Vegetarian Zucchini Boat

Olive oil, for brushing baking sheet

• 2 medium zucchini

• Coarse salt and ground pepper

• 2 plum tomatoes, halved, seeded, and diced small

• 1/4 teaspoon chopped fresh oregano leaves

• 1/4 teaspoon white vinegar

• 5 ounces fresh mozzarella, torn into 1-inch pieces

DIRECTIONS

1. 1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.

2. 2. Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

Quesadilla Creation

Quesadilla Creation

Spinach Salad with Shrimp and Bacon Dressing

Spinach Salad with Shrimp and Bacon Dressing

Ingredients

Salad

• 8 cups fresh washed baby spinach , dried really well

• 1 lb fresh peeled and deveined shrimp , grilled

• 1 tablespoon Old Bay seasoning

• 3 boiled eggs , sliced

• 4 pieces cooked bacon , crumbled

• ressing

  • 3 tablespoons bacon drippings

  • 3 tablespoons red wine vinegar

  • 2 teaspoons sugar

  • 1 tablespoon honey

  • 1/3 teaspoon Dijon mustard

  • salt and pepper to

  • instructions;

Shrimp

1. Place grill pan on grill and set burners to high.

2. Sprinkle shrimp with Old Bay seasoning and toss to coat.

3. Place shrimp on grill pan.

4. Grill shrimp 2-3 minutes per side. They will be firm and white when fully cooked-check often, being careful not to overcook.

Dressing

1. In a small bowl, mix vinegar, sugar, honey and mustard.

2. Heat bacon drippings in pan on low.

3. When drippings are warm, slowly pour in the vinegar mixture.

4. Whisk all ingredients together until mixed well.

Salad

1. Place spinach on large platter.

2. Arrange shrimp,crumbled bacon and onion on top of greens.

3. Gently drizzle with dressing.

4. Add egg slices.

Apple Tart

Apple 🍏 🍎 Tart

I tend to think that a meal is not a meal without dessert. 🙂 But after already spending time in the kitchen making dinner, the last thing I want to do is spend a ton more time on another course. So I always make desserts that can be pulled together in a snap!

This delicious apple tart recipe happens to be just that. 🙂 this is simple, full of classic apple (and I added apricot glaze on top! For flavor, Totally love it, And best of all, they are super-speedy to pull together.

Feel free to serve these with ice cream, whipped cream, powdered sugar….or all three. 🙂
I made my own dough for this tart but you can also use “Puff Pastry Dough”
🍏🍎🍏🍎🍏🍎🍏🍎

Zucchini Noodles with Asparagus, Peas, and Basil Vinaigrette

INGREDIENTS:

• 3 small zucchini

• 1 tablespoon olive oil

• 1 small bunch of asparagus, cut into 1-inch pieces, woody ends discarded

• 3/4 cup frozen peas

• 1/2 cup basil vinaigrette

• Salt and pepper, to taste

DIRECTIONS:

1. Spiralize the zucchini, according to manufacturer’s instructions, and set aside.

1. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook until tender, about 5 minutes. Stir in the peas and cook for 2 minutes. Add the zucchini noodles and cook for 1 minute, just so the noodles are warmed. You don’t want to really cook them or they will get soggy. Remove from heat and pour the basil vinaigrette over the zucchini noodles. Toss with tongs until the noodles and vegetables are evenly coated. Season with salt and freshly ground black pepper, to taste. Serve immediately.

Butter Milk Fried Chicken

Butter Milk Fried Chicken

Ingredients

2 cups buttermilk, shaken

1 shallot, peeled, halved lengthwise, and thinly sliced crosswise

2 garlic cloves, smashed

1 jalapeño pepper (with seeds), halved lengthwise

Kosher salt and freshly ground black pepper

3 boneless chicken breasts

3 1/2 cups all-purpose flour

4 teaspoons baking powder

2 1/2 teaspoons smoked Spanish paprika

1 teaspoon cayenne pepper

1 teaspoon celery salt

2 (48-ounce) bottles canola oil

Bunch of parsley, for garnish

For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.

With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.

Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.

When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.

Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.

Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.

When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three

pieces, sprinkle all the chicken with salt, and serve hot.

Brochette with Ricotta and Pesto

Ingredients

• 1 rustic French baguette

• 2-3 tablespoons extra-virgin olive oil, divided

• 1 small shallot, diced

• 1 pint grape or cherry tomatoes, halved

• About 1/2 cup part-skim ricotta cheese 

• About 1/3 cup pesto 

• Salt and pepper

• Balsamic vinegar

Instructions

1. Pre-heat your oven to 400 degrees. Cut the baguette into 1/2 inch slices. Brush each piece with olive oil on one side. Place the baguette slices on a large rimmed baking sheet, oiled side down. Transfer to your pre-heated oven and bake for 4-5 minutes. Don’t bake them much longer then this or the bread will become to crunchy. Remove the baking sheet from your oven. Using a pair of tongs, flip each baguette slice over so the oiled side is facing up. Set aside.

2. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the diced shallot and sauté until it’s just starting to get soft, approximately 2 minutes. Add the cherry tomatoes and a pinch of salt and pepper. Sauté until the tomatoes start to get soft and juicy, but still retain their shape (you don't want them to fully collapse), about 3-4 minutes. Remove from the heat and set aside to cool slightly.

3. Assemble the bruschetta. Spread approximately 1-2 teaspoons of the ricotta onto each toasted baguette slice. Then spread approximately 1 teaspoon of pesto sauce on top of the ricotta. Top with the sauteed tomatoes and a drizzle of balsamic vinegar. Serve immediately.

Flounder Stuffed With Shrimp and Crab Meat

Flounder Stuffed With Shrimp and Crab Meat

STUFFING

• 1 tablespoon  olive oil

• 2 tablespoons  butter

• 1 small  onion chopped fine

• 2 garlic cloves minced

• 2 stalks  celery chopped fine

• 1⁄2 red bell pepper , chopped fine

• 4 ounces  shrimp chopped fine (1/2 cup)

• 1⁄2teaspoon  salt  (to taste)

• 1 teaspoon Old Bay Seasoning, to taste or 1⁄2 teaspoon cayenne

• 6 ounces  lump crabmeat  (or more if desired)

• 3 -4 tablespoons Italian seasoned breadcrumbs, more as needed

• FISH

• 1 lb flounder (8 large fillets)

• 4 tablespoons  butter melted

• 3 tablespoons  lemon juice

• Kosher salt to taste

• Black pepper to taste

• 2 teaspoons  paprika

• 1 lemon cut into wedges for garnish

1. Instruction

2. Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.

3. Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.

4. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).

5. Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.

6. Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

Alfredo Pesto Sauce Pasta

Alfredo Pesto Sauce Pasta

ngredients

• 1/4 cup homemade/store bought basil pesto

• 2 tablespoon butter / cooking olive oil/ or your choice

• 2 cloves of garlic minced

• 1.5 cups whole milk or more

• ½ cup heavy cream

• 1 teaspoon lemon zest optional

• 1/4 cup fresh grated Parmesan cheese

• Salt and black pepper to taste

• Veggies used

• ½ cup sliced onions

• ½ cup cherry tomatoes cut into halves

• ½ cup asparagus cut into 2” sticks

• ½ cup bell peppers chopped

• 1 small zucchini chopped into chunks.

• Handful of fresh basil for garnish

• 8 oz Spaghetti Pasta i.e half the packet of 16 oz

Instruction

1. Cook pasta al dente according to the package by adding salt to the water.

2. If using asparagus or broccoli add it to the boiling pasta 2 minutes before the end of it’s boiling time of the pasta.

3. Drain the pasta in a colander , run under cold water to stop it’s cooking and keep aside.

4. In a large pan add 2 tablespoon cooking olive oil on medium heat . Once warm add minced garlic and sauté for 20 seconds.

5. Add onions and peppers . Cook it for 1 minute.

6. In the meantime mix the cream and milk in a microwave safe bowl and warm it up for a minute. Alternatively you may warm it up on the gas top in a small pan.

7. Add in zucchini and warm cream plus milk .

8. Keep stirring well for 10 seconds until smooth and cheese is melted.

9. Add in the prepared pesto.

10. Let the sauce come to a simmer and then add cherry tomatoes .

11. Add in the cheese and stir in until smooth.

12. Add in the salt , pepper , dried herbs if any to taste.

13. Add in the boiled pasta and coat it well with the sauce.

14. Lastly stir in the lemon zest and torn fresh basil if desired.

15. If sauce seems less as compared to the pasta you may add few tablespoons of milk or cream.

16. Any extra leftover boiled pasta can be coated with olive oil and stored in the fridge for up to 3 days.

Broccoli Rabe w/Cheese Ring Italian Sausage!

For the Italian sausage
* 1 Italian cheese sausage ring (1 1/2 to 2 pounds)
* 2 tablespoons olive oil
* 1/4 cup cold water, plus more as needed
* For the broccoli rabe
* 1 bunch broccoli rabe * 1/4 cup extra-virgin olive oil, plus more for drizzling
* 1 clove garlic, thinly sliced
* 1/4 to 1/2 teaspoon crushed red pepper flakes
* Salt, to taste
* 1/4 cup cold water
DIRECTIONS
* Cook the Italian sausage
* 1. Prick the sausage in a few places with the tip of a sharp knife to keep the casing from splitting as it cooks. Heat the olive oil in a heavy, large skillet over medium heat. Add the sausage and water, cover, and cook until the sausage begins to brown on the bottom, about 15 minutes.
* 2. Carefully turn the sausage over and, if the skillet is dry, add a splash or two more water. Cover and continue to cook until the sausage begins to brown on the other side, about 10 minutes. Uncover and keep cooking until the water evaporates and the sausage is well browned on the outside and cooked through on the inside, 5 to 10 minutes. (The sausage will brown quickly once the water evaporates.
* Cook the broccoli rabe
* 3. Meanwhile, trim the thick stems from the broccoli rabe and discard. Rinse the broccoli rabe and shake off any excess water but do not dry it.
* 4. Toss the olive oil, garlic, and red pepper flakes in a large skillet and heat over medium heat just until translucent 1 to 2 minutes. Add the broccoli rabe and a generous pinch salt, and the water, then cover, and cook, turning the broccoli rabe as it begins to wilt, until it’s tender but still bright green, about 5 minutes. Uncover and cook until the water evaporates, 3 to 5 minutes. Drizzle with olive oil and season to taste with salt.
* 5. Serve the sausage and broccoli rabe together, preferably on a rustic crusty bread

Homemade Garlic Knots

Homemade Garlic Knots ans Sticks

Nothing like homemade Garlic Knots!!
To go with any meal.
Ingredients
making your own dough:
3/4 cup warm water (105°F-115°F)
1 package of active dry yeast (always check the expiration date on the package)
1 3/4 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
1 Tbsp olive oil
1 teaspoon salt
1 teaspoon sugar

garlic butter parsley glaze: 
melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Brush on knots when they come out from the oven.

Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit.
Making the dough: In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture.
Mix this together to form a soft dough and knead for 5-10 minutes. (You Can use a KitchenAid mixer if you like)
Let the dough rise: Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise to double its size. This should take anywhere from 90 minutes to 2hrs.
When the dough has doubled in size, cut it in half. Set out a large baking sheet and line it with parchment paper.
Working with one piece at a time, flatten into a rectangle about 5 inches long 1/2 inch thick.
Start Slicing into strips and form knots: Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot. Brush with olive oil and let sit to rise: Once all the knots are tied, brush them with a little olive oil and bake in the oven 12-15 minutes, or until nicely browned on top. Then turn them over to brown the other side for another 3 - 5 minutes. Brush cooked knots with garlic parsley butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes. Brush with a garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.

My Italian Meat Balls

My Italian Meatballs

🍴Those are my idea of "perfect" meatballs. I make them extra soft and juicy by using white bread instead of breadcrumbs, just like my mom use to make! I also add grated onion for extra flavor. These meatballs are served with a rich tomato sauce which is made extra flavorful by cooking it in the same pan that the meatballs are browned in. Ingredients;
4 slices white bread, cut into small pieces, crusts removed
½ cup grated onion
¼ pound of each; ground beef, ground pork, and ground veal
1 egg
¼ cup fresh parsley (finely chopped)
2 garlic cloves (minced)
¼ cup Parmigiano-Reggiano (or parmesan) (finely grated)
¾ tsp salt
¼ tsp black pepper
1½ tbsp. olive oil
Directions:
Place the bread and onion in a large bowl and mix well. Add in all the meatball ingredients except the olive oil. With a clean set of hands mix everything together. Measure out a heaping tablespoon of the meatball mixture and roll lightly to form a ball. Repeat with remaining mixture. Heat up 1½ tbsp. of olive oil in a large nonstick frying pan over medium-high heat. Add the meatballs and brown all sides for about 5 minutes. Now add in the minced garlic and sauté for 2 to 3 minutes until the garlic is translucent. Now add your sauce and bring it to a simmer, Cook everything for 20 minutes while occasionally stirring gently every 5-10 minutes. While the meatballs are cooking, you can start to cook your pasta of choice. You can serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and fresh parsley. 
Enjoy my recipe! 🤓 From my new Cookbook; The Perfect Taste

Sweet Cherry Tomatoes Over Pasta

Sauteed Cherry Tomatoes with Garlic and Basil & Parsley

Linguine with Seafood

Linguine With Seafood

I just love this meal, I make it when ever I get a chance I'm a sea food lover and I would pair it up with a glass of Vouvray wine 🍷from France.

Shrimp with Crab Ravioli

Shrimp with Crab Ravioli 

hrimp & Crab Ravioli in a Garlic Alfredo Sauce Mmm

All American Hamburger

🍴 An All American Hamburger 🍔 Seasoned & cooked "My Way"  with Caramelized Onions  on my Crusty Baked Bread with a side of green leaf lettuce & cucumber salad, it will taste like your eating a Steak!! 

Ingredients;

1- pound ground beef

1- lg onion sliced in rings

1-tbsp. Oregano

1- tbsp. Garlic powder

1- tbsp. Parsley

1-tbsp. Thyme

1/2 cup Worcestershire sauce

salt & pepper (for taste)

In a skillet heat some olive oil add your onions sauté till lightly golden brown, remove and put to the side. In a bowl add your ground beef  add garlic powder, oregano, parsley, thyme, Worcestershire Sauce salt & pepper now  mix well form shape into burgers place in same pan cook 3 - 4 minutes on each side till medium to well or to your likeing, place onions back in pan to warm, place onions on burger then serve on a bun or any bread you like serve with any side dish you prefer.