A dear friend called me on her way home from work one evening and asked: “What can I do with chicken cutlets?” Knowing that she didn’t have hours to spare listening to a litany of ideas on how to prepare this versatile breast filet, I shared this quick, light, and very tasty recipe.
Read MoreTeresa and I spent many afternoons floating in the languid Ionian sea hanging on a tube, conversing about everything that people with abundant souls spill. Water-soaked and shoulders toasted by the sun, it was time to head under the umbrelloni and relax on our lettini to plan the evening meal. Always collaborative, our friends reclining on their lettini offering to contribute their specialties.
This evening, Teresa will prepare her Ricotta Torta. I will assist. She arrives with the ingredients. We make the crust. I am astounded by how easy this technique is. The filling, even more straightforward. The presentation and taste, astounding. See for yourself. Expect applause.
Read MoreWhile visiting family in Italy, we chose to stay at a B&B on the outskirts of the Amalfi Coast. Each morning breakfast was served and Corinna baked a moist and flavorful fresh peach loaf on the morning of our departure. I sheepishly asked Corinna if she would share the recipe with me to publish on my website, for my readers. She replied, “Of course! That's what recipes are for!"
Read MoreI recently resurrected this Neopolitan egg, cheese, and pasta frittata and added it to my antipasto table. I often find that most of us are in a constant search for new food trends and tend to eliminate recipes from the past. As a child, I grew up eating this Frittata as a common occurrence. It is delicious for lunch, as a snack or, perfect for a picnic or the beach. While visiting relatives in Italy, I find that this pasta pie often graces the table at our family get-togethers.
This recipe has stood the test of time and can be enjoyed in its purest form or with the suggested enhancements. When plated and presented, my family and guests react as old memories arise, and the rest inspired by the flavor, texture, and simplicity of this crowd-pleaser.
Read MoreThis salad is a combination of sweet and savory flavors. The “dressing” is fantastic when applied on all salads, especially with those that contain fruit and nuts.
Read MoreIf you are a lover of almond flavor, this dessert is for you. My husband Richard is my “in house” baker. An exact and precise science, the art of baking is his forte. In this department, I willingly take a back seat. I begin by complimenting his baking skills and his highly praised dessert repertoire and, then present him with a new “idea” that he should try. Works like a charm.
This Semolina Almond Torta is a moist, dense, buttery cake that imparts a mighty almond flavor due to the use of almond paste. We have never served it to any of our guests that didn’t enjoy it immensely. It is an elegant dessert that sweetens the end of any meal.
Read MoreBased on my observations, I have noticed that many of my friends and family are eating lighter these days. I am as well. When spending an overnight at someones home, I am very appreciative of the hospitable efforts taken to prepare a hearty breakfast consisting of bacon, eggs, and or pancakes. When your hosts are already pouring the batter, how do you kindly say, “we just don’t eat that heavy anymore, or, I’m not a breakfast person.” You don’t. You shut-up, eat and, feel overloaded and disgusting all day. This situation becomes worse if you are staying more than one night. On my blog, “Overnight Night Guest’s, with Breakfast Inspirations,” I share stories and recipes based upon experiences in my own home and while visiting others.
Read MoreRicotta is very easy to prepare in your home kitchen. I like to make this recipe to showcase the cheese in its natural form, not necessarily to fill a lasagna or stuff manicotti. It is beautiful when smeared on warm brown bread, topped with English peas and a drizzle of wildflower honey. Ricotta cheese is high in protein and is excellent when paired with sweet or savory accompaniments.
Read MoreI tasted this delightful dip for the first time at a friends home. I must have looked gluttonous, as I could not stop eating it! The same thing happens to others when I make it at home for guests or, bring along as an appetizer to parties. Serve with “scoop style” corn chips. You will surely be asked for the recipe!
Read MoreWhat’s not to like about a crispy, pan seared, sweet lump crab mixture? Nothing! Whenever I am at a seafood restaurant, my first inclination is to order them. Upon further thought, I wonder, “are they fresh or frozen, deep fried, do they have too much filler?” If the restaurant is known to have a good “crab cake reputation,” I order them if not, I order the halibut.
Blue claw crabs are abundant in the Chesapeake bay area. This varietal of crab produces many eggs, which is the reason why we associate some of the best crab cakes with the state of Maryland.
This recipe is a superb way to enjoy the texture and flavor of fresh crab without the work of smashing and picking shells. My palate assures you, these crab cakes are worth the minimal amount of time it takes to prepare them. Indulge, they are luscious!
Read MoreSeveral years ago, I took an entertaining class at the local college. This recipe was part of a “Trattoria” menu .These strawberries were not at all labor intensive and yet so delicious and visually impressive. I like to make them in the Spring as the long stem varietal is readily accessible, and because of their size, they are perfect for filling. Once spring arrives, I choose the largest berries I can find and continue to make these delicious confections. They are a perfect fit for a spring or summer gathering. These berries adorn my table every Mothers Day. Kids love them, and they are a healthy alternative to the fried cannoli shell we all love but doesn’t love us!
Read MoreThe combination of garlic, lemon, olive oil, and olives is clearly a love song about Broccoli. I’m serious. This vivacious recipe brings an overly familiar vegetable alive with flavor. On a visual note, it plates beautifully! Your family and guests will sing its praise.
Read MoreI found this recipe while browsing through a food magazine at the hair salon. Had there not been a picture of this colorful salad, I’m not sure I would have chosen to prepare it. Consisting of only five ingredients, it was worth a try.
This quinoa and bean salad tops my list for serving or bringing to barbeques. It is healthy, protein packed and doesn’t perish in the summertime heat like mayonnaise based salads. Best of all, it is delicious!! Used as a side dish or, on its own, you wont be disappointed! Expect to be asked for this recipe!
Read MoreI created this lighter version of cream of mushroom soup in hope to be kinder to my waistline. I found that the use of cream really isn’t necessary to create a flavorful mushroom soup with a velvety texture. There are plenty of good recipes out there that include heavy cream, milk or half and half. That’s fine, but I am a food lover and blogger that not only has my health in mind, but yours as well. I'm not without sin, as there is butter involved here, although not too much! Trust me; the flavor is not compromised.
Read MoreIn some parts of the world, bread is considered the food of life. In my neck of the woods, it’s the meatball. As a little girl, I vividly remember riding my bicycle in Brooklyn when our neighbor Nina called me from the alley way to tell me she made meatballs. I peddled to her side door, put my kick stand up and ran inside. She placed two glistening fried meatballs and a fork in front of me. I savored every bite. Most kids would have been happier with a cupcake. Meatballs are the perfect comfort food and are prepared by many cultures in different ways. Here is an Italian American version where ricotta cheese is added to moisten the meatball mixture. This method results in a perfectly tender and moist meatball. I will never make a meatball without ricotta again.
Read MoreMy mother's sister Mildred, aka Aunt Mildred, was my idol. Her recipes and entertaining inspirations are the basis for my interest in cooking, which began as a young girl.
This Teryaki Chicken recipe is hers. It is so basic that I hesitated to post. Yet, it has become my “go to” and “most requested” dish that I make for summer gatherings with the family.
Aunt Mildred used to prepare this chicken teriyaki when we all got together and headed up to a resort in the Pocono Mountains. Before officially arriving at our destination, we would stop to enjoy a picnic lunch in the park. I must say the chicken was way better than an ordinary sandwich.
Read MoreI experienced this luscious and creamy form of Limoncello for the first time, at my brother-in-law’s home. After dinner, and before dessert, a bottle was pulled from the freezer. It was officially time for “Crema di Limoncello”. Beautiful cordial glasses appeared and the confection was poured. I was hooked. The addition of milk, the “crema”, turned ordinary Limoncello into a semi-frozen delight. For me, it was a liquid dessert.
Read More
