Greek Orzo Salad with Mustard-Dill Vinaigrette

Greek Orzo Salad with Mustard Dill Vinaigrette

If you love a Greek or Mediterranean salad like I do, you are going to love this zesty orzo salad. The flavors of the fresh dill and mustard make the perfect vinaigrette and bring the tasty flavors over the top!

Light and Airy Ramen Noodles

Ramen Noodles

This is almost too simple that I am a little embarrassed to even post this, but I had to share this simply yummy secret with you. I was recently having dinner at a new sushi bar and we decided to bring home an order of the house lo mein for our son. Lo mein is one of our favorite dishes but this one was a little different. I realized it was made with raman noodles resulting in a very light and delicious noodle dish.

Hearty Lentil Soup

Lentil Soup

Satisfying, delicious, easy and cheap! Lentil soup is the perfect fall soup...or is it a stew. I hope you trust me on this one, the picture doesn't do this soup justice. It's not the prettiest but believe me, this flavorful hearty soup makes up for it. I made this for the first time and my husband just loved it. I'm on my 3rd batch now and it's great because it last all week. It's a great starter or as a whole meal serve with crusty bread. A delicious, fast and homey soup! 

Summer Solstice Black Bean Salsa

Black Bean Salsa!

This recipe is easy, delicious and the perfect party dish to serve as a dip with chips or as a side dish with burgers, fish, chicken or any grilled food. Made with all fresh ingredients, all the flavors blend together and the hint of lime and cilantro make this dip taste special. The best part is, it lasts for days in the fridge. I think this Black Bean Salsa is the perfect party dish to bring to your next barbecue or summer solstice party!

 Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (17-ounce) package frozen whole kernel corn, thawed
• 2 large tomatoes, seeded and diced
• 1 large avocado, peeled and diced
• 1 small yellow onion, diced
• 1/4 cup chopped fresh cilantro leaves
• Juice of one fresh lime
• 2 Tbsp red wine vinegar
• Course salt and fresh ground pepper 

Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill for several hours or over night. Season again with salt, pepper and add more lime juice as necessary. 

Serve with tortilla chips as an appetizer, or this is great as a side dish with grilled foods.

Use a big bowl to mix everything really well.

Black Bean Salsa!

Maple Syrup Salmon, it's a keeper!

A delicious, simple and quick recipe submitted for Julie's "I Do" Cook Book. A perfect recipe for a newbie bride just starting to explore in the kitchen. My very favorite cousin, who let's just say isn't fond of spending too much time in the kitchen, and happens to be celebrating a birthday today, pulled this little gem out of her hat! Who knew?!?! This salmon recipe is absolutely delicious and it's as easy as it gets. The sweetness from the maple syrup combined with the slightly salty soy is a perfect combination. It reminds me of teriyaki salmon but with a delicious maple flavor. The fish is moist and melts in your mouth like butter. This one is a keeper!

Ingredients

• 1/4 cup maple syrup
• 2 Tbsp soy sauce (I use reduced sodium Tamari)
• 1 clove garlic, minced
• 1/4 tsp garlic salt
• 1/8 tsp black pepper
• 1 pound salmon 

Serves 2-4

Directions

Preheat the oven to 400 degrees.

1. In a small bowl, mix all ingredients accept for salmon.
2. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover and marinate for 20-30 minutes.
3. Bake salmon uncovered for 15 minutes and broil for an additional 2-3 minutes to crisp the top. 

Happy Birthday Cuz!

Party Hot Ryes

Party Hot Ryes

The first time I tasted these delicious appetizers was from a recipe I found in a Neiman Marcus cookbook that was given to me as a gift from my sister many years ago. This cookbook is made up of a collection of recipes from everyday home cooks. It's not fancy, no pics either, but has been one of my all time favorites to get inspired from over the years.

Buffalo Chicken Rolls

Buffalo Chicken Rolls baked to perfection!

Game day is approaching and I'm craving buffalo chicken! The challenge: make an appetizer with great flavor, that's easy to eat and not real messy for everyone.

Oven Roasted Cauliflower

Oven Roasted Cauliflower 

Who knew cauliflower could taste so good! Some of the best side dishes are the most simple. Even if you don't think you like cauliflower, this recipe with change your mind.

Stuffed Portobello Mushrooms with Gorgonzola

Gorgonzola stuffed portobella's with coffee crusted hanger steak.  

Pair these savory gorgonzola stuffed portobella mushrooms with my Kona Crusted hanger steak for great dinner. I love the earthy flavor from the portobella together with the gorgonzola.

Pasta Primavera with Roasted Garlic Shrimp

Pasta Primavera with Garlic Shrimp

This is my version of Pasta Primavera. I like to use firm, crisp vegetables, such as broccoli, carrots, and corn because they hold their shape but you can add any kind of vegetables like bell peppers, peas, onions, tomato, or cauliflower all work well in any combination.  

Farmers' Market Grilled Vegetables

Summer vegetables from the farmer's market are irresistible! I like to pick my favorites and make a big healthy platter. Serve these up as a side dish, as an appetizer as part of an antipasto platter, or use them in lasagna or when making quesadilla. Be creative, the options are endless! 

On this particular day, it was pouring rain out, so I grilled the veggies using an indoor grill pan. It's actually easier to do grilled veggies inside because it's easier to control the cooking time and not have to worry about flaming and watching over them as closely as you need to when cooking them on a grill.  

Grilled vegetables from the Farmers' Market

 

1. It's simple, brush the vegetables lightly with olive oil and salt and pepper. That's it! 
2. Grill on a med/high heat for a minute or 2 on each side until you get nice browned markings. 
3. These are great served hot or at room temperature. 

Crunchy Ramen Noodle Salad

Ramen Noodle Salad

The perfect salad on a hot summer day. If you need a dish to bring to a potluck lunch or dinner, this is it! Great as a side dish or add chicken or shrimp for a main course. It's an old time favorite that people just go crazy over. This is a delicious crunchy salad with a crazy good sweet and tangy dressing. Best of all it's fast and easy and can be assembled ahead of time and tossed with the dressing right before serving.   

Ingredients

• 16oz bag of coleslaw mix
• 2 packages of Ramen noodles, oriental flavor
• 2 onions, diced
• 3/4 cup of sliced almonds
• 1/2 cup of unsalted sunflower seeds or sesame seeds

Dressing

• 1/2 cup oil (canola or vegetable)
• 1/2 cup sugar or Splenda
• 1/4 cup red wine or cider vinegar
• 2 Tbsp soy sauce
• Season packets from the Ramen noodles

Directions

1. Chop onion and add to coleslaw mix in a large bowl.
2. Put the noodles in a large plastic bag and gently crush them into pieces. You can also use your fingers to crush them too but it's faster in a bag if you use a rolling pin and gently tap the noodles. 
3. Melt butter and saute the following until lightly browned, about 3 minutes: crushed noodles, seeds and almonds.  
4. To make the dressing: dissolve the sugar and vinegar in the microwave for a couple of minutes. Add the oil and soy sauce and mix together. The dressing can be refrigerated at this point. 
5. Toss everything together before serving.    

Penne Portabello in a Light Alfredo Sauce

Before I start this blog post recipe, let me tell you that this is might tasty!  I look for shortcuts in the kitchen, especially when I am making a late night dinner and want to prepare something quick and easy yet delicious and not out of a box. This recipe is for all my newbie cooks out there! This is my secret version of a light creamy alfredo sauce with savory portabello mushrooms and tomatoes. When I find a really good product like Newman's Own Alfredo Pasta Sauce, I like to keep it on hand for nights just like this since I don't always have cream on hand to make my own sauce. Add in fresh sauted vegetables and you have a delicious meal in minutes. I have also included my no-fail Quick Alfredo Sauce which is absolutely delicious. 

Ingredients

• 1 9 ounce box of Atkins penne pasta (18g of fiber!)
• 2 large portabello mushroom caps, sliced thick
• 2 tomatoes, seeded and sliced
• salt and pepper to taste
• 1/4 tsp of garlic
• 1 Tbsp of olive oil or butter to saute the mushrooms
• 1 jar of Newman's Own Alfredo Pasta Sauce
• 1/2 cup Parmigiano-Reggiano, grated

1. Cook the pasta al dente, according to the package, drain and pour back into the pot.

2. In a saute pan, over medium heat, melt the butter (or oil) and garlic. Add the mushrooms and saute until the mushrooms are almost done for about 3 minutes, add in the tomatoes for another minute. 

3. To the pasta, add half a jar (or more!) of the Alfredo sauce and toss lightly. Add in the mushrooms and tomatoes and toss. 

4. Serve immediately in individual serving bowls with little Parmigiano-Reggiano cheese on the top.

Quick Alfredo Sauce from Scratch

Ingredients

• 1 1/2 cups heavy cream 
• 2 Tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp ground black pepper 
• 1/2 cup of Parmigiano-Reggiano 
• 1/8 tsp freshly grated nutmeg

1. Bring 1 cup of the heavy cream and the butter to a simmer in a medium saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes. 

2. Off the heat, stir in the remaining 1/2 cup cream, salt, pepper, and nutmeg.

3. Add to the pasta and add in a little of the pasta liquid if you need to. 

Tip: This dish is delicious with shrimp or chicken added.

Enjoy!    

Cafe Salad with Gorgonzola and Spicy Grilled Shrimp

Cafe salad with mustard vinaigrette topped with Gorgonzola and spicy grilled shrimp.  

Once you make homemade salad dressing, you will never want to have bottled dressing again. It takes all of 2 minutes and it's so worth it. I bet you already have the ingredients on hand like I do. Honestly, it's so easy to make and it tastes so much better. I whisk all the ingredients together in the same bowl that I toss the salad in.  When I make this for a dinner party, I'll make the dressing ahead and place the lettuces on top until I am ready to toss and serve.

Mustard Vinaigrette 

• 1/2 tsp of minced garlic or 1 clove
• 1 Tbsp Balsamic vinegar
• 1 tsp of Dijon mustard
• Splash of soy sauce (Tamari soy is my favorite)
• salt and pepper

• 1 Tbsp extra virgin olive oil

Mix all ingredients in a large bowl and than slowly add olive oil while whisking briskly. Add approximately 4 cups of mixed greens or two large handfuls on top and toss.

Toss salad with:
1/4 cup (or more!) of Gorgonzola cheese, broken into pieces
Purple onion, sliced
Tomato slices
Grilled shrimp with spicy seasoning


Tip: Skip the Gorgonzola crumbles and buy a nice wedge instead, it will make all the difference.

Enjoy!

Grilled Swordfish with salsa di Giovanna

Grilled Swordfish with salsa di Giovanna.

Sounds fancy huh....
Giovanna sauce is really just a vinaigrette, but in addition to the olive oil, lemon juice, salt and pepper and garlic, I added fresh cilantro from the garden to give it a real fresh taste. This makes a wonderful sauce to drizzle over grilled fish, especially a thick swordfish steak.  Serve with my Grilled Corn on The Cob and you have a delicious meal. 



Ingredients

• 1/2 cup olive oil
• 3 Tbsp chopped fresh cilantro leaves 
• 3 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh basil leaves
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 (6-8 ounce) swordfish steaks 
• mayonnaise 

1. Mix oil, cilantro and garlic in a medium sized bowl. Whisk in the lemon juice, salt and pepper to taste into the oil mixture. 

• 2. Prepare the swordfish for the hot grill: season the fish with salt and pepper and brush a coating of mayonnaise on both sides. This seals in the fish and you wont' know it's there after it's done. This is a restaurant trick. Grill the fish on a medium high heat for about 3-4 minutes on each side depending on the thickness.  
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• 3. When the fish is done, move to a platter and drizzle the sauce over the fish and serve the rest of the sauce on the side. 

My version of salsa di Giovanna made with cilantro. 

Grilled Swordfish with salsa di Giovanna.

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• Enjoy!
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Grilled Corn on The Cob

Grilled corn on the cob and Grilled Swordfish with Salsa di Giovanna

• Sweet corn, native corn...it's all in season now! If you haven't made grilled corn before, you must give this a try. The first time I made it, I couldn't believe it. Grilling corn takes corn to another level. It can be so simple to do but it can also come out dry or too charred. I'm looking for the corn to be juicy, slight charred with a smokey flavor from the grill and with a rich taste of melted butter and salt with a subtle spicy kick thrown in. If you try my method of microwaving the corn first for just a few minutes and than finish the cooking on the grill, it will come out perfect!

Ingredients

• 4 ears of corn, fully shucked
• 2 Tbsp of softened butter
• chili powder  
• paprika
• salt and pepper

1. Wrap the ears of corn loosely in plastic wrap or put into a large zip lock bag with a sprinkle of water and cook in the microwave on a high heat for 3 minutes. 
2. Spread softened butter all over the cooled corn and sprinkle with salt and lightly sprinkle a little chili powder (optional) and paprika all over.  
3. Grill over medium high heat, turning every 1-2 minutes until browned about 5 minutes total. 

Cook the corn in the microwave first to allow for perfect grilled corn.

Serve hot off the grill and enjoy!

Steamed Clams with Beer

It's summertime! 4 pounds of  Steamers are here.

or "Steamers" as we New Englanders call them! A great starter dish or as the only dish. Nothing speaks summer to me more than a big bucket of steamers with delicious broth and drawn butter to dip the clams in. This has to be one of the easiest, quickest and best tasting dishes you can make! The secret ingredient is using a bottle of beer as part of the liquid to steam the clams. It makes the most delicious broth and you can't help but want to sip every last drop. Use any kind of beer, you can't go wrong.

If you are having steamers as an appetizer, figure 1 pound (or more!)  per person

Ingredients

• 4 pounds of steamers
• 1 bottle or can of beer
• 1-2 cups of water 
• butter for dipping
• lemon to taste

Directions
1. Place the steamers in a large colander and run cold water, shaking them to release any sand that may be trapped. When the water runs clear, you know they are cleaned.

2. In a large pot (with a built in strainer if you have one, otherwise any large pot with a lid will do), add the beer and enough water to come just to the bottom of the double pot strainer or 2 inches up the side of the single pot (usually about 1-2 cups of water).

3. Place the steamers in the pot and cover. Cook on a medium high heat until the liquid comes to a boil and cook for 10 minutes until the clams all open up and are not transparent. It doesn't take long once they open up.

4. Serve with a bowl of the clam broth and melted butter.

Steamed clams are ready in about 10 minutes.

Steamed Clams!

Clam broth and butter.

Steamed Clams!

Enjoy!

10 Minute Crispy Hash Brown Potatoes

My family absolutely loves breakfast and this quick side dish makes breakfast a little more special. Best of all, it's super fast. I like using Yukon Gold potatoes because they are so creamy tasting and I like using the Baby size because I like a little of the thin crispy skin in every bite.

Ingredients

• 1 pound of Baby Yukon Gold potatoes
• 1 small yellow onion, finely chopped
• 2 Tbsp butter
• 1/4 tsp garlic powder
• 1/2 tsp parsley
• 1/4 tsp sea salt
• pinch of red pepper flakes
• fresh ground pepper to taste

1. Cut the potatoes into bite sized pieces and place in a glass bowl. Microwave uncovered for 5 minutes until tender.
2. Meanwhile, over medium heat, melt butter in a large skillet and add onion and cook for 1-2 minutes while waiting for the potatoes. Add potatoes and all seasonings and give a good stir and cook for 5 minutes until potatoes are browned.

Yukon Gold Baby Potatoes!

A delicious breakfast for Mr. Hill! 

Lemon Mousse Trifle with Fresh Berries

The perfect spring & summer dessert!

This trifle reminds me that spring has arrived! This is a light dessert that will leave you wanting more. The smooth lemon curd is folded into the whipped cream to make a delicious creamy mousse with just the right amount of lemon flavor. The "secret ingredient", aka Limoncello is sprinkled on each layer of the pound cake and adds unbelievable flavor. This one is a winner!! Everyone who takes a bite is pleasantly surprised and thinks it's absolutely delicious. The picture doesn't really show how delicious this really is. I hope you give this one a try and I guarantee it will be a big hit at your next party!

The secret ingredient!

• Ingredients

• 1 pint fresh strawberries, sliced lengthwise
• 1 pint fresh blueberries
• 1 pint fresh blackberries (I didn't use them this time but they are very good too)
• 1 jar of lemon curd (it doesn't matter which brand or exactly what size, it will range from about 8-14 oz)
• 3 cups sweetened whipped cream
• 1 prepared pound cake, sliced (I like Sara Lee!)
• 1/4 cup Limoncello or more!  

Directions

1. Put the berries in a mixing bowl and toss them together so they are evenly distributed.

2. Fold the lemon curd into the whipped cream to lighten it up into a mousse. 

3. Line a glass trifle bowl with a layer of berries than pieces of pound cake to fit. 

4. Drizzle the cake with the Limoncello, spoon a layer of the mousse over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving and best if chilled overnight. 

Perfect for a 4th of July celebration.

Oven Roasted Sweet Potato Fries

I confess, I never liked sweet potatoes, but....OMG.....I absolutely love sweet potato fries!!!  Sweet and Salty and Spicy all in one bite!!  The combination of the spices give a rich deep taste that's delicious. These are crispy around the edges on the outside and tender on the inside, I just love these. They are so easy to make at home and are much healthier than frying.  All it takes is just 2 large sweet potatoes and you have a large batch of delicious sweet potato fries that you won't be able to stop eating;). Enjoy!

Sweet Potato Fries  

Ingredients:

• 2 medium-sized sweet potatoes, rinsed and dried
• 2 Tbsp. vegetable oil
• 2 tsp. smoked paprika
• 1 tsp. coarse salt
• 1 tsp. garlic powder
• 1 tsp. freshly-cracked black pepper
• 1/2 tsp. cumin
• 1/4 tsp. cayenne (optional)

Preheat the oven to 450 degrees.

1. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length.  Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated. 

2. Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.

3. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly.  May take more or less time, depending on the size and thickness you cut the fries.  Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven. 

You may have to adjust cooking time to get just the right amount of crispy.