Sweet n' Spicy Bacon Chicken Bites

Sweet and Spicy Bacon Wrapped Chicken Bites

All but 4 ingredients is all you need for this appetizer. Everyone loves these and they are so quick and easy to put together. If you need a quick appetizer for your super bowl party, here it is. You get a sweet and spicy surprise when you pop one of these, and who doesn't love bacon. I guarantee these will disappear fast!

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.

Heath Bar Cookies

Heath Bar Cookies

One word to describe these, delicious! A wonderful crisp texture on the outside and chewy on the inside. The flavor of the toffee bits covered with chocolate is scrumptious. Let's face it, how many chocolate chip cookies can you eat?

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.

Game Day Spicy Jalapeño Sliders

Game Day Spicy Jalapeno Sliders

Are you ready for some football!! It's game day and I have the perfect menu to please my hungry friends. I start off with my tasty Party Hot Ryes and winning 7-Layer Fiesta Party Dip. This is all followed by the main attraction, a large tray of my Spicy Jalapeno Sliders.

Pan-Fried Onion Dip Recipe

Pan Fried Onion Dip Recipe 

This dip is spectacular and is now part of my regular rotation. Adapted from The Barefoot Contessa, this is the real deal! It's simple, flavorful and a crowd-pleaser every time. Perfect with kettle chips, pita chips or crostini. Forget the packet, pull out the frying pan and give this one a try!

Roasted Red Pepper Dip with Goat Cheese

Roasted Red Pepper Dip with Goat Cheese

This roasted red pepper dip is absolutely delicious. The recipe is from my friend Millie who is a fabulous cook. She got this recipe from her friend who is a caterer and says it's a big hit at every party.

Mini Apple Crisps

Mini Apple Pies

I just love these, they are so cute. Don't you sometimes just want a little bite instead of a slice? This is the answer. Easy and fun to make. Bring these to your next party and I guarantee they will disappear.

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.

Healthy Mushi Beef ......better than take out!

Beef and Vegetable Stir Fry. 

This is one of my favorite dishes when I'm being really good and want to cut out sugar, carbs and fat. This is so delicious and you won't miss a thing from your favorite take out, except for the calories that is.

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.  

Warm Cinnamon Apples

My first memory of warm cinnamon apples was in the little corner divider section of a Swanson TV dinner. I guess it was supposed to be the dessert, I was never quite sure. All grown up now, I realize it was a sweet side dish.

Rustic Apple Tart

Rustic Apple Tart

Fall has arrived and I can't seem to get enough apples in any shape or form. I am always drawn to the look of a rustic tart because it doesn't have to look perfect, that's where the beauty comes in. Although, it looks like something you would find in a bakery.

Sweet Apple Dessert Sauce

Sweet Apple Dessert Sauce

It's Fall, the air has turned cool, crisp and I'm craving apples. It's amazing how one apple can turn into an amazingly sweet delicious dessert in just minutes. This is a quick, put together dessert that takes advantage of a single fresh apple or two.

Three Cheese Baked Ziti

Three Cheese Baked Ziti

A Sunday supper at it's best! It's Fall and this is such a cozy, soothing casserole. It's creamy, cheesy, gooey, and oozy. It's as simple as putting together a sweet marinara sauce and pairing it with sharp parmesan and silky ricotta. A match made in heaven.  

Hot Crab Dip

Classic Hot Crab Dip

This is an old classic appetizer that is rich and absolutely delicious. Perfect for a game day or a holiday party.   Everyone loves this hot crab dip, it will be the first to go at your next party. I can't describe how good this is, you just have to try it!

Ingredients 

• 2 cans drained crabmeat or 1 fresh container of crab from the fishmonger
• 2 dashes hot pepper sauce
• 1 lb cream cheese (2 8ounce packages)
• 1 teaspoon Worcestershire Sauce
• ½ cup mayonnaise
• ½ cup shredded cheddar cheese Slivered almonds (optional)
• paprika and parsley for added color (optional)

Preheat the oven to 350 degrees.

1. Mix all ingredients together except almonds and cheddar.

2. Place in baking dish and sprinkle top with cheddar cheese or almonds and bake for 30 minutes or until bubbly and almonds brown.

3. Serve with pita chips, crackers. or blue corn chips.

Lump or claw meat makes the difference. You can find this from the fishmonger. 

Ready for the cheddar if you desire.  

Add paprika and parsley for added color.

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. 

Petite Brownie Bites

Brownie Bites

It's hard to resist a warm fudgy brownie from the oven, especially when it's just a little bite. I bet you can't eat just one! This recipe uses brown sugar and mixes chocolate chips into the batter which gives these brownies a fudgy moist taste that's delicious. Use good chocolate like Ghirardelli for the best flavor. Throw out the box mixes, making brownies from scratch is worth the extra time. I brought these brownie bites to a party and they were immediately demolished. 

Ingredients

• 1/2 cup semi-sweet chocolate chips (I use Ghirardelli)
• 4 oz. semi-sweet chocolate baking bar
• 1 stick unsalted butter
• 1 cup firmly packed dark brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 3/4 cup flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup walnuts, chopped (optional)

Directions
Preheat the oven to 350°F. 

1. Melt the chocolate bar and butter together in the microwave or over a low heat, stirring to combine until smooth. Let cool to room temperature. 
2. In a large bowl, stir the chocolate mixture with the brown sugar and vanilla. Add the eggs and mix well. 
3. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. 
4. Stir in the chocolate chips and pour the batter into the prepared tart pans. Sprinkle the chopped walnuts on the top and bake for 15 minutes, until the tester comes out clean. 
5. If using an 8x8inch pan, bake for 25 to 30 minutes, until a tester comes out clean.
6. Remove from the oven and cool for 10 minutes before removing from the tart pans or cutting into 2" squares. 

Use a small ladle to neatly spoon the mixture into the pans. 

Add chopped walnuts on top before baking. 

Let cool for 10 minutes so they don't break since they are small.

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.    

Pan Seared Sea Scallops with Sweet Corn Ragu

Pan seared large sea scallops with creamy corn.

This has become my favorite summer dish this year. It's on the menu at Burton's Grill in Hingham, MA and I have to order this every time we go. When I find a dish that I absolutely love, that's what I do, I order it every time. These sea scallops have made my list. After talking to the Chef on how to prepare this, I think I got pretty darn close to the original. It wasn't really hard to master because it has just a few fresh ingredients. It's actually very simple to prepare and I guarantee it will be a show stopper if you make this for guests. This is great as a main course or served as an appetizer, just like at Burton's. It's absolutely delicious. 

Serves 2-3 as a main course or serves 4 as an appetizer

Ingredients

• 1 pound fresh sea scallops (approximately 10 large)
• 2-3 large ears fresh sweet corn 
• 1/2 red bell pepper, chopped
• 2 Tbsp butter
• 1/2 jalapeno pepper (or more!), minced
• 2 slices of bacon, chopped
• 1/4 cup heavy cream
• Sea salt and fresh ground black pepper to taste
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Directions

1. In a large bowl or over a large sheet pan, remove the corn kernels with a sharp knife.
2. In a large saute pan, melt the butter and add the bacon, peppers and jalepeno. Saute for 1-2 minutes over medium heat. Than add the corn and season with salt and pepper.
3. Sauté the corn for 2-3 minutes and add the cream, continue to sauté until the cream is absorbed and the corn is tender. Keep the corn on a low heat while you prepare the scallops. 
4. Place scallops onto a dry work surface and pat dry, season with salt and black pepper. Over medium-high flame, heat a sauté pan with Tbsp of butter. When the pan is very hot, add scallops to pan. Cook until golden in color, turn and cook other side until golden. Cook about 2 minutes on each side, being careful not to overcook the scallops. 
5. Scallops do not take long too cook. These scallops were quite large and took 2 minutes, adjust the time down if they are smaller. Do not over crowd the pan and be sure the pan is very hot. 
6. To serve, divide the corn ragu equally onto dishes and place scallops on top. I also like to serve on one big platter as an appetizer.

Use a large bowl or sheet pan to catch the kernels.  

The cream is absorbed when you can separate with a spatula.

Sautéd corn with jalapeno, red pepper and a hint of bacon.

Don't over crowd the pan. 

Succulent pan seared scallops over fresh summer corn. 

Kona Crusted Sirloin

Kona Crusted Sirloin

Are you kidding? Coffee crusted steak? I never heard of such a thing and couldn't quite imagine what that would taste like. But, I know I love a good grilled steak and I love my java. I was so intrigued that I decided to give it a try. It was A-mazing! The coffee rub forms a beautiful, almost black crust on the outside and as you cut into the steak, the seal is broken and a very tender, juicy pink steak is revealed on the inside. I am hooked!! 

By the way, there isn't any hint of coffee taste.  

Ingredients

• 2 12 ounce New York Sirloin or Rib-eye Steaks

The Coffee Rub

• 1/4 cup medium ground coffee
• 1/2 cup brown sugar
• 1 tsp garlic powder
• 1 tsp celery salt
• 2 tsp kosher or sea salt
• 1 tsp freshly ground pepper

Directions

1. Take the steaks out of the refrigerator and let sit for 15 minutes to come to room temperature before putting the rub on. 
2. To make the dry rub, place all the ingredients in a bowl and toss with a fork to combine. If the brown sugar is hard, use a small food processor to grind everything together. 
3. Marinade the steaks by evenly coating all sides with the dry rub, patting the rub in gently. Save any remaining rub for another time in a sealed container, it will last for weeks. Marinade for 20 minutes to overnight, whatever you have time for. 
4. Grill the steaks on a high heat, 3 minutes per side depending on the thickness of the steaks.  
5. If cooking inside, pan sear the steaks in a frying pan with a combination of 1 Tbsp of oil and 1 tsp of butter on medium high heat for 1 minute on each side to brown the steaks. Place in a preheated 425 degree oven for 10 minutes depending on the thickness of the steaks, assuming 1.5 inches thick.  
6. Remove to a platter and let the meat rest for 5 to 10 minutes before devouring.

Coffee crusted steak rub.

Juicy kona crusted grilled sirloin. 

Juicy coffee crusted steak pan seared and finished in the oven. 

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!

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes are perfect for a 4th of July breakfast celebration!

I'm vacationing on Cape Cod and I'm screaming for blueberry pancakes! I can't have one without the other. Lucky for me, my beautiful sister-in-law Sophie loves to cook, bake and lavish us with a beautiful breakfast spread every morning. Her buttermilk pancakes are The BEST. She says the secret is to use real buttermilk and not regular milk. This is her secret to creating the lightest and fluffiest pancakes. Another secret is to place the blueberries in each individual pancake before you flip them. This keeps the blueberries evenly distributed  so that you get a good handful in every pancake and a warm pop of sweet blueberry in every bite. A hint of vanilla brings all the flavors together. Serve with really good pure maple syrup and it doesn't get any more decadent than this!


Makes 2 dozen 5-6 inch pancakes.

Ingredients

• 3 cups all-purpose flour
• 3 Tbsp sugar
• 3 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3 cups buttermilk
• 1/2 tsp vanilla
• 1/2 cup milk
• 3 large eggs
• 1/3 cup butter, melted

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, melted butter, and vanilla. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Sprinkle a generous handful of blueberries on each pancake. Brown on both sides and serve hot with maple syrup.

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!