Roasted Red Pepper & Artichoke Tapenade

Easy, tasty tapenade to serve as an appetizer at dinner parties or potlucks.  Serve with your favorite  cracker, crostini or pita bread.  Can also be used on sandwiches or as a topping to grilled chicken.

Roasted Red Pepper & Artichoke Tapenade
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1 ratings

Prep Time: 10 minutes

10 minutes

2 cups

Roasted Red Pepper & Artichoke Tapenade

Delicious, addicting tapenade, great for dinner parties, with many other uses as well.


  • 1 large jar of roasted red peppers
  • 2 small jars of grilled, marinaded artichoke hearts
  • 8-10 pitted kalamata olives
  • 2 cloves roasted garlic
  • 1/2 cup grated parmesan cheese
  • Dash salt and peppers


  1. Add all ingredients to a food processor.
  2. Pulse until chopped to a finely chopped tapenade.
  3. Transfer to a bowl, and serve with pita bread, pita chips, crackers, etc.
  4. Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.
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Pan Seared Pork Chops with Lemon Cream Sauce

Brining these pork chops is the secret to juicy, moist meat. Adding the lemon cream sauce adds additional fresh flavors, as well as even more moisture. You will love this recipe!

Pan Seared Pork Chops with Lemon Cream Sauce
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Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

4 pork chops

Pan Seared Pork Chops with Lemon Cream Sauce

Pork chops.....the other white meat. Seriously though, this was my first time cooking pork chops, because I am usually not a fan due to the dryness of the meat. I like my proteins to be moist. So I was determined to make a chop that would be juicy and moist. Brining any meat is definitely the way to go to produce juicy, flavorful and moist meats. Then, adding a refreshing lemon cream sauce just takes it to the top.


    Pork Chop Brine:
  • 4 bone-in pork chops
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp each of dried basil, parsley, thyme
  • 3 tbsp chives or scallions, chopped
  • 2 cups hot water
  • 2 cups cold water
  • Lemon cream sauce
  • Juice and zest of 2 lemons
  • 1/4 cup white wine
  • 2 tbsp butter (and another 1/4 cup for chops)
  • 1/4 cup onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup heavy whipping cream
  • 1 tsp each of dried basil, tarragon, parsley
  • Dash of salt and pepper
  • 2-3 tbsp sugar (optional)


    For the brine:
  1. In a large container, add the salt, sugar and hot water. Blend until both are dissolved.
  2. Add herbs and cold water.
  3. Add pork chops. Seal container.
  4. Refrigerate for 6-12 hours.
  5. For the sauce:
  6. Zest and juice the lemons in a separate bowl and set aside.
  7. In a large sauce pan, over medium heat, add the butter, garlic and onion. Saute for about 3 minutes.
  8. Add the wine, and cook until alcohol/liquid is mostly evaporated.
  9. Slowly add the cream and mix until blended. Continue to cook until it slightly thickens.
  10. Add herbs and spices, lemon zest and lemon juice. Stir to combine. Remove from heat.
  11. If your lemons are a bit sour, you may want to add a little sugar to the sauce while cooking. Always taste to see.
  12. This can be made ahead and refrigerated until ready to serve. Just reheat.
  13. For the pork chops:
  14. In a large sauce/fry pan, over medium heat, melt the 1/4 cup butter.
  15. Remove pork chops from brine (discard brine), and add pork chops to pan.
  16. Cook for approximately 4 minutes, then flip chop.
  17. Baste the chop with butter a couple times, and cook for another 4 minutes.
  18. Depending on the thickness of your chop, you made need to flip and baste them a couple more times. Internal temperature should be 145 degrees when done.
  19. Remove from pan.
  20. Serve with a drizzle of lemon cream sauce.
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Crab Cakes with lemon yogurt and cucumber sauce

Crab cakes are tricky. I prefer mine with no filler, and mostly crab. I created these delicious cakes, with only a very small amount of gluten free crackers as filler, and egg whites used to bind them.  Served with the lemon yogurt sauce, you will love this version to make on your own. Don’t be scared.

Crab cakes with lemon yogurt and cucumber sauce
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Prep Time: 30 minutes

Cook Time: 15 minutes

45 minutes

8-10 small patties

Crab cakes with lemon yogurt and cucumber sauce

I love a high-quality crab cake, meaning, mostly all crab meat. It's kind of difficult to make a really decent crab cake. I have gone through several trial and error. I am picky about them being moist on the inside, and slightly crisp on the outside, with great flavor. I think I have finally created just that. Try for yourself!


    Yogurt Sauce:
  • 1/2 cup lemon flavored greek yogurt
  • 12 fresh chives, diced
  • 1/2 cucumber, seeded and cut into small chunks
  • Zest and juice of one lemon
  • 1/4 cup sour cream or mayo (optional)
  • Crab Cake:
  • 1 lb cooked lump crab meat (recommend high quality)
  • 1/4 cup orange, red or yellow bell pepper, chopped
  • 1/2 cup crushed gluten free crackers (sea salt or plain)
  • 1 tsp old bay seasoning
  • 1/2 tsp dry mustard
  • 1 tbsp dijon mustard
  • 1/2 tsp parsley flakes
  • 1/2 tsp basil flakes
  • 1 tsp garlic, minced
  • 1 tbsp lemon juice
  • 4 egg whites
  • 1/4 cup grapeseed oil


  1. In a small bowl, combine the yogurt ingredients. You may add the sour cream or mayo if you feel you need more sauce, or add more yogurt, depending on how you like the consistency. Chill until ready to serve.
  2. Meanwhile, in a large bowl, combine the remaining ingredients. Mix until well blended. I recommend chilling the mixture for at least an hour if you can, but not absolutely necessary.
  3. In a large frying pan, heat oil over medium-high heat.
  4. Form small patties with meat mixture (should be able to form approximately 8-10). If mixture seems to have too much liquid, squeeze some of it out as you form each patty.
  5. Gently place in fry pan (4 at a time), and let cook for about 4 minutes per side, until nicely browned. I suggest using a spatula.
  6. Continue until all meat and patties are cooked.
  7. Serve with sauce.
  8. Enjoy!
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Darci’s Infamous Steak Rub Recipe

Darci's infamous steak rub recipe
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Prep Time: 5 minutes

Darci's infamous steak rub recipe

I have looked high and low for a prepared steak rub that doesn't burn my mouth off with spices. Who says all rubs need to be so dang spicy anyway? So I created my own. This rub only has a slight hint of heat, with a sweet and smoky flavor, as well as some hints of cinnamon and clove. Every time I use this rub on my steak, people go crazy over it. I'm thinking about bottling it!


  • 1/4 cup brown sugar
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 1 tsp dry mustard
  • 1 tbsp garlic powder
  • 1/2 tsp cinnamon (optional)


  1. Combine all ingredients together in a bowl.
  2. Gently rub onto steak of choice, let marinate in the refrigerator for at least an hour, but no longer than 24 hours.
  3. Store any leftover rub for the next steak (you don't want to waste any of this, believe me)
  4. Grill and serve.
  5. Enjoy!
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