Wednesday, January 10, 2018

Polish Sausage With Potatoes And Peppers

Decided to try my hand at a simple Polish dish. One full of flavor but so easy that even a child could make this. Polish Sausage With Potatoes And Peppers.
  • 1/2 lb Polish Sausage
  • 1 medium potato
  • 1 roasted red pepper
  • 1/2 small white onion
  • Olive oil
  • Salt/pepper
  • Pinch Thyme
  • 1/2 cup water
1. In a large pan, drizzle some olive oil and saute sliced up sausage till browning on both sides. Remove and drain on paper towel.
2. In same pot, saute diced onion, diced bell pepper, and diced potato.
3. Pour in about 1/2 cup water to allow potatoes to become tender. Cover and cook for roughly 10 minutes on low heat.
4. Toss back in the sausage and continue to simmer for another 10 minutes. Salt and pepper to taste.
5. Serve with some good crusty bread.
This was such a simple, yet packed full of flavor dish. Perfect for those long winter nights.
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 2-3

Tuesday, January 2, 2018

PB&J Trout

     Please don't let the name freak you out. This is just an idea I came up with and trust me when I say it is a great combination of flavors for this trout. A spicy yet sweet sauce to accompany a nutty grilled trout is the perfect combination of tastes when you eat this dish. PB&J Trout


  • 2 trout filets
  • 1/2 cup crushed roasted peanuts
  • 1/4 cup cornmeal
  • 1/2 cup strawberry preserves
  • 2 tbs sriracha
  • 1 tsp ground ginger
  • 1 tsp balsamic

1. Combine the crushed peanuts and cornmeal onto a plate. Take the trout filets and press firmly into the combination meat side down.
2. In a large skillet melt some butter and brown the trout filets meat side down for roughly 1 minute and remove and place on a baking sheet.
3. Cook covered in a 350 degree oven for roughly 8 minutes.
4. Meanwhile take the strawberry preserves, sriracha, ginger, and balsamic and bring to a simmer over medium high heat in a sauce pan.
5. Serve the trout with a little of the sauce drizzled over.

   This trout was a great combination of flavors. I highly recommend if wanting to try something different than your usual trout dish. Enjoy!

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2

Tuesday, December 19, 2017

Philippine Adobo Chicken


      Celebrated as probably the national dish of the Philippines, this chicken shows the amazing ingenuity of the Philippine culture in preserving food. The use of vinegar and soy to preserve meats is specific to the Filipino people in keeping meats such as fish and chicken safe for consumption. This chicken dish is typically made utilizing on the bone chicken, however because I typically have boneless skinless in the freezer, I chose to use this instead. This dish packs distinctive flavors of salty, tartness, spiciness, and slightly sweet. Philippine Adobo Chicken.

  • 3 chicken breasts
  • 1/2 cup white vinegar
  • 1/4 cup soy
  • 3 cloves garlic diced
  • 1 tbs black peppercorns
  • 2 bay leaves
  • 1 tbs sugar
  • Salt/pepper

1. Salt/pepper both sides of the chicken. In a large saute pan with olive oil brown the chicken on both sides.

2. In a mixing bowl combine the vinegar, soy, and sugar. Carefully pour into the saute pan over low heat.

3. Toss in the garlic, bay leaves, and peppercorns. Bring to a low rolling simmer, cover, and cook for roughly 15 minutes turning the chicken every few minutes.

4. Remove lid and bring to high heat for 2-5 minutes until the sauce thickens up. Serve over white rice.
     This dish was unexpected. I really didn't know what to expect with the combination of flavors, but was very pleased with the outcome. Very easy and full of flavors. I would definitely make this again soon.
(Hint: you can marinate the chicken in the combination of ingredients for an hour or so for an even deeper flavor)
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 2-3

Wednesday, December 13, 2017

Grilled Tuna With Pesto

This is such a quick and flavorful dish you will make it again and again. In less than 5 minutes you will be eating this amazing entrĂ©e. You can use homemade pesto or just buy a good one at your local store. Serve with a side of rice or your favorite vegetable and you are good to go. Grilled Tuna With Pesto.
  • 2 large tuna steaks
  • Pesto
  • Salt/pepper
  • Olive Oil
1. Salt and pepper the tuna steaks on both sides. Rub with olive oil all over.

2. Over high heat and on a hot grill cook the steaks for roughly 2 1/2 minutes per side to get those grill marks and still be rare in the middle.

3. Slice thin and serve with a side drizzle of fresh pesto.
Easy, Quick, and delicious.
Prep Time: 2 minutes
Cook Time: 5 minutes
Serves: 2.

Monday, December 4, 2017

Pasta Al Autunno


     Was trying to come up with a new pasta creation this past weekend. One that would represent the change in the seasons here in the states. A flavorful dish that epitomized the fall crisp air and the aromas that one thinks of during this time of year. Decided on taking some key ingredients that are perfectly ripe during the fall season. So here goes; Pasta Al Autunno


  • 2 large chicken breasts
  • 1/2 yellow bell pepper chopped
  • 1/2 small eggplant chopped, skin removed
  • 1 cup heavy cream
  • 1 tbs goat cheese
  • 1/4 cup white wine
  • 1 clove garlic
  • 1/4 cup chicken stock
  • Pinch thyme
  • Pinch rosemary
  • Pasta of choice
  • Salt/pepper

1. In a 350 degree oven take bell pepper and eggplant and roast for roughly 15 minutes. Place in food processor and blend up until you have a nice paste.

2. Meanwhile in a large saute pan, drizzle some olive oil and brown chicken on both sides. Remove, slice into strips, and sit aside.

3. In same saute pan, saute garlic until fragrant. Stir in the eggplant/pepper mixture. Pour in white wine and chicken stock and simmer until reduced.

4. Pour in heavy cream and goat cheese and stir until mixed.

5. Stir in thyme and rosemary and bring to a low simmer.

6. Mix back in the chicken strips, cover and simmer on low for about 10 minutes. Serve over favorite pasta of choice.

This dish exemplifies the great hearty flavors of the fall season. Give it a try!

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2+

Tuesday, November 14, 2017

Eleanor Frittata

    Each year our family gathers together to have an Easter Brunch. Each member makes a separate dish to bring to one's house, (whomever is the host that year), we eat, drink, and have a good afternoon. My Aunt Eleanor has made a few frittata's for this special occasion. For those not sure what a frittata is, it is simply an Italian version of an omelette or quiche. Typically this dish is fried on the stove over low heat until the egg mixture comes together. This version is even easier and less stressful through the use of baking in the oven. This is my version of her original dish. Eleanor Frittata.



  • 2 Italian sausage links casing removed
  • 1/4 diced onion
  • 1 clove garlic
  • 1/2 red bell pepper diced
  • 1 handful baby spinach
  • Handful left over grilled asparagus
  • 5 eggs
  • Handful Italian mixture of cheese; (provolone, mozzarella, Parmesan)
  • Salt/pepper

1. In a large pan brown the Italian sausage.
2. Stir in the diced onion, red bell pepper, garlic, and baby spinach. Saute until all is tender and spinach has wilted.
3. Mix in the already cooked left over asparagus.
4. Now whisk together the eggs in a large bowl.
5. In a round baking pan coated with cooking spray, sprinkle some of the cheese mixture.
6. Pour in the sausage vegetable mixture.
7 Gently pour the eggs over the mixture and top with remaining cheese.
8. Cook in 350 degree oven for roughly 30-40 minutes or until top has browned and is set firm.

This delicious frittata is so full of flavor that it will quickly become a favorite for everyone. This can even be eaten cold for a light snack or reheated for an on the go breakfast.

Prep Time: 10 minutes
Cook Time: 50 minutes including saute
Serves: 3+


Tuesday, November 7, 2017

Pineapple Jam Pork Loin


     I had stopped at this little local farmers market on one of my days of traveling for work. They had a couple different types of homemade jams and this one caught my eye. A pineapple jam. I had never heard of taking pineapple and making it into jam before, so I had to buy it. Well it was one of the greatest things I had tried. It is great on toast, peanut butter and jelly sandwich, and on a fresh made biscuit. I had so much I didn't know what to do with. So I decided why not take it and coat it on a pork loin and cook it. This dish is so simple and only requires a few minutes and 3-4 ingredients. Pineapple Jam Pork Loin.



  • 1 pork tenderloin
  • Pineapple jam
  • 1/4 cup soy
  • Salt/ pepper

1. Salt and pepper the pork loin on all sides. Lay on a hot grill till you get those grill marks on all sides.

2. Remove and rub the pineapple jam all over.

3. Place in a crockpot and pour in the soy sauce. Turn on low and cook for 5-6 hours.

Quick, simple, and very few ingredients but so good that everyone in your family will love it.

Prep Time: 10 minutes
Cook Time: 5-6 hours
Serves: 4+

Tuesday, October 24, 2017

Nutella Pastry Braid


    I cannot take credit for this one, but when I saw it online I had to make it. It is quick, simple, and will definitely satisfy your sweet tooth. If you are not a fan of Nutella you could use cookie spread or any other sweet butter. Nutella Pastry Braid.


  • 1 can crescent rolls
  • 1/2 cup Nutella
  • Powdered sugar

1. Preheat oven according to crescent roll package.
2. Roll out the crescent rolls combining all the cut edges into one large rectangle.
3. Take Nutella and melt in microwave for roughly 1 minute.
4. Spread over the dough.
5. Roll upwards horizontally.
6. Cut the roll straight down from about an inch from the top into 2 rope like sections.
7. Pull and twist a bit so that all the Nutella sections are visible and start braiding together.
8. Bake according to package.
This was perfect. Just sweet enough but not too over powering. Great with a cup of coffee or as an after dinner dessert.
Prep Time: 5 minutes
Cook Time: 10 + minutes
Serves: 4+

Tuesday, October 17, 2017

Irish Chicken Potato Leek Pie

     Another fantastic recipe from my Irish roots. Well actually from the cook book my cousin got me about Irish food, but either way this is a true Irish meal. Like any type of savory pie, it is a mainstay with Irish cuisine. This one is based on a traditional one with exception of using puff pastry instead of regular pie crust. Give it a try and you will love it. Chicken Potato Leek Pie.
  • 1 cup red potatoes cut into chunks
  • 6 tbs butter
  • 1 skinless chicken breast
  • 1 small leek cut into chunks
  • 1/2 cup carrots cut into chunks
  • 1/2 cup chopped mushrooms
  • 2 1/2 tbs flour
  • 1 1/4 cup milk
  • 1 tbs Dijon mustard
  • 2 tbs chopped sage
  • Puff pastry
  • Salt/ pepper
1. Preheat oven to 350 degrees. Cook potatoes in boiling water for roughly 5 minutes.

2. In saute pan melt 3 tbs butter and cook chicken on both sides until nice and brown. Set aside and cut into chunks.

3 In same skillet toss in leek, mushrooms, and carrots and saute until tender.

4. Stir in flour and cook until thickens up. Gradually stir in milk and slowly bring to a simmer.

5. Mix in the mustard, sage, and the drained potatoes. Salt and pepper to taste.

6. Meanwhile in a round baking dish line the bottom with one sheet of puff pastry.

7. Pour mixture into the pie dish. Cover with another sheet of puff pastry and cut holes in the top.

8. Brush some butter over the top and cook for roughly 45 minutes.
     This pie was unlike any other type of "pot" pie I have ever had. It was very hearty and full of flavor. Give it a try.
Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 4+



Monday, October 9, 2017

Mahi Mahi With A Lemon Cream Sauce

Was wanting a quick and simple fish recipe that was full of flavor. Did a little searching online and came up with this little combo based on others I had seen. Mahi Mahi With A Lemon Cream Sauce.
  • 3 medium fillets of Mahi Mahi
  • 4 tbs butter
  • 1/4 cup half and half
  • 1 clove garlic
  • 1 tbs spicy mustard
  • 1 1/2 tbs lemon juice
  • Salt/ pepper
1. Preheat oven to 390 degrees.

2. Salt and pepper both sides of the fish and lay in a baking dish.

3. Over medium heat in a saute pot, combine butter, half and half, garlic, mustard, and lemon juice until incorporated and just begins to simmer.

4. Pour over the fish, cover with tinfoil, and bake for 10-15 minutes. Serve with fresh lemon slices.
Creamy, lemony, and perfectly tender, this fish dish was a winner.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 1-2