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Here' a taste of my trip to Israel...so good! 

I am a steak and potatoes kind of a girl. I will never turn away a good steak! But, let's get real, when it comes to dinner parties and barbecues for a large crowd, how could you possibly serve each person a rib steak without breaking the bank? There's a better way to do it. The answer is "London Broil". The cut, referred to as "London Broil" is simply a marinated flank steak that is grilled or broiled, and then served in thin slices. It's a great option because you get a lot of bang for your buck, and it is so moist, tasty, and the left-overs are perfect for sandwiches! And this recipe is a true keeper... The combination of soy sauce, garlic, honey and rosemary create the most divine aroma, and a dreamy taste, you will make it again and again. I have. Grilled London Broil with Soy, Honey & Rosemary Recipe adapted from The Kosher Palette Cookbook 2 1/2 pounds London Broil 1/4 cup olive oil 1/2 cup soy sauce 3 tablespoons honey 2 tablespoons dried ros...

It seems as though people are always asking me for boneless chicken breast recipes. I think that people are in search for some out-of-this-world recipe, but I always say: "the simpler, the better!" Below is a wonderful recipe that basically uses whatever herbs I have left-over in my fridge, freshly crushed garlic, olive oil, and a splash of balsalmic vinegar. That's pretty much it. Literally. Here's how... In the base of a mini food processor, place any combination of fresh herbs that you may have (cilantro, mint, basil, parsley), add 3 garlic cloves, and process until finely chopped. Add 3 tablespoons of good olive oil, and a splash of balsamic vinegar, and process until combined. Taste the marinade- add salt and pepper to your liking. Place 6- 10 boneless, skinless chicken breasts into a large ziplock bag, pour the marinade over, and marinate in the refrigerator for anywhere from 10 minutes to 2 days... Prepare a grill over medium-high heat, and grill the chicken un...