Archive for August, 2015


Chocolate Walnut Nutella Cookies

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Ingredients:

1 1/3 cup flour

3/4 tsp. baking powder

2/3 cup cocoa powder

1 1/2 sticks unsalted butter (softened)

2 eggs

1 1/4 cups packed light brown sugar

1/2 tsp. vanilla

6 oz. dark chocolate morsels (get a good brand)

3/4 cup walnuts (chopped)

sea salt (optional)

1 jar of chocolate Nutella

confectioners sugar

Directions:

Preheat oven to 350 degrees.

1. Put parchment paper on baking pans.

2. In a bowl, beat eggs, vanilla, brown sugar and butter. Beat until creamy.

3. In another bowl, mix flour, cocoa powder and baking powder.

4. Slowly beat in dry ingredients into egg mixture.

5. Add chocolate and walnuts. Stir it in with a wooden spoon gently. Make sure it is well blended.

6. Use a heaping tablespoon and place on baking pan. (about 2 inches apart)

7. Optional: Sprinkle a pinch of sea salt on top of each cookie.

8. Bake cookies for about 12 minutes. If you made larger cookie bake about 15-16 minutes. Use a toothpick to test if they’re baked.

*Makes about 2 dozen if you use a tbsp. for each cookie. *12 cookie sandwiches

9. Let cookies cool. When cooled, spread Nutella on the inside of each cookie. Put two cookies together to form a cookie sandwich,

10. Dust with confectioner’s sugar. (powdered sugar)

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Ingredients:

1/2 lb piece of fresh salmon

2 cups of cooked brown rice (warm)

1 fresh mango (sliced into thin slices, bite size)

1/2 cup candied pecans

4 cups of mixed greens

1 small cucumber  (sliced into this slices, bite size)

honey dijon dressing (or dressing of your choice)

1/2 tbsp. olive oil

pinch of sea salt

Directions:

Preheat oven to 350 degrees.

  1. In a baking dish, put salmon. Rub olive oil on top. Sprinkle with a pinch of sea salt. Bake for 15-18 minutes. (Don’t dry it out.)
  2. In a large bowl, put mixed greens.
  3. Chop up cooked salmon and put on top. Add brown rice, mango, cucumber and candied pecans.
  4. Add salad dressing and mix well.

Serve warm or cold. Your choice.

Spicy Chicken and Peppers

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Ingredients:

1 pound skinless, boneless chicken breast halves – cut into chunks

1 red bell pepper (chopped)

1 green bell pepper (chopped)

2 tbsp. white wine

2 tbsp. soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1/4 tsp. red pepper flakes (optional)

1 tbsp. olive oil

1 tsp. distilled white vinegar

2 tsp. brown sugar

4 green scallions (chopped)

1 garlic clove (chopped)

Directions:

1. In a bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass bowl and add marinade. Toss well to coat. Cover dish and place in refrigerator for at least one hour. (overnight, even better)

2. In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, red pepper flakes (optional) vinegar and sugar. Mix together and add scallions and garlic.

3. In a medium skillet, heat sauce slowly for about 3 minutes.

4. In a skillet put 1 tbsp. olive oil and sauté peppers and set to the side. (just about 3-4 minutes)

5. Remove chicken from marinade and saute in a large skillet until meat is white on the inside. Add chicken and peppers to the sauce.

6. Raise heat for a minute and serve hot.

Greek Yogurt Sundried Tomato Dip

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Ingredients:

2 cups plain Greek yogurt

1 cup sundried tomatoes in olive oil (chopped)

2 tbsp. garlic (minced)

6 fresh basil leaves (chopped)

1 tsp. sea salt

Directions:

  1. In a large bowl, mix all ingredients.
  2. Place a few basil leaves on top.

Serve with crackers.

Mr. C.’s Crazy Tuna Stuffed Avocados

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Note: When I first served this dish, a guest asked, “What’s in it? After listing all the ingredients, my guest explained, “That’s Crazy”, hence the name “Mr. C’s Crazy Tuna”.

Ingredients:

1 large can (12 oz.) of tuna in olive oil. (chop up tuna)

2 tbsp. capers

3 tbsp. sweet pickle relish (* I buy a brand where the relish is a little more crunchy, than soft.)

3 large slices of sweet jarred peppers (minced)

1/4 cup of chopped kalamata olives (chopped)

2 hard boiled eggs (chopped)

2 tbsp. mayonnaise

1 tbsp. Dijon Mustard

a pinch of sea salt and black pepper

4 large avocados, cut in halves for stuffing

Directions:

  1. In a very large bowl, mix all ingredients, except the avocados.
  2. Stuff each avocado halve.

*If you don’t want to stuff avocados, serve with crusty bread or a sesame cracker.

 

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Best known for her role on the popular drama “Knots Landing” the lovely Michelle Lee is now taking the stage on Broadway in “Wicked”.  I took some time to visit the very kind actress, after the performance.

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Ingredients:

8 thinly sliced chicken cutlets

2 large zucchini (sliced thin)

3 cloves garlic (minced)

2 tbsp. fresh mint (chopped)

1/4 cup red wine vinegar

sea salt and black pepper

olive oil

Directions:

  1. In a large skillet, add enough olive oil that fills up a 1/4 of the skillet. Fry all zucchini. Turn over. Let zucchini dry on paper towels.
  2. In a glass dish, layer zucchini. On each layer, sprinkle garlic and fresh mint. (makes about 2-3 layers.  Pour vinegar on top. Refrigerate. *It would be best if you made the zucchini a day ahead.
  3. On a grill, brush a little olive oil. Cook cutlets on both side. Sprinkle with sea salt and black pepper.
  4. Put cooked cutlets on a baking pan. Place zucchini slices on top. (See photo.)
  5. Place pan in a 350 degree oven for 10 minutes. (You want zucchini warmed.)

Serve hot.

Penne Mozzarella and Basil

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Ingredients:

1 lb. pasta (your choice)

1/2 lb. piece fresh mozzarella (cut into bit size pieces) *room temperature

12 pieces of large basil leaves (torn into pieces)

4 large plum tomatoes (chopped)

3 cloves of garlic (minced)

1 tsp. red pepper flakes (optional)

2 tbsp. olive oil

fresh grated parmesan cheese

Directions:

1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add tomatoes.

2. Cook tomatoes until tender. (about 5 minutes)

3. Cook pasta to desired taste. Drain pasta well.

4. Put tomatoes on top of pasta. Add mozzarella and basil. Mix well. *red pepper flakes optional

5. Put a generous helping of parmesan cheese. Stir together and serve.