Archive for June, 2017

The BEST Grilled Chicken Recipe with Spice Rub



2-2 ½ lbs skinless chicken parts with bones (quartered breasts, legs, thighs)

2 teaspoons garlic powder

2 teaspoon of ground cumin

1 teaspoon of ground coriander

1 teaspoon of smoked paprika

1 teaspoon of sea salt

½ teaspoon of ground black pepper

4 tablespoon of olive oil


Preheat grill to medium high heat.

In a small bowl, mix garlic powder, cumin, coriander, smoked paprika, sea salt, pepper, and olive oil. Mix until combined.

Rub mixture over both sides of the chicken.

Place chicken on grill and grill each side for 6-8 minutes depending on thickness.

Serve and enjoy!

(Adapted from a recipe found

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This is a simple, delicious summer recipe with a few ingredients but a LOT of flavor! I found a seeded, whole wheat baguette that worked perfectly! YUM!


4 tablespoons olive oil, plus more for the grill

1 ½ pounds peeled and deveined large shrimp (raw)

1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice

kosher salt and black pepper

1 small baguette (about 4-6 ounces), split lengthwise

2 ½ pounds heirloom or beefsteak tomatoes, cut into wedges

2 cups fresh basil leaves


Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a large bowl. Brush the baguette with 1 tablespoon of the remaining oil.

Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2 to 3 minutes per side. Cut the baguette into bite-size pieces.

In a separate bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

(Adapted from a recipe found on

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IT FINALLY FEELS LIKE SUMMER 😎 so here is the perfect recipe: few ingredients, super easy, light and delicious !!!! ENJOY!


12-ounces, spaghetti

4 plum tomatoes

2 garlic cloves

¼ red pepper flakes

2 tablespoons capers

2-3 tablespoons black olives

salt and freshly ground pepper

2 handfuls arugula

3 tablespoons extra virgin olive oil


Cut the tomatoes in half.  Squeeze out excess juice and seeds and chop the flesh coarsely. Peel the garlic and chop. Rinse the capers. Remove the pits from the olives. Roughly chop the arugula.

Combine the tomatoes with all the ingredients except for the arugula. Season with salt and pepper. Add the olive oil and set aside for 30 minutes.

Cook the spaghetti in boiling salted water until al dente. Drain, and stir the pasta into the tomatoes. Add the arugula and toss to coat each strand. Serve with olive oil.

(Adapted from a recipe found in the cookbook, “River Café Two Easy”.)

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