Wednesday, December 28, 2016

White House Vegetable Tart


      Was a boring weekend and in typical style of Mr. Binns, I was doing nothing but watching the Foodnetwork to inspire myself with some new ideas. I came across the show Barefoot Contessa and decided to watch it as she was visiting the White House and cooking with the chef there. She was also having a luncheon with Mrs. Obama. Well I stopped to watch for two reasons; 1. To see if I could cook whatever the White House chef was making and 2. Because Mrs. Obama is pure class and if she can eat it, it must be good. So I sort of followed the chef's recipe for this delicious vegetable tart, however made it my own. The chef utilized homemade pie crust and did not add tomatoes. I decided to include the red fruit along with utilizing puff pastry instead of pie crust. So here goes; White House Vegetable Tart.


  • 2 cloves garlic minced
  • 1 tsp thyme
  • 1 small onion diced
  • 8 ounces Swiss cheese
  • 1 zucchini sliced
  • 1 squash sliced
  • 3 Roma tomatoes sliced
  • 2 sheets puff pastry
  • Salt/pepper

  • 2 eggs beaten
  • 1 cup half and half
  • Zest 1 lemon
  • 1/2 tsp thyme

1. Preheat oven to 375 degrees.

2. In a large skillet over medium heat saute onion in olive oil. Toss in the 1 tsp thyme and garlic and simmer until fragrant. Set aside to cool.

3. Lay the sliced zucchini, squash, and tomato on a tin foiled lined pan. Drizzle with some olive oil, salt and pepper. Bake in oven for roughly 5 minutes.

4. Meanwhile in a large bowl whisk together the eggs, half and half, lemon zest, 1/2 tsp thyme, salt and pepper. Set aside.

5. Layer the puff pastry end to end in a large baking sheet that has been greased.

6. Spread the onion mixture over top and sprinkle half the Swiss cheese on top.

7. Carefully arrange the vegetables according to the picture. One layer zucchini, followed by tomato, then squash, and so forth.

8. Pour over the egg custard mixture and sprinkle over the rest of the Swiss cheese.

9. Bake for 30 minutes until cooked through.

     This vegetable dish was fantastic. Fresh, crisp, and very light in it's flavor and texture. Definitely fit for anyone including the First Lady.

Prep Time: 20 minutes.
Cook Time: 30 minutes.
Serves: 5+

Tuesday, December 20, 2016

Ginger Cinnamon Biscotti



      Here goes another take on an Italian cookie classic. This time I thought why not attempt to create the flavor of the Christmas season? So here goes; Ginger Cinnamon Biscotti.
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 stick butter softened
  • 2 eggs
  • 1/2 cup chopped candied ginger
  • 1/2 tbs cinnamon
  • Powdered sugar
  • Milk
  • Green candy sprinkles

1. In a bowl combine the flour, baking powder, and salt.

2. In a mixing bowl cream the sugar and butter together.

3. Slowly mix in the eggs one at a time.

4. Mix in the chopped ginger and cinnamon.

5. Now mix in the flour mixture in batches until well incorporated.

6. On a tin foil lined baking sheet form the dough into a long 1/2 inch rectangle.

7. Bake in 350 degree oven for 30 minutes until the edges are browned.

8. Let cool for 30 minutes, then slice at an angle into 1/2 inch thick cookies.

9. Bake again for another 10 minutes laid out on the same baking sheet.

10. Let cool. Mix powdered sugar and milk to make a thick icing. Drizzle over half each cookie and sprinkle with the green candy sprinkles.
These were so good and tasted just like what you would think Christmas would taste like. Perfect spiciness from the ginger and sweet warmth from the cinnamon.
Prep Time: 15 min
Cook Time: 30-40 min
Inactive Time: 30 min
Makes: 20+ cookies

Thursday, December 15, 2016

French Dip Sandwich


     This sandwich is not at all from French cuisine, however just a plain old American creation. Interestingly named for the fact that you utilize a crispy loaf of French bread to create this delicious, simple, and packed full of flavor sandwich. What is better than a juicy sandwich that you dip into a wonderful combination of juices created by cooking the beef for this dish. "Jus", which is French for juice, is created by the drippings from the meat you are cooking. "Au jus", simple means "with juice", so when you see a sandwich or any dish for that matter that is accompanied by au jus it means it comes with the juice it is made in or creates from the cooking process. Enjoy! French Dip Sandwich.


  • 1-2 lb beef roast
  • 1 cup beef stock
  • 1/2 white onion
  • 1 tsp thyme
  • 1 large bay leaf
  • Salt/ pepper
  • French loaf
  • Provolone cheese

1. Salt and pepper the roast. Place in crock pot fat side up.

2. Dice up the onion very finely and toss in.

3. Pour in the beef stock, thyme, and bay leaf. Stir to incorporate and cover the roast.

4. Cover and cook on low for 5-6 hours.

5. When finished cooking. Pull apart with a fork. Layer onto a sliced French loaf. Top with provolone cheese and place under the broiler to toast.

6. Use the left over juices to dip your crusty sandwich in.

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

Wednesday, December 7, 2016


     The quintessential Italian dessert. Just the name causes certain images to appear in your mind. That of red and white checkered table clothes covered in candle light while mandolin music plays softly over head. The taste is so silky with the cheese and the hint of coffee flavoring. Such a popular dessert that it has become a must on any Italian restaurant menu. Many people think this dessert must require a lot of time and care to make, when in actuality it doesn't take much work at all. A few ingredients and you have one of the best desserts out there. Tiramisu.
  • 10 oz Mascarpone cheese
  • 2 egg yolks
  • 2 egg whites
  • 4 tbs sugar
  • 4 tbs milk
  • 1 1/2 cup strong coffee cooled
  • 2 tbs coffee liquor, brandy, rum, or Strega.
  • 25-35 lady fingers
  • Coco powder
1. Mix milk, coffee, 2 tbs sugar, and liquor of your choice in a casserole dish until incorporated.

2. Meanwhile, beat egg yolks and 2 tbs sugar together until creamy. Add in the mascarpone cheese.

3. In another bowl whip the egg whites until stiff peaks form. Fold cheese mixture into egg whites.

4. Now for the fun part, take each lady finger and dip them in the coffee mixture covering all sides and making sure it starts to soak up. (Hint: don't let them get soggy or they fall apart).
 Layer the lady fingers down in a 9 x 9 inch square baking dish. Once the first layer is down. Spread half the cheese mixture over top.

5. Sprinkle some coco powder. Then begin another layer of lady fingers.

6. Top with remaining cheese mixture and sprinkle with more coco powder. Refrigerate for at least 3-4 hours before serving.
This happens to be one of my favorite desserts of all time. Give it a try. You will love it.
Prep Time: 15 minutes
Inactive Time: 3-4 hours.
Serves: 5+

Tuesday, November 29, 2016

Honey Soy Pork Loin


    This recipe is a recreation of another one I found online . It is the perfect combination of robust flavors for such a tender cut of meat. Pork tenderloin is one of my favorite meats. Perfectly tender, juicy, and full of flavor. This was so easy utilizing the crock pot that as soon as I awoke in the morning I made the sauce in about 2 minutes then placed it all in the pot. The beauty of utilizing a crock pot is just that, quick, simple, and easy. Honey Soy Pork Loin


  • 1-2 lb pork loin
  • 1/2 tbs oregano
  • 1/2 tbs dried basil
  • 1 tsp black pepper
  • 1 tbs minced garlic
  • 1/3 cup honey
  • 1/2 cup soy
  • 1/3 cup Parmesan cheese
  • 1/2 tsp salt

1. In a small bowl combine the oregano, basil, pepper, garlic, honey, soy, Parmesan cheese, and salt into a marinade sort of rub.
2. Place pork loin into a crock pot and pour the mixture over top. Toss to cover the whole loin.
3. Cover and cook on low for 6-8 hours.
Give this crock pot pork loin a try. You will not be disappointed.
Prep Time: 5 minutes
Cook Time: 6-8 hours
Serves: 4+

Tuesday, November 22, 2016

Pumpkin Chocolate Biscotti




    Instead of making the traditional pumpkin pie for this holiday season, why not try a twist on this traditional Italian cookie. This recipe was so easy and full of flavor that you will definitely be making this for your next festive get together with friends and family. The chocolate and hint of pumpkin flavoring make this cookie the best during these upcoming cold days. Just dip this cookie into your favorite cup of joe and any morning will turn out to be the best. Pumpkin Chocolate Biscotti

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 stick butter softened
  • 2 eggs
  • 2 spoonful pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • Chocolate chips

1. In small bowl whisk together flour, baking powder, and salt.

2. In a large bowl blend the sugar and butter together.

3. Slowly blend in the eggs one at a time followed by the pumpkin puree

4. Next mix in the cinnamon, nutmeg, and allspice.

5. Blend in the flour mixture in batches until well incorporated.

6. Form into a rectangle about 1/2 inch thick as pictured below.




7. Bake for 30 minutes in 350 degree oven.

8. Let cool for 30 minutes and cut into 1/2 inch diagonal pieces and lay flat back on baking sheet and bake for another 5 minutes.

9. Melt chocolate over double boiler and drizzle over the cookies as you choose.


Prep Time: 10 minutes
Cook Time: 35 minutes
Inactive Time: 30 minutes
Serves: Makes 15-20 cookies

Tuesday, November 15, 2016

Perfect Naples Pizza Dough!

     Now I have already blogged on here about a great pizza dough recipe, however I have always been not as satisfied with the recipe as I would like to be. I have searched and searched looking for the best way to re-create that perfect true to style traditional Italian pizza. The exact kind you get in the birth place of pizza, Naples, Italy. Well folks it has happened. I have found the best dough recipe out there. I tried it the other week and holy cow it was perfect. Give it a try. The bad part is that it does take a week to set up but perfection is not easy. Naples Pizza Dough


  • 4 cups Italian OO flour
  • 4 tsp salt
  • 2 tsp pizza yeast
  • 13 ounces water

1. Combine flour, yeast, and salt in a bowl and whisk.

2. Pour in water and mix with hands until a ball has formed and all flour is gone.

3. Cover with plastic wrap and let rise for 8-10 hours.

4 Turn out on floured surface and form into 4 balls.

5. Place each ball into a gallon zip lock bag and place in fridge for up to 5 days.

6. When ready to make the pizza's let rise for 2 hours on counter covered with a towel.

7. Kneed out into a perfect circle with your hands and fist. Top and bake in 550 degree oven on a pizza stone that has been heated for at least 20-30 minutes. Cook for about 10 minutes or until crust is nice and brown and bottom has those perfect black marks.

Prep Time: 15 minutes
Inactive Time: 5 days 10 hours
Cook Time: 10 minutes

Tuesday, November 8, 2016

Crunchy Pesto Baked Chicken


     Was another night just like any, I was craving a sort of fried chicken again but wanted something new. My porch has been taken over by all the basil plants that I planted and I wanted to use some of it up. Came up with this great idea to combine a wonderful crispy breading with a fresh twist. So here goes; Crunchy Pesto Baked Chicken.


  • 2-3 chicken pieces
  • 2 cups basil leaves
  • 2 cups cornflake crumbs
  • 1/4 cup Parmesan
  • 2 cloves garlic
  • 2 tbs olive oil
  • Flour
  • Salt/pepper


1. Prepare the pesto by combining the basil, Parmesan, garlic, and olive oil in a food processor.

2. Meanwhile salt and pepper the chicken pieces then dredge in some flower.

3. On a large plate combine the cornflake crumbs and the prepared pesto into a chunky breading.

4. Roll the floured chicken pieces in the crumb mixture and gently place on a baking sheet.

5. Bake in 350 degree oven for 25 minutes.

This chicken was so full of flavor from the combination of the pesto and the crunchy cornflake crumbs. Very delicious and made the dinner a great one.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 2-3

Tuesday, November 1, 2016

Lemon Blueberry Biscotti




     Here is just another one of my creations to the already perfect Italian cookie. That perfect combination of crunchy but also chewy. These have the great flavor combo of lemon and blueberry. Perfect, refreshing, tart flavor filled cookie to perfectly dunk into your coffee or just eat alone. Hell, if you ask me, I prefer just eating one by itself. Well maybe two or three that is. Lemon Blueberry Biscotti.



  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 stick softened butter
  • 2 eggs
  • 1 cup dried blueberries
  • Zest from 1 large lemon
  • Juice from half of lemon

Icing (optional)
  • Powdered sugar
  • Milk
  • Zest from 1 lemon
  • Yellow food coloring

1. Preheat oven to 350 degrees.

2. In a large bowl combine flour, baking powder, and salt.

3. In another bowl blend the butter and sugar until creamy.

4. Slowly mix in the eggs one at a time in the sugar butter mixture.

5. Mix in the zest and juice from the lemon.

6. Slowly mix in the flour in batches. Then stir in the blueberries.

7. On a tin foil lined baking sheet spread out the cookie mixture and form into a flatten rectangular log shape.

8. Bake for 30 minutes until edges are golden browned. Let cool for 30 minutes.

9. Slice at an angle into 1/2 inch slices then lay back down on the baking sheet and bake for another 5 minutes.

10. To make icing combine the milk and powdered sugar until a thick icing has formed. Mix in some lemon zest and drizzle over or dip the cookies in once cooled.

     These might have to be one of my favorite flavor combinations for a wonderful biscotti recipe. Enjoy!

Prep Time: 10 minutes
Cook Time: 35 minutes
Inactive Time: 30 minutes
Serves: As many as you want. Makes roughly 15 separate cookies.





Monday, October 24, 2016

Maryland Style Crab Cakes



     Crab cakes are one of those things that everyone seems to have the "best" recipe. Some like them spicy, others filled with extra bread crumbs, etc., and some like them just plain with a lot of crab. Well I have had a whole variety of them and have come to the conclusion that Maryland style is certainly one of the best. A little restaurant used to be in my town that made some of the best I have ever had. The owner one evening gave me a little advise to make the perfect Maryland Style Crab Cake. Here is the result.

  • 8 oz crab meat
  • 1 1/2 tsp old bay seasoning
  • 1 tsp onion powder
  • 1 tbs mayo
  • 1 tbs honey mustard
  • 1/4 cup bread crumbs
  • 1 egg
  • 1 tbs parsley
  • Butter for saute
Sauce (optional)
  • 2 tbs mayo
  • 2 tbs honey mustard
  • 1 tsp dill
1. In a large bowl combine crab meat, old bay, onion powder, mayo, mustard, bread crumbs, egg, and parsley. Mix well with hands and form into about 3 inch wide patties.
2. In a large saute pan melt butter and brown crab patties on each side until golden and crisp. Roughly about 3 minutes each side.
3. Mix mayo, mustard, and dill and drizzle over top upon serving.
You will definitely fall in love with these flavor packed crab cakes. Trust me, once you make them for the first time you will continue to make them this quick and easy way.
Prep Time: 5 minutes
Cook Time: 6-10
Serves: 2-3

Monday, October 10, 2016

Strawberry Puffed Pastry Brie



     Who doesn't like a good spread of brie? What could be more perfect than a creamy cheese with crackers and a splash of fruit prior to a big dinner. This dish makes for the perfect appetizer for any dinner party. Enough for everyone to snack on prior to sitting down for the main course. With just four simple ingredients this brie will surely become your next table topper for any gathering. Strawberry Puffed Pastry Brie.


  • Brie
  • 1 sheet puff pastry
  • 2 tbs strawberry jam
  • 3 strawberries
  • Crackers
1. Roll out one sheet of puff pastry.

2. Take the brie and lay it out.  Spread the jam over the top.

3. Slice the strawberries up and arrange around the top over the jam.

4. Take the pastry and lay on top and fold underneath.

5. Bake in 400 degree oven for 20-25 minutes.

6. Serve with crackers.

Such a simple and yet elegant appetizer dish that will surely be the hit of everyone who enjoys a good piece of cheese.

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 4+


Saturday, October 1, 2016

Balsamic Strawberry Dessert




     Looking for a quick and easy snack or dessert idea? Well here is one that is sure to please everyone. Who would have thought that Balsamic Vinegar could be used in a dessert recipe? The tartness of it, the strong aroma, the almost burning sensation of it going down, well it really does work. In some countries it is used quite a bit in dessert recipes. It is surprisingly very good combined with all the flavors. In my opinion it has an almost caramel flavor to it in this delicious fresh combination. Balsamic Strawberry Dessert.



  • 1 cup halved strawberries
  • 1 tbs Balsamic Vinegar
  • 1 tbs Sugar
  • 2 scoops Vanilla Ice cream
1. Cut the strawberries into halves or quarters depending on the size.

2. In a bowl combine them with the balsamic vinegar and sugar and mix. Let sit for roughly 30-45 minutes.

3. Spoon over the ice cream and enjoy!
     This truly is a great combination of flavors. Trust me, it is amazing. The perfect combination of sweetness, a bit of saltiness, and fresh with flavors.
Prep Time: 45 minutes
Cook Time: 0
Serves: 2

Thursday, September 22, 2016

Grilled Shrimp Summer Salad With Citrus Vinaigrette

     Looking for that perfect summer fresh salad? Wanting something that seems healthy but at the same time is fulfilling with tons of flavor? Then look no further than this delicious, fresh, bursting with flavor, Grilled Shrimp Salad With Citrus Vinaigrette.


  • 1 head romaine lettuce
  • 1 lb shrimp
  • 1 nectarine
  • 1 mandarin orange
  • 1 red bell pepper
  • Goat cheese
  • Citrus vinaigrette
  • Olive oil
  • Salt/pepper

1. Peel the orange and slice it up along with the nectarine.

2. Take the red bell pepper and roast it until black. Peel off the outer skin and dice up.

3. Cut the romaine head in half long ways. Spray with some cooking spray and grill until black marks appear.

4. Salt and pepper the shrimp. Brush with some olive oil and grill on both sides until pink and finished.

5. Chop up with lettuce and construct your salad. Some shrimp, some peppers, some nectarines, oranges, and then sprinkle some goat cheese.

6. Top with a citrus vinaigrette or your favorite dressing. Enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 2

Wednesday, September 14, 2016

Fruity Pebbles Milkshake




     Yep, you read that right. Fruity Pebbles Milkshake. I was at my cousins one evening and her son was talking about this restaurant in another town that served breakfast cereal milkshakes. Well hell it sounded so good I had to run to the store and get the main ingredients to make this delicious fruity treat. Fruity Pebbles Milkshake.



  • 3 scoops vanilla bean ice cream
  • 1 cup fruity pebbles cereal
  • 1 cup milk
  • 1 tsp vanilla extract

1. Pour the cereal into a food processor and blend until a fruity powder is all that is left.

2. Take ice cream, milk, and extract, along with powder and place in blender. Pulse until the perfect shake consistency has occurred.

3. Pour into glass and serve.

Prep Time: 5 minutes
Cook Time: 0 minutes
Serves: 1

The perfect, wacky, evening snack when you are craving something sweet and delicious. Definitely gives this a try. Quick, simple, and easy.

Wednesday, September 7, 2016

Peach Drumpcake




     Here's a funny story, was at the river with my friend and had brought a bag of fresh Doughnut Peaches I bought at my local grocery store. They look like little doughnuts, (given the name), and are full of delicious flavor. Sweet, soft, and perfect. We were talking about how to incorporate them into a fantastic dessert. So, we came up with this great combination of a dump cake with a crumble topping and gave it the name; drumpcake. Quick, easy, and so so good. Peach Drumpcake



  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 fresh doughnut peaches
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1 stick butter
  • 1 tbs cinnamon
  • Powdered sugar
  • Milk

1. Make the cake mix according to the box; Combine mix, eggs, water, and oil and mix together until smooth.

2. Cut up the peaches into bite size pieces and mix into the cake mix. Cook according to box.

3. Meanwhile in a little sauce pan over medium high heat melt the butter. Mix in the brown sugar, oats, and cinnamon. Combine until a chunky sauce has formed.

4. Just as the cake is finished, let it cool for a bit then spread the oat mixture over top.

5. Combine some powdered sugar and milk to make an icing and pour over the cake. Serve.

Prep Time: 15 minutes
Cook Time: 25-35 minutes
Serves: 8+

Sunday, August 28, 2016



      Affogato is an Italian drink or dessert that is great for after dinner in place of a piece of cake or pie. I know in my family's house coffee itself is usually offered to guests following dinner along with the dessert for the evening. However, why not combine those two into a simple, yet delicious drink; Affogato. The name simply means "drowned" in Italian. Affogato.
  • 1 scoop vanilla ice cream or gelato
  • 1 shot hot espresso
  • Sprinkle sugar or chopped chocolate covered coffee beans
1. Brew espresso
2. Scoop ice cream into cup
3. Pour shot of espresso
4. Sprinkle chopped coffee beans.
5. Drink and enjoy
     Simple, delicious, and the perfect accompaniment to any great dinner. A great idea to add that little something different to this could be the addition of amaretto and make it just for adults. ;)

Thursday, August 25, 2016

Creamy Chicken BLT Pasta



     Saw a recipe pop up on my facebook newsfeed and thought, I can make this.... Chicken, bacon, pasta, cream sauce, tomatoes, spinach, what better quick and easy meal. I decided to turn this dish into my own. So here goes. Chicken BLT Pasta.


  • Ziti pasta
  • 1lb boneless skinless chicken breasts
  • 4 strips bacon
  • 1 clove garlic
  • Large handful of fresh spinach
  • 1 cup halved cherry tomatoes
  • 1 1/2 cup heavy cream
  • Fresh Parmesan
  • Fresh Romano cheese
  • 1/2 cup white wine
  • 1/2 tsp Italian seasoning
  • Salt/pepper

1. In a large skillet over medium high heat brown the bacon until crisp. Remove and drain on paper towel.

2. In same skillet brown the chicken breasts on both sides. Remove and set aside to cool before dicing up.

3. Toss in the garlic and saute until fragrant. Toss in tomatoes and spinach and saute until spinach has wilted and tomatoes begin to burst a bit.

4. Pour in the white wine and simmer until reduced by half. Pour in the cream and stir to incorporate.

5. Chop up the bacon and chicken and bring to a slow boil. Grade in the cheeses and mix. Cover and simmer on low heat for about 15 minutes. Salt and pepper to taste.

6. Cook pasta according to box. Mix into the sauce and serve.



This pasta was delicious. Full of flavor and perfect just like a good BLT sandwich. Enjoy!



Wednesday, August 17, 2016

Plum Crostata


    There is something about fresh fruit that just makes you want to bake something sweet. I found these delicious black plums at my local grocery store. I thought; why not make a great pie sort of dessert. This crostata was full of flavor and just had just the right amount of sweetness. I did find, however, that I needed to add just a bit more sugar. Once the plums were cooked, they became a bit bitter. So I would recommend adding just a little over a cup of brown sugar to cut the bitterness. Plum Crostata.



  • 4 black plums
  • Zest from 1/2 orange
  • 1 cup brown sugar
  • 1 tbs lemon juice
  • 1 pie crust
  • Pinch salt
  • 1 egg
  • Sugar

1. Slice the plums into equal slivers. Place into a bowl.

2. Zest half a large orange into the bowl.

3. Toss with the brown sugar, lemon juice, and pinch of salt. Let sit about 10 minutes.

4. Meanwhile roll out the pie crust. (I just bought a frozen store one).

5. Fan out the slices of plums as picture below.  Fold up the edges of the pie crust as picture.

6. Whip the egg with some water and brush over the outer edge of the pie crust and sprinkle with some sugar.

7. Bake in oven on a tinfoil covered sheet at 350 degrees for roughly 20-25 minutes or until pie crust has browned.

Prep Time: 15 minutes
Cook Time: 20-25
Serves: 4






Wednesday, August 10, 2016

Summertime Napoleon

Summertime Napoleon



This is the perfect Summertime meal. Perfect for even vegetarians, (minus the meat). I made a fresh batch of homemade pesto sauce for sale and had some leftover. I was craving something other than pasta so came up with this great idea to grill some of the local produce I had come across and make a stack sort of veggie dish perfect for those hot summer evenings. I had just ran out to the store and picked up some great sliced prosciutto to add that little something extra to this dish. It was great. Quick, simple, and full of flavor. I felt healthier just eating it. Summertime Napoleon.




  • 1 large eggplant
  • 1 large zucchini
  • I large tomato
  • Sliced Prosciutto
  • Sliced fresh mozzarella
  • Pesto
  • Olive oil
  • Salt/pepper


1. Slice the eggplant, zucchini, tomatoes, and mozzarella. Drizzle and rub some olive oil over the sliced eggplant and zucchini.


2. Over a hot grill pan, or grill itself, grill the eggplant and zucchini in batches until grill marks appear on each side and the meat is tender.

3. Now for the easy part. Layer a slice of eggplant, then prosciutto, mozzarella, zucchini, then tomato. Continue until you have a nicely layered stack or fanned out veggie plate. Salt and pepper to taste. Drizzle some pesto and viola!

This dish with very little meat in it will easily become one of your favorite meals of the summer. So full of flavor and just that perfect fill up when you don't feel like really cooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 3+

Thursday, August 4, 2016



     Who doesn't like a good lasagne? Yes I am spelling it with an "e" versus an "a" as the "a" would stand for only a single noodle versus the pile. Well it is one of those comforting dishes that everyone loves to dive into. What could be better? Fresh noodles, sauce, meat, cheese oozing everywhere; the perfect meal that can even be frozen and cooked at a later date. This lasagne recipe is just a simple one. Quick and easy. (Well with the exception of using homemade noodles), however you can use the store bought ones too. I would recommend using fresh ones. There is just nothing better than fresh homemade pasta to go with your meal. Enjoy! Lasagne.


  • Fresh noodles
  • Marinara
  • 1 lb ground beef
  • 16 oz ricotta
  • Fresh basil
  • Fresh oregano
  • Fresh parsley
  • 1 egg
  • Mozzarella
  • Parmesan
  • Salt/ pepper

1. Brown ground beef in a skillet over medium high heat. Salt and pepper to taste.

2. Pour in some of the marinara to incorporate into the beef.

3. Meanwhile combine some chopped basil, oregano, and parsley into the ricotta cheese.

4. Mix in an egg to combine. Salt/pepper to taste.

5. Now for the fun part. If you are using fresh noodles you will need to make them and pre-cook them just a bit.

6. In a 9x9 inch pan, ladle a little bit of the marinara on the bottom.

7. Lay down layers of the noodles and top with some of the cheese mixture.

8. Next layer some of the beef mixture. Sprinkle with some mozzarella.

9. Continue this process until you reach the top of the pan and layer the last of the noodles on top.

10. Ladle some marinara sauce on top. Top with some more mozzarella and some graded parmesan

11. Cover with tinfoil and bake in 350 degree oven for about 30 minutes.

12. Remove tinfoil and let the cheese brown for another 10 minutes. Let cool for about 20 minutes before slicing and serving.

Prep Time: 30 minutes
Cook Time: 40-45
Serves: 5+

Such a delicious traditional comfort food anyone can make.

P.S. As you can see from the picture above, I had roughly three layers going on with some additional noodles at the top. Still delicious.

Wednesday, July 27, 2016

Chicken and Waffles with a Basil Infused Cantaloupe Syrup

Chicken and Waffles with Basil Infused Cantaloupe Syrup
     I have made a chicken and waffle recipe before, However this time I wanted something a bit different; something that could be refreshing and more summertime worthy utilizing some fresh produce. I decided to come up with this delicious crisp syrup that would be cooling and add that little something to the fried chicken and hearty waffles. So here goes; Chicken and Waffles with a Basil Infused Cantaloupe Syrup.


  • 6 chicken breast strips
  • Waffle mix
  • 5 slices of bacon
  • 1 cup chopped cantaloupe
  • 5 basil leaves
  • 1 shot of limoncello
  • 1/2 cup maple syrup
  • Cornflake crumbs
  • 1 egg
  • Flour
  • Vegetable oil
  • Salt/Pepper

1. I set up a 3 plate station for the chicken breading. One for egg, one for flour, and another for cornflake crumbs.

2. Dredge chicken in flour, followed by dipping in egg, then dredging in cornflake crumbs.

3. Fry chicken in a large skillet with enough vegetable oil till golden brown on both sides.

4. Remove chicken and place on baking sheet and bake in 350 degree oven for 15 minutes or until

5. Meanwhile fry the bacon in a skillet until crisp. Chop up and combine in with waffle mix. (I just used store bought just add water mixture).

6. Make waffles using a simple waffle iron.

7. Now in a saute pot, pour in the limoncello. Over medium high heat bring limoncello to a boil. Toss in chopped basil and let the leaves infuse into the liquid.

8. Pour in the syrup and whisk to combine.

9. Take cantaloupe and puree in a food processor. Pour into pot and combine.

10. Now for the fun part. Place waffle on plate. Top with fried chicken, and then drizzle some of the cantaloupe syrup over the chicken. Add some fresh cantaloupe pieces and viola!

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4