Archive for Recipes


Use your favorite firm, white fish and you will LOVE this recipe!! It also looks just lovely!


4 tablespoons canola oil, divided

1 cup chopped tomato

1½ cups chopped red bell pepper

3 tablespoons chopped red cherry peppers

1 tablespoon chopped garlic

¼ teaspoon dried thyme

1 teaspoon creole seasoning

2 tablespoons dry red wine, such as cabernet sauvignon

16 ounces firm white fish, cut into 4 pieces (4 ounces each)*

¼ teaspoon black pepper

½ cup finely chopped yellow onion

8 small pimento stuffed olives, sliced

2 tablespoons chopped fresh cilantro


Heat a large skillet over medium heat for 30 seconds, then add 2 tablespoons canola oil. Add tomato, bell pepper, cherry peppers and garlic. Sauté for 5 minutes, stirring occasionally to keep garlic from sticking. Transfer the tomato-pepper mixture to a food processor or blender. Add thyme, creole seasoning and red wine, then blend until smooth. Set aside.

Use a paper towel to pat fish dry, then sprinkle each piece with equal amounts of black pepper. In the same skillet used to cook tomato-pepper mixture, add the remaining 2 tablespoons canola oil and heat over medium heat for 30 seconds. Add onion, then nestle fish fillets in onions. Sauté for 5 minutes without moving fish.

Pour tomato-pepper mixture into the skillet, surrounding but not covering the top of the fish with the sauce. Reduce heat to medium-low, cover and simmer for 5 to 8 minutes. Fish should reach an internal temperature of 145°F (63°C) and easily flake with a fork.

To serve, remove fish with a spatula and spoon sauce around the serving dish. Garnish with olives and cilantro.

*Cooking note: Use any firm white fish, such as grouper, tilapia, cod or snapper.

(recipe found in Food & Nutrition Magazine, Volume 9, Issue 1)

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THANK YOU NEW YORK TIMES! I think this recipe is my new obsession! I used grilled corn and it was DELICIOUS. It’s the perfect side dish!


⅓ cup olive oil

¼ cup red wine vinegar

3 to 4 garlic cloves, minced

1 teaspoon granulated sugar

Kosher salt and black pepper


3 plum tomatoes, cored, seeded if desired, and diced

½ red onion, finely diced (about 3/4 cup)

1 (15-ounce) can black beans, rinsed

1 (15-ounce) can black-eyed peas, rinsed

1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)

1 red, green or yellow bell pepper, seeded and finely diced

1 jalapeño, seeded and finely diced

½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired

scallion, white and green parts, chopped, for garnish (optional)

Tortilla chips, for serving


Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, ½ teaspoon salt and ½ teaspoon pepper to combine.

Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.

To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

(recipe found in the New York Times August 23, 2020)

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In spite of the warm weather, I made this recipe last night and all I can say is that you MUST try it! This one is a keeper. Next time, I’m adding more artichokes and mushrooms. HEAVEN!!! (I want to make it again tonight!) 



Freshly ground black pepper

½ teaspoon paprika

One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)

6 tablespoons butter

8 ounces mushrooms, quartered

2 tablespoons flour

⅔ cup chicken broth or bouillon

3 tablespoons sherry

1 (12-to-15-ounce) can artichoke hearts, drained


Preheat the oven to 375 degrees. Mix together 1 ½ teaspoons of salt, ¼ teaspoon pepper and the paprika and sprinkle on all sides of the chicken.

Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.

Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.

Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

(Recipe found in the New York Times, August 23, 2020)

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Fire up your grill and try this!!! YYYYYUUUUUMMM!!


Vegetable oil (for grill)

2 lemongrass stalks, trimmed, tough outer layers removed

1 serrano chile

3 garlic cloves

1, 1″ piece ginger, peeled

1 Tbsp. dark brown sugar

1 Tbsp. extra-virgin olive oil

1 Tbsp. fish sauce

1 Tbsp. soy sauce

1¼ lb. skinless, boneless chicken thighs

Kosher salt

2 scallions, thinly sliced

½ cup cilantro leaves with tender stems

Sesame seeds and lime wedges (for serving)


Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Using a Microplane, finely grate lemongrass, chile (seeds and all!), garlic, and ginger into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add brown sugar, oil, fish sauce, and soy sauce and mix well.

Season chicken with salt and add to bowl. Turn as needed to coat completely. Let sit at least 10 minutes and up to 2 hours. (If marinating longer, wait to fire up the grill.)

Grill chicken over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing.

Transfer chicken to a platter and top with scallions and cilantro and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.

(recipe found on

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How’s this for summer deliciousness??? Packed with nutrients–a must try!!


1 large grapefruit

2 large bunches arugula, stems removed (10 cups)

1 ripe avocado, pitted and sliced

2 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

Cooking spray

3 (5-ounce) wild salmon fillets (skin on)

¼ cup toasted walnuts, roughly chopped


Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and ¼ teaspoon each salt and pepper.

Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.

 (recipe found on

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