Corn Casserole

I was trying to decide what to have with leftover roast chicken that I made last night.  I was going through the countless cookbooks that I have and I decided on Corn Casserole.  I originally saw this recipe at Allrecipes.com but I also have it in my Allrecipes cookbook.  It's easy, quick and ohh so delicious. I only make it about twice a year cause it's very fattening.

Corn Casserole

Serves 9

Ingredients

1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix

1 scallion sliced thin for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix.
Pour into a 1 quart casserole dish and bake for 45 minutes to an hour.  The top should be lightly browned.

My Science Experiment aka Herb, Veggie and Cheese Mini Frittatas

I was sitting here thinking about making a frittata as I have never made one before and they looked really good.  I decided to make them in a muffin tin so everyone can have their own mini frittata.  I was thinking what should I put into it and what do I have in my fridge.  So I decided on some fresh herbs, cheese and veggies.  I call it my science experiment because I wasn't sure how it would come out at first and I basically was experimenting, but it turned out great.

My Science Experiment aka Herb, Veggie and Cheese Mini Frittatas 

Makes 12 mini frittatas 

Ingredients

6 eggs

3 scallions finely sliced

1 red pepper, diced

2 small carrots, finely diced

3 tbsp. fresh Italian parsley, chopped

1 tbsp. fresh Rosemary, chopped

1 tsp. dried dill or 1 tbsp. fresh dill, chopped

2 tbsp. grated Parmesan cheese

1/2 cup grated cheddar cheese (not pictured...that was an afterthought)

3 tbsp. 1/2 and 1/2 or milk

1/4 cup water

salt and pepper, to taste

Cooking spray

Directions

Preheat oven to 350 degrees.  Spray muffin tray with the cooking spray.    Beat eggs well and add all the ingredients and mix well.  Pour into the muffin tin, filling each cup half way up.  Bake for 30 minutes or until the center comes out clean when tested with a toothpick and tops are light brown.  Let cool a few minutes before cutting.

Matzo Ball Soup

This week is Passover.  A holiday commemorating the freeing of the Hebrew slaves in ancient Egypt.  Those that observe will not eat anything with any type of grain or any sort of leavening agent in it.  The most common food that is eaten is matzo which is made from just flour and water.  For a full detailed explanation of Passover you can read it here http://en.wikipedia.org/wiki/Passover  Matzo ball soup is a traditional Passover food.  It is basically chicken soup with matzo balls in it and it's sooooo good.

Matzo Ball Soup

Serves 4

Ingredients

For the soup

1 large chicken, cut up, cleaned and excess fat and some skin removed

1 leek, cleaned and cut in half

1 large turnip, peeled and cut in chunks

3 carrots, peeled in cut into large pieces

2 stalks of celery cut into large pieces

2 parsnips, peeled and cut into large pieces

fresh parsley and fresh dill

Enough water to cover the chicken and the vegetables

salt and pepper

Directions for the soup

Place the chicken and all the vegetables in a large pot.  Add water to cover the chicken and vegetables.  Add salt and pepper.  Cover the pot and cook on low heat for an hour.  In the middle of cooking take the cover partially off.   Let the liquid cook down a bit.....taste and season with additional salt and pepper, if needed.  During the last 15 minutes of cooking add a handful of dill and parsley.  Remove as much of it when the soup is done.

When the soup is done pour into a large container and let cool in the refrigerator over night until the fat comes to the top and hardens. Skim the fat off and reheat.  I like to eat my soup with some of the vegetables in it so that is up to you if you want to leave them in.

Ingredients for the Matzo Balls

1 cup matzo meal

4 large eggs

1/4 cup oil or melted margarine

1/4 cup water or seltzer

1 tsp. of salt or to taste

1/4 tsp. ground pepper

This is what the box of matzo meal looks like...for those in Europe it will be a different brand but you get the idea

Directions

Beat eggs.  Add water, oil, salt and pepper. Mix well.  Add matzo meal and stir throughly.  Refrigerator for 1/2 to 1 hour.  Partially fill a large pot with water and bring to a boil.  Add salt to the water.  Moisten palms with cold water and form mixture into balls about 1" diameter.  Drop matzo balls into boiling water.  When all the matzo balls are in the pot, reduce heat to low.  Simmer covered for about 30 minutes or until done.  Remove with slotted spoon to a large bowl.  Place in a bowl with the chicken soup and Enjoy!  Makes 10  1 1/2" matzo balls

Italian Chicken Rollups

I wanted to make something Italian and easy so I came up with this idea of Italian chicken roll ups.  It uses seasoned breadcrumbs and fresh garlic and olive oil and a lemon and olive oil sauce.  

Italian Chicken Rollups

Serves 4-6

Ingredients

2 lbs thin sliced skinless, boneless chicken cutlets

1 cup seasoned Italian bread

2-3 cloves garlic minced

1 1/2 cups extra virgin olive oil, divided

Juice of 2 lemons

salt and pepper, to taste

2 tbsp. chopped fresh Italian parsley, plus more for garnishing
*Note

Directions

Preheat oven to 350. 

In a small bowl combine the bread crumbs, garlic and about 1/4 cup of the olive oil. In another bowl combine the rest of the olive oil with the lemon juice and salt and pepper.  Season the chicken cutlets with salt and pepper.  Place about a tablespoon of the breadcrumb mixture on top of the chicken and gently roll up.  Being careful so none of the filling comes out.  Use a toothpick if it helps the bread crumbs stay in. Once rolled up place a small bit of the crumbs on top of the chicken.  Lay the cutlets in a baking dish.  Pour the olive oil mixture into the dish.  Bake for 20-30 minutes or until chicken is done. Serve the chicken with a bit of the sauce over it.  Garnish with parsley.


*Note:  these are just approximations as you will have to adjust the amounts...definitely make them higher.

Let Freedom Ring

114 years ago my grandmother boarded a ship at the age of 4 years old with  her mother and her brother from Hamburg, Germany.  They were  from a tiny place called Trembowla, Galicia, Austria….now a part of the Ukraine.  My great grandfather had arrived in this country a few years before. 

I can’t imagine what they experienced on the voyage over the North Atlantic Ocean from Europe to America.  A trip that at that time took at least 10 days, probably 14 or more.  A trip over an ocean that was cruel to even the most modern of vessels. A cruel trip with steerage accommodations to a strange land…a land where the streets were supposed to be paved with gold.

They came because of a DREAM, the dream of  FREEDOM.  That is what America means  for everyone who comes to her shores. America symbolizes Freedom.  When they arrived in New York Harbor…they saw the lady with the brightly lit torch….they saw the Statue of Liberty.  Liberty Enlightening the World, that is her full name.  To Americans she is just known as either The Statue or The Statue of Liberty.  There is a poem that is written on a plaque that can be seen inside the statue written by Emma Lazarus:

Not like the brazen giant of Greek fame,
With conquering limbs astride from land to land;
Here at our sea-washed, sunset gates shall stand
A mighty woman with a torch, whose flame
Is the imprisoned lightning, and her name
Mother of Exiles. From her beacon-hand
Glows world-wide welcome; her mild eyes command
The air-bridged harbor that twin cities frame.
"Keep, ancient lands, your storied pomp!" cries she
With silent lips. "Give me your tired, your poor,
Your huddled masses yearning to breathe free,
The wretched refuse of your teeming shore.
Send these, the homeless, tempest-tossed to me,
I lift my lamp beside the golden door!"

I take the statue as commonplace as I am a native New Yorker.  I went to visit her for the first time  when a good friend of mine came to visit me from Scotland last year.   Amazing as I live in New York for my whole life and never once went to see it and if Mary didn’t come to visit me, I doubt I would have gone.  I guess as  New Yorker I take it for granted.  One never should take Freedom for granted because it truly is a precious commodity. The statue is what my family and millions of other immigrants coming to this country first saw when their ship rode up into New York Harbor from the Atlantic Ocean.  They were in search of a new life, they were in search of freedom.  Freedom that is known as America…the United States of America. God Bless America!

Tomorrow night starts a holiday known as Passover.  A holiday commemorating the Hebrews' escape from enslavement in Ancient Egypt. A holiday about Freedom.  Freedom from oppression from the ancient Egyptians.  To all who celebrate I wish you a Happy Passover and to those that celebrate Easter, I wish you a Happy Easter.  May all of you only know what it is like to live in Freedom no matter what country you are from.  

Food Vocabulary

A few of my friends come from the UK and Europe and they don't call certain things the same thing as we do here in the states so this is to clarify any confusion with ingredient names.  When I come across more words, I will add them.

American English usage                     British English 

Eggplant                                           Aubergine

Zucchini (summer squash)                   Courgette

Arugula                                             Rocket lettuce

ground beef (chop meat)                     Mince

Steak, chicken, ham, pork                    Joints(beef joints, chicken joints, pork joints)
French fries                                       Chips
Potato Chips                                     Crisps
Cilantro                                            Coriander (Coriander is actually the
                                                       seed of the Cilantro plant)
Heavy cream                                     Whipping Cream
Winter Squash (butternut,                   Pumpkin
acorn, etc)








                                             

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

We are going to the tropical country of Costa Rica and this Tilapia dish has all the flavors of the tropics with pineapple, black beans, cilantro,salsa and lime.  It's also very low in fat and quite healthy as well.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

Serves 4
recipe courtesy of Ingrid Hoffmann

Ingredients

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple
2 limes, thinly sliced

Directions

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Lemon Parfaits with Blackberries

Today we are going to have a recipe from a blogger friend of mine.  Her name is Velva and I know her for 12 years.  We didn't meet in the normal fashion though.  We met through an online message board and Velva emailed me and we have been friends ever since.  I had the pleasure of meeting Velva and her husband and their son for the first time in person last March when they came up to New York City and the pleasure of a second visit last November.  I look forward to seeing Velva and her family again very soon. Velva has a wonderful food blog called Tomatoes on the Vine  Every time she posts a new recipe I am in total awe of it.  So when you have a chance, please check out Velva's blog.  You will be very glad that you did. As you can see her recipe looks delicious!!


Please welcome my good friend Velva from Tomatoes on the Vine.


I felt honored when Sandi asked me to be a guest blogger. I wanted to share a recipe that I thought her readers would enjoy. The recipe that I selected symbolizes the warm weather that is fast approaching. Whipped cream, fresh lemons and sweet blackberries.  Doesn't this parfait remind you of summer? In a short while, gone will be the cold, wet weather and in it's place at least for us, will be the humid, hot Florida summers. This berry parfait is a good reminder of what we will soon be craving.

Lemon Parfaits with Blackberries
6 servings
Recipe from: Bon Appetit

Ingredients:
1 1/2 cups chilled whipping cream
1 1/4 cups purchased lemon curd (from two 11 1/4-ounce jars)
2 1/2 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
3 1/2 cups fresh blackberries (from 3 1/2 pint baskets)
Directions:
Using an electric mixer, beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream, then 2-1/2 cups blackberries.

Divide lemon mixture among six 8-10 ounce wineglasses or dessert cups. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.

Sprinkle remaining 1 cup blackberries atop parfaits and serve immediately.

Enjoy!
Velva

Asian BBQ Pork Tenderloin

I have been making this marinade for years now.  It not only goes great with pork, but with beef and chicken as well and even salmon. Today is a perfect day for a bbq because of the beautiful weather we are having here in New York.  I just love anything on the grill as it makes for less cleanup in the kitchen.

Asian BBQ Pork Tenderloin

Serves 4-5

Ingredients

1/2 cup light soy sauce

1/4 cup orange juice

1 tbsp. garlic powder

1/4 tsp. ground ginger

1 tbsp. rice vinegar

2 tsp. dark sesame oil

2 tbsp. honey

2-3 lb. boneless pork tenderloin

Directions

In a bowl mix the first 7 ingredients.  Place the pork in a ziploc bag and pour the marinade over it.  Marinate in the refrigerator for at least 4 hours, turning bag occasionally.

Preheat grill to high.  Grill meat on high for 5 minutes on each side.  Lower the heat to medium-low and cook for about 45 minutes or until no longer pink inside. Basting with reserve marinade a few times throughout the cooking process.  After the meat is done, remove from grill, cover it with tin foil and let it rest for about 10 minutes before slicing.  


If you are going to use the reserved marinade with the cooked meat, make sure to boil it for at least 15 minutes to get rid of any bacteria. 

Grace's Multi Bean Salad

I am a fan of several cooking blogs on Facebook and today Chef Fresco posted a recipe that looked really good so I went into their blog to get the ingredients.  I see that this recipe originally comes from A Southern Grace  another wonderful food blog.  This bean salad is really tasty and very good for you with the high fiber content.

Grace's Multi Bean Salad

Serves 6

Ingredients

1 red or orange bell pepper, chopped
1/2 cup pickled jalapenos, chopped
1 15.5 oz can black beans, rinsed
1 15.5 oz can yellow corn, drained

1 15.5 oz can red kidney beans, rinsed
1 15.5 oz can chick peas, rinsed
1 15.5 oz can diced tomatoes with chiles, drained
1/2 cup finely chopped fresh cilantro
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp cumin

DRESSING:

1/2 cup olive oil
3 tbsp lime juice

Directions

Combine all ingredients except for olive oil and lime juice in a large bowl. Wisk olive oil and lime juice in a small bowl. Pour over bean mixture and stir well to combine.
Refrigerate for about an hour to let the flavors combine.

25+ Things about Me (in no particular order)

I decided to add a little bit more about me....kind of get to know the person behind the food.  Most of you know me in person but there are a few of you who don't.  So here goes.


1.  Born in New York City (Brooklyn to be exact) (has the accent too....LOL!!)
2.  Graduated from college in 2004...was one of the oldest students..YAY for me....LOL!!!
3.  Majored in Computer Information Systems
4.  Loves the color blue
5.  Loves the warm weather
6.  Hates the winter with the cold and snow
7.  Loves the smell of fresh cut grass
8.  Favorite foods are lobster, shrimp, any type of seafood and fish
9.  Hates liver, lamb, black licorice
10. Used to have a female cat named Malcolm Chudley, Jr.  called her Chudley for short
11. Likes most types of music except rap and opera
12. Favorite music is classic rock from the 70s and also anything that you can dance to
13. Love to dance
14. Favorite band is Queen
15. Played clarinet in my high school band
16. Collects dolls from all over the world
17. Collects cookbooks
18. Loves to cook (obviously....LOL!!)
19. Loves to eat....thats obvious too...LOL!!
20. Has green eyes
21. Loves makeup, perfume and candles
22. Loves cappuccino and lattes but doesn't like regular coffee
23. Loves tea
24. Loves Scottish and English history, especially during the 16th and 17th centuries
25. Loves castles
26. Scared of wasps and bees
27. Loves to watch the Food Network
28. Thinks economics is a very cool subject 
29. Doesn't like traffic
30. Is an amateur genealogist
31. Favorite author is Bertrice Small

Leek and Mushroom Quiche

I love quiche and have been making this one for years.  You can use other vegetables if you want but this one is made with leeks and mushrooms.  It goes wonderful with a big salad.  I usually make two and freeze one as they freeze very well.

Leek and Mushroom Quiche

Serves 4

Ingredients

1 (9-inch) pie shell

1/4 C. butter 

1 C. thinly sliced leeks, white bottoms only

1/2 lb. fresh sliced mushrooms

1 C. grated cheddar cheese (you can also use Swiss cheese)

3 eggs

1 1/2 C. evaporated milk or half and-half

1/2 t. salt

freshly ground black pepper

pinch of cayenne pepper

Directions

Prepare pie shell. Place in pie pan and prick bottom and sides with tines of a 

fork. Bake at 450°F. for 4 to 5 minutes or just until it begins to brown. Remove 

from oven and set aside to cool.

In skillet, melt 2 tablespoons butter. Sauté the leeks until tender. Place 

cooked leeks in plate and set aside while you sauté mushrooms.

Add remaining 2 tablespoons butter and sauté mushrooms, over medium-high heat, 

until they are cooked through, about 5 minutes. Remove from heat.

Sprinkle half of the grated cheese over bottom of pie shell. Add leeks and 

mushrooms and remaining cheese.

In separate bowl, beat eggs, then add evaporated milk or half-and-half, salt and 

peppers. Slowly pour over vegetables and cheese.

Bake at 325°F. for 30-35 minutes or until center appears to be set and top is browned.

Cottage Pie

Happy St. Patrick's Day!  I am not a lover of Corned Beef and Cabbage so I decided to make Cottage Pie which is the same as Shephard's Pie except with ground beef.  I don't like lamb at all and that is what Shepard's Pie is made with.  I got this recipe from For the Love of Cooking

Cottage Pie

Serves 6

Ingredients

5-6 large potatoes, peeled and cut into thirds
1/4 cup of milk
3 tbsp sour cream
2-3 tbsp Irish garlic and herb butter (or regular butter)
1 cup Irish extra sharp cheddar cheese, grated
Sea salt and fresh cracked pepper
Chives, chopped for garnish

Meat Filling and Sauce:

1 tsp olive oil
1/2 sweet yellow onion, diced
2 large carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced
1 1/2 lbs of lean ground beef (I used 96/4)
1-2 tsp Worcestershire sauce
1 cup frozen peas, thawed
1-2 tsp dried thyme
Sea salt and freshly cracked black pepper, to taste
2 tbsp Irish garlic and herb butter (or regular butter)
2 tbsp flour
1 1/4 cup beef broth

Directions

Boil a large pot of water. Peel the potatoes and cut into thirds. Boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and place back into the pan. Add the milk, sour cream, butter, cheddar cheese, sea salt and freshly cracked black pepper then mash with a masher or blend with a mixer until creamy and smooth. Cover with a lid and set aside.

While the potatoes are cooking, preheat the oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery then cook until tender, about 4-5 minutes. Add the lean ground beef and cook thoroughly. Add the thyme, salt, pepper and Worcestershire sauce.

Once the beef is done cooking, mix the peas into the mixture until well combined. Pour the beef filling into a large baking dish and set aside. In the same skillet over medium heat, add the 2 tablespoons of Irish butter and 2 tablespoons of flour. Mix thoroughly then slowly add the beef broth. Season with sea salt and pepper. Pour the sauce over the beef mixture and mix thoroughly. Top the beef and vegetable mixture with the mashed potatoes. I added a 1/2 cup of the cheese over the potatoes. Bake for 30 minutes. Let cool for a few minutes before serving. Top with chopped chives. 

Grilled Tuscan Chicken Thighs

Tonight we took a trip to Tuscany in Italy.  I love the flavors of this region: rosemary, thyme, lemon, garlic, fresh vegetables, and olive oil.  They make a dish explode with flavor.  The flavors and cuisine of the Tuscan region of Italy are very simplistic and rustic.  I used skinless, boneless chicken thighs as they cook a whole lot faster on the grill.  Since the weather is still chilly, I used my grill pan on top of the stove but in a few weeks I will be using the grill out on my terrace.  I can't wait, summer is coming!!!  So sit back with a glass of Cabernet Sauvignon and imagine that you are in a little Trattoria in Firenze!

Grilled Tuscan Chicken Thighs

Serves 4-5

Ingredients

10 skinless, boneless chicken thighs

5 cloves of garlic, minced

1 shallot, minced

2 tbsp. fresh rosemary, chopped

1 tsp. fresh thyme, chopped

2 tbsp. Dijon mustard

1 lemon, juiced and zested

salt and pepper, to taste

Directions

Combine the garlic, shallots, rosemary, thyme, mustard, lemon juice and zest, olive oil, salt and pepper in a small bowl.   Add the chicken to a ziploc bag and pour the marinade over the thighs.  Marinade in the refrigerator for at least an hour.

Preheat grill pan to high or outdoor grill to medium and grill thighs 5 minutes on each side.  Enjoy!!   Just wanted to mention that your stove and anything within a foot of it WILL get splattered and your overhead lighting as well. Also, be prepared for your smoke alarm to go off!!!  Mine did!!  It's best to do it on an outdoor grill but here in NY our weather doesn't permit it all year long so I have to use a grill pan. 

Rosemary Roasted Potatoes

My family loves when I make this recipe.  The house just smells sooooo good from the garlic.  It's a very easy recipe and it goes with everything; chicken, fish, meat.  I put in a bit extra garlic cause I just love it....LOL!!!

Rosemary Roasted Potatoes

Serves 4

Recipe courtesy of Ina Garten

Ingredients1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

Parmesan Chicken

I wanted to make something easy for dinner tonight but not bland and I thought that Parmesan Chicken over greens with a Lemon Vinaigrette from Ina Garten would be perfect.  It's simple but yet has tons of flavor.  I paired it with her recipe for Rosemary Roasted potatoes which is always a big hit in my house.  

Parmesan Chicken

Serves 6

Ingredients

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Music Playlist

For your listening pleasure I added a music playlist to my blog. I have about 23 songs....most are international songs as I do a lot of international cuisine......so have a listen while you browse my recipes. You can click through each song. Have fun and enjoy!!! For some reason the song titles aren't showing up. So here is what I chose.


1. New York, New York (I had to have this one....LOL)
2. Sway by Michael Buble (I just love this song)
3. Dancing Cheek to Cheek (another one that I love)
4. Anything Goes (a great song from the Broadway show of the same name)
5. Someone to Watch Over Me (another great hit)
6. Cuando Calienta El Sol (a real HOT Spanish song)
7. Nel Blu Di Pinto Di Blu (AKA Volare)
8. Arrevaderci Roma (Rome, the city of Love)
9. Eres Tu (another lovely Spanish song)
10. Guantanamera (a great Cuban song)
11. Scotland the Brave (The Unofficial National Anthem of Scotland)
12. You'll Never Walk Alone (The Glasgow Celtic Supporters theme song)
13. Spanish Eyes (not really Spanish, but I just like it)
14. No Se Tu (A Spanish love song)  15. La Bamba (a great song to dance to)
16. Fernando (just cause I like it)
17. Mala Femmena (a lovely song from Italy)(translates into Bad Woman....LOL!!)
18. As Time Goes By (another one that I like)
19. Cabaret (have I told you that I met Liza Minelli in person and shook her hand....great story behind this)
20. Somewhere My Love (Theme song from Dr. Zhivago)
21. Love Theme from the Godfather (another great song)22. I Gotta Be Me (I absolutely love Sammy Davis, Jr....he was an excellent entertainer)
23. Delilah (what can I say....a hot guy from Wales.....LOL!!!)

Vietnamese Caramel Shrimp (Tom Rim)

I had Vietnamese food once many years ago at a restaurant here in NY.  I remember that I liked the food and the decor of the restaurant was really nice as well.  I felt like I was sitting in old Saigon.  I have been searching for some Vietnamese recipes to make and most seem very difficult but when I came across this shrimp recipe from Kevin of Closet Cooking I decided to try it as it looked very easy.  Some of the cuisine of Vietnam has been influenced by the French when they occupied Vietnam in the late 1800s.  I served the shrimp over Jasmine rice.

Vietnamese Caramel Shrimp (Tom Rim)

Serves 4

Ingredients:
2 tablespoons sugar
1/4 cup water
1/4 cup water
1 tablespoon oil
1 shallot (chopped)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1 small chili (chopped)*
1 pound shrimp (peeled and deviened)
2 tablespoons fish sauce
pepper to taste
1 teaspoon sesame oil
1 tablespoon cilantro (chopped)
Directions:
1. Heat the sugar and water in a pan on medium-high heat until it caramelized and turns a dark brown.
2. Add the water and heat until the caramel dissolves.
3. Remove from heat and set aside.
4. Heat the oil in a pan.
5. Add the shallot, garlic, ginger and chili and saute for 3-5 minutes.
6. Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over, about 2-4 minutes.
8. Remove from heat and stir in the sesame oil and cilantro.

*Note: I didn't use a chili pepper as I don't like my food very spicy so I just used a few drops of hot sauce to give it a little bit of a kick.

Sauteed Swiss Chard

Today while I was at the supermarket picking up Cilantro and limes for my Shrimp dish for tonight, I saw some nice red swiss chard.  I decided to buy some and make it because I had seen a recipe on Closet Cooking that looked very good.  

Sauteed Swiss chard

Serves 4

Ingredients:
1 tablespoon olive oil
1 pinch red pepper flakes
1 clove garlic (chopped)
1 small onion (chopped)
1 bunch Swiss chard (chopped)
salt and pepper to taste
Directions:
1. Heat the oil in a pan.
2. Add the red pepper flakes, garlic and onion and saute until the onion is tender, about 5 minutes.
3. Add the Swiss chard and saute until just wilted.
4. Season with salt and pepper.

Lime and Cilantro Scrod

My absolute favorite foods are fish and seafood.  I never get tired of eating it and its really good for you too.  I usually make scrod with lemon, butter, garlic and some parsley but tonight I tried it with lime and cilantro instead.  Kick it up with a bit of a Tex-Mex flavor.  I served this with Mascarpone Mashed Potatoes with a Carrot Puree

Lime and Cilantro Scrod

Serves 4

Ingredients

2 lbs. Boston Scrod

2 limes juiced, one zested

3 cloves garlic, minced

1/4 cup olive oil

2 tbsp. unsalted butter

1/4 cup chopped cilantro
1/4 red bell pepper, diced

salt and pepper, to taste
dash of paprika or a sweet pepper seasoning blend

Directions

Preheat oven to 350F degrees.  Marinate the fish in the lime juice, zest, garlic, olive oil and half the cilantro, salt and pepper for no more than 30 minutes.  Otherwise the acid in the lime juice will start to cook the fish.  Dot the top of the fish with the butter.  Bake fish in the oven for approximately 15 minutes or until fish is done.  Remove fish from oven, turn up the temperature to broil and broil for 5 minutes or until the top of the fish is browned.  Sprinkle the fish with the remaining cilantro, red bell pepper, paprika (or the pepper seasoning blend) and garnish with lime wedges.