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 entrée. 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

Tuesday, September 26, 2017

Pasta Al Fresco


    This pasta dish is based on one at a local restaurant, Mama Mia's Angel Hair Al Fresco. A great dish with simple ingredients and a lot of flavor. I think it may be the ton of fresh garlic, with the fresh basil and the hint of marinara, but this dish is definitely a new favorite of mine. Pasta Al Fresco.


  • Bunch of shrimp
  • Olive oil
  • 3 cloves of garlic sliced thinly
  • Handful diced fresh basil
  • Handful fresh spinach
  • 1/4 cup white wine
  • 1 tbs fresh marinara
  • Angel hair pasta

1. Cook pasta according to package.
2.In a large saute pan drizzle some olive oil and saute the shrimp on both sides just until pink. Remove and sit aside.
3. In same pan drizzle some more olive oil. Take sliced slivers of garlic and saute on low until just starting to brown.
4. Pour in white wine and reduce.
5. Stir in the marinara and mix well.
6. Toss in the basil and spinach until it begins to wilt a bit.
7. Toss back in the shrimp and quickly toss with the cooked pasta.

Easy, quick, but full of flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2+

Tuesday, September 19, 2017

Tomato Tart


    This dish was inspired by my Foodies+ friend Azlin Bloor who created a wonderful looking Gruyere artichoke and peppers tart. I thought I would try a little tart making because I had some left over puff pastry in the fridge that I needed to use up. So I came up with this easy tomato tart with some special flavors of ricotta cheese, basil pesto, and some bacon. Who doesn't love bacon? I mean it makes everything better. Tomato Tart

  • 1 sheet of puff pastry
  • 2 Roma tomatoes sliced
  • 1/4 cup ricotta cheese
  • 1 tbs fresh basil pesto
  • 2 slices chopped cooked bacon
  • Salt/pepper

1. Roll out the puff pastry into a square. Leave about a 1/2 inch border and poke with a fork all around the center area. Bake according to package leaving about 10 minutes off. (hint: I noticed throughout the cooking that the center started to puff up more than the sides. Just poke with a fork to let more air out).
2. Remove the puff pastry from the oven and let cool a bit.
3. Spread the ricotta cheese and pesto over the top.
4. Lay the sliced tomatoes around.
5. Then top with crumbled bacon.
6. Bake for another 10-15 minutes.
7. Salt and pepper to taste.
Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2

Wednesday, September 6, 2017

Sage Buttered Chicken With Browned Gnocchi


I was in Toledo visiting one of my cousins one weekend. She took me out to this very nice but comfortable restaurant in downtown called M Osteria. A great upscale joint serving fresh pastas and other continental fares. One of the entrees that we both ended up getting was this Frenched Chicken served with sautéed gnocchi and fresh vegetables. The flavor from the combination of the dish was fantastic that I had to recreate it. I was unlucky in getting my butcher to cut a chicken "frenched" style, so I opted for just a couple of breasts on the bone. I also made my own homemade gnocchi to saute for this delicious dinner. Sage Buttered Chicken With Browned Gnocchi.

(For Chicken)
  • 4 large bone in chicken breasts
  • 1 stick butter
  • 1/2 cup white wine
  • 4 large sage leaves chopped
  • 2 cloves garlic diced
  • 1 tsp lemon zest
  • Fresh chopped parsley

(For Gnocchi)

  • 3 tbs butter
  • 1 large sage leaf chopped

1. In a large saute pan melt the butter over medium high heat.
2. Salt and pepper the chicken on both sides and brown in the butter covered. (Do not burn the butter so adjust heat to prevent this.)
3. Remove chicken and place in a large casserole baking dish.
4. In same saute pan over medium heat, toss in sage, garlic, and lemon zest and saute until fragrant.
5. Pour in white wine and simmer on low until it thickens up.
6. Toss in parsley and pour over the chicken in baking dish. Cover and cook in 210 degree oven for 1 hour 20 minutes.

7. Once chicken is coming to an end of its cooking time, cook gnocchi accordingly in salted boiling water. Remove
8. In same saute pan that chicken was in, melt another 3 tbs of butter. Toss in the sage.
9. Drain gnocchi and toss into the saute pan and cook until all sides of each little dumpling are browned.
10. Serve along side the chicken.

This dish was a major hit! The amount of flavor oozing out of the chicken was fantastic. The addition of the crunchy, yet still soft gnocchi was to die for. Definitely give this one a try.

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Serves: 4+

Tuesday, August 15, 2017

Salisbury Steak


     Here is another one of those traditional American dishes that some may consider "comfort" food. I had never really had it before this day when I decided to give it a try and make it. We grew up with another similar American dish called Baked Steak, but this was completely different. (By the way, I never was a fan of the baked steak my mother made). Shhhhh.  This dish combines ground beef into a steak patty and is served with a bbq style gravy. I must say, I quite liked it. Salisbury Steak.



  • 1/2 lb ground beef
  • 1 10 oz can French Onion Soup
  • 1/2 cup bread crumbs, (more if needed)
  • 1 egg
  • 1 tbs flour
  • 3 tbs ketchup
  • 1 tbs mustard
  • 1/2 tbs Worcestershire
  • 1/2 cup diced mushrooms
  • Salt/pepper

1. Combine ground beef, about a tablespoon of the French Onion Soup, bread crumbs, egg, and salt and pepper. Make into 3 round patties.
2. In a large skillet, brown patties on both sides.
3. Toss in mushrooms and saute after flipping the patties onto the second side.
4. In a large bowl combine by whisking, flour, rest of the can of soup, ketchup, mustard, and Worcestershire sauce.
5. Pour into skillet, cover and simmer for roughly 10-15 minutes.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 1-3

Tuesday, August 8, 2017

Mushroom Risotto


    Earthy,bold, creamy, and salty; the perfect flavor combination for a delicious hearty risotto dish. If you are like me, you truly appreciate a good bowl of risotto. You can make a whole meal out of just some good creamy Arborio rice. Mushroom Risotto.


  • 1 package mixed mushrooms, (cremini, shitake, oyster)
  • 1 1/2 cups Arborio rice
  • 1/2 large shallot diced
  • Olive oil
  • 1 tbs butter
  • 1/2 cup Pinot Grigio
  • 4 cups beef stock
  • 1/2 cup grated Romano cheese
  • 1 tsp thyme
  • Fresh chopped basil
  • Salt/pepper

1. In large saute pan, melt butter and drizzle the olive oil. Saute the diced shallots.

2. Add in chopped up mixed mushrooms.

3. Once tender, remove from pan and sit aside on a plate.

4. In same pan brown the rice just a bit then pour in the white wine and bring to a simmer.

5. Slowly stir in 1/3 cup of stock at a time, constantly stirring as the rice will begin to soak up the

6. Keep stirring and adding a bit of the stock each time as the rice will gradually swell and absorb all the liquids.

7. Stir in the thyme, basil, and salt and pepper once all the liquid has been consumed and the rice is tender.

8. Mix back in the mushroom mixture and dig in!

    This was definitely as described above in the intro. A delicious full flavored risotto dish.

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Serves: 4+

Sloppy Joe Macaroni Bake


    Was one of those days I really didn't know what to make, but was craving some sort of cheesey baked goodness So I came up with this delicious, easy, and sure to please most everyone. Sloppy Joe Macaroni Bake.




1. Cook sloppy joe as directed in above recipe.

2. Cook pasta just till almost done.

3. Mix softened cream cheese and ricotta in a bowl.

4. Combine pasta with sloppy joe mix.

5. In a casserole dish layer some of the sloppy joe/pasta mix on bottom of pan.

6. Spread the ricotta/cream cheese mixture over top.

7. Spread the rest of the sloppy joe mix over top of the ricotto and top with some cheddar cheese.

8. In a 350 degree oven, covered with tinfoil, bake for roughly 20 minutes.

9. Remove tinfoil and bake for another 5-10 minutes uncovered so that the cheese browns and bubbles.

Prep Time: 5 minutes
Cook Time: 35-40 minutes
Serves: 4+

Tuesday, July 18, 2017

Patty Melt


Funny thing about this post is that as an American, and having been to many cities throughout the country, I had never had a Patty Melt. Although consider to be an American classic diner sandwich, I had never even truly heard of one until a few years ago. I always thought when someone mentioned it that they were talking about a tuna melt sandwich. Anyways, I thought I would give it a try and see what the talk was all about. Patty Melt
  • 2 burger patties
  • 4 slices of Rye bread
  • 1/2 large white onion sliced
  • 2 slices of Swiss cheese
  • Mayo
  • 2 tbs butter
1. Cook burger patties as usual.

2. Saute onions over medium heat in butter slowly until tender, brown, and sweet. This takes about 15-20 minutes and requires you continue to stir around and mix up.

3. Once onions and burger patties are finished the fun part begins. Spread some butter one side of each piece of rye bread.

4. Just like making a grilled cheese, lay one slice of bread, butter side down on hot griddle. Top with burger patty, some caramelized onions, and Swiss.

5. Quickly spread some mayo on the non buttered side of another piece of bread and place on top.

6. Cook on both sides like a grilled cheese until brown and crisp.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Serves: 2

Tuesday, June 27, 2017

Chicken Scarpariello


    Chicken Scarpariello is an Italian American dish that combines the briny, woody, and hotness of the flavors incorporated into the dish. The dish apparently originated in New York and the meaning is loosely derived from Scarpiello which in Italian means "shoemaker". Either way, this dish was an interesting combination of the flavors listed above. I would definitely recommend this for anyone looking for something different and to kick up the flavors of your normal chicken dish. Chicken Scarpariello.


  • 2 lg Chicken breasts
  • 1 cup chopped mushrooms
  • 3 lg peperoncini chopped
  • 1 sprig fresh rosemary
  • Handful fresh diced parsley
  • 1 1/3 cup chicken stock
  • 2 cloves garlic diced
  • 2 tbs lemon juice
  • Olive oil
  • Flour
  • Salt/pepper

1. Salt and pepper chicken breasts then dredge in some flour.

2. In a large skillet saute chicken in some olive oil until brown on both sides. Remove and set aside.

3. In same skillet pour in chicken stock.

4. Toss in diced mushrooms, rosemary, parsley, and garlic.

5. Place chicken back in and bring to a simmer.

6. Toss in peperoncini and lemon juice, cover and simmer for roughly 15 minutes until chicken is cooked through.

Prep Time: 10 minutes
Cook Time: 20-30
Serves: 2

Tuesday, June 6, 2017

Steak With A Peach Blue Cheese Butter



Just another week and craving red meat with a kick. Was thinking something different than the standard marinated steak. Decided to take an easy garlic herb butter and kick it up a notch. Steak With A Peach Blue Cheese Butter.


  • 1 lb flank steak
  • 3 tbs butter softened
  • 2 tbs blue cheese crumbles
  • 3 slices peaches diced
  • 1 clove garlic diced
  • Salt/pepper

1. Take softened butter and place in a bowl.

2. Mix in diced up garlic clove, blue cheese crumbles, and sliced peaches.

3. In a piece of tinfoil form the butter mixture into a log, wrap, and place in freezer for roughly 30 minutes. Remove about 20 minutes before cooking steak and place at room temperature.

4. Cook steak however you like it. I like a little herb rub and cooked only to rare/medium rare.

5. Take a couple slices of the butter and let melt over top of your steak.

This steak butter combo was great. The garlicky butter with addition of saltiness and distinct flavor from the blue cheese and the sweetness of the peaches all compliment each other perfectly.

Prep Time: 10 minutes
Cook Time: Depends on preparedness
Inactive Time: 30 minutes
Serves: 2+

Tuesday, May 9, 2017

Scaloppine Elisabetta


    This dish is so happily named after my fantastic and wonderful mother Elizabeth, or Betty as she likes to be called. This is one of those easy dishes that people think you actually spent a lot of time on it. It can be made with chicken, veal, or pork. The word "scaloppine" simple translates into "thinly sliced". This type of meat can be served any way you like it. Whether it is just plain with a side dish, covered with a nice sauce, or served even as a sandwich, it would still be called scaloppine.  As a child my mother served this all the time. Sometimes it was chicken, sometimes pork, and other times veal. We never knew until we sat down at the table and she stated which one it was based on availability in the fridge and what was on sale at the local grocery. I had almost completely forgotten about this dish as she hadn't made it in a long time and neither had I. I asked her about it and she got all excited that she too wanted to make it soon. You will be surprised how easily this dish is and what a huge amount of flavor it packs. Scaloppine Elisabetta.


  • 3 boneless skinless chicken breasts
  • Flour
  • Olive oil
  • 2-2 1/2 cups white wine
  • 2 tbs marinara
  • 3 thinly sliced cloves fresh garlic
  • Salt/pepper


1. Take chicken breasts and place between 2 sheets of plastic wrap and pound down with a mallet, rolling pin, etc. until nice and thin. Salt and pepper both sides and dredge in some flour.

2. In a large thick bottom skillet drizzle some olive oil and raise heat to medium high.

3. Pan fry the meat for roughly 3-5 minutes each side until nice, brown and crisp. Remove and set aside on a plate.

4. Now, pour in some of the white wine about half a cup at first. Scrape up the bits of browned meat from the bottom of the pan and decrease heat to low.

5. Toss in the sliced slivers of fresh garlic and stir around.

6. Keep pouring in the wine a little at a time until finished as it will reduce and thicken up.

7. Stir in the marinara sauce and mix well. Keep stirring as this sauce will thicken up quickly. Once nice a thick reduce heat. Spoon over each piece of meat to serve.

AMAZING!!!! I cannot say enough how great this dish is. It is so full of flavor with just a few simple ingredients that you would swear it was made by a certified chef. This dish is definitely a crowd pleaser and one you should showcase to impress. A few hints; we use Pinot Grigio but you could use your favorite white wine. We also use our own left over marinara sauce.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 3

My beautiful mother

Elizabeth "Betty"

Tuesday, May 2, 2017

Homemade Tomato Soup


   When I think of comfort food I immediately think of a warm bowl of soup on a cold evening. Well, this creamy homemade, quick and easy bowl of stick to your bones tomato soup is just that type of comfort food that will answer that thought. Homemade Tomato Soup.
  • Olive oil
  • 1/2 onion diced
  • 2 cloves garlic diced
  • 1 lb 12oz can of crushed tomatoes
  • 1 roasted red bell pepper
  • 1 1/2 cups vegetable stock
  • 1 tsp red pepper flakes
  • Handful chopped fresh basil
  • 1/2 cup cream
  • 1/2 Parmesan cheese
  • Salt/pepper
1. In a blender, pulse up the bell pepper and about a cup of the crushed tomatoes.

2. In a medium soup pot, drizzle some olive oil and saute the onion until translucent.

3. Stir in the garlic and saute.

4. Pour in the crushed tomatoes, the mixture of bell pepper/tomato from blender, and vegetable stock.

5. Bring to a simmer. Mix in the red pepper flakes, chopped basil, Parmesan cheese, and cream.  Lower temperature and simmer for roughly 25-30 minutes. Salt and pepper to taste.
   This soup was better than any store bought tomato soup you can find. So simple and full of flavor. Just add in a great grilled cheese sandwich and you have yourself and fantastic meal for the evening.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4


Tuesday, April 25, 2017

Chicken Chow Mein


     Quick, minimal work, and full of flavor, this chow mein recipe will more than likely become one of your go-to dinners when craving that certain something. The term "Chow Mein" simple translates into stir fried noodle. Much better than any takeout you can get, this dish is inspired by one of my favorite Chinese chefs and from her cookbook; Ching-He Huang. Here is my Chicken Chow Mein.


  • 4oz yellow wheat noodles (I used udon)
  • 1 large boneless skinless chicken breast
  • Soy sauce
  • 1 tsp Chinese five-spice powder
  • 1 tsp sriracha or chili sauce
  • 1 tbs corn starch
  • 1/4 cup vegetable oil
  • 1/2 red bell pepper thinly sliced
  • 1/4 cup green onion diced
  • 1/2 cup snow peas
  • Sesame oil
  • 1 tsp fresh diced ginger

1. Cook noodles in boiling water as directed. Drain and set aside.
2. Slice chicken into thin strips
3. Toss chicken in a bowl with five-spice powder, sriracha, and cornstarch. Let sit.
4. In a large wok over high heat pour in the vegetable oil and toss in the chicken. Continue to stir until almost cooked through.
5. Toss in the bell pepper, snow peas, and ginger. Stir and saute for roughly 1 minute
6. Pour in some soy sauce and a dash or two of sesame oil.
7. Stir in the noodles and let them saute and get slightly crisp on a few edges.
8. Toss in green onion and serve.

     This dish was so delicious. The interesting combination of flavors from the five-spice powder with the chicken and fresh vegetables all came together well with the noodles that were perfectly tender with a little bite.

Prep Time: 10 minutes
Cook Time: under 5 minutes
Serves: 1-2

Tuesday, April 11, 2017

Spinach Artichoke "Dip" Ravioli


So I came up with this recipe the other weekend. I was trying to think of an interesting way to turn one dish into another. Something I like to do and have been successful at in the past. I decided to take a delicious typical party appetizer and turn it into a ravioli dish. Who doesn't like a good hearty spinach artichoke dip? So here goes! The outcome was extremely delicious and full of flavor. I must warn you though, this small recipe actually makes quite a bit of filling and ravioli so you could half the recipe and still have plenty. Spinach Artichoke Ravioli

Dough recipe:http://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html
Filing Ingredients:
  • 1/2 10oz jar artichoke hearts diced
  • 1 1/2 cups ricotta
  • 4 oz cream cheese
  • 1/4 cup green onion
  • 1 tsp Italian seasoning
  • 1 clove garlic diced
  • Salt/pepper
Sauce Ingredients:
  • 1 clove garlic
  • 3 oz fresh spinach
  • 1 1/2 cup heavy cream
  • Salt/pepper 
1. In a large saute pan, drizzle some olive oil and saute the artichoke hearts, garlic, and green onion just until tender and fragrant. 
2. Combine in a bowl with the ricotta and softened cream cheese.
3. Mix in the Italian seasoning and set aside.
4. Meanwhile, roll out the dough using a pasta maker.
5. Cut into about 2-3 inch squares across.
6. Place a small spoonful of filling in the center of each square. Fold over and seal with a fork.

7. Place in freezer until ready to cook to harden up.
8. Meanwhile, take the spinach, cream, and garlic and blend in a food processor or blender until creamy. Salt and pepper to taste.
9. Pour into a sauce pan and bring to a low simmer.
10. When ready to cook the ravioli, toss into a pot of boiling water and let come to a roll for roughly 5-7 minutes.
11. Serve with the warm spinach sauce over top and some fresh parmesan cheese.

Prep Time: 20 minutes with homemade dough.
Cook Time: 15 minutes
Serves: Makes roughly 30+ ravioli based on filling.


Tuesday, April 4, 2017

Sticky Asian Short Ribs


     I have always wanted to make beef short ribs. I've ordered them in restaurants and was always under the impression that they are hard to fix. I've been told they can be tough, hard to work with, not much flavor, etc., however the ones I order in my favorite restaurants are always so tender, juicy, and flavorful. So I decided to give it a try. I thought a great combination of Asian flavors would be perfect for these ribs. Sticky Asian Short Ribs.



  • 5-6 small beef short ribs
  • 1/3 cup soy
  • 1/2 cup beef stock
  • 1 tbs sriracha
  • 1/4 cup brown sugar
  • 1/4 up apple sauce
  • 1 tsp five spice powder
  • 1 tsp sesame oil

1. In a crockpot place the beef short ribs.

2. Mix together in a bowl the soy, stock, sriracha, brown sugar, apple sauce, five spice, and sesame oil.

3. Pour over ribs, cover, and cook on low for 6-7 hours. Serve over potatoes or rice.

     These were fall off the bone, juicy, sticky, tender, that I could not have asked for a better meal. Simple and cooked out of the way that made them perfect for a weeknight meal.

Prep Time: 5 minutes
Cook Time: 6-7 hours
Serves: 2.