally delicious!!

Here’s a tip, although you might be tempted to go with extra lean hamburger meat for this burger, I don’t recommend it. The fattier meat is much juicier and tastier!





1 pound ground beef
1 Tbsp Dijon mustard
2 cloves minced garlic
2 green onions, chopped
1/2 cup crumbled blue cheese
1 egg
1 Tbsp water
Coarse Sea Salt and freshly ground black pepper
4 Tbsp breadcrumbs
bacon, cooked and drained (optional)

Special Equipment: Charcoal Grill

Put ground beef, mustard, garlic, onions, blue cheese, water, breadcrumb and egg into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and larger than your bun. Chill until you are ready to cook (a few hours is good to let ingredients incorporate).

Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties. Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.

If you don’t have a grill, you can use a grill pan or a cast iron frying pan for the burgers.

Layer hamburger buns with lettuce, mayonnaise, ketchup, bacon, the burger, and sprinkle additional blue cheese on the top!

Serves 4