An egg cream is a popular NYC deli beverage not containing any egg. Typically made with Fox’s U-Bet syrup ( Amazon sells it), milk and seltzer.
Ingredients;
1/3 cup whole milk or half and half, cold
1/4 cup flavored syrup such as chocolate or vanilla, Fox’s U-Bet or Hershey’s
Plain seltzer to fill the glass
Directions;
In a tall glass stir together the milk and syrup.
Add the seltzer while stirring briskly as the foamy creamy top builds.
I saw this Whipped Coffee recipe on TV and it looked so good, almost dessert like.
I thought I’d share it with you. Use any sweetener you like, Stevia, Splenda or any type sugar you prefer. Use equal parts coffee, sweetener and water. The amount here makes 2 servings.
Ingredients;
2 TBLS instant coffee, any kind. I did a combo of regular coffee and espresso
2 TBLS sweetener
2 TBLS water
1 cup cow’s milk or any type milk you like, hot or cold
Directions;
In a narrow bowl whip together with a mixer the coffee, sweetener and water until it becomes fluffy.
Pour the milk evenly into 2 glasses and top with the whipped coffee mixture.
Sprinkle with cocoa powder or cinnamon or anything you desire.
This Scallops Baked Italian Style recipe was developed by my brother-in-law, Sonny.
He was a fabulous chef. He would make this every Christmas Eve.
It will become a family favorite for you too.
Ingredients;
12oz -16oz sea scallops
2/3 cup Italian flavored bread crumbs
6 TBLS unsalted butter, soft, but not melted
2 cloves of fresh garlic, crushed
1 TSP chopped parsley and a sprinkle
2 TBLS grated Romano cheese
Lemon slices for garnish
Directions;
Preheat oven to 400.
Place scallops in one layer in a lipped baking pan.
Mix all the other ingredients, except the lemon, and spread the paste like mixture over the scallops.
Bake for 15-20 minutes or until they are bubbling and the bread crumb mixture is lightly brown.
Garnish with lemon slices and a sprinkle of parsley.
This pork chop dish is ssoo tasty. The secret is not to over cook them. Just cook long enough to brown them and sauté for a few minutes more, they are done.
Ingredients;
2-4 pork chops, about 1.25 LBS, I like French style rib cut
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
large sweet onion, sliced thick
1 shallot, minced
1 clove garlic, minced
1 sprig fresh rosemary & sage
1 TBLS capers
Directions;
Heat the oil med hot in a skillet large enough to accommodate the chops in one layer.
Place the chops in the pan and brown on both sides.
Add the shallot, onion, and herbs. Sauté for a few minutes and add the balance of ingredients and sauté a few minutes more.
I call this Lemon Pound Cake Supreme because when you add the sour cream there is no better description than Supreme!
Your guests will certainly be asking for the recipe.
Pictured is shaped by a cake pan by Nordic Ware. They have the largest variety of decorative cake pans I’ve ever seen.
Ingredients;
1 1/2 cups all-purpose flour, unbleached preferred
2 tsp baking powder
1/2 tsp kosher salt
1 cup whole milk sour cream
1 cup sugar
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
Directions;
Preheat the oven to 350 degrees. Grease and flour 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
Sift together the flour, baking powder, and salt into a bowl.
In another bowl, whisk together the sour cream, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Cool for at least an hour.
Glaze:
1 cup confectioners sugar mixed with 1/2 tsp lemon extract and 2 TBLS water or cream or milk. Stir together and adjust the consistency to what you like. Drizzle over cooled cake.
This roasted Broccolini recipe is very tasty. Broccolini is just young more delicate broccoli and it’s a bit more tender.
I’m noting a few ways to roast it.
Ingredients;
2 bunches of fresh Broccolini
2 TBLS olive oil
1 clove peeled and mashed garlic
Salt & pepper to taste
**variations** Sautee diced pancetta or bacon and toss with cooked Broccolini. Sprinkle Parmesan cheese over it too, if that pleases you.
Directions;
Preheat oven to 375.
Wash and trim the stems of the Broccolini. Making small bunches. Toss in the oil, garlic, salt & pepper. Place on a baking sheet in the oven for about 20 minutes or until its fork tender or however you like it.
Serve as is or add my variations.
This beef roast recipe is simple and very tasty. I used a sirloin tip roast but you can also use eye round or top round sirloin.
Ingredients;
2.5LB – 3.5 LB beef roast
olive oil
salt and pepper
2 cloves garlic, mashed
1/4 cup dry red wine
optional 1/2 cup beef stock
Directions;
Rub the roast with olive oil. Season with salt, pepper and mashed garlic.
Sear the roast in a 450 oven or in a pot with a little oil or on a grill.
Once seared place in a roasting pan on a rack or on top of thick sliced onions or carrots. Place a meat thermometer in the center.
Bake at 325 for about 20 minutes per pound or until the thermometer reads your desired wellness.
Remove from the oven and let the roast rest for about 15 minutes.
Drain off the juices into a small pot and add 1/4 cup dry red wine.
If there is not enough juices add the beef stock.
Simmer for 10 minutes.
Carve into thin slices and serve with the au jus.
This Greek Style Roasted Chicken is simple to make and has big flavors. The au jus is finger licking good.
Use fresh herbs for the best results.
Ingredients;
2 chicken breasts cut in half, 2 each; legs, thighs & wings.
2 TBLS each chopped; thyme, rosemary, parsley and oregano
5 fresh garlic cloves sliced
1/2 cup extra virgin olive oil
1 – 2 Lemons
1 cup low sodium chicken stock or broth
1/2 TSP salt
1/2 TSP black pepper
Directions;
Squeeze the lemon and set aside the juice.
Leave 1/2 a juiced lemon in the pan.
Mix all ingredients together in a large bag and marinate for 1-3 hours.
Place the chicken and all the marinade in a roasting pan.
Preheat the oven to 400 and bake covered for 30 minutes. Uncover turning once for about 45 minutes or until a thermometer reads 165 and the chicken is browned.
***add oblong (baking type) potatoes cut into long wedges to the roasting pan tossed with the chicken**
This tagliatelle and mushroom recipe is a one pan wonder.
So delicious and quick to make.
Tagliatelle with Mushroom Sauce is one of those dishes that make you say “WOW” with the first bite!
Be sure to use a variety of only FRESH mushrooms.
Serve it as a main course or as an appetizer.
Ingredients;
12oz Tagliatelle, cooked as pkg indicates
1 1/2 LBS assorted fresh mushrooms such as porcini, chanterelle and morel, cleaned, trimmed and sliced
¼ cup extra virgin olive oil
3 TBLS unsalted butter
3 cloves of garlic, sliced thin
2 TBLS shallot, minced
1 rosemary branch
3 fresh sage leaves
salt and red crushed pepper to taste
1 1/2 cups chicken stock
1/4 cup heavy cream (optional)
1 TBLS fresh minced parsley
1/2 cup grated Parmesan cheese
Directions;
Boil the water to cook the pasta while preparing the mushrooms.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to soften and shrink. Then add the remaining mushrooms. Cook and stir until liquid appears in the pan. Then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes total.
Reduce the heat to medium, add the butter, and let it melt. Add the garlic, shallot, rosemary, sage and salt and pepper, sauté for 2 minutes. Add the chicken stock and optional cream and simmer until reduced by half, about 3 minutes.
Remove the sage leaves and rosemary.
Toss the cooked and drained pasta into the sauce (add a little pasta water if it appears to be dry) and serve sprinkled with Parmesan cheese and parsley.
This scallops sautéed in butter, lemon and white wine sauce is quick to pan cook. So delicate and tasty. Pictured is served over my Spanish Saffron Rice recipe, but it also goes well served over a long pasta.
Ingredients;
16oz sea scallops (fresh is best) shrimp can also be used
4 TBLS unsalted butter
2 TBLS olive oil
juice of one large lemon
1 cup dry white wine
1 TBLS minced fresh parsley
salt & pepper to taste
Directions;
In a pan large enough to fit the scallops in a single layer melt the butter and oil until foaming. Add the scallops and after 3 minutes turn them over for another 3 minutes. Add the balance of ingredients and simmer for 3 more minutes.
Serve over rice or pasta.
This roasted Pork Tenderloin is a tender, easy and tasty recipe. 30 minutes to roast or grill.
Served with a baked apple and roasted red potatoes completes the tasty dish.
Ingredients;
1 pound and a half plain pork tenderloin
1/4 cup olive oil
juice of one lemon
1 TSP lemon zest
2 cloves of crushed minced garlic
1 rosemary branch
4 sprigs of fresh thyme
1 TBLS Dijon mustard
black pepper to taste
Directions;
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, pepper, and mustard in a 1-gallon freezer bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight.
Heat oven to 400.
I like to sear it on the grill or frying pan then place it in the oven.
Pour some of the marinade over the roast.
Roast until thermometer reads 150. About 20-30 minutes.
Remove from oven.
Let it sit to rest for 10 minutes.
Slice 1/2 inch think slices and serve with pan juices.
This Pasta primavera with vegetables, is nutritious and delicious.
Feel free to make your own vegetable combination.
But try mine first before you invent your own.
Just be sure all the vegetables are fresh, not canned or frozen.
Ingredients;
3-4 TBLS virgin olive oil
1 small fresh zucchini, sliced 1/2″ thick
1 small eggplant, similar in size as the zucchini, sliced the same
1/2 cup diced sweet onion
1 clove garlic, crushed
2/3 cup sliced fresh mushrooms
1 small broccoli crown, diced, about 2/3 cup
2 plum tomatoes, diced
1/2 cup grated Parmesan cheese
1/2 LB Rigatoni pasta cooked according to the box directions and drained
Directions;
In a saute pan large enough to fit all the vegetables add the oil and heat to medium. Add all the veggies except the garlic.
Saute until they are soft.
Add the garlic to saute for 2-3 minutes.
Add salt and pepper if you like.
Toss with the cooked pasta and top with the cheese.
This hollandaise sauce recipe is easy and lends itself to many uses.
Pictured over steamed asparagus. What’s more classic than Asparagus with Hollandaise Sauce?
Serve it over broccoli or on Eggs Benedict.
The possibilities are endless !!
INGREDIENTS;
4 egg yolks
1/2 lemon, juiced
1/2 cup salted butter, melted
dash of cayenne pepper
dash of salt
DIRECTIONS;
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
Heat in microwave for 15 to 20 seconds; whisk.
If sauce separates after microwaving, add a splash of water and whisk until combined.
This mushroom soup recipe warms the belly on those cool winter nights. Make extra to freeze for a quick work night meal.
Serve it with a crusty piece of French bread.
INGREDIENTS;
5 oz fresh shiitake mushrooms
5 oz fresh portabello mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 TBLS good olive oil
1/4 pound (1 stick) plus 1 TBLS unsalted butter, divided
1 cup chopped yellow onion
1 sprig fresh thyme
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
DIRECTIONS;
Clean the mushrooms by wiping them with a dry paper towel or mushroom brush if you have one. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 TBLS of the butter in a large pot. Add the chopped mushroom stems, the onion and the sprig of thyme, 1 TSP salt and 1/2 TSP pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
In another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, 1 TSP salt, and 1/2 TSP pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream and heat through but do not boil. Serve hot.
This apple cinnamon rolls recipe is half store bought.
You can easily put this together for a luscious dessert or a
weekend brunch served at home or as a great take a long.
The smell of them baking makes your mouth water!!
INGREDIENTS;
1 can Pillsbury Grands Cinnamon Rolls, cream cheese icing style
1 apple, any kind, peeled and cut into a large dice
2 TBLS golden raisins
3 TBLS melted butter
1/2 cup pecan pieces are optional
DIRECTIONS;
Preheat the oven to 350.
Release the rolls out of the can in one piece.
Unroll them on a piece of wax paper.
Brush lightly with some of the butter leaving
some to coat the baking dish.
Sprinkle with the raisins and diced apple.
Add pecans if you wish.
Roll them back up and cut into the rolls using the
dough perforations, there should be 5 rolls.
Grease a baking dish with the leftover butter.
Be sure the dish is large enough to fit the rolls next
to each other with a little room to expand.
Place the rolls in the baking dish.
Bake for 20-30 mins. until puffed and bubbling.
Let cool for 15 minutes then ice with the package cream cheese icing.
This grouper piccata dish just takes a few minutes to prepare but is very impressive. Feel free to change the fish to any firm fish you desire. I added a few jumbo shrimp to the dish.
INGREDIENTS;
4 grouper filets or sea bass or any firm fish filet you choose
Kosher salt (preferred) and freshly ground black pepper
3-4 jumbo shrimp if you like, prepare the same as filets
1/2 cup all-purpose flour
1 extra-large egg, beaten
3 TBLS Good olive oil
3 TBLS unsalted butter
1/3 cup freshly squeezed lemon juice, about 2 lemons
1/2 cup dry white wine
2 TBLS capers, drained
Sliced lemon, for serving
chopped fresh parsley, for serving
DIRECTIONS;
In a large skillet pan melt the butter and olive oil until it just begins to foam.
Season the flour with salt and pepper. Beat the egg. Place one filet in the egg and then in the flour, repeat.
Place the fish in the skillet and sear each side.
Remove the fish to a platter and add the balance of ingredients to the pan on high heat and deglaze the pan.
Add the fish and (shrimp if you are adding them) back into the skillet and let simmer for 4-5 minutes. Serve with lemon slices.
This Cookie and Ice Cream Sandwich Treat is a take on the traditional.
Make my “Best Ever Chocolate Chip Cookie” recipe.
Let them cool. Soften your favorite ice cream and spread it onto the baked side up of a cookie and top with another cookie.
Gently press together.
Wrap and freeze them for future use or freeze them for just a few minutes to enjoy right away.
This zucchini and yellow squash recipe can be done in the oven or on the grill, as pictured. Zucchini and yellow squash grill is tasty and healthy. Feel free to add your own style and change the spices. Just about any flavor will go with these squash.
Ingredients;
2 small fresh zucchini
1 or 2 fresh yellow squash
1 TBLS tomato paste, I like the tube kind
1/2 a small onion sliced thin
drizzle of olive oil
Dash of garlic powder
Salt and pepper to taste
Directions;
Wash and cut the off the ends of the squash off. Place in a foil pan or heavy duty foil. Drizzle with the olive oil, smear the tomatoes paste over the squash. Place the cut onion on top. Sprinkle with salt, pepper and garlic powder. Wrap tightly and grill until soft, about 20 minutes. Or place in a 350 oven for about the same time.
Open carefully and slice to serve.
This Roasted Scallops with Citrus Butter recipe can be done in the oven on bake, broil or for a little smoky flavor on the grill.
Pictured was cooked on the grill in a pan.
Ingredients;
1LB fresh sea scallops
2 TBLS melted butter
1TBLS olive oil
1 TSP lemon or orange zest
1 TBLS lemon juice
1 TSP minced parsley
Red pepper flakes or round black pepper to taste
Directions;
Place all ingredients (except the butter and lemon zest) into a bowl and toss to mix. Gently melt the butter and add the zest and stir for a few minutes. Add to scallop mix.
Place in a pan just large enough to hold the scallops.
Preheat the oven on 400 or broil or on the grill.
Place the scallops in the oven/grill and cook for about 10 mins
until the juices bubble up and then begin to reseed.
You can also let the flame char the scallops a little if you like the taste.
Adding a protein to one of my Summer Salads is easy and a Summer salad with grilled salmon is so delicious.
Pictured is my Summer Salad and I’ve added a piece of grilled Salmon to make it a meal. I coated the salmon with coarse ground black pepper, kosher salt and garlic powder. Grill for about 7-8 minutes on each side.
July 4th is one of the most popular summer holidays for cookouts and gatherings.
I’ve selected a July 4th Menu to please everyone.
Many of the courses can be prepared ahead of time.
Whether you are hosting or you want to choose an item to bring along to another party, surely it will be a hit.
Try my;
Rose Sangria
Great Clam Dip
Heirloom Tomato and Fresh Mozzarella Salad
Corn and Avocado Salad
Swordfish Grilled with Salmoriglio Sauce
Beef Marinade (London Broil)
Strawberry Blueberry Trifle, the red, white and blue is very patriotic
This recipe for Cucumber slices with salads instead of bread or crackers is very low carb and just delicious. Pictured is egg salad but you can use crab or shrimp or tuna.
Add or change the herbs you add to your own taste.
All will be excellent and tasty.
Ingredients;
4 hard boiled eggs, cooled and peeled
OR
1 can of tuna in water, drained
OR
8oz of cooked crab meat or small shrimp, drained of any liquid
2-3 TBLS mayo
1 TSP dry mustard
1 TSP dried chives
1 TSP minced celery, if using crab/shrimp
assorted tomatoes and olives
Directions;
Mash the eggs (mix in gently tuna or crab/shrimp) into the other ingredients, except the cucumber, tomatoes and olives. Peel and slice the cucumbers thick and on the diagonal, leaving some green.
Top the cucumber slices with your salad and garnish with the sliced tomatoes, olives or anything you like.
I’ve put together a great summer menu for a crowd or just for two.
Leftovers will not be a problem.
Try my;
Lemonade Iced Tea or for something a little more adult, Rum Punch or Sangria.
Vegetable Appetizer Platter.
Classic Potato Salad or Summer Salad.
Smoky Lime Shrimp and Baby Back Ribs
Peach Cake, maybe with ice cream
****Due to family issues I won’t be posting on a regular basis for a while.
I appreciate your continued support for my blog.
This light version of Rose sangria is perfect for the warmer months.
Mixing it with seltzer also makes an even lighter beverage.
No matter how you serve it, your guests will be asking you for the recipe.
Ingredients;
750ml bottle of Rose wine
1/2 cup pomegranate juice
3 TBLS brandy
1/2 cup lemon juice
1 cup seltzer
1/2 cup extra fine sugar
slices of; peaches, strawberries and oranges
Directions;
Mix all together and chill for at least 2 hours before serving.
This Corn and Avocado recipe is easy and holds up well in the summer temps.
The variety of colors are so appealing.
Make it no more than a few hours before serving since the avocado can turn brown. That doesn’t change the taste just the appearance.
Ingredients;
4 ears of fresh corn
6-8 cherry tomatoes, any color, cut in half
1 avocado, peeled, pitted and cubed
2 TBLS finely chopped orange bell pepper
1 TSP finely minced garlic
½ a med red onion, sliced paper thin
1/2 TSP chili powder
1 TBLS cilantro, chopped, fresh is best
4 TBLS virgin olive oil
¼ cup fresh lime juice
Directions;
Shuck the corn then steam it for about 8 minutes, let it cool.
Cut the corn off of the cob into a bowl.
Pour the lime juice over the cut avocado to keep it from turning brown.
Add the balance of ingredients, except the avocado to the corn.
Toss and then add the avocado and lime juice to the corn mixture.
Toss gently. Serve at room temperature.
A fresh artichoke is intimidating to some, not only how to eat them but also how to cook them. Hopefully I will explain and picture the basics so you will try Grilled Artichokes. There are a few ways to cook artichokes. This one is steamed then grilled.
A stuffed version is also in the blog recipe list.
Ingredients;
3 whole fresh artichokes
3 TBLS unsalted butter
2 TBLS olive oil
1 TBLS Kosher salt
1/2 fresh lemon
Directions;
Wash and trim the artichoke except leave the stem on and cut them in half. Otherwise follow the balance of directions for trimming as stated under the blog recipe “stuffed artichokes”.
Place the trimmed artichokes in a pot with 1″ of water. Cover and steam for 30 minutes or until a leaf pulls out easily. While they are steaming melt the butter and oil together. Remove them from the pot and baste them with the butter mix.
Place them on the grill about a medium high flame. Grill for 5-10 minutes turning them. Serve in a platter with fresh lemon juice squeezed over them and a sprinkle of kosher salt.
