Category: Recipes


Aug
2016

Southwest Chicken Thighs!

categories: Dinner, Healthy Living, Recipes

Chicken thighs are the best! When cooked with the right technique, they get crispy skin and juicy, flavorful meat. My favorite cooking method is to brown skin-on thighs with a simple olive oil and seasoning rub, and throw them in the oven for the perfect finish.

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It took me a bit to master the art of browning the skin because I am too impatient. Did you ever go to flip and the skin detaches from the meat and sticks to the pan?
Uuugh!
The solution to this problem is making sure the pan is at a high heat and waiting to flip until the skin is crisp. If you can be patient, your chicken thighs will be perfect!

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Here is the recipe…

Southwest Chicken Thighs
Ingredients:
4-6 skin on chicken thighs
3 tbsp. Olive oil
1 tbsp. Garlic salt
1 tbsp. Chili powder
1 tsp. Cumin
1 tsp. Red pepper flakes
2 limes

Directions:

Preheat oven 350 degrees.

Rub chicken thighs with olive oil using fingers or brush.

Sprinkle with garlic salt, cumin, chili powder, and red pepper flakes.

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Heat your olive oil swirled pan to high heat.

Place chicken thighs skin side down and cook until seared and browned approx. 7-9 minutes.

Flip and brown other side of chicken.

Place pan in oven 12-20 minutes until chicken is cooked through.

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Remove from oven.

Place sliced lime on each thigh.

Serve with your favorite sauce and sides.

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Enjoy!
Ciao!


Aug
2016

Mediterranean Flatbread!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Healthy Living, Homemade Italian, Lunch, Party Time, Recipes

Quick and easy dinners are always the goal with kids and a busy schedule. The challenge is creating a healthy meal including fresh ingredients, vegetables, and a ton of flavor, instead of resorting to processed pre-made frozen food choices. Flatbread is an excellent choice because it is a blank canvas.

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Any cuisine can be undressed and layered on a flatbread. For example, BBQ pulled pork makes a delicious flatbread. By layering the flatbread with pulled pork, red onion, bbq sauce, and sautéed greens, the sandwhich is transformed!

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I made a Mediterranean flatbread the other day with bell peppers, red onions, herbs, and a garlic olive oil base. Covered in Parmesan cheese, this flatbread is light and full of flavor. It would be delicious with mushrooms, tomatoes, or any of your favorite vegetables.

I had an abundance of bell peppers to use, so they were my main ingredient! Here is the recipe…

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Mediterranean Flatbread

Ingredients:

1 prepared wood grilled pizza shell, thin flatbread shell
3 tbsp. olive oil
3 cloves garlic, finely chopped
salt/pepper
2 tbsp. chopped basil + some to sprinkle after cooked
2 tbsp. rosemary
2 tbsp. thyme
1 small orange bell pepper, chopped
1 small yellow bell pepper, chopped
1 small red onion, sliced thin
1/2 cup garlic spiced Italian olives, or your favorite olives, sliced
Fresh grated Parmesan Reggiano cheese
chopped parsley for garnish

Directions:
Mix olive oil and garlic in a small bowl.
Brush shell with olive oil, garlic mixture.
Sprinkle with basil, rosemary, and thyme.
Top with pepper, red onion, and olives.
Bake 425 degrees on a preheated pizza stone 8-12 minutes until crust is golden and cheese melts.

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Enjoy!
Ciao!


Aug
2016

Lemon Basil Ricotta Linguini

categories: 20 Minutes or Less, Dinner, Healthy Living, Homemade Italian, Party Time, Recipes

Summer pasta, even the words seem a bit redundant, can be a light, quick and easy meal filled with flavor.

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The trick is using only a few, really great ingredients. Buy good ricotta for this dish. A lasagna, or even manicotti can mask a skim or grocery store brand by doctoring it up with Parmesan cheese and herbs. This dish is raw, ricotta is the creaminess, the coating of the noodles, so it better be fabulous!

Lemon pretty much replicates a perfect sunny day. When paired with basil, the results are delicious! Here is the recipe…

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Lemon Basil Ricotta Linguini

Ingredients:
3 tbsp. Olive oil
3 cloves garlic
1 lb. fresh linguini
1/4 cup pasta water (reserved from cooking- or less depending on absorption)
1 small lemon, 3 tbsp. Lemon juice
1/2 cup basil, chopped some whole leaves for garnish
3/4 cup ricotta cheese
Lemon rind for zest
Fresh grated Parmesan
Salt and Cracked black pepper

Directions:
Boil 2 -3 quarts of water salt and add linguini.
Cook until aldente, 7-9 minutes.
Drain and reserve 1/4 cup pasta water m.
Heat oil in a pan, add chopped garlic and soften. Be sure to lower heat so garlic doesn’t burn.
Add pasta, lemon juice, ricotta, basil, and 1/2 pasta water to a mixing bowl.
Whisk until incorporated.
Slowly stir into pasta in a circular motion.
If needed, add more pasta water spoon by spoon so there is not too much liquid.
The ricotta slightly melts and grabs the noodles.
Add fresh grated Parmesan cheese, lemon zest, and salt and pepper to taste.
Garnish with leaves, zest and Parmesan cheese.

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Enjoy!
Ciao!


Jul
2016

Mediterranean Tuna Salad!

categories: 20 Minutes or Less, Between The Eats, Dinner, Gluten Free, Healthy Living, Homemade Italian, Lunch, Recipes

This summer salad is packed with proteins, good fats, and so super healthy! But that’s not the point. It is delicious. My mayo haters will be happy because this Mediterranean tuna salad is made with an olive oil coating instead of mayo!

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I love adding garbanzo beans because it bulks up the salad, fills you up and adds protein at the same time.

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Caperberries are brand new to us. Chef David and I used them on a recent Between The Eats Tapas and Pinchos episode, and my family fell in love with them!

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The fruit, berries of the caper, are like olives but smoother. I can’t wait to try them in a martini!!
Here is the recipe…

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Mediterranean Tuna Salad
Ingredients:
2 cans, chunk light tuna in water, drained.
2 cans garbanzo beans, chickpeas
1/2 small red onion, chopped
2- 3 tbsp. caperberries
2-3 tbsp. sliced olives
1/4 cup olive oil
lemon juice, 2 lemons
salt/peper

parsley, chopped for garnish
Baby spring mix, plating

Directions:
Mix all ingredients in a mixing bowl, except for parsley and lettuce.
Chill 2 hours.
Plate tuna salad on a bed of baby spring mix.
Top with extra caper berries, and chopped parsley.

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Enjoy!
Ciao!


Jul
2016

Sicilian Garlic Oregano Grilled Potatoes!

categories: Dinner, Grill, Healthy Living, Homemade Italian, Party Time, Recipes

Quick and easy summer recipes continue with grilled sliced potato recipe. Bursting with flavor, these potatoes have an herb salty garlicky bite with the creaminess of the sour cream finish! These potatoes are fabulous with summer seafood!

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Sometimes I grate Parmesan cheese over the grilled slices and forget the sour cream!

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A tip that I recently learned from my co-host Chef David on Between The Eats is that you want to place the potato slices in cold water and bring the pot up to a boil. By doing this the inside and outside of the potato have a chance to get to the same temp for even cooking. This eliminates the outisde of the rounds smushing. Has this ever happened to you? It’s the worst! Your recipe will become starchy from broken potato pieces falling off.

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Here is the recipe…

Ingredients:
2 large potatoes, sliced 1/4 inch slices
2 tbsp. Olive oil
1 tsp. Onion powder
1-1/2 tbsp. Dry oregano
Salt/pepper to taste
3 cloves roasted garlic, minced
3-4 tbsp. Sour cream
Parsley or chives

Directions:
Boil sliced potatoes from cold water until a knife test shows just softened, but still firm potatoes.

Drain and cool 5 minutes.

Meanwhile heat the grill to a medium flame.

Add potato slices, olive oil, oregano, onion powder, garlic, salt and pepper to a Gallon ziploc bag.

Gently coat potatoes being careful not to smush.

Place a piece of foil on the grill grate, and line up the potatoes being careful not to overlap.

Grill 4-7 minutes until bottom is golden brown and flip. Grill another 3-5 minutes until done.

Remove from grill, toss with sour cream, sprinkle with chives or parsley and serve.

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Enjoy!
Ciao!


Jul
2016

Garlic Parm Wings!

categories: Dinner, Homemade Italian, Party Time, Recipes

I get in the mood for wings and my go-to flavor is garlic Parmesan. The one food item that I do not like- there really are not that many- is buffalo sauce. In general any kind of saucy wing turns me off. My favorite wings are crisp, with dry seasoning or a glaze! Covered in Parmesan cheese is always a bonus! Ha!

Here is my recipe…

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Roasted Garlic Parmesan Wings

1 lb. wings, I cut them at the joints and used the wingette.
2 tbsp. Garlic olive oil
4 cloves Roasted garlic, finely chopped
1 tbsp. Garlic salt
Salt/pepper to taste
1/2 cup+ fresh grated Parmesan cheese
Your favorite dipping sauce, I used Romesco sauce

Directions:
Preheat oven 500 degrees.

In a large mixing bowl toss wings with garlic oil, garlic, garlic salt, salt and pepper until well coated.

Place on an aluminum foil covered pan.

Roast 8-10 minutes until browning, flip another 8 -10 until crispy.

Remove and roll in Parmesan.

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Enjoy!
Ciao!


Jul
2016

Kafta Kabobs!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Grill, Healthy Living, Healthy Snacks, Lunch, Recipes, Sides

Kafta, Kofta, Kefta…every translation spells it differently! Let’s call it meat on a stick. Ok, really flavorful meat on a stick.

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With Lebanese exotic flavors of cumin, cinnamon, and of course the garlic, Kafta has a deep layering and tastes like a full meal. Often served cold for lunch, or hot for lunch or dinner, it is a fun opportunity to try something different that is really quick and easy to make.

My kids are fans because it is on a stick I think. They first started eating “things kids aren’t supposed to like” when skewered. Try it, seriously!

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A few tips, I used an egg. (Gasp!) Kafta is traditionally stuck together by using soaked white bread that’s rung out and put in the food processor. Yeah, So are traditional meatballs, but sometimes you don’t want to clean the thing, right? Feel free!

Soak the sticks! I forgot and a few of mine burned!!

The cucumber salad is amazing and accompanied meat dishes quite often on my table in the summertime.

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And guys, the sauce…simple and delicious! It’s more powerful than a smoothe tahini with the punch of Romesco. I used a delicious jarred Romesco, but you can get crazy and make your own!

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Here are the recipes…

Kafta Kabobs

Ingredients:
1 lb. ground beef
3 garlic cloves, finely chopped
1 small onion, finely chopped
1/4 cup parsley, finely chopped
1 egg
1 tsp. Allspice
1 tsp. Cumin
1/2 tsp. Paprika
1/2 tsp. Cinnamon
Salt/pepper to taste
Skewers

Directions:
Soak skewers in water for at least one hour until ready to mold the

Heat grill to 300 degrees.

With hands, mix beef, garlic, onion, egg, and all of the spices, salt and pepper.

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Mold 1/6 of the mixture onto one end of each skewer trying to keep mold to 1 inch thickness.

Grill approximately 4 minutes each side until cooked to desired fineness.

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Cucumber Salad

Ingredients:
1 cucumber chopped
1 pint grape tomatoes, halved
1 small red onion or Vidalia onion, sliced
Handful parsley, chopped
1 lemon , squeezed
3 tbsp. Garlic oil
Salt/pepper to taste

Directions:
In a large moxing bowl, toss to coat.

Greek Yogurt Romesco Sauce
1/4 cup plain Greek Yogurt mix with
1/4 cup Romesco
Chopped Parsley flakes and sliced tomato garnish

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Enjoy!
Ciao!


Jun
2016

Crispy Garlic Parmesan Green Beans!

categories: Healthy Living, Healthy Snacks, Homemade Italian, Recipes, Sides

Summer sides kill winter sides!! A few fresh, healthy vegetables tossed in a beautiful olive oil, sprinkled with garlic, salt and pepper, and grilled to perfection definitely beat winter sweet potato casseroles any day. Of course now I’m totally craving a yummy sweet potato casserole with a toasted marshmallow topping! See how that works? Ha!

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My number one vegetable side is probably brussels sprouts, followed by asparagus, then zucchini and squash…I always forget about green beans. No offense to green beans, until I see them smiling up at me from their bin I always forget! So here is my favorite way to prepare them!

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Garlic Parmesan Green Beans
Ingredients:
2 cups fresh green beans
1/4 olive oil
2 cloves garlic, finely chopped
salt/pepper
1/4 cup fresh grated parmesan cheese

Directions:

Rinse, dry and snap off stringy ends of green beans.
Put beans on an aluminum foil covered cookie sheet
Drizzle with olive oil and toss to coat.
Shake and push to a single layer.
Sprinkle with chopped garlic.
Salt/pepper to taste.
Cook at 425 degree oven for 10 minutes. Flip and cook another 3-5 minutes until they are brown and crispy.
Remove from oven and sprinkle with fresh grated parmesan cheese.

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Enjoy!
Ciao!


Jun
2016

The Best Ever Mexican Lasagna!

categories: Dinner, Fun for Kids, Recipes

Truth. I have tried many different “Mexican Lasagnas” throughout the years. Mostly using leftovers. They ended up being a delicious undressed taco with layers, but honestly never blew my socks off!

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So this time I had an idea. Why not add some yummy Brown Sugar Sriracha Glazed Bacon and see what happens. What happened was like the best thing ever! So instead of a very good cumin, chili powder seasoned garlic onion ground beef layer-kind of boring- we have crunchy bites of sweet and spicy glazed bacon throughout the meat later! Yikes! So good!

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Like most lasagnas, the leftovers the next night were even better!

Here is the recipe…

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Mexican Lasagna
Makes one 9X13 lasagna

Ingredients:
2 tbsp. olive oil for meat and 2 tbsp. for casserole dish
1 lb. ground beef
1/2 lb. Brown Sugar Sriracha Glazed Bacon (see recipe below)
3 cloves garlic, chopped
1 small onion, chopped
1 tbsp. cumin
2 tbsp. chili powder
red pepper flakes- for added heat
salt/pepper to taste
1 15 oz. can refried beans
1 cup corn kernels, frozen and steamed, canned, or fresh cut off the cob
1 cup Salsa Mojo Verde /your favorite taco sauce
1 14 oz. can stewed tomatoes
10 flour tortillas
2 cups shredded chihuahua cheese
1 cup shredded mozzarella cheese
cilantro, garnish

For the Brown Sugar Sriracha Glazed Bacon
Ingredients:
1/2 lb. thick sliced bacon
1/2 cup dark brown sugar
2 tbsp. sriracha sauce

Directions:
Heat olive oil in a medium pan.

Toss onions and garlic with oil and cook for 3 minutes.

Add ground beef and cook until no longer pink, drain any excess fat.

Place meat in a mixing bowl.

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Meanwhile, to cook the Brown Sugar Sriracha Glazed Bacon…
Preheat oven 350 degrees.

Place bacon strips in a single layer on an aluminum foil covered cookie sheet.

Sprinkle dark brown sugar.

In a top to bottom motion, squeeze a small stream of Sriracha sauce in zig zags.

Bake 13-18 mins. until glazed and crispy. (Remember, the sugars on the bacon will “crisp up” as they cool. Don’t think it will be crunchy when you remove it from the oven. I know it’s hard to wait, but don’t burn your mouth it will be very hot!!)

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When cool, chop bacon into 1/4 inch pieces and mix into ground beef bowl.

Combine refried beans and corn in a separate bowl.

Combine stewed tomatoes, salt/pepper, and red pepper flakes in a bowl.

Combine cheese in a bowl.

Cut tortilla shells, 2 cuts into triangles.

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Layer lasgna-starting by coating casserole dish with olive oil, then covering by overlapping tortillas until covered.

Next, add a cheese layer, meat, tomatoes, beans and corn, salsa mojo verde or taco sauce, followed by another layer of tortilla shells.

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End with tortillas and cheese on top.

Bake 15-25 minutes until cheese is melted and bubbly.

Sprinkle with chopped cilantro.

Enjoy!
Ciao!


Jun
2016

Lemon Herb Garlic Shrimp!

categories: 20 Minutes or Less, Dinner, Grill, Healthy Living, Party Time, Recipes

Everytime I prepare this shrimp dish I have people begging me for the recipe and I feel so guilty because it is so easy!

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The lemon herb garlic shrimp skewers are perfect for a summer night when served with a cold salad, or don’t skewer the shrimp and toss them with your favorite long pasta like angel hair.

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The technique in the recipe is the fastest – coating the shrimp with olive oil, rolling in herbs, grilling shrimp, and squeezing lemon. If there is time, the herbs can be infused in the garlic before covering the shrimp. This creates a stronger herb flavor. Either are delicious, it just depends how much time you have!

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Lemon Herb Garlic Shrimp!

Ingredients:
1 lb. medium shrimp, cleaned and deveined
1 lemon, sliced into wedges
3 cloves garlic, finely chopped
2 thyme springs, leaves removed and finely chopped
1 tbsp. Basil, finely chopped
1 tbsp. Rosemary, finely chopped
(Cayenne pepper optional to add heat)
Salt/Pepper to taste
Wood skewers

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Directions:
In a small bowl mix herbs and garlic and cover a plate.
Skewer shrimp.
Drizzle with olive oil and either brush or use clean fingers to coat.
Dip into herbs on a plate.
Set skewers on a parchment covered cookie sheet or prepare to grill.
Grill a few minutes per side until shrimp turn pink.
Broil in oven until shrimp turn pink, turning once.
Squeeze half of a lemon over cooked skewers and serve!

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Enjoy!
Ciao!