Category Archives: Category

Pesto Pasta

Ever surprised by dinner guests? This dinner was a full on rally. I fleeced my basil plant but it turned out amazing !!

 

 

1 big bunch Basil – cleaned and stalks removed

¼ cup Parmesan Cheese- grated

1 clove Garlic

Big Pinch Sea Salt

Big Pinch Black Pepper

¼ cup Olive Oil

¼ cup Olive Oil

1 small orange cut in half

 

 

1 lb box spaghetti

 

PESTO

Blitz Basil, Garlic,Cheese, salt ,Pepper and ¼ cup olive oil in a Food Processor or a blender.

Pouring slowly add the remaining half of the olive oil until you get a nice think consistency. Try to achieve a Pesto that is not too oily and not too dry.

Season to taste using salt, pepper, and cheese. If Pesto tastes too bitter add a little more cheese or my trick is to use an orange , squeeze half an orange , the juice balances the bitterness.

Taste again and season more if needed.

 

NOTE: If your making the Pesto in advance it will stay fresh in the refrigerator for up to 1 week . To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top. Bring to room temperature before using.

 

Boil Water .

When water starts to boil add plenty of salt.

Add pasta and cook until al dente.

Drain (reserve a little pasta water and set aside. )

Toss pasta and pesto together .(if mixture seems too thick pour a little of the reserved pasta water in to loosen it up.)

 

Serve Hot

ENJOY!!

 

Advertisements

Roasted Lemon Chicken

Succulent and Effortless

 

 

 

Preheat oven to 400*

 

7 Chicken Thighs with skin on  or whole chicken cut up with skin on

 

Olive oil lemon mixture:

in a measuring cup:

Add:

1/4 cup olive oil

1/4 cup fresh lemon juice (4 lemons)

1 clove garlic-chopped or 1 teaspoon powdered garlic

2 tablespoons parsley fresh

pinch of salt

pinch of pepper

whisk to combine.

Set aside

 

 

Pour a little olive oil in the bottom of baking pan.

 

Place chicken skin up in baking pan. Brush tops with olive oil .

Bake in oven until brown- about 30 minutes.

whisk olive oil mixture

Remove chicken from oven and carefully pour olive oil &lemon mixture evenly over the browned chicken.

Replace chicken back into oven.

Lower oven temperature to 325*

Bake for 20 more minutes, basting every 10 minutes.

 

 

Serve with rice spooning lemon mixture from pan over the chicken and the rice.


Banoffee Cheesecake

 

The perfect Christmas delight !

The perfect Christmas delight !

 

Preheat oven to 350.

 

CRUST

1 package Graham Crackers-crushed fine

2 tablespoons Butter-melted

1/4 cup Sugar

zest of 1/2 Orange

pinch of Sea Salt

 

Combine ingredients .

Pour and press into the bottom of an 8”spring loaded pan.

Bake for 15 minutes.

Remove from oven. Leave oven at 350 for cake.

 

FILLING

3 – 8oz. packages of cream cheese-room temp.

1 cup sugar

2 tablespoons flour

sea salt

3 eggs

2 teaspoons vanilla

Zest of ½ orange

 

Combine cream cheese, sugar, flour and a pinch of sea salt. Mix at medium speed until well blended. Add eggs one at a time mixing well after each addition. Blend in vanilla and orange zest.

 

Pour filling over baked crust and smooth out evenly.

Return to oven and bake for 1 hour.

Remove from oven and let cool completely.

Remove from pan set on serving plate.

 

TOPPING

2 Bananas

½- ¾   cup caramel- You do not have to make your own caramel sauce just buy your favorite one, mine is Williams Sonoma Salted Caramel Sauce.

A handful Macadamia Pieces- I toasted mine in oven for 10 minutes to make them fragrant and crunchier-set aside to cool.

 

 

Slice bananas on the diagonal making 3” pieces.

Arrange on top of cheesecake.

Heat the caramel in the microwave for 20-30 seconds or until pourable , be mindful that it is not too hot. If too hot set aside to cool.

Pour over top covering bananas.

Sprinkle with macadamia nuts

Chill then serve !!

 


Italian Chicken Cutlets

On lazy days in my family, we all cook together. Today we made an old family favorite that never lets you down. You have to plan ahead for this recipe because you use stale Italian bread or baguette to make these bread crumbs.

On lazy days in my family, we all cook together. Today we made an old family favorite that never lets you down.
You have to plan ahead for this recipe because you use stale Italian bread or baguette to make these bread crumbs.

 

*4 chicken breasts-  partially frozen .To ensure thin cutlets,  carefully slice chicken breast on the diagonal while chicken is partially frozen and set aside .

*Grate your stale French baguette or Italian bread with a box grater using the largest holes.

you’ll need about

  • 3 cups

To your bread crumbs add:

*1/2-3/4 cup Shredded Parmesan /Romano Cheese

  • 1 teaspoon Garlic Powder
  • 1 teaspoon fresh Parsley- chopped
  • 1 teaspoon fresh Basil- chopped
  • 1 teaspoon Salt
  • 3/4 teaspoon black pepper

mix together and place on a flat plate.

3-4 eggs beaten- in a  wide bottom bowl

assemble

one at a time dip both sides of chicken cutlets into the beaten egg and then into bread crumbs, covering both sides in bread crumbs.

Set breaded cutlets on a clean plate. repeat until all are covered in bread crumbs

To fry :

Heat oil . I really like using avocado oil for this one recipe. But Olive Oil is fine.

Fry until golden brown .

Place fried cutlets on a plate lined with paper towel.Paper towel will absorb any excess oil.

Serve with a beautiful Green Salad.


Spiced Pumpkin Cake with Maple Cream Cheese Frosting

This is a delicious more casual alternative to pumpkin pie . Bring in the Autumn !

This is a delicious more casual alternative to pumpkin pie .Bring in the Autumn! 

 

Preheat oven 350

Grease and flour 2 round 8 “ cake pans

 

3 cups flour

1 1/2 cups Sugar I like mixing both granulated and brown sugars

1 1/2 teaspoon Baking Soda

1 1./2 teaspoon Sea Salt

1 1/2 teaspoon Cinnamon

1/8 teaspoon Allspice

1/8 teaspoon Nutmeg

1/8 teaspoon Clove

1 can Pumpkin

1 cup Vegatable Oil

3 Eggs

 

 

In a mixing bowl combine: flour, sugar, baking powder, baking soda, salt, cinnamon allspice,nutmeg,clove. Add pumpkin, oil and eggs . Mix well.

Pour even amount of mixture in each pan.

Bake 25-30 min .

Check for doneness. (this cake doesn’t rise that high)

Remove from oven and cool 15 miuntes.

Remove from pan and cool .

 

Frost with Maple Cream Cheese Frosting.

 

 

Maple Cream Cheese Frosting

 

1   8 oz package cream cheese

1/4   lb softened butter

3   tablespoon maple syrup

2 1/2   cups powder sugar

pinch sea salt

 

 

Beat together cream cheese, butter and maple syrup and a pinch of sea salt until smooth.

In small amounts add powdered sugar.

Beat until smooth .

Frost cooled cake.

 

Keep in refrigerator.

 


Mahi-mahi Tacos

 Bright fresh summery food. Looks beautiful and makes you feel even better.

Bright fresh summery food. Looks beautiful and makes you feel even better.

 

 

4 Mahi-mahi Filets

6 Flour Tortillas- wrapped in foil

MARINADE

In a blender:

Zest and juice 2 Limes

1/2 cup cilantro

1 clove garlic -whole

1/4 onion

sea salt

pepper

small splash of water if needed to loosen puree if needed

Puree.

Layout a large piece of foil on a plate .

Place Mahi-mahi on foil.

Pour marinade evenly over fish. Fold foil to envelope fish and

Set aside for 1 hour.

SLAW

2 cups Broccoli Slaw- (I buy mine at Trader Joes already shredded)

Mango -peeled and cut into cubes

juice and zest of 1/2 lime

1/2 Cucumber-peeled and cut into chunks

1/4 cup Cilantro

1/8 cup fresh mint

Sea Salt

Pepper

splash Olive Oil

Toss together and refrigerate for 1 hour

AVOCADO SAUCE

In a Blender

2 Avocados

1 lime plus zest

1 clove garlic

1 Jalapeno-seeded

1/4 cup water

1/4 Onion

Sea Salt

Pepper

Puree until silky

Leave Mahi-mahi in foil , place on a baking sheet and

Bake @350 for 30 minutes .

Warm tortillas in oven with the fish for  15 minutes.

Assemble Tacos:

Slather Tortilla with avocado sauce ,add half of a filet ,top with slaw and enjoy !


Blueberry Poundcake

Celebrating Summer !

Celebrating Summer !

 

 

Large Tube or Bundt Pan

Bake 350*

 

3 cups flour -pre sifted

6 tablespoons cornstarch

4 1/2 teaspoons baking powder

3/4 teaspoons salt

8 oz cream cheese-softened

5 eggs-beaten well

2 cups sugar

1 cup milk

1/2 lb. butter (2 sticks)

2 teaspoons vanilla

 

2 cups blueberries (tossed w 1 tablespoon flour)

 

Cream together Butter ,Sugar and Cream Cheese.

In a small bowl combine Milk , Eggs, and Vanilla

In another small bowl combine Flour, Corn Starch, Baking Powder and Salt.

 

Alternate adding the milk mixture and dry ingredients in small amounts

to the cream cheese mixture.

Repeat until all is incorporated

Beat until smooth.

With a rubber spatula fold in blueberries.

Pour batter into a greased and floured tube pan.

Bake for 1 hour and 10 minutes or until a wooden skewer after inserted comes out clean.

Let cool for 45 minutes before removing from pan.