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4 red bell peppers (cut in half, seeds removed)
2 cups cooked brown rice (or rice of your choice)
1 1/2 cups fresh mozzarella (chopped)
1 (15-ounce) can diced tomatoes (drained)
1 (8 oz. can) peas (drained)
1/2 cup onion (chopped)
2 tsp. sea salt
olive oil
Preheat the oven to 350 degrees F.
1. Cut red peppers in half and scoop out the seeds.
2. Brush pan with a tbs. of olive oil. Place peppers on baking pan.
3. In a large bowl, mix rice, mozzarella cheese, peas, onions, diced tomatoes and sea salt. Mix well. Add 2 tbs. of olive oil and mix again.
4. Stuff each pepper. You can brush a little olive oil on the pepper if you like.
5. Bake until the peppers are tender . (About 30 minutes.)



2 large eggplants

1 cup fresh mozzarella (shredded)

1/4 cup olive oil

1/2 cup white balsamic vinegar

sea salt and black pepper

flat bread or thin focaccia/pizza bread

fresh basil leaves ( a few pieces, chopped)


  1. Slice all eggplant slices (1/4 inch thick)
  2. In a large pan, put eggplant.
  3. Mix olive oil and balsamic vinegar together,
  4. Pour over eggplant and let marinate, refrigerated, for at least 3 hours.
  5. On a heated grill, grill eggplant on both sides until tender. (about 2-3 minutes on each side)
  6. Remove eggplant and set to the side.
  7. Preheat oven to 350 degrees.
  8. Brush a little olive oil on flat bread. Sprinkle with sea salt and black pepper.
  9. Put sliced eggplant on top and sprinkle with fresh mozzarella cheese and basil.
  10. Bake in oven until bread is crispy and mozzarella is melted.

Chicken And Shrimp Parmesan Pizza



1 large focaccia bread or any flat bread

3 cooked chicken cutlets (cut into thin bite size pieces)

12 large boiled shrimp (chopped)

2 cups fresh mozzarella (shredded)

tomato sauce

olive oil


Preheat oven to 350 degrees.

  1. Brush a little olive on top of focaccia bread.  Put on a baking sheet and place in the oven for about 5 minutes. (You want the bread to be slightly crisp.)
  2. Remove from oven. Let cool for about 5 minutes.
  3. Ladle some sauce on top of bread. Spread it out evenly.
  4. Place cooked chicken and shrimp evenly on top.
  5. Sprinkle fresh mozzarella on top evenly.
  6. Place in oven and bake for about 6-8 minutes.  You want chicken and shrimp hot and the mozzarella cheese to be bubbly and melted.

Serve hot.



3 eggs

4 slices of salami (thinly sliced)

1/4 cup fresh mozzarella (shredded)

1 tbsp. butter

sea salt and black pepper

*avocado and strawberries for garnish


  1. In a skillet, put butter. Once melted, crack open three eggs and add to the skillet.
  2. Let cook for about 3 minutes.
  3. Add salami and mozzarella on top. Sprinkle a pinch of sea salt and black pepper.
  4. Cook until eggs are firm and mozzarella has melted. (approx. 3-4 minutes)
  5. Slide omelette onto a dish and enjoy.

A Very Special Cause


The Children’s Health Fund is a wonderful organization that benefits children in need. Please click the link below and donate any amount you can. One lucky winner and a guest will head to Broadway with me this upcoming Spring.  Thank you very much.

Chicken Cutlets With Pecan Sauce



8 chicken cutlets

3 large zucchini (cut into small pieces)

1 package small baby carrots

1/2 cup pecans

1 stick of butter plus 1 tbsp


2 tbsp. brown sugar

1 cup vegetable stock

sea salt and black pepper

2 tbsp. olive oil


*Note: At one point, you will have two skillets working at the same time.

  1. Boil carrots until tender and drain. (about 10-12 minutes)
  2. In a skillet, put 2 tbsp. olive oil. Cook zucchini until browned and tender. Set to the side.
  3.  Flour cutlets. Sprinkle with sea salt and black pepper.
  4.  In another skillet, put 1 tbsp. butter.  Add pecans. Melt butter. Stir pecans for about a minute and remove.
  5.  Add 1/2 stick of butter. Cook cutlets on both sides until brown and well cooked. Then remove.
  6.  Add remaining butter to skillet. Melt. Add vegetable stock, brown sugar and pecans. Stir well.
  7. Add carrots to zucchini skillet. Heat through.
  8. Place carrots and zucchini on a platter. Place chicken on top. Pour pecan sauce on top of chicken.

Serve hot.


1 lb. linguine
1/3 cup olive oil
3 large cloves garlic, chopped
2/3 cup dry white wine
1/2 tsp. dried thyme
dried red-pepper flakes ( a pinch)
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
1 cup bottled clam juice
1 tsp. sea salt
1/4 tsp. fresh-ground black pepper
3/4 pound chopped clams, drained (about 1 1/2 cups)
1/4 cup chopped fresh parsley
1. In a large frying pan, heat oil over a low heat. Add garlic and cook for 1 minute.
2. Add the wine, thyme, and red-pepper flakes and bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.
3. Add the tomatoes, clam juice, and salt. Raise to a medium and bring to a simmer. Stir occasionally, until thickened, about 10 minutes.
4. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer.
5.Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed.
6. In a large pot of boiling, salted water, cook the linguine for about 10 minutes. Give a taste test for your desired taste. Drain well and toss with the sauce.

Shrimp and Sweet Red Peppers



1 lb. uncooked medium shrimp (tail removed)

1 jar (24 oz.) B &G Sweet Red Peppers (sliced)

1 cup leeks (chopped)

1 tbsp. olive oil

sea salt and black pepper


  1. Boil shrimp for 5 minutes. (until pink) Drain well.
  2. In a large skillet, put olive oil. Cook leeks for about 3 minutes.
  3. Add peppers to skillet. Stir together. Cook for 2 minutes.
  4. Add boiled shrimp.
  5. Raise heat and keep stirring for about 4 minutes.
  6. Sprinkle with a pinch of sea salt and black pepper.

*Serve hot.

Homemade Zucchini Bread



3 cups grated zucchini
2 cups sugar
1 cup vegetable oil
3 eggs, beaten
1 tbsp. vanilla extract
3 cups flour
1 tbsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup golden raisins (regular raisins are good also)
1⁄3 cup walnuts (optional)


Preheat oven to 350 degrees.

1. Cream sugar and oil together. Add eggs, zucchini and vanilla, mix well.
2. Sift together flour, cinnamon, salt, baking powder, and baking soda. Add raisins and nuts.
Combine wet and dry ingredients and mix well.
3. Pour into two greased and floured 9 x 5 inch loaf pans.
4. Bake for 1 hour or until tests done.
5. Let stand 5 minutes before turning out onto wire racks to cool.

*Recipe makes two loaves. Jelly and preserves are nice on top.



8 chicken cutlets

2 large green tomatoes (thinly sliced)

1 large jar of B&G Sweet Red Peppers (sliced)

1/2 cup chopped leeks

olive oil

black pepper

sea salt


  1. In a large skillet, put 2 tbsp. of olive oil. Sauté leeks for about a minute. Add green tomatoes. Sauté for about 2 minutes. Add sweet red peppers. Sprinkle with a pinch of black pepper.  After about a minute, put mixture into a bowl and set to the side.
  2. In the same pan, on a high heat, start cooking chicken cutlets. Sprinkle with sea salt.
  3. Cook cutlets on both sides. Make sure they are well cooked.
  4. Add pepper mixture back in the pan on the top of the cooked cutlets.
  5. Heat through and serve.

*Firm red tomatoes can be used, if you don’t have green ones left over from your garden.


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