Ingredients:
· 1½ tablespoons canola oil
· 1 pound peeled and deveined raw shrimp, tails intact (2 pounds unpeeled shrimp)
· 1 teaspoon sesame oil
· 3 garlic cloves, finely minced
· 1 teaspoon ginger powder
· 1 teaspoon crushed red pepper flakes
· ½ cup water
· 3 tablespoons your favorite hot sauce (we used Sriracha)
· 2 teaspoons light soy sauce
· 1 1/2 tablespoons brown sugar
· Cilantro for garnish

Method of Preparation:

• In a large, nonstick skillet over high heat, heat the oil.
• Add half the shrimp and sear each side until lightly golden, about 45 seconds, then transfer to a bowl—they will still be raw inside. Repeat with the remaining shrimp. Remove the pan from the stove to cool down slightly.
• Reduce the heat to medium.
• To make the sauce, return the pan to the stove and heat the sesame oil.
• Add the garlic, ginger powder and red pepper flakes and cook until the garlic turns golden, about 20 seconds.
• Add the water, then the sriracha, soy sauce and brown sugar.
• Stir, increase the heat to medium-high, then let the sauce simmer until it starts to thicken to a thin, syrupy consistency, about 3 minutes.
• Return the shrimp to the pan and toss to coat in the sauce.
• Sauté until the shrimp are fully cooked and the sauce has thickened and is coating the shrimp, about 1 minute more.
• Transfer the shrimp and sauce to a serving plate. Garnish with chopped cilantro.

Enjoy!

Ingredients:
1 cup vegetable oil
1 egg
1/3 cup Panko bread crumbs
2 tbs. grated Parmesan cheese
2 tbs. Everything Bagel seasoning
1 wedge of Brie
Honey for drizzling (optional)
Your favorite crackers

Method of Preparation:

• Warm one inch of oil in a small skillet over medium heat. (Note: you might not need the whole cup of oil, depending on size of skillet you use.)

• Crack an egg into a shallow bowl and whisk. In another bowl, combine ¼ cup Panko bread crumbs with parmesan cheese and Everything Bagel seasoning and mix well.

• Dip the cheese into the egg until coated. Dip into Panko mixture until coated. Repeat to double dredge it.

• Carefully lower the Brie into the oil. Turn it up to medium-high heat until it starts to sizzle. Flip it after about two minutes and cook on all sides until golden brown.

• Transfer to a platter and drizzle the Fried Brie with honey, or serve as is.
• Serve it up with your favorite crackers.

Enjoy!

Ingredients:
2 ripe Haas avocados
1 lb. English cucumbers, washed and chopped into chunks
1 tbs. scallions, chopped
2 tbs. mayonnaise
Juice of half a lime, plus more to taste
Salt to taste
Hot sauce to taste (your favorite)
Cilantro to taste

Method of Preparation:

• Combine cucumber and avocado in a bowl.
• Whisk together the mayo, lime juice, hot sauce. Adjust amounts to taste.
• Add scallion to the salad and then drizzle with the dressing.
• Garnish with chopped cilantro.

Enjoy!

Ingredients:
1-2 tbs. olive oil
6 eggs
Handful of baby spinach (about a cup)
3 tbs. pesto
Black olives to taste (sliced or halved)
Handful of grape tomatoes (halved)
Pepper to taste
¼ cup feta cheese
*You can add more ingredients if you’d like- this one is a “to taste” recipe!

Method of Preparation:

• Line a baking pan with parchment and preheat the oven to 400 degrees.
• Add olive oil, eggs, pesto, black olives, grape tomatoes and pepper. Using a spatula, stir to combine. Sprinkle in feta cheese.
• Put the pan in the oven and bake for about 20-25 minutes. If you use more eggs, the baking time will be a bit longer.
• Remove from oven and let cool for a couple of minutes. Cut it up and serve hot.

Enjoy!

Ingredients:
1 lb. mini-Yukon Gold potatoes, halved
2 tbs. olive oil
1 tbs. dried parsley
1 tbs. garlic powder
½ tsp. salt
½ tsp. pepper
¼ cup unsalted butter, melted
1 ½ cups grated Parmesan cheese, freshly grated

Method of Preparation:

• Preheat the oven to 425 degrees.
• Wash potatoes and cut them in half. Score each half into the shape of small squares.
• Transfer to a large bowl and toss with olive oil, parsley, garlic powder, salt and pepper. Mix well.
• In another bowl, grate your cheese then pour the melted butter on top and mix until you get a thick paste.
• Using a large baking dish, spread the paste in an even layer. Take each potato and press it cut-side down into the cheese.
• Add all potatoes to the dish. Bake 25-30 minutes.
• Remove from oven and let rest for about 10 minutes so the cheese hardens.
• Take the crusty potatoes out of the dish with a spatula and break them into pieces for serving.

This dish is best served warm.

Enjoy!

Ingredients:
¼ cup old-fashioned oats
¼ cup unsweetened vanilla almond milk (or your favorite)
¼ cup plain Greek yogurt
1 to 2 tsp. honey (or pure maple syrup)
1 to 2 tsp. chia seeds
½ tsp. pure vanilla extract
Your favorite toppings (fresh or dried fruit, nuts, coconut, granola, etc.)

Method of Preparation:

• In a jar or bowl combine the oats, milk, yogurt, honey or maple syrup, chia seeds, and vanilla.
• Stir well to combine.
• Cover and place in the refrigerator overnight.
• In the morning, remove from the refrigerator and stir. Add milk if it’s too thick.
• Heat or eat cold- top with your favorite toppings.

Enjoy!

*If you’d like to make multiple servings, overnight oats will keep in the refrigerator up to 5 days. Add toppings when you serve.

Ingredients:
2 cans chickpeas, rinsed and drained
¾ cup celery
½ cup diced dill pickles
½ cup sliced green onion
½ cup plain Greek yogurt
1 tbs. lemon juice
1-2 tbs. Dijon mustard
2 tsp. red wine vinegar
2 tbs. freshly chopped dill
2 tbs. freshly chopped parsley
¼ tsp. garlic powder
Salt and pepper to taste

Method of Preparation:

• Rinse and drain the chickpeas and place them in a large bowl.
• Mash with a potato masher until most are smashed.
• Stir in celery, onion and pickles.
• For the dressing, use a smaller bowl to whisk together the Greek yogurt, lemon juice, mustard, red wine, vinegar, dill, parsley, garlic powder and salt and pepper.
• Add the dressing to the chickpea mixture and stir well to combine.
• Season to taste.
• Serve with your favorite bread, pita, with crackers, or on top of a green salad. The options are endless!

Enjoy!

Ingredients:
10 ounces udon noodles (you can use spaghetti as well)
3 tbs. toasted sesame oil
¼ cup lite soy sauce
¼ cup rice vinegar
3 tbs. peanut butter
2 tbs. light brown sugar
1 tbs. minced fresh ginger
Half a garlic clove
2 tsp. sriracha
½ lime juice
Toppings- use your favorite (chopped roasted peanuts, sesame seeds, scallions, etc.)

Method of Preparation:

• Bring a large pot of heavily salted water to boil.
• Add the noodles and cook according to the package directions.
• Drain and rinse with cold water. Transfer the noodles to a bowl.
• In a blender or food processor, combine the sesame oil, soy sauce, vinegar, peanut butter, brown sugar, ginger, garlic, lime juice and sriracha. Blend until smooth.
• Add the sauce to the pot with the noodles. Toss to coat. Adjust the seasoning to your taste.
• Top each serving with your favorites- chopped peanuts, sesame seeds, scallions, or whatever you like!

Enjoy!

Ingredients:
4 medium sweet potatoes, washed
1 tbs. olive oil
½ cup chopped onion
15 oz. can black beans, rinsed and drained
½ cup fresh or frozen corn
¼ cup chopped cilantro
1 tbs. fresh lime juice
Salt and pepper to taste
2 cups enchilada sauce (1/4 cup for each potato)
1 cup shredded Mexican cheese (or cheddar)

Method of Preparation:

• Preheat the oven to 400 degrees.
• Make sure to pierce each one with a fork in several places. Place on a baking sheet and bake for about an hour until soft. Time will vary depending on the size of the potato.
• While the potatoes are in the oven, make the filling.
• In a large skillet, heat the olive oil over high heat. Add the red onion and sauté for about two minutes. Stir in the black beans, corn, cilantro, fresh lime juice, enchilada sauce and salt and pepper. Cook for 2-3 minutes, stiffing occasionally.
• When the sweet potatoes are done baking, let cool slightly and cut them in half lengthwise. Use a fork to mash them down. Add your filling to each potato and sprinkle on the shredded Mexican cheese. Put back in the oven for about 10 minutes until cheese melts.
• Remove from oven and add more cilantro for garnish (or any other toppings that you like!)

Serve and enjoy!

Ingredients:
2-3 ripe bananas
¼ cup peanut butter
4 tbs. nuts (your choice)
¼ cup chocolate chips
¼ tsp. coconut oil

Method of Preparation:

• Cut bananas in half and then slice each piece lengthwise. Place on a parchment-lined tray.
• Spread peanut butter on top of each slice.
• Add chopped nuts on top of each piece. Use your favorite nuts!
• Melt chocolate and coconut oil in the microwave in 10-15 second intervals until melted.
• Drizzle chocolate on top of each piece and freeze for at least half an hour or overnight.

Serve and enjoy!

Ingredients:
1 bag frozen tater tots
Cooking spray
1 cup Sour cream
6-8 strips bacon, chopped
3 green onions, chopped
1 cup cheddar cheese, shredded
*add any of your favorite toppings!

Method of Preparation:
To make the cups:

• Preheat the oven to 425°F.
• Spray the cupcake tray with cooking spray, any kind.
• Add 5 to 6 tater tots into each cup and bake for 10 minutes.
• Take out of the oven and use a shot glass to mash the tater tots into a cup shape.
• Finish shaping with a spoon, and then add a little bit of shredded cheddar cheese inside each cup.
• Pop back in the oven and bake for 13 to 17 minutes until golden and crispy all around.
• Take out of the oven, allow to cool for 5 minutes, and then slide out the cups.
• Add sour cream, bacon, green onions, and more cheese into each cup (or any other favorite toppings) and serve warm!

Enjoy!

Ingredients:
1 bagel (or more depending on how many eggs you want)
2 eggs
2 Tbs. olive oil
½ cup shredded mozzarella cheese
grated parmesan cheese to taste
salt to taste
pepper to taste
your favorite spices

Method of Preparation:

• Cut the bagels in half.
• Using a 2-inch round cutter or a paring knife, make the center of each bagel half about 2 inches wide (to hold the egg).
• Brush the cut side of each bagel half with 1 tablespoon of olive oil.
• Crack eggs into bagel holes.
• Sprinkle salt and pepper and your favorite spices over the eggs.
• Add mozzarella cheese and parmesan cheese on each bagel half.
• In the air fryer, cook at 365 for about 12 minutes for runny eggs- or 15 minutes for eggs that are more cooked.
• You can also bake in the oven. Preheat the oven to 375 degrees.
• Line a large baking sheet with parchment paper.
• For runny yolks with set whites, bake for about 10-12 minutes.
• If you prefer a fully set and cooked yolk, bake your bagel eggs for 13-15 minutes.

Serve and enjoy!

Ingredients:
4 eggs at room temperature (very important)
8 oz chocolate chips
¼ cup peanut butter

Method of Preparation:

• Preheat the oven to 325 degrees.
• Using room temp eggs, separate egg whites from the yolks.
• Beat the whites to stiff peaks.
• Melt the chocolate chips, 30 seconds at a time, stirring each time until they melt. Don’t do it all at once or they could burn!
• Fold the yolks into the melted chocolate and combine.
• Fold in the whipped whites and mix well.
• Add the mixture to a 9-inch square brownie dish that’s been sprayed and lined with parchment paper.
• Top with melted peanut butter and swirl it in with a spoon or butter knife.
• Bake for 35 minutes until a toothpick inserted comes out clean.

Slice, serve and enjoy!!!

Ingredients
4 Bell peppers, any color
12 slices of deli chicken (or your favorite)
½ cup Hummus
½ cup chopped spinach
8 slices tomato
4 slices provolone cheese (or your favorite)
Pickles to taste

Method of Preparation

• Slice the peppers into quarters and clean out the seeds.
• Spread on hummus, add chicken, spinach, tomato, cheese and pickles.
• You can add anything you like to this healthy sandwich!
• Cut in half and enjoy!

Ingredients:
1 Tortilla
2 eggs
3 large tsp. full-fat cottage cheese
1/3 cup chopped spinach
1/3 cup diced red pepper
2 tbs. your favorite cheese, shredded
Salt and pepper to taste

Method of Preparation:

• Preheat oven to 350.
• Lightly spray a 9-inch pie plate with cooking spray.
• Whisk eggs together, then add cottage cheese, chopped spinach, red pepper, salt and pepper and blend well.
• Top the tortilla with the mixture and spread to the edge but not over.
• Add cheese on top and bake at 350 for about 25 minutes until the cheese melts and the tortilla gets crispy.

Enjoy!

That’s what cooking as we grab a bite with Belkys.

Ingredients:
1 tsp. fresh lemon zest and juice of one lemon
1 tsp. paprika (sweet or smoked)
4 garlic cloves, grated
Salt and pepper
1-pound large shrimp, peeled, deveined and tail off
2 tbs. unsalted butter
1 tbs. olive oil
1 large onion, diced
1 15 oz. can Cannellini beans, rinsed
2 cups chicken or vegetable stock
spinach or kale- one handful
Bread, toasted for serving

Method of Preparation:

• Mix lemon zest, paprika, garlic, salt and pepper in a medium bowl.
• Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat.
• When butter is foaming add shrimp and cook, stirring occasionally.
• When it turns pink (2-3 minutes) transfer shrimp using a slotted spoon to a plate and set aside.
• Add onion to the pot, season with salt and pepper and cook over medium heat until onions soften.
• Add beans and broth and bring to a boil.
• Lower heat and simmer 8-10 minutes.
• Add shrimp and juices back into the pot then add lemon juice and spinach. If needed, season again with salt and pepper to taste.
• Let simmer for another minute or so, then serve it up with toasted crusty bread.

Enjoy!

Ingredients:
1 pound linguine or other long pasta
¼ cup olive oil
10 garlic cloves, thin sliced
½ tsp. red pepper flakes
1 tsp. dried oregano
½ cup dry white wine
2 ten-ounce cans baby clams with juices
2 tbs. unsalted butter
zest of one lemon
½ cup chopped Italian parsley
1 tsp. salt… then more to taste
fresh ground pepper

Method of Preparation:

• Bring a large pot of salted water to boil and add your pasta. Cook until al dente. Reserve ½ cup pasta water (if needed to thin the sauce later) then drain pasta and let aside.
• In a large skillet, heat olive oil over medium heat.
• Add garlic, red pepper flakes and oregano and cook until the garlic is pale golden- about two minutes.
• Add the white wine and reduce it by half for another 3 to 4 minutes.
• Stir in the clams with their juices and cook until just warmed through- a couple of minutes more. Taste and season with salt and pepper if needed.
• Add the butter, lemon zest and parsley until the butter melts.
• Stir well, then add the sauce to your pasta and toss to combine.
• Garnish with a bit more parsley and serve.

Enjoy!

Ingredients:
1 pound green beans, trimmed
2 tablespoons Harissa seasoning
2 teaspoons honey
1 tablespoon lime juice (about ½ lime)
Salt to taste
2 tablespoons grapeseed or canola oil
10 ounces grape or cherry tomatoes
1 tablespoon unsalted butter

Method of Preparation:

• In a bowl, combine Harissa, honey and lime juice. Stir together until combined and season to taste with salt.
• In a large skillet, heat 1 tablespoon of the grapeseed oil over medium-high heat.
• Add green beans and cook undisturbed until they begin to char in spots, about 3 minutes.
• Continue to cook, tossing frequently, until beans are just cooked through and slightly blistered and browned in spots, about 5 to 6 minutes more. (Some beans will be more cooked than others – that’s O.K.)
• Season with salt and place beans in a bowl.
• Heat the remaining 1 tablespoon grapeseed oil in the skillet.
• Add tomatoes and cook undisturbed until they also begin to char in spots, about 1 minute.
• Stir tomatoes frequently until they are just cooked through and some begin to burst, about 2 minutes more. They do not need to be totally cooked through.
• Season with salt.
• Remove skillet from heat and add green beans.
• Add harissa mixture and butter and toss until everything is combined and butter is melted.
• Spoon into a large bowl and serve it up.

Enjoy!

That’s what’s cooking as we grab a bite with Belkys!

Ingredients:
20-25 pieces of your favorite salami
A jar of antipasti

Method of Preparation:

• Heat oven to 400 degrees.
• Press salami into muffin tin pressing down to make little cups. (You can use a small cup to do this.)
• Bake in the oven until salami gets crisp- about 4-5 minutes.
• Remove them and let cool on a rack.
• Scoop the antipasti mixture into each cup.
• Serve and enjoy!!!

Note: You can also make your own antipasti with:

• 1/3 cup feta cheese
• 1/3 cup chopped cherry tomatoes
• 1/3 cup chopped kalamata olives
• 1/4 cup chopped fresh basil
• 1 tbsp olive oil

Ingredients:
6 medium onions (each 3 inches in diameter / 2 1/2 pounds total), halved crosswise through the center (not the root and stem), ends trimmed by 1/4 inch
1/2 teaspoon kosher salt
3 teaspoons freshly ground freshly ground black pepper
2 tablespoons unsalted butter, melted, or your preferred cooking oil

Method of Preparation:

• Heat your oven to 425°F with a rack in the top position.
• Place the onion halves cut side up in the cups of a 12-cup muffin tin.
• Sprinkle the onions with the salt and pepper.
• Roast for 20 minutes, until the onions have softened slightly and sunk into the cups.
• Brush with butter and return to the oven.
• Bake until extremely soft and golden brown, about 40 minutes more.

Enjoy!

Ingredients:
All-purpose flour (for dusting work surfaces)
8 ounce crescent dough sheet
8 ounce wheel of brie cheese
1 cup whole cranberry sauce (not jellied)

Method of Preparation:

• Preheat oven to 375°F degrees.
• Spray a mini muffin tin with cooking spray.
• Spread a little flour out onto your counter then roll out crescent dough.
• If using crescent rolls rather than the crescent roll dough sheet, be sure to pinch the seams together to make one sheet.
• Cut dough into 24 squares.
• Place squares into muffin tin slots.
• Cut brie into small pieces and place inside the crescent dough squares. Top with a generous spoonful of cranberry sauce.
• Bake for 6-8 minutes until golden brown.
• Let cool and serve.

Enjoy!

That’s what’s on the menu today, as we grab a Bite with Belkys.

Ingredients:
6 chocolate bars, plain or with nuts
1 large container whipped topping
1 graham cracker pie shell
Cocoa powder for garnish

Method of Preparation:

• Melt the chocolate in the microwave.
• Pour melted chocolate into a bowl and add a large container of whipped topping.
• Stir well then pour the mixture into graham cracker pie shell.
• Chill in the refrigerator for at least two hours or overnight.

Enjoy!

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, at room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
1 cup 100% pure pumpkin
1 large egg, at room temperature
2 teaspoons vanilla extract
cream cheese frosting (store-bought or homemade)

Method of Preparation:

• Preheat oven to 350 degrees F.
• Line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
• Using a stand mixer or hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula, as necessary.
• Add the pumpkin, egg and vanilla and beat until smooth.
• Add the dry ingredients and mix on low until just combined. Don’t over-mix.
• Use a cookie scoop or spoon to drop the cookie dough by rounded tablespoon onto the prepared baking sheets.
• Bake for 14 to 18 minutes or until edges are firm but cookies are still soft in the center.
• Cool on baking sheets for 2 to 5 minutes; transfer to wire cooling racks to cool completely.
• Frost the cooled cookies with cream cheese frosting and enjoy!

Ingredients:
5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable potato gnocchi
1 1/2 pounds tomatoes (any variety- we used grape)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Salt and black pepper (to taste)
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

Method of Preparation:

• Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil.
• Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
• Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.)
• Place the tomatoes and onions in a large serving bowl.
• Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
• When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil.
• Toss and taste, adding more salt or pepper as needed.
• Top with more parsley and basil and eat immediately or at room temperature.

Enjoy!

Ingredients:
Brownie mix or ingredients to homemade brownies
1/2 cup vanilla frosting
Black or brown decorating gel

Method of Preparation:

• Preheat the oven and make your favorite Brownie recipe. Use a mix or homemade.
• Let cool completely and slice into even pieces.
• Microwave a half cup of vanilla frosting until it’s easy to spread.
• Drop a spoonful onto each brownie and make the shape of a ghost.
• Take your black or brown decorating gel and make two round eyes for each ghost.

Have fun- and happy Halloween!

Ingredients:
½ cup unsalted butter, melted
¼ cup packed brown sugar
2 tbs. granulated sugar
1 egg
1 tsp. vanilla extract
3/4 cup + 2 tbs. all-purpose flour, fluffed and leveled
¼ tsp. baking soda
¼ tsp. salt
¾ cup chocolate chips or chunks

Method of Preparation:

• Preheat the oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
• In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
• Add in the egg and vanilla extract, mixing to incorporate.
• Add flour, salt, and baking soda, and mix on low until completely combined.
• Stir in chocolate and spread evenly into the prepared skillet (feel free to throw some extra chocolate chunks on top!).
• Bake for 20-22 minutes or until edges are crispy and center is just set (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12-15 minutes).
• Let the cookie skillet cool slightly.
• Serve by itself or with whipped cream or ice cream.

Enjoy!

Ingredients:
1 head of broccoli
2 Tbs. parmesan cheese-grated
1/3 cup olive oil
1 Tsp. garlic powder

Method of Preparation:

• Preheat oven to 425 degrees.
• Boil a pot of water and throw in your broccoli. Cook for about four minutes.
• The broccoli should be crisp but easy to smash on a baking sheet. Drain and cut into florets.
• Place broccoli florets on a parchment-lined baking sheet and smash down with a sturdy glass or a rolling pin.
• Combine the olive oil, garlic powder and parmesan cheese and blend well.
• Brush the mixture over the broccoli florets.
• Sprinkle some extra parmesan on top and bake in the oven at 425 until crispy around the edges.

Enjoy!

Ingredients:
1 egg
1/3 cup Feta Cheese
Red pepper flakes to taste
Pepper to taste

Method of Preparation:

• Heat a small skillet over medium heat.
• Crumble in Feta- about 1/3 cup around the perimeter of the pan.
• Crack an egg in the middle. No salt is needed because Feta is salty.
• Season to taste with pepper and red pepper flakes.
• Cover the pan and cook, lowering the heat if necessary, until the white is set and yolk is still a little runny and the cheese is crispy. Cook longer if you like your egg well done.
• You can serve as is or on a crispy tortilla or piece of toast.

Enjoy!

Ingredients:
Flour Tortillas, 9-inch
Sliced pepperoni
Sliced mozzarella cheese
2 tsp. marinara sauce
oregano to taste

Method of Preparation:

• Place the pepperoni slices in a pan set to medium in a round shape the circumference of the tortilla you’re going to use.
• Cover with 2-3 slices of mozzarella cheese.
• Place the tortilla on top and press down lightly.
• Let everything melt onto the tortilla and then loosen it up and flip it in the pan or carefully using some tongs.
• Add 2 tsp. of marinara down the middle and some oregano on top.
• Lift the bottom of the tortilla crisp up then slide it off the pan onto a cutting board.
• Let it cool for a moment and then roll it up slowly and slice it down the middle.
• Serve right away while still warm.

Enjoy!

Ingredients:
2 ½ cups rolled oats (Old Fashioned)
1 large egg
1 ½ cups milk (any kind)
¼ cup pure maple syrup
Optional mix-ins: Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

Method of Preparation:

• Preheat the oven to 350 degrees and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, eggs, milk, and maple syrup until combined.
• Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. We made them with banana and chocolate chips, but use your favorites!
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before serving.

Enjoy!

These Baked Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave. They can also be frozen in a freezer-safe bag for up to 3 months.

Ingredients:

2 Tsp. oil (grapeseed, olive or sunflower oil)
1 8-inch flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican Cheese Blend)
Sour cream or salsa for dipping

Method of Preparation:

• Add oil to a medium nonstick skillet over medium heat. Let the oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top.
• Once the cheese begins to melt (about 1 minute or less) use a spatula to fold the tortilla in half.
• Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that’s leaked out gets crispy and turns brown- about 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another minute or so.
• When it’s crispy and golden – serve it up and enjoy!!

Ingredients:

1 ½ pounds ripe tomatoes, different sizes- cut into bite-sized pieces
3 cups chickpeas, drained and rinsed
½ cup coarsely chopped parsley leaves and stems
1 ½ ounces Parmesan, chopped or crumbled (about 1/3 cup)
¼ cup extra virgin olive oil
¼ cup kalamata olives, torn in half and pitted
3 tbs. drained capers
1 tbs. fresh lemon juice or more to taste
1 small garlic clove, grated
Salt to taste

Method of Preparation:

• In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, capers, lemon juice and garlic.
• Season lightly with salt and stir again. Let sit for ten minutes or up to two hours at room temperature.
• Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes.
• Serve this salad at room temperature.

This salad keeps well in the refrigerator for up to two days.

Enjoy!

Ingredients:
2 tsp. salt
4 tsp. pepper
4 tsp. sweet or hot paprika
4 tsp. dark brown sugar
4 bone-in or boneless pork chops
Neutral oil, like grapeseed, as needed

Method of Preparation:

• Mix the salt, pepper paprika and brown sugar in a small bowl.
• Blot the pork chops dry with paper towels then set them on a sheet pan.
• Season on both sides with the spice rub, rubbing the seasonings into the meat with your fingers or the flat of a fork.
• Lightly drizzle the chops with neutral oil on both sides.
• Let sit at room temperature while you turn on your stovetop or light your outside grill.
• On the stovetop, cook chops in a grill pan on medium-high heat for about two minutes until you see grill marks form.
• Then rotate each chop a quarter turn and cook for another two minutes.
• When the bottoms of the chops are browned, flip then cook the other side the same way.
• The total cook time will be 3-4 minutes on each side for medium. (about 145 degrees) You can also follow these directions for grilling outside.
• Let rest a couple of minutes before serving.

Enjoy!

Method of Preparation:

• In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar. Whisk to combine.
• Slice or chop large tomatoes. Cut the small ones in half. 
• Arrange the tomatoes on a serving platter and season with salt and pepper.
• Drizzle with half of the dressing and top with chopped basil. 
• Serve with the remaining dressing on the side.

Enjoy!

Ingredients:
2 Tbs. olive oil
1 Tsp. garlic powder
3 handfuls of spinach
2 bell peppers, diced
½ medium yellow onion, diced
Salt and pepper to taste
12 large eggs
½ cup milk
1 cup shredded cheese (your favorite) divided

Method of Preparation:

• Spray a medium casserole dish with non-stick spray. Set aside. If you are going to bake this casserole immediately, preheat the oven to 375 degrees.
• Add olive oil to a large skillet. Sauté the peppers and onion until tender. Add garlic and toss. Add spinach and toss until it’s wilted. Season with salt and pepper.
• Remove from heat and let the vegetables cool while you work on the eggs.
• In a medium-sized bowl, whisk together the eggs, milk, and half of the shredded cheese.
• Once the veggies cool, add a layer of vegetables to the bottom of the casserole dish.
• Pour the egg mixture over it and then add the rest of the sauteed vegetables to the casserole dish.
• Pour the egg mixture over it and then add the rest of the sauteed vegetables to the dish and sprinkle with the rest of the shredded cheese.
• You can either bake the breakfast casserole immediately or cover the dish with plastic wrap or foil and refrigerate for up to 24 hours to bake later.
• IMPORTANT: If you bake the next day be sure to bring the cold dish up to ROOM TEMPERATURE before you put it in the oven.
• When ready to bake, preheat the oven to 375 degrees.
• Bake for approximately 45 minutes or until the edges start to brown.
• Allow to cool for 15 minutes before serving.

Enjoy!

Ingredients:
2 tbs. extra virgin olive oil
1 shallot or onion, thinly sliced
salt and pepper
1 garlic clove, minced
1/2 tsp. crushed red pepper flakes (optional)
2 cups marinara sauce
1 cup vegetable stock
2 5-ounce sea bass fillets
crusty bread like focaccia for serving and herbs for garnish (optional)

Method of Preparation:

• Heat the oil in a skillet over medium heat until shimmering.  Add the shallot, stirring until softened, about 3 minutes. Add the garlic and pepper flakes, stirring until fragrant, about 30 seconds more.
• Pour in the marinara sauce and stock and raise the heat to bring the mixture to a boil. Lower the heat to a simmer, stirring occasionally, and season with salt and pepper.
• Add the fish to the sauce, adjusting the heat to maintain a gentle simmer. Cook, spooning the sauce over the fillets occasionally, until the fish is opaque and easily flakes when touched, about 6-8 minutes. If they are not fully submerged, turn them over halfway. (Thick fillets will take a little longer.)
• Serve the fish with tomato sauce on top. Garnish with herbs and serve with crusty bread for dipping.

Enjoy!

Ingredients:
1 (4 oz.) jar of diced pimentos, drained
1 jalapeno (chopped) optional
1/2  8 oz. package of cream cheese, softened
1/2 cup mayonnaise
1 cup extra-sharp cheddar, grated
1 cup Colby Jack cheese, grated  (you can also use two cups Mexican blend cheese)
1/2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. cayenne
1/2 tsp. salt
Butter crackers for serving

Method of Preparation:

• Heat oven to 350 degrees and coat an 8-inch-square baking dish with nonstick cooking spray.
• Drain red peppers and pimentos and pat dry with paper towels. 
• Roughly chop the peppers and jalapeno and set aside.
• In a large bowl combine the cream cheese, mayonnaise, and both cheeses. 
• Add hot sauce, Worcestershire sauce, garlic powder, cayenne and salt. 
• Stir to combine.
• Stir the pimento and pepper mixture into the cheese mixture.
• Spoon into the prepared baking dish and bake for 25 to 30 minutes uncovered until bubbly and lightly browned.

Let cool a bit, then serve with butter crackers and enjoy!

Ingredients:
2 cups fresh raspberries
1 cup vanilla Greek yogurt
2 cups chocolate chips
3 tbs. vegetable oil
Flaky sea salt to taste

Method of Preparation:

• Add Greek yogurt to a bowl and stir in fresh raspberries.
• Mix gently so the berries don’t break apart.
• Form clusters with a spoon and put them on a parchment-lined baking sheet.
• Put them in the freezer overnight (or at least two hours, until they get hard.)
• Once the clusters are frozen, melt the chocolate chips, using a double boiler or the microwave. Be careful not to burn the chocolate!
• When the chips are melted, add vegetable oil and mix well to help make it nice and smooth.
• Take the yogurt clusters out of the freezer and dip them in the melted chocolate.
• Put them on parchment paper and sprinkle with flaky sea salt then place them back in the freezer until they harden again. This doesn’t take long- just a few minutes.
• Take them out when you’re ready to serve. Note: they will begin to melt if not eaten soon.

Enjoy!

Ingredients:
2 pounds of jumbo shrimp, peeled and deveined
1 1/2 sticks unsalted butter- room temp
1 tsp. salt
1/2 tsp. freshly ground black pepper
grated zest of one lemon
6 garlic cloves, minced
Rice, pasta or crusty bread for serving

Method of Preparation:

• In a large skillet, melt butter over low heat.
• Once the butter is melted and bubbles have begun to form, whisk in the salt, pepper and lemon zest.
• Cook for about a minute.
• Increase the heat to medium-low and add the garlic, saute for about 3 minutes.
• Add the shrimp and toss them in the melted garlic butter. Let cook for about 4-5 minutes on one side, then flip and cook for 4-5 minutes on the other side.
• When they are completely pink, remove them from heat and serve with lemon wedges, rice, pasta or whatever you like.

Enjoy!

Hiking the tallest mountain in Africa isn’t for the faint of heart.

Jessica Raffo: “I think, I always crave adventure.”

And adventure is just what 18-year-old Jessica Raffo got.

For years, she dreamed of hiking Mt. Kilimanjaro in Tanzania. Last month, her dad, Jaime Raffo, helped make that dream come true.

Jessica Raffo: “One day he called me when he was at work, and he was like, ‘I got the tickets,’ and I called all my friends, and I was like, ‘Oh, my gosh, like, this is real.'”

They bought new hiking boots and cold weather gear, and off they went.

Jaime Raffo: “I was very excited, more so to be able to do it with my daughter.”

With the help of guides, their group began at the base of the mountain where the temperature is warm.

Climbing to the top would take seven days and six nights through five different climate zones.

Jessica Raffo: “The terrain changes by the day every few days, so you never really know what you’re getting yourself into for.”

The higher they climbed, the colder it got. When it was time to stop for the day, they would make camp and sleep in tents.

Jessica Raffo: “We were so tired every night that those tents felt like a luxury suite.”

Eating carbs at every meal gave them energy to face challenges like the Barranco Wall on Kilimanjaro’s south side.

Jessica Raffo: “It is just this thin, like, rock wall, and all the porters are walking, like, single file line because there’s not enough space, like, on the rocks for multiple people.”

As they climbed higher, they faced another challenge: altitude sickness.

Jessica Raffo: “I just got immediately extremely nauseous, my head sort of pounding, and you kind of lose your, like, stability and also your strength.”

Some 30,000 people climb Mt. Kilimanjaro every year, but only about half make it to the summit.

The guides sing special songs to encourage climbers to stick it out.

On the day they pushed to the summit, they started at midnight and reached the top at sunrise, more than 19,000 feet high.

Jessica Raffo: “Just being above the clouds and all that adrenaline, you feel the happiness.”

Jaime says it was an experience he’ll never forget.

Jaime Raffo: “I was so proud of her. It was just such a special feeling.”

Now they’re home, and mom Kerri Raffo is breathing a sigh of relief.

Kerri Raffo: “It makes me very proud that my daughter has these ideas, has these ambitions, but I’m glad that they’re home safe, and I’m glad that they were able to complete the mission.”

Both Jessica and Jaime find meaning in difficult challenges, and the best part of their mountain adventure was to be able to share that challenge together.

Jessica’s next mountain adventure? She’d like to try to climb Denali in Alaska.

If there’s someone or something you think we should feature, send us an email at 7spotlight@wsvn.com.

Ingredients:
1 head cauliflower, cut into bite-sized pieces (you can make this ahead of time!)
3/4 cup whole Greek yogurt
1/4 cup sour cream
1 Tbs. Dijon mustard
2 Tbs. apple cider vinegar
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh dill
4 stalks of celery, diced
1 bunch green onions, thinly sliced
1/3 cup dill pickles- chopped
Salt and Pepper to taste

Method of Preparation:

• Place the cauliflower in a large pot and cover with water.
• Bring to a boil over medium-high heat and boil the cauliflower until it’s just fork tender. Do not overcook the cauliflower or it will get mushy when making the salad.
• Drain the cauliflower and cool it to room temperature.
• In a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill.
• Add the cauliflower, celery, green onions, and pickles to the bowl and toss well to combine.
• Season with salt and pepper if you’d like.
• Chill the salad for at least an hour before serving.

The salad can be made a day ahead of time and held in the refrigerator until ready to serve.

Enjoy!

Ingredients:
1 8-ounce block of feta cheese
1 cup garlic cloves
1/2 cup olive oil
2 cups fresh spinach
2 cups uncooked orzo
1/2 lemon, juiced

Method of Preparation:

• Preheat the oven to 400 degrees.
• Prepare orzo according to directions on the box- making sure to save at least one cup of pasta water when straining.
• Next, add garlic, feta, olive oil, salt and red pepper flakes to a baking dish.
• Bake for 30 minutes.
• Remove from heat and lightly mash up the garlic and then stir the feta into it.
• Add the spinach, pasta, lemon juice and stir. If it’s dry, add leftover pasta water, stirring in 2 tablespoons at a time to make the sauce creamier.
• Plate and top with a sprinkle of lemon juice.

Enjoy!

Kevin Ozebek has tonight’s 7 Investigates.

Ashlynn met Rosie when she was 8 years old.

Ashlynn Howard, Rosie’s owner: “I fell in love with Rosie on that first ride, and I was like, ‘I have to have her. She’s perfect. She’s amazing.'”

Whether it was jumping for fun or barrel racing, Ashlynn loved to take Rosie out riding.

But to get to nearby Plantation Equestrian Center, they had to leave the barn where Rosie boarded and crossed busy Sunrise Boulevard.

On May 4, Ashlynn was riding Rosie near the equestrian center south of Sunrise when the unthinkable happened.

Ashlynn Howard: “I made the mistake by giving my friend the reins of my horse, and she mistakenly let go of my horse and my horse took off.”

Rosie ran for the barn and into traffic at the intersection of 118th Street and Sunrise Boulevard.

She was hit by a car and a truck and was killed.

Ashlynn Howard: “I still cry every single night because I just, I really still don’t believe that she’s really gone.”

It’s not the first time horses have run into traffic here.

This shocking dashcam video shows two horses bolting across Sunrise Boulevard after throwing their owners.

The owner of one of those horses spoke to us off-camera.

Horse owner: “It was terrifying, my horse came so close to getting killed, you can see in the video that he’s the one in front. I just realize I can’t ever ride in Plantation Acres again. Way too dangerous.”

Jenn Fain is the president of the Plantation Homeowner’s Association

Jenn Fain: “We all need to figure out a way to make this community stay a horse community.”

She says the city has put up horse and rider crossing signs and has special crossing areas, but it’s not enough.

Jenn Fain: “The drivers here, a lot of them are very cautious when they see a horse but a lot of them are not and they don’t understand how spooked a horse can get and they just fly right by.”

Plantation Mayor Nick Sortal says the city is working on making the area safer.

It is installing six-speed cushions along Northwest 118th Avenue and enhancing pavement markings and signs.

The mayor also says the city is looking at ways to keep the equestrian area more secure.

Sunrise Boulevard is a county road.

Broward’s traffic engineering division is Installing two push-button detectors for equestrians on the traffic signal poles at Sunrise Boulevard and Northwest 118th Avenue, and it’s putting in six more horse warning signs at the intersection as well.

But homeowners want more.

Jenn Fain: “This issue is life or death, so we need to do something.”

Some also want to see the speed limit reduced from 45 to around 30 mph on this stretch of Sunrise near the Equestrian Center.

Kevin Ozebek, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

Ingredients:
2 medium zucchini
1/2 cup bread crumbs
1/3 cup grated parmesan cheese
3/4 tsp. parsley flakes
1/2 tsp. each, garlic powder, onion powder and paprika
salt to taste
6 thin slices prosciutto
8 oz. shredded mozzarella
1-2 tbs. olive oil

Method of Preparation:

• Preheat oven to 350 degrees.
• Line a 9 X 5 loaf pan with parchment paper. Spray lightly with olive oil.
• Trim then slice your zucchini into thin pieces lengthwise. (Use a mandolin for perfect slices) Discard the outer skin slices.
• In a small bowl, whisk together the bread crumbs, grated parmesan, dried parsley, garlic powder, onion powder, paprika and salt to taste.
• Start off by sprinkling 1-2 tbs. of the breadcrumb mixture on the bottom of the pan.
• Layer in a few slices of zucchini, overlapping each other. Sprinkle breadcrumb mixture on top.
• Next, add three crinkled slices of prosciutto to cover and then add the shredded mozzarella. Repeat the process until all the ingredients are layered in.
• Top with mozzarella and sprinkle any remaining breadcrumb mixture. Add a drizzle of olive oil on top.
• Bake for 25 minutes and remove from oven.
• Let sit in pan for 10-15 minutes- remove, slice and serve.

Enjoy!

On a scorching South Florida day, there’s nothing better than a dip in a pool. Unless it’s this pool at the Azul Kimberly Lake Condo Complex in Oakland Park.

Kevin Ozebek: “Describe the smell coming off this pool.”

William Cipriani/Condo owner: “It’s a stench. Something is foul. “I mean there are ducks, you know, defecating in it. There are algae growing.”

William Cipriani owns a unit here and reached out to 7 Investigates after the Florida Department of Health shut down the pool on May 18.

The state inspector listed violations that included, “Excessive algae” and “excessive debris, dirt, and leaves.”

The inspector also tested the water and found no chlorine.

William Cipriani: “Little kids, you know, jump in the pool and swallow it. They could get very sick. Even adults could get sick.”

And state records show this pool has been shut down before.

In September of last year, the health department closed it because the pool’s “Deck finish [was] In disrepair.”

A few months earlier, an inspector noted the water was green.

William pays more than $300 a month in association fees

He said in the past year, the pool has been closed more often than it has been open.

William Cipriani: “I’ve complained to the board, to the property management company. Please do your fiduciary responsibility and fix the pool before some kid gets seriously sick.”

Renters here are livid too, especially those with kids.

Stephanie Dunn/renter: “It’s terrible. They ask me to use it every day and I had to tell them, ‘No, I’m sorry, baby. We can’t go in the pool.'”

Also furious is Bob Berman.

He lives in this neighboring lake community and pays $65 a month to the condo association to use the pool.

Bob Berman: “All I know is I am paying for something I’m not getting. And I don’t like that.”

We reached out to The Azul at Kimberly Lake condo board and it’s the property management company.

The company told us, “The association hired a vendor to re-do the pool deck and had to wait a long time for a permit. Blaming it on the board, or management company without all the facts of the issue is both foolish and shortsighted.”

Kevin Ozebek: “What happened after we left?”

William Cipriani: “Thank God for Kevin. The next day, a pool company was out addressing the issues.”

Later the same week, an inspector returned and issued this report, saying the pool is up to state standards.

Bob Berman: “I can exercise in the pool, and I am finally getting what I pay for.”

Frustrations are finally cooling just as we get into the heat of summer.

But the euphoria was short-lived. Last week, a state inspector shut down the pool again.

Phoenix management told 7 Investigates on Wednesday that their pool vendor will be fixing a pH imbalance so it can reopen.

Kevin Ozebek, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

Ingredients:
2 large very ripe bananas (will yield 1 to 1/4 cups mashed)
3/4 cups quick cooking oats
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1 large egg
1 tbs. baking powder
3/4 cup whole wheat flour
milk, dairy or non-dairy as needed (3-5 tbs.)
Butter or oil to fry pancakes

Method of Preparation:

• In the bottom of a large bowl, mash bananas.
• Stir in oats and salt. (If you’d like, you can microwave the mixture for 30 seconds just to warm it through but not necessary.)
• Use a fork to stir in cinnamon, egg and baking powder until thoroughly combined.
• Stir in flour then add milk as needed- 3-4 tbs. Create a thick but not cookie dough-like batter.
• Heat griddle or frying pan over medium heat.
• Add butter or drizzle oil and add pancakes in 1/4 cup mounds. You can flatten them a bit if they seem too thick.
• Cook until lightly browned underneath and bubbles appear on the pancake surface.
• Flip and cook on the second side. Lower heat is better on these pancakes.
• Repeat with the remaining batter.

Serve hot and enjoy!

This smiling face belongs to Tashi. He’s an 11-year-old bottlenose dolphin at Island Dolphin Care in Key Largo.

Kids and adults come here for the unique dolphin-assisted therapy programs designed for people with all kinds of disabilities.

Luke Bullen, executive director, Island Dolphin Care: “We call them our co-therapists, actually.”

Tashi is one of eight dolphins at the facility, and they always jump at the chance to get to work with those in need of help.

Luke Bullen: “We have a team of human therapists, and then we have the dolphins, so they really are the heart of Island Dolphin Care. They are motivational and they’re inspirational.”

Island Dolphin Care is kept afloat by donations, so funding is always a challenge.

That’s where collaborations come in handy, and the facility now has a brand-new one on tap.

This tangerine wheat is a popular new creation at Oil Well Craft Beer in Ave Maria, Florida.

Head brewer Ross Wright just happens to be related to Tashi’s trainer, who is his cousin’s wife.

That’s how Tashi Tangerine Wheat was born.

Ross Wright, brewer: “We had been thinking about doing tangerine wheat, and I just thought that Tashi tangerine fit well together, so I just went with it.”

Then, Ross and brewery owner Matt Williams decided to take it a step further with a collaboration.

Ross Wright: “I like what the Island Dolphin Care’s mission is. They help children and families with special needs and veterans with [post-traumatic stress disorder]. So both of those things I’m happy to help out with.”

Now, Tashi Tangerine Wheat fans can donate directly to Island Dolphin Care by clicking on a QR code.

Matt Williams, Oil Well Craft Beer: “It feels incredible. You know, it is a great facility, it’s a great mission they have, and to know that we’re doing any small part to help them, I’m glad we can contribute to it.”

And Tashi likes it, too.

Brittany Cosgrove, Tashi’s trainer: “Tashi, how’s it feel to have a beer named after you? It’s pretty exciting that he is kind of the star of the show. He is one of our youngest, so for him to be the little star for a little bit is kind of cool.”

Oil Well Craft Beer says Tashi Tangerine Wheat is so popular, they hope to keep the unusual collaboration brewing for a long time to come.

Kevin Ozebek, 7News.

FOR MORE INFORMATION:
Island Dolphin Care
150 Lorelane Place
Key Largo, FL 33037
islanddolphincare.org

If there’s someone or something you think we should feature, send us an email at 7spotlight@wsvn.com.

Ingredients:
1 pound spaghetti
1 pound ground beef
1 tbs. olive oil
1 medium yellow onion, chopped
2 tbs. minced garlic
1 tbs. Italian seasoning
salt and pepper to taste
2 cups marinara sauce
1/2 cup whole-milk ricotta cheese
2 tbs. minced fresh flat-leaf parsley
2 large eggs
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
nonstick cooking spray for the pan

Method of Preparation:

• Preheat the oven to 350 degrees.
• Grease a 9 X 3-inch cake pan with cooking spray.
• Bring a large pot of salted water to a boil.
• Add the spaghetti and cook for 3-4 minutes until al dente. Drain and reserve. (You can also use leftover pasta if you have enough!)
• In a large skillet over medium-high heat, add a little olive oil and sauté the chopped onion and garlic.
• Add ground meat, Italian seasoning, and salt and pepper. Cook until the meat is cooked through- about 8 minutes. Set aside.
• In a large bowl, whisk together the marinara, ricotta, parsley, eggs, and 1/2 cup of the parmesan.
• Add the cooked spaghetti and cooked ground meat and toss to evenly coat.
• Transfer to the prepared pan and top with the mozzarella and sprinkle with the remaining Parmesan.
• Bake until the cheese is bubbling and golden brown, about 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

Enjoy!

7’s Kevin Ozebek investigates.

Big rigs. You see them everywhere hauling loads to make money.

When Gio West got a chance to invest in a commercial trucking business, it sounded like a great way to earn cash.

Gio West/Investor: “If i’m looking to invest into something, has to be something that makes sense. So at the time, it looked like it made sense.”

He’s talking about Movers and Shakers Logistic LLC owned by Jean Blanchard Mongeois in Palm Beach County.

Gio said Mongeois took him to see his trucks at this lot in Lake Worth.

Gio West: “I went to the yard, and when I saw the amount of trucks that was there, I was thinking to myself, ‘Ok, he said he’s making six figures weekly. Obviously this guy is doing something that’s working.'”

Gio says he invested about $40,000 in trucks and expected a nice return.

Gio West: “On a monthly basis, we were expecting anywhere from $5,000 to $10,000. The truck on a monthly basis was making around $28,000 to like $35,000. That’s before expenses.”

But his dream of additional income fell flat.

Gio West: “I have to consistently keep reaching out, not even asking for money. How much did we earn from the truck at this moment? And there was never a deadline that was met.”

Gio soon found out he was nott alone.

Jason Au: “Just a nightmare at this point.”

Jason Au also gave Mongeois money to buy two semi-trucks.

Jason Au: “Initially, $137,000.”

Jason said they made money with the trucks in the first three months, but then the trucks broke down.

Jason was told the trucks had a one-year warranty but that wasn’t true.

He was charged thousands of dollars for repairs and storage fees.

Jason Au: “I’m not paying that, no. These trucks are in bad condition. It’s not what we asked for and we’re looking for justice here.”

Jason filed a lawsuit against Movers and Shakers Logistic LLC while his bills continue to mount.

Jason Au: “That’s total a little over $160,000 at this point.”

Gio West: “The next step is to try to get a lawyer.”

Gio has not filed suit, but he did file a police report against Mongeois with the Palm Beach County Sheriff’s Office.

Gio West: “He needs to be stopped and he needs to be stopped right away.”

With five active lawsuits in Miami-Dade and Broward counties, we reached out to Mongeois’ attorney to get his side of the story.

The attorney told us he would look into our interview request but we never heard from him again.

Jason Au: “At this point, I’m numb to this and I honestly just want to move on with my life.”

The company denied the claims in Jason’s lawsuit, but Jason created a website showing the pending litigation against Movers and Shakers Logistic LLC to warn other potential investors.

Jason Au: “I want people to be able to do research cause it wasn’t available to me.”

Both Jason and Gio say they will continue to try and recoup their money no matter how long it takes.

Kevin Ozebek, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

Ingredients:
12 ounces drained can of chunk light tuna in water
1/4 cup mayonnaise
1 large diced shallot
1/2 cup shredded cheese (mozzarella or cheddar)
2 eggs
1 tbs. dried parsley
1 tsp. garlic powder
hot sauce for dipping (optional)

Method of Preparation:

• Drain the tuna of excess water then add the drained tuna to a large bowl.
• Dice shallot then add to tuna.
• Add eggs, cheese, mayo, garlic powder, salt and pepper then combine.
• Use an ice cream scooper to make patties.
• Cook on medium heat in a non-stick pan with a little bit of oil to keep them from sticking.
• Flip when one side has browned with takes about 3 minutes.
• Cook the other side then remove from heat.

Serve and enjoy!