Gnocchi With A Red Wine Tomato Sauce




2 pounds of yellow potatoes
2  cups  all purpose flour
1  tsp sea salt


1. Peel  potatoes and place them in a steamer for about 30 to 40 minutes until tender.
2. Use a potato ricer to mash potatoes.
3. Add salt to the flour. Then add some flour to the potatoes to absorb the water .
4. Put potatoes on a floured board and use your hands to mix in the remaining flour.
5. Knead in the flour and potatoes until it forms a firm dough.
6. Form some of the dough into a ball and roll into a long rope.
7. Cut into one inch pieces and press lightly with a fork.
8. Place the potato gnocchi in a large pot of salted boiling water until the gnocchi floats to the top. Remove the potato gnocchi with a slotted spoon. It should take about two minutes.

Sauce ingredients:

2 lbs.  plum tomatoes, peeled, seeded and chopped
1 medium sized yellow onion (chopped)
3 cloves of garlic  (chopped)
4 leaves of fresh basil
1/4 cup of fresh parsley ( chopped)
3 tbsp. of tomato paste
1/2 cup of red wine
2 tbsp. olive oil
1 tsp. dry oregano


1. Cut off the tops of the tomatoes and submerge in boiling water for around 3 minutes.
2.Remove the tomatoes from the water and place in a bowl of ice water.
3. Peel the skin off the tomatoes, slice in half and scoop out the seeds.
4. Chop the tomatoes.
5. In a large skillet sauté the onions and garlic in the olive oil for 3 minutes.
6. Add in the tomato paste and cook for 2 minutes. (don’t let it burn)
7. Stir in the tomatoes, red wine, basil,  and oregano.  Simmer for 30-35 minutes.

Pour sauce of gnocchi. Sprinkle with parmesan cheese and fresh basil

Roasted Butternut Squash and Asparagus Penne




1 lb. penne

1/2 lb. asparagus (tough edges cut off)

1 large butter squash (peeled and cut into mini cubes)

olive oil

2 cloves of garlic (chopped)

1 tsp. sea salt

1 tsp. dry parsley

parmesan cheese


Preheat oven to 350 degrees.

1. In a large bowl put asparagus and peeled butternut squash. Add 2 tbsp. of olive oil. Sprinkle with seas salt and parsley. Mix well.

2. Pour on to a baking pan. Drizzle a drop more olive oil on top.

3. Bake for about 30-35 minutes. (You want the vegetables to be tender.)

4. Cook pasta to desired taste.

5. In a large skillet, put 2 tbsp. of olive oil. Brown garlic for a minute. Add butternut squash and asparagus. Stir. Add another pinch of sea salt.

6. Drain pasta well. Pour butternut squash and asparagus on top.

Sprinkle with parmesan cheese.

Baked Sole With Sliced Avocados and Homemade Hummus




4 large slices of sole

2 tbsp. olive oil

2 tsp. thyme

1 tsp. sea salt

2 avocados sliced


Preheat oven to 350 degrees.

1.  In a large baking pan put 2 tbsp. of olive oil. Sprinkle thyme and sea salt on sole. Bake for about 15-18 minutes.

Serve with sliced avocado and homemade hummus. (recipe below)

Hummus: Recipe:


1 (16 oz.) can of chick peas (drained)

4 tbsp. fresh lemon juice

2 tbsp. tahini

2 cloves of garlic (chopped)

2 tbsp. olive oil

1/2 tsp. sea salt


1. Put all ingredients in a food processor. Pulse slowly. You can add, if needed, another tbsp of olive oil while it is mixing. It should be smooth and creamy.

Serve right after making or refrigerate. Serve with pita bread.


Chocolate Cupcakes With Birthday Cake M&M’s




1 1/2 cups cake flour

3 small packages of Birthday cake M&M’s ( small 1 serving packages)

1/2 tsp. baking powder

1/4 tsp. baking soda

1 stick of unsalted butter (softened)

1 cup sugar

2 large eggs

1/2 cup buttermilk

1 1/2 tsp. vanilla

chocolate icing

chocolate sprinkles


Preheat oven to 350 degrees.

1. In one bowl, add cake flour, baking soda, and baking powder.

2. In another bowl, cream butter, eggs, sugar, and vanilla.

3. Slowly add flour mixture to butter mixture. Stir.

4. Gradually add buttermilk. Use a mixer to blend together until creamy. Add in 2 packages of Birthday Cake M&M’s. Stir gently.

5. Use a muffin pan with cupcake liners. Fill half way.

6. Bake in oven for 15-18 minutes. Test with toothpick to see if done.

7. Let cool and decorate with icing, sprinkles, and Birthday Cake M&M’s.

Chocolate Cake Pops




1 Betty Crocker chocolate cake mix, baked according to package directions.

1 can Betty Crocker Chocolate Frosting (classic)

2 cups milk chocolate chips

1 cup dark chocolate chips (optional)

4 dozen lollipop sticks


1. Cook chocolate cake mix and let cool thoroughly.

2. Once your cake is cooled, crumble cake into a large bowl.

3. Add 1/2 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting a little at a time.  Cake mixture should begin to become thick, not to sticky.

4. Roll a tablespoon full of cake into cake balls.

5. Put cake balls on a pan with waxed paper. Put in freezer for 2 hours. Then remove.

6. In a small microwave bowl, heat the milk chocolate chips until they are melted.  Stir until smooth.

7. Press the end of a stick into the center of your cake ball.

8. Dip cake ball into milk chocolate. Place pops on wax paper.  Return to freezer for 15 minutes or let air dry.

9. *Optional: Melt the dark chocolate chips. Stir until smooth.  Pour dark chocolate into a Ziploc bag. Decorate the cake ball (see photo) Let cool in freezer for 15 minutes.


Cheese Ravioli Marsala




1 lb. fresh cheese ravioli (frozen is fine too)

3 tbsp. olive oil

1/4 cup onion  (diced)

1 tbsp.  garlic  (chopped)

1/2 lb.  mushrooms  (sliced)

3 tbsp. flour

1/2 cup Marsala wine

1 1/2 cups beef stock

parmesan cheese

1/4 cup fresh parsley (chopped)


1. Add olive oil to skillet.  Add onions, garlic, mushrooms,  and sauté until mushrooms are tender.

2. Add flour and cook about 1 minute then add Marsala wine.

3. Add beef stock and cook until thick and flavors are blended. (about 5 minutes.)

4. Boil raviolis according to directions. Drain well when done.

5. Pour marsala sauce over raviolis. Sprinkle with parmesan cheese and fresh chopped parsley.


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Lemon Cream Shrimp Scampi




2 lbs. medium shrimp (tails removed)

1 small onion (chopped)

2 cloves of garlic (chopped)

4 tbsp. olive oil

1 lemon (juiced)

2 cups white wine (Riesling)

1 tbsp. lemon zest

1/2 cup mascarpone cheese

1/4 cup fresh parsley (chopped)

5 basil leaves (chopped)

1 tsp. sea salt

1 tsp. black pepper


1. In a large skillet put olive oil. Sauté onion and garlic. (3 minutes)

2. Add shrimp. (Cook for a total of 3 minutes and turn over halfway through the 3 minutes.)

3. Sprinkle with lemon zest, sea salt and black pepper.

4. Add wine. (raise heat for about 2 minutes and then lower)

5. Add mascarpone cheese and stir gently.

6. Add fresh lemon juice.

7. Add fresh parsley and basil on top.  Let cook for an additional 2 minutes and serve.

*Serve over brown rice. (Optional, see picture below.)




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