Category Archives: Blog

Here are some fun easy summer recipes to enjoy:

Easy Grilled Skewered Shrimp

• I lb. peeled and deveined LARGE shrimp – leave the tail on or off – up to you
• Two tablespoons lemon juice
• ¼ cup olive oil
• 1 tsp. Italian seasoning or Cajun – depending on what you’re in the mood for
• 6-8 wooden skewers
• 1 lemon cut into wedges

Directions:

1. Mix lemon juice, olive oil and seasoning in a large plastic zip lock bag
2. Once the ingredients are combined, add the cleaned shrimp to the bag.
3. Marinate for minimum of 15 minutes up to 2 hours
4. Thread the shrimp on to skewers (trust me it’s the easiest way to cook them)
5. Grill for 2-3 minutes on each side
6. Or broil for 2-3 minutes on each side
7. Serve with lemon wedges

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Here’s another shrimp recipe that’s a winner for picnics and bar-b-ques:

Spicy Shrimp Salad with mint

Yield:4 to 6 servings

• 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
• 1 teaspoon minced garlic, or more to taste
•  teaspoon salt
• ½ teaspoon cayenne, or to taste
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 2 tablespoons plus 2 teaspoons lemon juice
• 30 to 40mint leaves
• 6 cups arugula and other greens

Directions:

1. Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
   Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
   When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
2. Mince about one-third of the mint and set aside. Tear remaining leaves and toss them with the arugula.
3. Stir remaining olive oil and lemon juice together in a bowl.

The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint. Tastes delicious and looks pretty too!

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Greek Chicken Kabobs – more outdoor dining 😊

• 1 & 1/4 lb. boneless chicken breast cut into 2 inch chunks
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• ½ teaspoon black pepper
• 1 red pepper, seeded and cut into 1 inch pieces – you can use green bell peppers but they don’t always “agree” with people
• 1 red onion cut into 1 inch pieces
• 6-8 wooden skewers

Directions:

Combine lemon juice, olive oil, oregano, garlic and black pepper in a bowl or zip lock bag, add chicken and marinate overnight.

When ready to cook, alternate chicken, onion, pepper on skewer

If grilling – cook 5 minutes on each side

If broiling – cook 8-10 minutes on each side

Dipping Sauce:

You can either make this yourself or buy a pre-made Tzatziki sauce—you can usually find it where they sell humus (Cesar’s Food is the brand I use), Green Goddess dressing, or any kind of yogurt dill dressing.

If you’re ambitious here’s how to make it yourself:

• 1 cup of plain Greek yogurt
• 2 teaspoons olive oil
• salt and pepper to taste
• ½ cup minced cucumber
• ¼ cup minced fresh parsley
• Optional garnishes: lemon wedges chopped parsley

Now if you’re in the mood to bake, or if you’re assigned dessert here’s a favorite. It’s a little labor intensive, but worth it.

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BLUEBERRY CRUMB CAKE

FOR THE CRUMBS

• 5 tablespoons unsalted butter, at room temperature
• ¼ cup sugar
• ⅓ cup (packed) light brown sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chopped walnuts

FOR THE CAKE

• 1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
• 2 cups plus 2 teaspoons all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ⅔ cup sugar
• Grated zest of ½ lemon or ¼ orange
• ¾ stick (6 tablespoons) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½cup buttermilk

Directions:

1. Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8×8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
2. To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
3. To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons          of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
4. Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
5. Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs and they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
6. Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

Here’s how to get them to eat their broccoli:

CHICKEN, BROCCOLI & CHEDDAR CASSEROLE

Ingredients

• 3 cups cooked shredded chicken
• 2 cups cooked chopped broccoli
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1/2 cup sour cream
• 1 pinch ground black pepper to taste
• 2 1/2 cups shredded Cheddar cheese
• 1 1/2 cups breadcrumbs
• 1/4 cup salted butter, melted
• 1 tbs of butter or oil for casserole dish

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Lightly grease casserole dish with butter or oil.
3. Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
4. Combine breadcrumbs and butter in a bowl. Sprinkle over casserole.
5. Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

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STEAK PIZZAIOLA – can serve up to 6 people

This is one way to make your beef go a little further—especially if you add the potatoes— with a crusty loaf of Italian bread [great for dunking]

Ingredients

• 1 ½ – 2 lb. skirt steak or top sirloin
• ¼ cup flour/corn meal flour for dredging
• 2-3 cloves garlic – chopped
• 1 large onion – sliced thin
• 1 large red pepper – sliced thin
• 1 large yellow or orange pepper – sliced thin [Note: I don’t use green bell peppers.  Too hard to digest]
• 1/3 cup fresh chopped parsley
• 1 ¼ tablespoons oregano
• 1 teaspoon basil
• ¼ – ½ cup grated parmesan or Romano cheese [according to taste]
  ½ – ¾ cup red wine
• 1 [12 oz.] can crushed tomatoes
• 3 cups of sliced canned potatoes [optional]

Directions

1. Dredge meat in flour and brown on both sides in frying pan with a little olive oil. 3-4 minutes per side.
2. Remove after browning.
3. Sauté’ garlic/onion/red pepper in pan.
4. Add 1/2 cup of red wine to the pan and cook down for 2-3 minutes.
5. Add crushed tomatoes, oregano, parsley, basil, cook until combined for 4-5 minutes.
6. Add meat making sure it’s covered/smothered in mixture.
7. Spread parmesan cheese on top. Cover and cook 15 minutes. [You can add a can of potatoes if you want at this point]
8. Turn meat and cook an additional 15-20 minutes, until cooked to desired temp.

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PINEAPPLE FLUFF

Ingredients – people will think you spent all day doing this!

• 1 package Jiffy yellow cake
• 1 box instant French vanilla pudding mix
• 8 oz. cream cheese
• 1 large can crushed pineapple, strained
• Chopped nuts (optional) I use walnuts
• 2 cups milk
• 16 oz. tub of Cool Whip

Directions

1. Mix yellow cake mixture according to package
2. Pour into 9” x 13” greased pan
3. Bake 15 minutes. Cool.
4. While cake is cooling: Whip these together until it thickens:
   1 box instant French vanilla pudding
   8 oz cream cheese
   2 Cups milk
5. Pour pudding mixture over cooled cake
6. Sprinkle pineapple on top of pudding
7. Spread 1 large carton Cool Whip over pineapple
8. Sprinkle chopped nuts over Cool Whip
9. Keep refrigerated

Stuffed Shells  – real crowd pleaser and make ahead dish

• 1 lb. of large macaroni shells
• 2 cups Ricotta cheese – please don’t ruin it with cottage cheese!
• 1 cup parmesan or Romano – grated
• ¼ cup chopped fresh parsley – the dried stuff doesn’t do it
• ½ cup chopped fresh basil – this you can substitute for 2 tsps. dried basil
• 2 eggs

Marinara sauce: If you want to save time and have EXCELLENT sauce get a couple of jars of RAO’s.  Most grocery stores carry that brand now.   It comes from a family recipe at Rao’s Italian Restaurant in the Bronx.  The restaurant has only 10 tables and is considered THE hardest place to get a reservation. For real. It’s not even knowing someone.  It’s knowing someone who owns a slot who would be willing to give it up for you!

Cook the pasta al dente according to the package.  You don’t want them to get too mushy because you will be stuffing them and then baking them.

Drain and let them cool down a bit so you can handle them.

While the pasta is cooking – 10-12 minutes prepare the mixture.

Beat the eggs and mix ricotta and parmesan cheeses and herbs and blend. (The mozzarella goes on later.)

Fill each cooked shell with egg/cheese mix.

Preheat oven to 325.

Put a small layer of sauce on the bottom of a large baking dish.

Lay stuffed shells on top of the sauce. It’s ok to overlap them if necessary.

Top the shells with more sauce, sprinkle with shredded mozzarella.

Bake for 20 minutes.

They’ll think you have an Italian chef in your kitchen!

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FRITATTA

This is great for a Sunday brunch or a quick dinner.

Need an ovenproof frying pan.

Ingredients

• 2-3 tablespoons extra virgin olive oil
• 1 small yellow onion
• 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
• 1 package of frozen artichoke hearts – thawed, you can use asparagus if you prefer.
• ½ cup sun dried tomatoes – sliced
• 3-4 tablespoons fresh basil leaves shredded/chopped
• ¼ cup grated parmesan or Romano cheese
• 2 cups of Eggbeaters [or 6-8 eggs scrambled]
• 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done

Instructions

• Pre-heat oven to 350.
• Sauté onions and potatoes in olive oil until soft
• Add artichokes and sun-dried tomatoes and sauté until ingredients are mixed
• Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
• Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
• Once set, place frying pan in oven and bake for 20 minutes
• Sprinkle shredded cheese and bake additional 5 minutes
• Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil

Note: you can also make mini-frittatas without the frying pan. Just pour the mixture into well-greased muffin pans and bake for 10-12 minutes.

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Pizza Rustica is one of several Italian Easter pies.  It’s a traditional savory dish and usually takes a day and a half to prepare.  But here is a simpler recipe.

Ingredients – for 2 pies…. believe me they will fly out of the kitchen.  It can keep on the counter all day.

Original recipe yields 16 servings

Ingredients

• 4 unbaked 9-inch pie crusts, divided
• 2 (16 ounce) containers whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 eggs
• ¼ pound pepperoni
• ½ pound sweet capicola (coppa)
• ½ pound salami
• 1 egg white, slightly beaten

Step 1
Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.

Step 2
Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and salami; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.

Step 3
Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.

Step 4
Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

Quick, Easy, and Impressive.  You can make the brownies but if you’re tight for time, buy them.

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Brownie Trifle

• 1 lb. brownies – cut into 1 inch cubes
• 1-2 cans whipped cream
• ½ lb. cherries – if fresh, take out the pits, or use frozen. Another trick is to buy LUXARDO cherries – they come in a heavy syrup and are the original maraschino cherries.  They’re a little pricey, but worth it.
• 1 cup crushed chocolate chips
• 6 wide mouth wine glasses or martini glasses (just to be fancy)

Squirt a bit of whipped cream into the bottom of the glass

• Add 2-3 cubes of brownies
• Add 2-3 cherries
• Another squirt of whipped cream
• Repeat until glass is full. Garnish with a sprinkling of chocolate chips and a cherry on top

On to some food!

I’m repeating BIRRIO for whatever remaining cold days are ahead.

BIRRIO – Columbian Stew

Ingredients

• 2 dried chile peppers, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 New Mexico dried red chile pods, stemmed and seeded
• water to cover
• 6 cloves garlic
• 1 thin slice of onion, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 2 ½ onions, chopped
• 3 ½ pounds boneless beef chuck roast, cut into chunks
• 6 bay leaves

Directions

1. Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
2. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
3. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
4. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

And you can’t have stew without bread!   Cheese Bread!

PANDEBONO (Columbian Cheese Bread)

Ingredients

• ⅔ cup cassava starch or yuca flour
• ¼ cup precooked cornmeal or masarepa
• 1 cup Mexican queso freso or Colombian quesito
• 1 ¼ cup feta cheese
• 1 large egg

Directions

1. Pre-heat the oven to 400°F.
2. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
3. Divide the mixture into 12 equal size portions, shaping them into balls.
4. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

Next we’ll go across the pond with one of my favorite breakfast/brunch dishes

FRENCH TOAST CASSEROLE

Ingredients

• 1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
• 5 large eggs
• 1 1/2 cups unsweetened milk
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• maple syrup, for serving

Topping

• 2 tablespoons unsalted butter or coconut oil, melted
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• confectioners’ sugar, for dusting

Directions

1. Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
2. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
3. Preheat oven to 350 F.
4. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
5. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
6. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

Now for some food:

Simple and Delicious Baked Chicken

Ingredients

• 4 bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon onion powder
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the chicken breasts under cold water and pat them dry with paper towels.
3. In a small bowl, mix together the salt, black pepper, garlic powder, paprika, thyme, rosemary, and onion powder.
4. Rub the chicken breasts with olive oil, then evenly coat them with the seasoning mixture.
5. Place the chicken breasts in a baking dish and arrange the lemon slices around them.
6. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
7. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
8. Garnish with chopped fresh parsley and serve with your favorite sides.

Tips

• For extra flavor, marinate the chicken in the seasoning mixture for at least 30 minutes or up to 24 hours in the refrigerator.
• If you prefer boneless, skinless chicken breasts, reduce the cooking time to 25-30 minutes.
• Serve with roasted vegetables, mashed potatoes, or a fresh garden salad for a complete meal.

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Vegetarian Lasagna Recipe – For those friends and relatives who don’t eat meat but LOVE pasta! It’s a bit laborious, but well worth it.

Ingredients

For the Sauce

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 can (15 ounces) tomato sauce
• 1/2 cup vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Lasagna

• 12 lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 3 cups fresh spinach, chopped
• 1 large zucchini, thinly sliced
• 1 large yellow squash, thinly sliced
• 2 cups sliced mushrooms
• 1 cup grated carrots

Instructions

Prepare the Sauce

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
4. Stir in the crushed tomatoes, tomato paste, tomato sauce, and vegetable broth.
5. Add, dried basil, dried oregano, salt, black pepper, and red pepper flakes.
6. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.

Prepare the Lasagna Layers

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, and the egg. Mix until well combined.
4. In a large skillet, sauté the spinach, zucchini, yellow squash, mushrooms, and grated carrots over medium heat until tender, about 10 minutes. Set aside.

Assemble the Lasagna

1. Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
2. Place 3 lasagna noodles on top of the sauce.
3. Spread a layer of the ricotta cheese mixture over the noodles.
4. Add a layer of the sautéed vegetables.
5. Repeat these layers (sauce, noodles, ricotta cheese mixture, vegetables) until all ingredients are used up, ending with a layer of sauce.
6. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.

Bake the Lasagna

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
3. Let the lasagna cool for 10-15 minutes before slicing and serving.

Tips and Variations

• Make it Gluten-Free: Use gluten-free lasagna noodles to accommodate dietary restrictions.
• Use Different Vegetables: Feel free to substitute or add any of your favorite vegetables, such as eggplant, kale, or broccoli.
• Make it Ahead: Prepare the lasagna up to the baking step, cover, and store in the refrigerator for up to 24 hours. When ready to bake, follow the baking instructions.
• Freezing Instructions: Freeze individual portions for a quick and easy meal. Wrap each portion tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Reheat in the microwave or oven until heated through.

Serving Suggestions

• Pair with a fresh green salad drizzled with balsamic vinaigrette.
• Serve with garlic bread for a deliciously satisfying meal.
• Accompany with a glass of red wine, such as Chianti or Merlot, to complement the rich flavors of the lasagna.

Enjoy this delightful vegetarian lasagna, bursting with flavors and textures that will leave everyone at the table asking for seconds!