Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto



1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.


let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper


Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula


Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!


Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor


Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed


Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination






Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

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Eat, Drink & Be Kari



Grilled Pineapple with Honey Sriracha Sauce

Grilled Pineapple with Honey sriracha sauce


Fresh Lime Juice and Cilantro really brighten this up!


Grilled Fruit.  Any Grilled Fruit.  But, especially grilled PINEAPPLE….

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Fruit.  One of my favorite things to eat in the Summer.  The heat of the grill pulls out the natural sugars in the fruit, letting the flavors come alive with a caramelized sweetness that is explosive.  It’s the best.

Sweet & Simple.

Hit it wish some fresh aromatic Cilantro & acidic Lime……. Perfection.

And the Results are AMAZING!!!

And the Results are AMAZING!!!





Honey Sriracha Sauce

*Put all Ingredients into a smallMason Jarand Shake It, Baby!!!


Grilled Pineapple

  • Preheat Grill Pan Med High
  • Core and Slice Fresh Pineapple into thick rings
  • Lay on paper towel to absorb excess moisture and pat dry
  • When grill is hot, lightly spray sliced Pineapple Ring with Coconut Oil Spray and place spray side DOWN on grill pan
  • Repeat with all slices
  • Let sit 1-2 minutes until char mark has formed and they lift easily off the pan
  • Spray other side with Coconut Oil
  • Flip pineapple rings and grill the other side for a minute
  • When ready, remove and plate immediately (or slice) and drizzle the sauce over so it can absorb into the warm pineapple
  • Garnish with Fresh Cilantro Leaves and Grilled Lime Wedges


Fresh off the Grill

Fresh off the Grill


I also serve it sliced with Grilled Mushrooms mixed in!!!

I also serve it sliced with Grilled Mushrooms mixed in!!!

This is a super crowd pleaser!!!  Make this dish for your Memorial Day Cookout.  You will NOT be disappointed…..I promise!!!  Even the kids like it.  You can always tone down the heat some by adding less Sriracha.  Always Season to YOUR Taste!

Dinner is Served

Dinner is Served


Tonight, I served my Grilled Pineapple along with Grilled Citrus Chicken, Peppers & Onions, Coconut Cardamon Rice and garnished with Fresh Chopped Cilantro and Fresh Grilled Lime.  And, perhaps, just a little extra Honey Sriracha sauce on the side! 🙂

Eat, Drink & Be Kari



Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad


  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste


* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!



There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!


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You’ve got the basics down, I’m sure: Lettuce

But here are some ideas for healthy, flavorful toppings

Very Veggie

Very Veggie

Mix Cherry Tomatoes, Mushrooms, Carrots, Kalamata Olives, Blue Cheese or Feta Crumbles, Cucumber, Corn off the Cob, Sliced Avocado

This one is awesome to do in the summer when you have leftover grilled corn and an excess of veggies from the garden!  Dress lightly with a homemade vinagrette or simply Oil and Vinegar.

Going Greek

Going Greek

Mix of Carrots, Cucumbers, Kalamata Olives, Artichokes, Feta Cheese, Sprouts

Greek Vinaigrette & Fresh Black Pepper

Sunflower Seeds

Sunflower Seeds

Light & Crunchy! Mushrooms, Carrots, Cucumbers, Yellow Pepper, Radish, Lettuce, Spinach, Chicken, Sunflower Seeds

This one is great to make with leftover Chicken!  The dressing was Dijon, Lemon, EVOO, agave, s&p

Kale and Salmon

Kale and Salmon

One of my favorite Kale Salads (served here with Salmon)

Shredded Kale, Shredded Carrots, Shredded Red Cabbage, Sesame Seeds

Tossed with a Sesame Soy Dressing. Soy Sauce, Rice Wine Vinegar, Garlic, Sesame Seeds, Sesame Oil, S&P.  YUMMY!


Crisp & Creamy

Served one night with Steak Tacos…will post the taco recipe soon….

Lettuce Mix, Red Pepper, Orange Pepper, Cucumber, Snap Peas, Scallions

Dressing: Greek Yogurt, Dijon, Red Wine Vinegar, EVOO, S&P


Easy Entertaining

~ Easy Entertaining ~

Beautiful & Delicious

Beautiful & Delicious

Now that the weather is warming up, we all want to entertain.  I am going through some old photos and finding some cute, easy ideas to pass along.  Enjoy!

Above: Roll a Log of Goat Cheese in fresh chopped herbs and lemon zest.  Garnish with Chive Flower (I believe I used fresh organic thyme, chives, parsley, lemon zest, s&p)


Table Display

Bright & Colorful Display Ideas

Starting Bottom to Left: Herbed Goat Cheese, Edamame Hummus & Fresh Veggies, Caprese Bites, Radish & Herbed Cream Cheese Tea Sandwiches, Crab Stuffed Mushrooms, Foraged Quinoa and Berry Salad, Drunken Pasta, Smothered Greek Hummus, Baked Brie with Grapes and Thyme

This was actually for another BookClub that I hosted.  I tried to use all my own produce and herbs and local ingredients.  I had chosen the book Farm City: The Education of an Urban Farmer by Novella Carpenter.  I needed more lettuce than I had, so I even foraged dandelion greens from my yard!!!  Gotta keep with the spirit of the book!  I have some of the pics, so I’ll post them.  Not 100% of all the recipes, but I’ll do my best to remember what I can.


Veggie & Hummus

Veggie & Hummus

Just Slice Veggies of your choice and put a dip in the middle!


Edamame Hummus:

1 package Organic Edamame (cooked & drained)

1-2 T organic Tahini

2 Cloves Organic Garlic

1 Organic Lemon Zest & Juice (or lime)

1/2 – 1 Jalapeño (to taste)

1 T Organic Chili Powder

Put in Blender or Food Processor.  Blend.  Drizzle in GOOD, LIGHT ORGANIC EVOO until desired consistency (4-7 T)  I kept this one a bit more rustic rather than creamy.  Less EVOO….healthier.  Put in cute serving dish and sprinkle with Chili Powder or Paprika. Cilantro is also good in this!

Makes a great

Use a Variety of Veggies & Color Coordinate!

Caprese Bites

Caprese Bites

Pretty Basic:

Layer Basil, Mozzarella & Tomato on Fork

Drizzle with GOOD Balsamic Vinegar & EVOO

salt & pepper

Radish Tea Sammies

Herbed Radish Tea Sammies

Supereasy.  Bought Tea Sized Rye/Pumpernickel Bread.  Made a custom herb cream cheese to spread.  (soften 1 package organic cream cheese, blend herbs of choice, salt & pepper.  I think I used thyme, chives & parsley)  Slice Radishes.  Top with 2 Radish Slices and Sprinkle with Fresh Herbs (thyme & chives)


Foraged Quinoa & Berry Salad

Foraged Quinoa & Berry Salad

Variety of lettuce and foraged greens, Quinoa (cooked & cooled), My Fresh Raspberries, Local Blueberries, Local Goat Cheese (could substitute Feta or another creamy cheese….I like the tanginess the goat cheese) s&p.  Tossed with Lavender Balsamic and drizzled with EVOO.

Brie, Grapes, Thyme & Lavender Balsamic

Brie, Grapes, Thyme & Lavender Balsamic

Beautiful & Delicious!

Top Brie with Grapes, Lavender Balsamic, Fresh Thyme, s&p

Bake 400 7-10 mins.


Lemon, Cucumber, Mint

Lemon, Cucumber, Mint

So Refreshing!



Bustin’ Out BookClub

This is how I rock BOOKCLUB

Awesome Apps For Any Event!

I hosted BookClub last month. We read Gone Girl by Gillian Flynn. It was good. I highly recommend it! I wanted to serve light and healthy appetizers because I made a heavy main course, Baked Vodka Pasta with Fresh Arugula, Spinach & Caramelized Onions.

Here’s the deal. I LOVE to cook and entertain, but last month I was in a SERIOUS time crunch!!! Not to go into details, but I had to rock this out Sandra-Lee-Style…..Semi-Homemade, which is SO NOT MY STYLE! But, with a few twists on these apps, I was able to pull it off quick, fresh and full of flavor.

Organic Crudités


Organic Crudités

Broccoli Florets, Easter Egg Radish, Cucumber Rounds, Orange Pepper Julienne, Asparagus Spears, Fennel Half Moons, Red Pepper Julienne, Whole Snap Peas, Fresh Baby Carrots, Mix Baby Heirloom Tomatoes

Wash, rinse, and slice veggies. Arrange on Platter. Toss with dressing at least 4 hours before party! You can even do it ahead that morning!!

I was able to hit up the Fresh Market for some Fresh, Organic Produce…but I did have the time factor against me. So I used a bottled dressing. That’s right. Normally I would have made a vinaigrette from scratch, but I was not entertaining at my own house, so I had to bring everything with me. I think Kelly (my FAB friend who let me borrow her house and mess up her kitchen!!!) already thought I was crazy!!! 🙂 I think I did add in some fresh Organic Parsley and Organic Basil that I had brought with me. And some Himalayan Salt and Fresh Ground Pepper!



So, here’s what I used. Found it at the Fresh Market…all organic ingredients.      Light & Subtle Flavor. Perfect.

You could definitely used any of your favorite Italian or Balsamic Vinaigrettes. Add Herbs, Spices, Garlic etc to change it up. I was rockin’ the KISS Method again! 🙂 Now, just wrap and refrigerate or set it outside if its a cool day…and let it sit 2 hours to all day! Take wrap off and ENJOY! Raw & Delicious! Crisp & Crunchy! Fresh & Flavorful! Bright & Bursting with Color. A Vivid Rainbow for your viewing pleasure. We all know you eat with your eyes first!


Olives, Pickles & Cheese, Oh My!

Delicious from Start to Finish

Delicious from Start to Finish

Sharp Farmhouse Cheddar,Organic Sweet Gherkin Pickles, Emmentaler Swiss, Greek Feta, Olive Assortment

Again, here I was able to go to the Fresh Market. And it PAID OFF. Or, even better, support YOUR LOCAL CHEESE SHOP and FARMERS and BUY LOCAL!!!  You can go to Kroger or your local grocery and buy those Kraft Cheese Cubes (BOOOO KRAFT!!!!!! DO NOT SUPPORT THEM!!!!!)….or you can go the extra step and actually serve good cheese. That’s up to you. I bought real Greek Feta and cubed it myself….it was rich and creamy and almost tasted like goat cheese. Def worth the Upgrade. I also bought the Olives from the Fresh Market Olive Bar and just got a random assortment. From Stuffed to Pitted…just a nice variety. Again, douse it in the dressing (everything…even the pickles and olives!!!) and let it sit for a few hours or up to all day. Then hit it with fresh salt and pepper before serving.

TIP: I used the Fennel Fronds (leftover from the previous veggie platter) to dust the serving tray and use as garnish. So pretty. Try and use as much as the fresh, organic veggies that you can. Waste not, want not.

Fennel Frond Garnish

Fennel Frond Garnish


Simply Sweet

Chocolate Balsamic & Blood Orange Olive Oil make a Killer Combo!

Killer Combo!

This is about as delicious and easy as you can get.


Chocolate Balsamic & Blood Orange Olive Oil make this platter Unique!

For the Cookie Tray I bought Chocolate Dipped Coconut Macaroons from the Fresh Market that were absolutely amazing. Then I used their Almond Pillow Cookies (took me back to my Grandma’s Pound Cake and was so utterly delicious, it brought tears to my eyes!) Then I used the FM French Vanilla Pound Cake. Cut it in cubes and lightly toasted it in the oven. WOW!!! Toasted Pound Cake is WAY BETTER than regular…and the perfect dipper for my Chocolate Balsamic and Blood Orange Olive Oil. Awesome Flavors!

Surprise Visitors!!

Surprise Visitors!!!

The Organic Strawberries were super easy. Wash, Core & Slice. 2 T Chocolate Balsamic and some Fresh Organic Chopped Mint. Let them masquerade for a bit….WOW. Tastetacular.

So, next time you are having a party or get-together or you need to take a dish, and are in a time crunch,…here are 3 delicious ideas that are quick, easy, enough for a crowd and super yummy!


Grillin’ Season

So, the weather is warming up and we wanted to grill out.  Whenever we use the grill, we like to be economical.  That means Grill EXTRA so you have some leftover.  I love a meal that can fill you up one night and be delish in a totally different way the next.  I love leftovers that don’t TASTE like leftovers!!!!  So, with the leftover Chicken, I made a super healthy VEG-OUT Chicken Salad served over Lettuce the following night for Dinner.  The next day I put it in a Spinach Wrap for Lunch!!!  3 Meals in 1!!!  That’s what I’m talking about!!! Now, I know that Chicken on the Grill is that way to go….but how to keep it moist and not under or over cook it can be tricky.  Well, the under/over for cooking is really in your hands…….but, I CAN help you get a super moist, flavorful piece of meat if you can cook it right!  Lucky for me, I have a Hubby who knows how to Man the Grill!


Tonight’s Menu

  • Organic Buttermilk Grilled Chicken
  • Organic Mashed Sweet Potatoes with Dried Cherries
  • Faux Wedge Salad: Organic Grilled Romaine w/ Pinot Grigio, Cucumber & Feta Dressing
  • Spring Onion & Jack Organic Grilled Sourdough 

First things first.  Make the chicken marinade and let marinade for AT LEAST 24 HOURS (if possible)!!! I did this one that morning, and it was still delish, but I really think overnight brings something even tastier to the table!  The Buttermilk Marinade is super easy and doesn’t really require too many ingredients.  I bought an Organic Grilling Pack of Chicken at Kroger.  (Private Selection, maybe?) It came with 2 breasts and 4 legs.  Skin On & Bone In. Perfect for Grilling.  Then I mixed up the marinade and threw the chicken into a glass bowl, covered it & let it sit in the fridge all day.  Every now and then I would come by and toss it around a little.  Make sure all the sides were getting some time in the bath!

Buttermilk Marinade

Buttermilk Marinade

I didn’t have any actual Buttermilk, so I made my own.  I’m sure you can use regular Buttermilk if you have some….its a great way to use up Buttermilk that you need to get rid of!  Or, to make your own Buttermilk:

3-4 cups of Organic 2% Milk into a glass bowl

Add 3 T Organic Lemon Juice (or white vinegar)

Stir Gently

Let Sit for 5 Min before adding any other ingredients

Now that the Buttermilk is done, it’s time to add some flavor!

Again, this is a BASIC RECIPE….

Alter to YOUR TASTE!! If you like garlic…add more.  If you like it spicy…add a LOT MORE!!!


  • 3-4 cups Organic Buttermilk
  • 3-7 cloves chopped Organic Garlic
  • 3-5 Organic Bay Leaves
  • 2 T – 1/2 bottle Hot Sauce of Choice (depends on your spice level)
  • 2 T Organic Dry Mustard
  • Kosher Salt & Organic Crushed Black Pepper or Whole Peppercorns


So, that’s it.  KISS: Keep It Simple Stupid sometimes IS best.  This is basic and can be added to or subtracted from at any time.  Pull it out of the fridge about an hour before grilling to get meat to room temperature.  DO NOT PLACE COLD MEAT ON A HOT GRILL!!! or you just wasted a day of work!!! Same goes if you were cooking it in the oven, btw.  Now, the tastiness is in the hands of the griller.  Good Luck!  Grill until juices run clear, but don’t poke and stick the everliving hell out of it.  Also, let it rest 15 mins after coming off the grill so the juices can redistribute.

Now, On to the Sweet Potatoes.  These are probably the easiest thing on the plate.  Cook the SP in the oven.  Peel. Mash. Serve. Enjoy.

Sweet Potatoes with

Dried Cherries

Bake Organic Sweet Potatoes (or Yams) in the oven 350 for 45 min to 1 hour.  Let Cool a bit.  Slide out of peel into bowl.

Melt 1/2 stick organic butter, 3 T Organic 100% Pure Maple Syrup, 2 T Organic Cinnamon & Pinch Salt

Butter, Syrup, Cinnamon & Pinch Salt

Butter, Syrup, Cinnamon & Pinch Salt

Pour Over Sweet Potatoes and Mash/Mix together.  Add in a handful (1/3 cup) organic dried cherries.


the Faux-Wedge

grilled romaine w/

pinot grigio, cucumber &  feta dressing

Now, there’s nothing quite like a Classic Wedge Salad, am I right?  You know what I’m talking about.  The half (literally) head of crummy iceberg lettuce with blue cheese dressing…maybe a few tomatoes tossed on for color, and if you’re somewhere fancy…maybe even some bacon?!?!?!?!  Well, I thought the Classic Wedge needed a little Updating and Pizzaz added to it.  The Hubs loves the original wedge, let’s see if I can Karify it some…, to change it up I:

  1. Change the lettuce from crummy-no-healthful-benefits Iceberg to Yummy Lovely Organic Romaine
  2. Still Cut the Head in Half, but this time I’m gonna throw that bad boy on the GRILL
  3. Change the Dressing. Adding a little wine to the mix seemed to dress it up a bit!
  4. Top it with beautiful fresh, organic tomatoes & cucumbers
  5. CHOP IT BABY! Instead of serving the entire half, which does make for extremely pretty presentation…but is much more difficult to eat, I chopped the heads of Romaine after Grilling to make it easier to eat
Slice Romaine In Half, Drizzle EVOO S&P, throw "facedown" on grill until edges have slight charr

Slice Romaine In Half, Drizzle EVOO S&P, Grill “facedown” until edges have slight charr

Chop Romaine

Drizzle with an AMAZING Dressing (recipe to follow)

Top with Fresh Chopped Organic Grape or Cherry Tomatoes and Cucumbers

The Classic Wedge, Kari-Style

The Classic Wedge, Kari-Style

TIP! Be sure to cut your tomatoes & cucumbers ahead of time, lay on a paper towel, and SALT.  This will help draw out excess moisture and keep the dressing/salad from getting soggy

TIP! Be sure to cut your tomatoes & cucumbers ahead of time, lay on a paper towel, and SALT. This will help draw out excess moisture and keep the dressing/salad from getting soggy


Slicing the Cucumbers is pretty easy.  First wash and pat dry.  Peel it or not…your choice. I suggest peeling if its not organic and not peeling if it is organic and a softer skin variety.  Lots of good vitamins and nutrients in the peel!

Halve the Cucs lengthwise and scoop out the seeds.  i've found that a babyspoon is the PERFECT tool for this!

1. Halve the Cucs Lengthwise and Scoop Out the Seeds (I’ve found a Baby Spoon is the PERFECT Tool!)

Then Julienne into long strips

2.Then Julienne into Long Strips (repeat for both sides)


Chop into Pieces

3. Keep Lined Up & Chop into Bite-Sized Pieces

salt paper towel

4. Lay on Paper Towel and Salt to help release excess water


Now, Let’s Get Dressed!!!

I just concocted this dressing with ingredients I had on hand…..and it turned out absolutely AMAZING!!!  I tried to lighten it up by using greek yogurt, adding cucumbers….and adding wine???!!!???  I leave the cucumbers on the paper towel draining, and mix them in right before serving the salad.

1. chop garlic, shallots and add greek yogurt

1. chop garlic, shallots and add greek yogurt

other ingredients

Lemon Juice, Pinot Grigio & Champagne Vinegar


Organic Lemon Zest, Salt & Pepper

Holy Yummers!!!

Feta, Salt & Pepper on Top. Holy Yummers!!!


Pinot Grigio, Cucumber & Feta Dressing

  • 1/3 Cup Organic Greek Yogurt
  • 2 Shallots, minced
  • 3-4 Cloves Garlic, minced
  • rest of glass of Pinot Grigio (1/4 cup)
  • 2 T Champagne Vinegar
  • 1 T Lemon Juice
  • Organic Lemon Zest
  • 1/3 Cup Crumbled Feta
  • Salt & Pepper
  • Add a little over 1/3 Cup Chopped Cucumber before Dressing Salad


Spring Onion & Jack Organic Grilled Sourdough

Organic Butter & Scallions

Organic Butter & Scallions

Take a loaf of Organic Sourdough and slice lengthwise.  Drizzle with EVOO.  Combine half stick organic butter with 1/3 cup chopped spring onion (chives or  scallions would work as well!) Salt & Pepper.  Mix.  Spread over both sides of bread.  Add layer of Monterey Jack Cheese.  Put bread back together (sandwich style).  Wrap in Foil….throw on Grill! Tastetacular!!!!!

Slice Bread and Drizzle EVOO

Slice Bread and Drizzle EVOO

Smear Butter/Onion Mix

Smear Butter/Onion Mix

Layer Cheese

Layer Cheese

Wrap in Foil

Wrap in Foil

Ooey, Cheesy, Oniony

Ooey, Cheesy, Oniony, Smokey


……and Dinner is SERVED!!!!




Even Story Liked It!!!







Amazing with PORK

Amazing with PORK

So, this one is for my wonderful brother, Rhett, who thinks that the name of this marinade is fantastic. Or ridiculous. Or fabulous…..or completely ridiculous. Mostly just ridiculous. (but i think deep down he secretly thinks it is absolutely fabulous!!!!)


Allegro Original Marinade
Worcestershire Sauce
Soy Sauce
Garlic (fresh if possible)
Dijon Mustard and/or Whole Grain Dijon Mustard
Crushed Red Pepper Flakes
Sea Salt
Coarse Ground Black Pepper
(Local Honey, Organic Honey or Agave if you want it a bit sweeter)
*Fresh Scallions (if I have them on hand)


Guess what….I don’t have measurements.  I did list them in order of largest quantity used.  I make more or less depending on the amount of food marinading and more/less of particular ingredients (i.e.. horseradish, garlic) depending on what protein I am using and what company I am entertaining.


Let’s say a basic recipe would be:

1/2 cup Allegro

1/3 cup Worcestershire Sauce

3 T Soy Sauce

5 Cloves Fresh Garlic

2 heaping T Horseradish

2 heaping T Dijon Mustard (or Grainy)

1/2 tsp Crushed Red Pepper Flakes

salt and pepper to taste

honey, agave  1-3 T optional

Scallions, greens and white

mix it all together and pour, or just toss in the ingredients as you go!

Simple as that!

*try and marinade overnight or at least 4 hours*


Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.


Delicious on Beef as well!

Delicious on Beef as well!

cuz sometimes you just have to cook inside

cuz sometimes you just have to cook inside in your Cast Iron❤️

Dinner Time!!!

Dinner Time

You can really use

it on a variety of

different proteins.

Choose your Favorite!

Hope you enjoy as much as we have over the years!!!!