Category Archives: Non-Vegetarian

Curry Chicken Salad

Honey roasted carrots and curry powder add give this recipe its unique flavor
–perfect blend of sweetness, and spicy.


3 skinless & boneless chicken breasts, roasted & diced

1 small onion, diced

4 large honey roasted carrots, diced

1/2 green pepper, diced

1/4 cup manzanilla olives & capers, chopped

1/4 tsp black pepper

2 1/2 tsp curry powder

1/4 tsp cumin

1 tsp Adobo salt

1/4 cup mayonnaise

1 1/2 tbsp lime juice

1/2 tsp spicy brown mustard


In large bowl, combine cooked chicken, onions, peppers, olives/capers, and roasted carrots.  Season with pepper, cumin, curry powder, and adobo, and mix well.  In separate bowl, prepare dressing of mayo, lime juice,  and mustard.  Pour over chicken, and mix together.  Serve warm or cold–keep refrigerated.  Enjoy!!


Shrimp Scampi


1 1/2 lbs. shrimp, thawed & cleaned

1/3 cup butter

4 cloves garlic, minced

1/2 small onion, sliced

3 tbsp lemon juice

2 1/2 tbsp water

1/2 cup small cherry tomatoes

1 tbsp chopped fresh parsley

2 tsp fresh thyme

1/4 tsp red pepper flakes

Salt & pepper to taste


Add butter to saucepan, and saute onions and garlic over medium heat, about 1-2 min.  Add shrimp, lemon juice, and water.  Stir in cherry tomatoes.  Cook until shrimp are firm and pink in color.  Add parsley, thyme, and red pepper flakes.  Season with salt & pepper.  Garnish with extra parsley, and serve over rice or pasta.  Enjoy!

Tuna Pasta Salad


1 pkg. rotini noodles, cooked & drained

1 12 oz. can tuna, drained

1 small onion

1/3 red pepper

1 cup broccoli florets, lightly steamed

2 tbsp chopped manzanilla olive & capers
(or black olives)

1 tsp garlic powder

Salt & pepper to taste

1/2 cup Italian vinaigrette

1 tbsp mayonnaise


Combine tuna w/ drained pasta.  Light saute onion and pepper–less than 1 min.  Add to pasta.  Add steamed broccoli and olives, and toss together.  Season w/ salt, pepper, & garlic powder–stir to distribute.  Dress pasta with vinaigrette and mayo (more or less can be used–enough to make pasta very mildly creamy–lightly coated)  Chill before serving.

Jerk Chicken

Jerk Chicken is a deliciously spicy and sweet dish–it balances all of its flavors quite well and can be served with just about anything (although you may want to keep your side dishes quite mild for this meal, as the chicken definitely packs a punch).  In this photo, I served mine with rice and peas, and roasted red pepper hummus (not at all spicy–I should have a recipe up for this soon).  This is a dish you may want to consider preparing earlier in the day or the day before cooking–you get the best flavor when the chicken is marinated over night.


1 1/2 lbs. chicken

1 small onion

2 cloves garlic

2 tsp lime juice

2/3 cup soy sauce

2 tbsp molasses

1/2 tsp cider vinegar

1/2 tsp Thyme & oregano

1/4 tsp cumin

1 1/4 tbsp (wet) Jerk chicken seasoning


Clean & cut chicken, set aside.  Mince onions and garlic.  In a small bowl, whisk together lime juice, soy sauce, molasses,  and vinegar.  Add spices and jerk seasoning.  Blend well, and pour over chicken.  Cover the chicken, and allow to marinate over night (or at least 3-5 hours before cooking).  Preheat over to 350 degrees, and cover baking pan with aluminum foil.  Arrange chicken pieces on pan, and cook for about 1 hr-1 hr 15 min or until skin crisps and juices run clear.  If chicken starts to dry during cooking, spoon remainder of marinade on top.  Serve warm–enjoy!

Simple Spaghetti


1 pound ground beef

8oz. box whole wheat spaghetti noodles

1 small onion

2 cloves garlic

1/2 jar spaghetti sauce (your choice)

1/3  red & green bell peppers

1 1/2 tbsp olive oil + 1 tsp

1 tsp salt

1/2 tsp sugar

2 tsp Italian seasoning
(or 1 tsp Oregano, basil, & thyme)

1/4 tsp black pepper

1/8 tsp chili powder


Add 1 tsp of salt and and olive oil to a large pot of water, and bring to a boil.  Add spaghetti noodles, and cook until tender, about 8-10 min. , stirring occasionally.  Strain when finished.  While noodles are cooking, prepare sauce–dice onions, garlic, and peppers.  Heat 1 tbsp olive oil in small pan.  Add onions and peppers, and saute about 2-3 min.  Add garlic, and saute until fragrant.  Add ground beef, breaking up any large pieces.  Saute over medium heat, stirring until browned and firm, and no pink is visible in meat.  Add seasonings, and stir to distribute.  Reduce heat to low, and slowly add tomato sauce (be careful–I got splattered in the eye! =P )  Stir to coat meat mixture with sauce, and simmer about 1-2 more min.   Stir in sugar (for a little sweetness and “kick”)  remove from heat, allow to cool, and serve over warm pasta.  Enjoy!!

Beef Cutlets & cabbage over pasta


1 pkg. Rotini pasta, cooked and drained

2 1/2 tbsp olive oil

1/2 head of cabbage, cut into strips and cut in half

1/4 tsp black pepper

1/8 tsp ground ginger

3 tsp steak seasoning
(mine is from Badia–it is a very pungent and
aromatic spice w/ cumin,
red pepper, etc.)

Salt, to taste

1 1/2 tsp. browning sauce
(to give gravy color and flavor)

1/2 tsp cider vinegar

1/3 cup water

1 tsp flour


Clean meat, and cut into smaller pieces if desired.  Heat olive oil over medium heat , and add onions and garlic.  Saute about 2-3 min.  Add cabbage to onions, and cook about 1 min.  Add beef–cook until meat is firm and no longer pink in color.  Add all seasoning to mixture, and stir to distribute.  Add browning sauce, vinegar, and water.  Simmer on low heat about 1 min., and stir in honey.  Add flour to thicken mixture, and stir.  Remove from heat, and serve over pasta.  Enjoy!