Chef Feker's Chicken with Fresh Tomato, Fresh Basil and Feta

My friends this dish is simple but robust. 15 minutes cooking time is all you need

Serves: 4


• 4, 6-ounce chicken breast (organic preferred)

• 1 cup of fresh tomatoes, diced

• ½ cup of white wine

• 1 clove of garlic, chopped fine

• 16 kalamata olives, pitted and halved

• 1 tablespoon of capers chopped

• 3 tablespoon of white balsamic vinegar

• 3 tablespoon of olive oil

• 4 tablespoon of crumbled feta cheese

• 1/2 cup of fresh Basil, shredded

• Salt and pepper to taste

• Rice flour flour for dredging

• 1 tablespoon of butter


1. Season each chicken breast with salt and pepper, then dredge them in flour and shake the excess off.

2. Meanwhile, heat a medium to large pan on medium heat and add olive oil after 30 second of heating the pan.

3. Place chicken in the pan and increase temperature to medium/ high, cook on each side for 2 minutes.

4. While chicken is cooking combine balsamic, tomatoes, olives, basil, capers and garlic in a bowl.

5. First add the wine then add the mixture to the pan then the butter and cook for another minute and serve over mashed potatoes or pasta as we do for lunch delivery at IL MITO & Zesti.

Chef Feker's Parmesan Polenta

Serves : 6-8


• 3 tablespoons unsalted butter

• 2 tablespoons of olive oil

• ½ small onion diced fine

• 2 cloves garlic, finely chopped

• 3 cups whole milk

• 1 cup Fine ground Semolina (or cornmeal)

• 1 cup Parmesan cheese

• Salt and White pepper to taste


1. Heat a medium-size pot on medium-high heat, add olive oil and butter and allow butter to melt.

2. Sweat the onion and garlic over medium heat until the onion is translucent and the garlic is a light golden brown.

3. Add the milk. Bring the milk to a quick boil and reduce to a simmer.

4. Season with salt and white pepper.

5. Reduce heat to a minimum. Then start whisking constantly and adding the semolina in a slow, steady stream. When the semolina is totally incorporated, keep whisking for another 2 minutes. Remove from the heat.

6. Whisk in the Parmesan cheese. Cover the pot and let rest for 2 minutes.

7. Serve the polenta and garnish with some fresh grated Parmesan and extra virgin olive oil.

8. Get Fekerized.


This recipe only needs one pan and it completely customizable to your taste buds. This means that you can use the same topping with other proteins – such as chicken or pork instead of salmon. I also love that everything can be prepped the day before and cooked just before you’re ready to serve. You can also make big batches of the topping and freeze it for future dishes.

Serves : 4


● 2 oz of fresh grated parmesan

● 4 cloves of garlic

● 1 zucchini diced

● 1 yellow squash diced

● 1 small Spanish onion diced

● 1 small carrot peeled and diced

● 1 small roma tomato diced

● 4 oz. if extra virgin olive oil

● Sea salt and freshly ground black pepper to taste

● 1 bunch of fresh parsley – stems removed, then chopped

● 4 oz. of basil – stems removed, then chopped

● 1 fresh lemon zested and then juiced

● ½ cup of plain bread crumbs (if gluten intolerant use corn tortilla crumbs)


1. Preheat the oven to 400°F

2. Line a large baking sheet with foil

3. In a small food processor add the breadcrumbs, garlic, basil, parsley, lemon zest, zucchini, yellow squash,onions, tomato, carrots, lemon juice, and extra virgin olive oil, and then set it to pulse until the mixture resembles coarse, sticky crumbs.

4. Place the salmon fillets right on top of the foiled baking sheet.

5. Season each salmon fillet with a pinch of salt and pepper

6. Coat each fillet evenly with the bread, vegetable, and herb mixture – really pack it on with your hands

7. Turn oven to broil and place the pan back in the oven on the lowest shelf for about 10 minutes

8. Once the salmon is cooked to your liking, serve with your favorite vegetables and English potatoes.

Asian Pasta Salad


  • 8 ounces Linguine pasta

  • 2 green onions, sliced

  • 1 cup matchbox carrots

  • 1 red bell pepper, diced

  • 1/4 cup chopped celery


  • 1/2 cup low-sodium soy sauce

  • 1/4 cup vegetable oil

  • 1/4 cup light brown sugar

  • 2 Tablespoons rice vinegar

  • 2 teaspoons sweet chili sauce

  • 1 teaspoon sesame oil

  • 1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)


  1. Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.

  2. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.

  3. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.


Mexican Street Corn Pasta Salad

Prep Time
25 mins
Total Time
25 mins
Servings: 6 -8 as a side
Author: Chelsea


2 cups miniature farfelle pasta uncooked
3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
1 large avocado
3 green onions
1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
6-8 strips hardwood smoked bacon
1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
Optional: 1/2 canned cup black beans

1/2 cup full fat regular mayo no substitutes
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce
Pinch of salt and ground black pepper


  1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

  2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.

  3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.

  4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.

  5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

  6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.

  7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

  8. Toss together.

  9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

  10. Toss with the salad and enjoy!


Buffalo Chicken Pasta Salad

PREP TIME 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins


Buffalo Chicken Pasta Salad is a quick and easy recipe perfect for a game day party or a summer picnic. Tender pasta is tossed with a creamy buffalo sauce and fresh vegetables all topped off with crumbled bleu cheese for a side dish bursting with flavor and crunch!

Author: Danielle Green

Serves: 8


  • 12oz. package bow tie pasta, prepared all dente
  • 5.3 oz. container nonfat plain Greek yogurt
  • ½ c. light Ranch dressing
  • ⅔ c. buffalo sauce
  • 2½ c. cubed rotisserie chicken
  • 1 c. celery, chopped
  • 2 c. cherry tomatoes, halved
  • ⅔ c. red onion, diced
  • 4 oz. bleu cheese crumbles (optional)


  1. In a large bowl, stir the yogurt, ranch and buffalo sauce together. Toss in the pasta and toss until well coated. Add the remaining ingredients and stir until well combined. Store refrigerated.


Fresh Strawberry Lemonade


  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh lemon juice (about 6 medium lemons)
  • 6 cups cold water
  • ice
  • 1 cup strawberries, chopped for topping
  • lemon slice, for garnish


STEP 1: In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.

STEP 2: Place strawberries into a food processor or blender and process/blend until smooth.

STEP 3: Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.

STEP 4: Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

Bacon Cheddar Dip






This amazing bacon cheese dip is served cold with loads of bacon and cheddar flavor! This is the perfect dip for crackers, chips or vegetables!


  • 4 green onions , slivered
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 dashes hot sauce
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon garlic powder
  • 8 slices of bacon cooked crisp & crumbled
  • 4 tablespoons fresh chopped parsley



  1. Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.

  2. Serve with crackers, veggies or sour dough bread chunks.

Caprese Skewers

These caprese skewers combine tomatoes with basil, mozzarella, olive oil and balsamic for an appetizer that's both easy and impressive!

Course Appetizer

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 minute

Total Time 21 minutes

Author Dinner at the Zoo



  • 24 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 24 bite sized fresh mozzarella balls
  • 36 small basil leaves
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 1 /2 tablespoons balsamic glaze salt and pepper to taste



1. Start with 12 6-inch skewers. Thread the tomatoes, basil and mozzarella onto the skewers in the pattern shown in the images above.

2. In a small bowl, mix together the olive oil, Italian seasoning and salt and pepper to taste.

3. Arrange the skewers on a plate and drizzle with the olive oil mixture.

4. Place the balsamic glaze in a small plastic bag with one corner snipped off. Drizzle the balsamic over the skewers, then serve.

Cream cheese and smoked salmon tea sandwich

This is a very simple-looking sandwich, but the flavors of lemon, fennel and salmon can get you biting for more.

Yields 8

Total time: 10 minutes


  • 1/3 cup cream cheese
  • 1 teaspoon finely chopped fresh fennel leaves
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lemon juice
  • Salt
  • 2-4 slices smoked salmon (quantity depends on size of the slices)
  • 2 slices pumpernickel bread


  1. In a small bowl, mix together the cream cheese, fennel, lemon zest, lemon juice and a pinch of salt.
  2. Spread a layer of cream cheese on the bread, and place a slice or slices of salmon.
  3. Slice the bread into bite-size pieces.

Strawberry Crack Salad



  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced



  1. Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!

Homemade Black Bean Veggie Burgers

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."


  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs


  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Texas Caviar

2 (14oz) cans black eyed peas-rinsed and drained

1 (14oz) can black beans

1 1/2 cups fresh corn kernels- I used frozen but canned works too

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 1/2 cups chopped tomatoes ( I used 4 Roma tomatoes)

3/4 cup chopped red onion (1 small)

1 jalapeno, seeded and chopped

1/2 cup chopped cilantro leaves and stems

1 avocado (optional)



1/3 cup olive oil

3 Tablespoons red wine vinegar

2 medium cloves garlic, pressed or minced

1 tsp salt

1 tsp dried oregano

1/2 tsp dried basil

1/8 tsp red pepper flakes

Whisk dressing ingredients together.


In large serving bowl, mix drained beans, vegetables, cilantro. (If using avocado, wait to add just before serving). Pour dressing over top and mix thoroughly. Chill until ready to serve.

Best Ever Broccoli Salad

Don't believe me? Just try it! This Best Ever Broccoli Salad recipe is bursting with flavor! Packed full of broccoli, bacon, grapes, almonds and more - every bite is delicious!

Author: Trish - Mom On Timeout
Recipe type: Salad
Serves: 10 servings


  • 1 cup light mayonnaise
  • ⅓ cup sugar
  • 2 tbsp red wine vinegar
  • 1 tsp celery seed
  • 2 heads of broccoli broken down into small florets
  • ¾ lb bacon, cooked and chopped into small pieces
  • ½ cup toasted slivered almonds
  • 2 green onions, thinly sliced
  • 1 cup chopped celery
  • 1½ cups red seedless grapes, halved



  1. Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  2. Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
  3. (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
  4. Toss the dressing with the rest of the salad ingredients and stir.
  5. Dressing can be added at the last minute if desired.

The Best Margarita You'll Ever Have


  • Kosher salt or ground sea salt
  • 2 ounces (1/4 cup) tequila
  • 1 1/2 ounces (3 tablespoons) fresh lime juice
  • 1 ounce (2 tablespoons) fresh orange juice
  • 1 teaspoon light agave nectar
  • 1 lime wedge or round, for garnish

Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

-Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or Patrón.
-Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance.
-Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (that’s a great tip I picked up from a recent issue of Bon Appetit). If you’d prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass.

Chipotle Chicken Salad


  • 1/3 C. olive oil
  • 1/3 C. fresh lime juice
  • 3/4 t. salt
  • 3/4 t. pepper
  • 1 T. (rounded) canned chipotles in adobo

Blend together well in blender or emersion blender.

Mix together in large bowl:

  • 1 rotisserie-cooked chicken (comes apart better if not cold)
  • 1 medium sweet white onion, chopped  (red if desired and/or some green onions)
  • 1 can black beans, rinsed
  • 1/2 C.  cilantro, snipped w/ scissors
  • 2 avocados, diced
  • 1 1/2 frozen corn

Toss dressing with chicken mixture and chill.  Serve with crushed Fritos.

I double the dressing recipe and end up using about 3/4 of it.  You’ll find other uses for the little left over—trust me!


Compliments of Jenny Miller

Healthy No-Bake Peanut Butter Chocolate Bites


  • 1/2 cup peanut butter
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup ground flaxseed meal
  • 1 1/2 cups oats (I used 1-minute oats for texture reasons)
  • 1/2 cup Rice Krispies
  • 1/4 cup mini chocolate chips


Prep Time: 25 M
Cook TIme: 20 M

  1. In a large bowl, cream together peanut butter and honey.
  2. Fold in vanilla extract if using.
  3. Stir in ground flax seed, coconut flakes, oats, Rice Krispies and mini chocolate chip.
  4. Stir until well combined (this takes a lot of stirring) Mixture should be thick and sticky.
  5. Freeze for about 10 minutes or until chilled.
  6. Use a mini ice cream scoop to scoop out the mixture.
  7. Roll into balls.
  8. Store in an airtight container in the fridge or counter.

Whole30 Bacon and Egg Cups


  • 12 strips sugar-free bacon (about 10 ounces)
  • 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
  • 1 small red bell pepper, finely chopped 
  • 12 large eggs
  • 2 tablespoons chopped fresh chives
  • Hot sauce, for serving


Prep Time: 25 M
Cook TIme: 20 M

Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes. 

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.