This dish is really delicious and so easy to make. It has minimal prep time and exudes flavor.

The panko adds a crunchy texture which makes it taste more  complex than it really is. It is a nice healthy alternative to breadcrumbs.

If you love broccoli, especially crispy, this will make you crave it!   

It is also good with cauliflower, brussels sprouts or a combination of them all.

This recipe is adapted from The Food Network, originated by Alton Brown. I made some changes. I used more garlic than they suggested (you can always reduce the amount) and I did not use the cheese. Why? Because I simply forgot!

Whether you use the cheese or not, this recipe is a “keeper” .

Definitely a must-try!

Ingredients for the Roasted Broccoli

1 lb. broccoli, rinsed and trimmed
2 tbsp. olive oil
4 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. pepper
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan or sharp cheddar cheese (optional)

Preheat oven to 425.

Cut the broccoli florets into bite size pieces.

Broccoli plain cut

If you would like to use the stalks, peel and cut into 1/8-inch thick, round slices.

Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9 inch pan and place into the oven for 2-4 minutes or until lightly toasted. Remember to set your timer, the panko will easily burn if you leave it in too long.

Broccoli panko browned

Remove the panko from the oven and add to the broccoli mixture. Toss to combine.

Place mixture into a baking pan. Put it into the oven and roast, just until the broccoli is tender, about 8-10 minutes.

Broccoli with panko

Remove from the oven, toss with the cheese (if you are using it) and serve immediately.

It’s that simple!


This roast is great to cook on a snowy day or on a weekend when you have the time.

It is also fantastic as a main dish if you are having company.

The chuck roast is inexpensive and makes a wonderful and beautiful presentation. It is well marbled, which gives it a tremendous boost of flavor.

Everyone you make it for will enjoy this warm, hearty meal. It is worth every minute you take to prepare it.

The best part is that you can not over-cook it! The longer it cooks, the softer and juicer the meat becomes!

 This is another crowd-pleaser that is easy and so delicious!

A must-try!

Ingredients for the Chuck Roast

1 (4-5 pound) chuck roast
2 small onions, chopped
5 cloves garlic, chopped
3 tbsp. tomato paste
1 cup of good red wine
4 cups of beef broth
4 sprigs of oregano, chopped (or 2 tbsp. dried)
4 sprigs of thyme, chopped (or 2 tbsp. dried)
1 bay leaf
1 package mushrooms
4 tbsp. olive oil
2 tsp. kosher salt, plus 2 reserved
1 tsp. pepper, plus 1 reserved

Place olive oil in a deep pot or dutch oven over medium heat. 

Sprinkle chuck roast on all sides with 2 tsp. kosher salt and 1 tsp. pepper.

When oil is very hot, place roast in pot to brown, about 5-6 minutes each side. You may need to lay the roast up against the sides of the pot to get every side brown. You can also prop it up with crumpled up aluminum foil. Make sure to brown on every side.

When roast is browned, remove it from the pot and set aside.

Pot roast browned

Spill out all but 2 tbsp. of oil. Place back on heat.

Place onions in the pot. Move them to one side and place the tomato paste on the other side to brown. This should take about 5-6 minutes. Onions should be translucent, not browned.

Pot roast tomato paste and onions

Mix together the onions and tomato paste .

Add the garlic to the pot. Cook for only 1 minute.

Pour the red wine into the pot to deglaze. Make sure to scrape up any brown bits on the bottom of the pot. Let wine reduce, about 5 minutes.

Pot roast veggies

Add the beef broth to the pot along with the mushrooms, herbs, bay leaf and 2 tsp. of kosher salt and 1 tsp. of the black pepper.

Bring mixture to a boil and place roast back into the pot.

Pot Roast in broth

Bring to a boil once again. Reduce heat to low, cover the pot and let the roast cook slowly for about 3 1/2 to 4 hours.

You can not over cook this meat! The longer it cooks, the better it tastes.

 When you test the roast to see if it is fully cooked, it should come apart very easily when you insert a fork and knife. 

Cut the roast and serve!

It’s that simple!

As all cooks know, it takes much practice to make the perfect dish. The recipe I am about to share with you is an exception…I prepared it for the first time the other day and it came out perfectly!

My niece, Leslie, is a wonderful cook and and part of my Thanksgiving cooking team. She gave me this recipe which I will now share with all of you.

She made this steak for her annual New Years Eve party and told me it was a big success.

She was right! This marinade gives the steak a bold and unique flavor that leaves you wanting “just a little more”.

This bourbon steak recipe is courtesy of William-Sonoma. I made a few changes to make it “user friendly”.

You are going to love this one!

Ingredients for the Bourbon Steak

1/2 cup of bourbon

1/2 cup brown sugar

1/3 cup of soy sauce

2 tbsp. Worcestershire sauce

1/2 tsp. tabasco sauce

1 tbs. dijon mustard

1 tsp. cornstarch

3 pounds of skirt steak (I used more than that for company)

In a large plastic bag, combine bourbon, brown sugar, soy sauce, Worcestershire, tabasco, dijon mustard and cornstarch. Close the bag and shake until all the ingredients have combined.

Add the skirt steak to the plastic bag. Do not seal bag. Twist the top of the bag until the ingredients have lifted to the top. Fold down top and place rubber band around the top to seal it.

Bourbon Steak marinade

Let the skirt steaks marinate for 2-3 hours or overnight.

Preheat cast iron grill (or grill pan) with 2 tbsp of olive oil. When hot, place skirt steaks on grill pan.

Bourbon Steak grill

Cook 3-4 minutes each side for medium-rare, or until cooked to your liking. Remember, the steaks will continue to cook when you take them off the heat so allow time for that too.

Bourbon Steak grill lines

Transfer steaks to a cutting board and let them rest for 5 minutes.

Cut steaks into thin slices, or serve them individually.

It’s that simple!

Looking for an easy dinner that will impress your guests?

This standing rib-roast is a delicious main course that will surely make any dinner guest wishing for more.

Another “Shelley” recipe, this is one of my favorites. My family and holiday dinner guests have been enjoying it for many years.

The trick is in the timing, of course! You will have to carefully set your timer, so the meat is medium to medium rare. I will give you a guide for the cooking time, but you have to keep in mind that many ovens cook differently.

You do not want to overcook this! You will have to keep checking the meat and remember to take it out when it is still a bit rare. Remember, it will continue to cook when you take it out of the oven.

I hope you try this one! It is a crowd-pleaser for sure!

Ingredients for the Rib Roast

1 Standing Rib Roast ( 7 bones)
8 cloves garlic, peeled and cut into large slivers
2 tsp. salt
1 tsp. fresh pepper
3 tbsp. olive oil

Using your fingers, poke small holes into rib roast and insert the garlic slivers.

Make sure to place garlic on all sides of roast, including under the bones and in the sides.

Sprinkle liberally with salt and pepper.

Pre- heat oven to 350.

Place olive oil on grill pan on top of your stove top over medium heat. When hot place roast on grill pan. Leave it there for approximately 5-7 minutes. Turn over to brown other side. Make sure to get all sides of meat browned.

standing rib roast browning

As the grill becomes very hot, it may take less time for some of the sides to brown, so you have to watch it very carefully!

NOTE: You can crunch aluminum foil into balls to hold the meat up so you can brown each side.

Brown each side (about 5-6 minutes).

Place the Rib Roast in the oven.

Roast for 16 minutes per pound for medium rare meat.

If you like your meat more on the medium side, adjust the temperature to 18 minutes more per pound.

Remember, the meat will continue to cook after you have taken it out of the oven, so be careful.

Set your timer and check the meat often!

Enjoy. Your guests will love it!


It’s that simple!

I always thought that Chimichurri was a marinade made with cilantro. Because I am not a fan of cilantro, it was something I never considered.

I came across this recipe as I was searching for something novel to prepare  for dinner.

The ingredients were appealing to me, so I thought I would give it a try. I was skeptical at first, which was why I decided to use it as a sauce on the side and not as a marinade. 

I was pleasantly surprised and thought it was definitely blog-worthy. I am happy to be sharing this with you and I really think you will love it too!

Chimichurri is very similar to a pesto sauce. There are many varieties (some do use cilantro) and this version is a combination of parsley, oregano, garlic, oil and vinegar. You can even add a little bit of chili pepper or red pepper flakes. 

Although it is a marinade  commonly used on steak, you can use it on poultry or fish. I am definitely going to try it that way as well!

Ingredients for the Chimichurri

1 bunch of flat leaf parsley
8 cloves of garlic, minced
3/4 cup of good extra virgin olive oil
1/4 cup of red wine vinegar
Juice of 1 lemon wedge
1 tbsp. diced red onion
1 tbsp. dried oregano or 4 sprigs fresh, chopped
1 tsp black pepper 1/2 tsp. kosher salt

Pulse parsley in food processor to chop.

Add remaining ingredients to the food processor and blend.


You can separate the sauce, half for cooking and half to place on steaks afterward. I choose to cook the steaks with my own ingredients, then place the sauce on the side when I served it.

Ingredients for the Steak

2 or 3 skirt steaks

Set oven to broil.

1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1 tsp. paprika
1 tbsp. dried oregano
1 tbsp. salt
1/2 tsp. pepper

Mix ingredients together and rub onto both sides of steak.


Place steak in oven for 5 minutes each side.

Be careful. Try to judge how thick your steaks are. If they are thin, set your timer for 4 minutes each side.

If after 5 minutes each side is too rare for you, then set your timer for 1-minute increments, until they are cooked to your preference. Remember, they will continue to cook after you take them out of the oven!

Simply delicious!

It’s that simple!