Cucumber Salad

INGREDIENTS: 2 lbs of Roma Tomatoes, chopped in chunks, 2 cups of diced cucumbers, 1/2 cut of finely chopped red onions, 1 tbsp. chopped garlic, 1 tbsp. olive oil, 1 tbsp. red wine vinegar, juice of 1 lime, Salt, 1/4 cup of Cilantro. DIRECTIONS: In a large bowl add tomatoes, cucumber, onion, garlic. In a small bowl bat oil and vinegar. Add lime juice, a little salt and lime juice. Pour dressing. Chill for 30 minutes.

Grilled Chicken with Lemon Butter Sauce

Grilled Romaine Lettuce

INGREDIENTS: Romaine Lettuce, Olive Oil, Shredded Mozzarella Cheese, Sun dried tomatoes, Oregano, Basil, Pepper DIRECTIONS: Turn oven onto broiler. Place romaine lettuce in foil on pan. Add mozzarella and sun dried tomatoes (with oil), Drizzle olive oil, Add oregano and basil (fresh or dried) and pepper, Stick under broiler for approx. 5 minutes or until lettuce begins to get crispy and cheese is melted.

Monkey Bread

INGREDIENTS: 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup sugar, 2 tsp cinnamon, 2 cans Pillsbury biscuits DIRECTIONS: Grease cupcake pan, Mix butter and brown sugar and spoon 1 tsp into each cup, Mix sugar and cinnamon in 1 gallon bag, Separate dough, cut into pieces and shake pieces in bag, Add to cups, Bake at 350 degrees for 12-15 minutes, Cool, Turn upside down.

Pan Seared Filet Mignon

INGREDIENTS: Filet Mignon, Montreal Steak Seasoning, Worchestershire Sauce, Olive Oil DIRECTIONS: Marinate filets with worchestershire, olive oil and montreal steak seasoning (or seasoning of choice) overnight. Heat olive oil in pan to high heat, Cook filets on one side for 4 minutes, Turn and cook filets for 3 minutes.

Butternut Squash Soup

INGREDIENTS 3 tbsp. butter, 1 large leek (white & light green part chopped), 1 3-4 lb butternut squash (peeled and cubed), 1/2 tsp nutmeg, 1 tsp ground black pepper, 1/2 tsp salt, 1/3 cup dry sherry, 3 cups chicken stock, 1 cup milk, 3 tbsp. heavy cream. DIRECTIONS Melt butter in large pot. Add chopped leek - Cook 5 minutes or until softened. Add squash, nutmeg, pepper & salt - Cook another 5 minutes. Stir frequently. Add sherry - Cook a couple more minutes. Add chicken broth - enough to cover squash. Increase to high heat and bring to boil - Reduce to simmer. Partially cover and cook 20 minutes or until tender. Transfer soup to another pot. Put half in blender with milk and blend - pour back in pot. Put other half in blender with rest of milk - blend and pour back in pot. Return to simmer and add another splash or sherry and heavy cream.

French Onion Soup

Ingredients: Olive oil, Butter, 1 red onion, 1 white onion, 1 sweet onion, 1 leek (chopped), 4 Shallots (chopped), 5 Garlic cloves (minced), 1 1/2 tbsp Thyme, 1 tsp Salt, 1/2 tsp Pepper, 3/4 cup Sherry, 2 Bay leaves, 32 ounces of Beef broth, 1 cup Water, 1 beef and 1 chicken Bullion, French bread, Swiss cheese, Provolone cheese. Directions: Saute shallots and garlic in oil and set aside. Heat oil and butter in large pot. Add onions and leek. Cook about 15 minutes. Add shallots, garlic, thyme, salt, pepper. Cook another 15 minutes or until onions are carmelized. Add sherry, bay leaves, beef stock, bullions and cup of water. Cook for at least an hour. Slice French bread, butter slices and broil til golden. Put 3 slices of French bread in each onion soup bowl. Add soup, swiss cheese and top with provolone. Broil for 5 minutes or until cheese is melted/golden.