Heart of Jerusalem Cafe Review!

Heart of Jerusalem Cafe

Heart of Jerusalem Cafe


Habanero Grilled Shrimp!

Habanero Grilled Shrimp!

An easy way to get summer flavors during the winter!

Habanero Grilled Shrimp

Habanero Grilled Shrimp

Habanero Grilled Shrimp


25 large shrimp (peeled and deveined)

5 bamboo skewers (soaked in water at least 10 minutes)

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/2 tbsp freshed cracked pepper

1/2 tbsp mustard powder

1/2 tbsp curry powder

1 tbsp habanero powder (can substitute cayenne and lessen amount for less spice)

2 tbsp ghee

1 lemon (cut into wedges)

Salt (to taste)


1. Heat flat surface of indoor griddle to high.

2. Mix together all seasonings (except salt).

3. Toss shrimp into seasonings and coat well.  Place 5 shrimp on each skewer piercing both the head and tail. Salt to taste.

4. Melt two tablespoons of ghee on griddle and spread unto surface.

5. Place skewers on griddle and cook about 2-3 minutes per side. Ensure shrimp gets a slight char for extra flavor.

6. Remove from griddle and squeeze fresh lemon juice over shrimp.

Options: Fresh parsley for garnish. Serve over roasted vegetables or dirty rice.


ImageCONTEST GIVEAWAY! Ok Foodies! As promised! We are doing a little contest giveaway in honor of reaching 500 fans! We believe food builds families, relationships, and communities! Here’s the deal:

Make one Food-it Forward dish for another family, group of friends, office team or stranger in need! Take a creative picture with them eating your dish and post it on our site! The picture with the most likes gets a “Foodie Award”, a gift card to a restaurant in YOUR area and other surprise prizes! The contest starts now and will end February 24th! Make sure to post your pictures directly on our wall and then tag yourself in them! Best of luck and best dishes! ūüôā


Stir Fried Pork Chop with Spicy Black Sauce

Stir Fried Pork Chop with Spicy Black SaucePork Chop with Spicy Black Sauce

“A easy low-carb dish to satisfy that¬†Asian¬†craving!”

Pork Chop with Spicy Black Sauce


2 pounds pork chops (with bone)
1 cup all purpose flour

2 tablespoons black bean paste
2 jalape√Īos, julienned
1 tablespoon minced garlic
2 red bell peppers, julienned
2 med onions, sliced
1 cup chicken stock
1 cup ketchup
Kosher salt and freshly ground black pepper to taste
Olive oil


1.  Season flour with salt and pepper. Coat the pork chops in flour, pat off extra flour.

2. ¬†Add ¬ľ cup oil to a skillet on high heat, cook the¬†pork¬†chops in batches until golden, brown and still rare.¬†Place on cooling rack and put into preheated oven at 375 degrees and finish cooking in the oven while cooking sauce.

3. ¬†In pan, drain oil, and coat lightly with more oil, add ¬†black bean paste, jalape√Īos, garlic, peppers and onions for 2 -3 minutes.¬† Add stock to pan,¬†stir¬†and add in ketchup,¬†stir¬†to combine.¬† To serve, top¬†pork¬†chops with mixture.

Recommendations: Serve with Jasmine rice or steamed edamame for a low-carb option.


A nutty and honey filled delight!



1 pound Phyllo Dough (thin)
1/2 cup Pistachios
1/2 cup Walnuts
2 sticks butter
1 cup Ground Graham Crackers
Cinnamon (to taste)
For Syrup:
3 cups splenda (or sugar)
1 1/2 cups Water
1 6 or 8-oz jar of Honey
1 1/2 tablespoon Lemon Juice
1. Combine groundnuts, cinnamon, and graham crackers into a bowl and mix together. Melt butter so it can be spread on phyllo leaves.
2. Butter bottom of a 9 X 13 pan with melted butter. Spread a phyllo leaf in the pan and butter this with a pastry brush. Put down another leaf and butter it. Do this with 10 phyllo leaves, buttering each leaf. Sprinkle 1/4 of the nut mixture on top of the 10th leaf.
3. Now start layering phyllo leaves again, buttering each leaf. This time use only 4 leaves. Sprinkle another 1/4 of the nut mixture on top of this. Do 4 more leaves and butter each one well. Use another 1/4 of the nut mixture, then 4 more phyllo leaves, being sure to butter each leaf. Use the last 1/4 of the nut mixture and top that off with 10 buttered phyllo leaves. Put lots off butter on top of the last leaf.
4. Before baking, cut into diamond shapes with a sawing action, as philo is fragile and will tear easily. Then, bake at 350 degrees for 1 hour on the lower rack, or until golden brown.
5. While baking Baklava, start your syrup on a burner. Combine the sugar, honey, and water in a pan and let it boil for 10 to 15 minutes. Then, add the lemon juice and boil for a few more minutes. Remove from heat and let this mixture cool slightly.
6. Remove the Baklava from the oven and cool slightly as well. Pour the honey mixture over the Baklava — both must be warm as you do this.
7. Do not cover the pan until it has thoroughly cooled, otherwise it will get soggy on top, and do not serve immediately — you must let the syrup soak into the Baklava overnight or for 6 hours. The pieces can be frozen after all the syrup has been absorbed

New Year’s Eve Ribeye Steak with Bordelaise!

Ribeye Steak with Bordelaise Sauce and Yukon Gold Mashed Potatoes

Ribeye Steak with Bordelaise Sauce and Yukon Gold Mashed Potatoes
Ribeye with Bordelaise Sauce

A classic steak and sauce made easy!


2 ribeye steaks

4 tbsp butter

2 shallots, finely chopped

¬Ĺ cup dry red wine

1 cup beef stock

2 tablespoons chopped parsley

Garlic powder


black pepper


  1.  Season the steaks with salt, pepper, and garlic powder on both sides. Heat the pan to smoking point and add half the butter and a drizzle of olive oil. Place the steak in the pan and brown it on both sides Рgive it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside to rest as you create bordelaise.
  2. In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
  3. When the shallots are done add the red wine to the pan and give it a good stir with whisk or wooden spoon.
  4. Add the beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
  5. Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavor and give it an appetizing glossy finish.

Yukon Gold Garlic Mashed Potatoes


4 medium Yukon gold potatoes (peeled and diced)

2 cups chicken broth

2 cloves garlic (crushed)

¬Ĺ cup heavy cream

2 tbsp butter

Salt and pepper (to taste)


  1.  Boil potatoes and garlic until fork tender.
  2. Drain potatoes thoroughly.
  3. Mash and add heavy cream, butter, and salt and pepper to taste.