INGREDIENTS FOR RUB                                                        INGREDIENTS FOR SAUCE

• olive oil
• 4 garlic cloves                                                         * 1 Cup chicken stalk
• 3 Tbsp fresh rosemary (or 1 Tbsp dried)                 * 1/4 cup white wine
• 1 tbsp sage (or 1 tsp dried sage)
• 1 tsp salt
• 1/2 tsp pepper

METHOD

1. Rub the roast all over with olive
2. make slits in the roast and stuff the garlic into 4 different slits
3. Mix all other ingredients together and rub all over the roast
4. place ribs down in a roasting pan and insert meat thermometre
5. Place the roast in the oven at 400 degrees
6. Take the roast of out the oven when it reaches 155 degress.
7. Tent with foil and let sit 15 minutes
8. While roast is sitting make the sauce by draining the pan of the oil
9. place on burner and on medium heat add chicken stalk and stir up all brown bits on the bottom of pan
10. add white wine and stir for 30 seconds.
11. Slice meat and pour sauce over and serve!

Serve with roasted or mashed potatoes and apple sauce and ENJOY!

Ingredients:

• 4 slices of bacon
• 1/4 tsp salt
• 1/8 tsp pepper
• pinch of cayenne pepper
• 24 extra large shrimp, peeled and deveined
• 2 tbsp minced fresh chives

Method:

Slice strips of bacon in half lengthwise then cut each strip into three short pieces. Microwave bacon for about 1 1/2 minutes or just until fat begins to melt but the bacon is still pliable.

In a small bowl, toss together salt, pepper and Cayenne together.  Sprinkle over shrimp.

Wrap a piece of bacon around middle of shrimp and place on a baking pan laid with foil, pinning the bacon end underneath the shrimp.  Put pan in oven 6 inches from broiler.   Broil until shrimp is pink and edge of bacon is brown, you may need to turn pan around half way through cooking time, about 3 1/2 minutes.

When cooked, scewer bacon wrapped shrimp with toothpicks, place on platter and sprinkle with chives.

Serves 4 – 6 people

Enjoy!

• 1/2 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp dry mustard
• 1 clove garlic, crushed

Salad:

• 2 tbsp butter
• 1/2 cup almonds
• 1/8 cup sesame seeds
• 1 head leaf leaf lettuce or romaine
• 2 green onions, chopped
• 1-2, 10oz can mandarin oranges, drained
• 1-2 ripe avacado, peeled and sliced

Combine dressing ingredients in a jar, shake to blend.  Heat butter in frying pan and saute seeds and nuts until golden brown.  Add all ingredient and dressing, toss before serving.

1lb. raw shrimp

4-6 cloves garlic

3 tbsp butter

1 tbsp extra virgin olive oil

2 tbsp lemon juice

splash of white wine

Method:

On med-hi, heat oil and butter.  When pan is hot add shrimp, mix shrimp in oil and butter.  Shrimps should  turn pink on all sides, DO NOT OVER COOK -  about 5 min.

Add wine and garlic, cook 30 sec.  Add salt and pepper to taste and lemon juice.

Serve on its own or over pasta or rice.

INGREDIENTS:

MEATBALLS

1lb ground beef

1/2 cup bread crumbs

1/4 cup of milk

2 small shallots choppped (or 2 TBSP of cooking onions chopped)

1/2 tsp Worcestershire sauce

1 slightly beaten egg

SWEET AND SOUR SAUCE

1/2 cup brown sugar (packed)

1 TBSP cornstarch

1 small can of pineapple bits

1/3 cup vinegar

1 TBSP soy sauce

METHOD:

mix all ingredient for the meatballs together and form 2″ tightly backed balls

Cook in a large skillet over medium head rotating the meatballs to cook on all sides.

Sauce

When meatballs are finished, drain the fat and add vinegar, soy sauce and pineapples (including juice) into the skillet. Add cornstarch and mix well before adding heat. When cornstarch is thoroughly mixed turn heat to medium and add brown sugar mixing constantly until thick. Add meatballs and coat!

Serve over rice or on there own! ENJOY!

INGREDIENTS:

2 cups fresh basil (preferably Italian)

5 Garlic cloves

3/4 tsp of salt

1 TBSP of butter

1 TBSP of pine nuts

1/4 cup of oil

METHOD:
Mix all ingredients in a food processor or blender until smooth. Add more oil if needed to make a nice thick sauce.

This is pesto sauce!!! It can be frozen and stored for 6 months in your freezer!

To make Pesto Past Simply cook your noodles in boiling salted water (water should taste like the sea). When done to desired softness add to your pesto sauce in a boil and mix. Add 1 cup or more of Parmesan cheese and serve!!!  Want to change to change it up?  Puree 3 cups of sundried tomatoes and mix in to Pesto sauce, try it, it’s amazing!!!!

TIP: If you have any extra pork meat like from ribs or a roast, brown it in the pot first in a little oil with salt and pepper remove and continue with the recipe. Put the meat back in when simmering, it will give it a richer flavour, its not needed! Make sure you read recipe right through as there are 2 different steps, making the sauce and then making the actual pasta! The ingredients are for both! You can buy in the grocery stores Pork riblets or button bones, these are cheap to buy if you don’t have any extra meat around! Buon appetito!

First you will need…

INGREDIENTS:

3 cans tomato pureed

2 large garlic Cloves

Dried oregano about 2 tsp

Olive oil

1/2 cup of cubed mozzarella cheese

1 package of noodles (I like to use Penne Rigate)

1/3 cup red Italian wine

pinch of salt (if needed)

METHOD

Pasta Sauce

add oil to a pot just to cover the bottom of it and heat. When hot add 2 cloves chopped garlic. Let cook for about 2 minutes. Add a little of the tomato puree. When simmering add wine. When that simmers add the rest of the tomatoes! When that simmers add your dried oregano, sprinkle enough so that when you mix the sauce you can clearly see the oregano throughout! Simmer and let this boil down a bit, up to 1/2 hour.

This is your basic sauce which you can freeze.

Tomato Pasta

In a large pot heat salted water (the salted water should taste like the sea so add enough!) When boiling add your noodles and cook until desired softness. Drain and set aside.

In a large skillet pour olive oil to coat bottom of skillet. When hot add 1 garlic chopped to oil. After 1-2 minutes add your sauce. When simmering add your cooked noodles and mix. When ready to plate add your chopped mozzarella and mix until combined and the mozzarella has just started to melt! Plate and Enjoy!