Monday, May 20, 2024




Grilled corn tossed with mayonnaise, sour cream, lime (zest and juice) and spices in this delicious side dish that makes you think back to those street carts (without the Mayo sitting out all day 😉)


Prep Time – 10 min.       Cook Time – 10 min.     Total Time – 20 min.

Servings: 6 servings



6 ears fresh corn on the cob husked

Vegetable oil

2-3 Tbsp mayonnaise

2-3 Tbsp sour cream

1 Tbsp lime juice

½ Lime zest

1 tsp chili powder*

Dash of cayenne pepper*

Salt and pepper to taste

*Can sub taco or fajita seasoning for the spices

¼ cup crumbled queso fresco

¼ cup chopped fresh cilantro



~Preheat grill for high heat. Brush 6 ears fresh corn on the cob with Vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.

~In a medium bowl, combine 2-3 tablespoons mayonnaise, 2-3 tablespoons sour cream,1 tablespoon lime juice, lime zest, 1 teaspoon chili powder and Dash of cayenne pepper. Season with Salt and pepper, to taste.  

~Fold in corn kernels.

~Garnish with ¼ cup crumbled queso fresco and ¼ cup chopped fresh cilantro.



Produce: fresh corn, fresh cilantro – frozen or canned corn will work in a pinch, brown in a pan first

Vegetable oil – olive oil works too, but it has a lower smoke point and may not be the best choice for grilling

Mayonnaise – regular or low fat

Sour cream – regular or low fat

Lime - juice and zest

Spices: chili powder, cayenne pepper, salt and pepper. Taco or Fajita seasoning works great also

Queso fresco – feta or cotija cheese will also work


No, you can use drained canned corn or thawed frozen corn. You won’t be able to grill it, but you can roast it in the oven or char it in a cast iron skillet.


Yes. Just reheat it in the microwave before serving.


The best way to get a good char on your corn without a grill is by using a cast iron skillet on the stove top or using the broiler in your oven. Grill or not…make sure to keep an eye on your corn. You want to use high heat, so you get a nice char, but it can burn quickly, so be careful and turn it often!


Tuesday, May 7, 2024


Italian Chopped Salad (inspired by Nancy Silverton’s Pizzeria Mozza recipe)

Prep: 30 min.                    Serves: 4 to 8


For The Vinaigrette

2 ½ Tbsp. red wine vinegar

2 Tbsp. dried oregano

Freshly squeezed juice from ½ lemon (1 Tbsp.), or more to taste

Zest from 1/2 lemon

2 medium cloves garlic, 1 smashed flat and 1 grated

½ tsp. kosher salt, plus more to taste

¼ tsp. freshly ground black pepper, plus more to taste

1 ½ cups extra-virgin olive oil

For The Salad

¼+ small red onion, cut in half from top to bottom

1 head (22 ounces) iceberg lettuce

1 head (11 ounces) red lettuce or radicchio if not too bitter

1 pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s, cut into quarters

Kosher salt

1 ½ cups no-salt-added chickpeas, drained

I pint container of mozzarella pearls, drained

½ cup black olives, sliced thinly

¼ pound shredded parmesan cheese

¼ pound Genoa salami, cut into 1/8-inch-thick slices, then cut into ¼ -inch-wide strips

5 pepperoncini (stems discarded), cut into thin slices (about ¼ cup)

Freshly squeezed juice from ½ lemon (1 Tbsp.), or more to taste

Dried oregano (preferably Sicilian oregano on the branch), for sprinkling


For The Vinaigrette

Add together the vinegar, oregano, lemon zest & juice, the smashed garlic and grated garlic and the salt and pepper in a medium-large jar with a lid. Shake well to mix.  Let the mixture rest for 5 minutes (to marinate the oregano).  Add the oil and shake well to form an emulsified vinaigrette. Taste for seasoning and add salt or lemon juice as needed. The yield is a generous 1 1/2 cups; you'll use up to 1/2 cup for this salad, and the remainder can be refrigerated for another use (up to 3 days).

For The Salad

Separate the layers of the onion and stack two or three layers on top of one another, then cut them lengthwise into 1/16-inch-wide strips. Repeat with the remaining onion layers. Place the onion in a small bowl of ice water to sit while you prepare the rest of the ingredients. Drain the onion and pat dry with paper towels before adding to the salad.

Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, then cut them lengthwise into ¼ -inch-wide strips. Repeat with the remaining leaves; thinly slice the red lettuce/radicchio in the same way. Cut the tomatoes in half, season them with salt to taste, and toss gently.

Combine the lettuce, red lettuce/radicchio, tomatoes, chickpeas, mozzarella, olives, salami, pepperoncini, and onion in a large, wide bowl. Season with salt to taste and toss to thoroughly combine. Drizzle 1/3 cup of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly. Taste, and add the remaining portion of the 1/2 cup of the vinaigrette, plus salt and/or lemon juice as needed.

Transfer the salad to a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano leaves on top and serve.



This Greek chicken bowl is exactly what you need for an easy lunch or dinner! Made with quinoa, fresh cucumber, kalamata olives, and grilled chicken breasts for a well-rounded Mediterranean-inspired meal.

Prep Time: 5 min.        Cook Time: 23 min.     Total Time: 28 min.

Serves: 4



¼ cup olive oil

2 lemons juiced

1 Tbsp honey

½ Tbsp lemon zest

1 garlic clove minced

2 tsp dried oregano

1 tsp dried basil

S&P to taste

Quinoa Bowls

1½ cups quinoa uncooked

4 chicken breasts boneless, skinless

1 English cucumber diced

4 Roma tomatoes chopped

1 red onion medium, diced

1 cup feta cheese crumbled

1 cup kalamata olives pitted

4 cups mixed greens



-Add the quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat bring to a boil then drop the heat and allow it to simmer for about 15 minutes, or until quinoa is tender. Once the quinoa is done cooking, set aside and allow it to cool.

-To a small jar add all dressing/marinade ingredients and shake vigorously to emulsify.

-Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.

-Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 4-5 min per side, or until cooked through and internal temperature reads 155°F.  Chop chicken to desired sized pieces.

-Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies.

-Add the crumbled feta cheese and kalamata olives over the chicken bowl and drizzle with the remaining dressing.

-Can also serve over mixed greens or a combination of greens and quinoa.

-I make extra dressing and use it for a lot of other tasty items…



This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet/larger wok.

Prep: 5 min         Cook: 20 min                      Total: 25 min                      Serves: 4 people



2 tablespoons sesame oil

6 green onions sliced, green and white parts divided

1/2 cup red onion diced. Skip for keto. See Note

4 oz. button mushrooms, sliced thin

5 cloves garlic minced

1 pound ground pork, or 1 lb. cubed rotisserie chicken

1 teaspoon fresh grated ginger

1 8-oz. can water chestnuts chopped. Skip for keto

1 8-oz. can bamboo shoots, sliced thin lengthwise

1 tablespoon sriracha or hot sauce (see Note 1)

14-ounce bag coleslaw mix

3 tablespoons coconut aminos (see Note 2 for keto or low carb)

1 tablespoon rice wine vinegar

1/8 - 1/4 teaspoon white pepper or black pepper

salt to taste

-Creamy Chili Sauce

1/4 cup mayonnaise (see Note 3)

1-2 tablespoons sriracha or hot sauce

salt to taste



1- Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and sauté, stirring frequently, until the red onion begins to soften, about 5 minutes.

2- Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.

3- Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

4- Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.

5- To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.

6- Garnish with regular or black sesame seeds and green parts of sliced green onions from above


Recipe Notes

1- If on Whole30, make sure your hot sauce or sriracha is compliant. Make my Whole30 Sriracha super easily or use something like Frank's Red Hot. Frank's Red Hot is also keto-friendly, whereas conventional sriracha is not.

2- If keto or low carb, use Lite Tamari or Bragg's Aminos for the least number of carbs, as shown in the second nutrition label.

3- If Whole30, make sure your mayonnaise is compliant. Avocado mayo will work perfectly.

Thursday, September 21, 2023



This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute.

Prep Time: 45 mins              Additional Time: 2 hrs.                 Total Time: 2 hrs. 45 mins



4 large fresh tomatoes, peeled and diced

½ English cucumber, peeled and finely diced

½ cup finely diced red bell pepper

¼ cup minced green onion

1 large jalapeño pepper, seeded and minced

2 cloves garlic, minced

1 tsp salt

½ tsp ground cumin

1 pinch dried oregano

1 pinch cayenne pepper, or to taste

freshly ground black pepper to taste

1 pint cherry tomatoes

¼ cup extra-virgin olive oil

1 lime, juiced

1 Tbsp balsamic vinegar

1 tsp Worcestershire sauce

salt and ground black pepper to taste

2 Tbsp thinly sliced fresh basil



1- Combine diced tomatoes, cucumber, bell pepper, green onion,  jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

2- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

3- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.


The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.


Prep Time: 10 mins     Cook Time: 10 mins    Additional Time: 35 mins        Total Time: 55 mins



2 cups stale bread cubes (about ½ inch square), or more to taste

¼ cup olive oil, or to taste

¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

1 pint cherry tomatoes, halved

2 Tbsp. red wine vinegar, or more to taste

2 Tbsp. extra-virgin olive oil, or more to taste

½ tsp. minced garlic, or to taste

1 pinch white sugar

salt and freshly ground black pepper to taste

4 leaves fresh basil, thinly sliced, or more to taste



Working in batches if necessary, place bread into a large skillet and drizzle with ¼ cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.


Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.


Mix tomatoes, vinegar, 2 Tbsp. extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.


Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.


This caprese salad with peaches, heirloom tomatoes, and fresh mozzarella is topped with a simple balsamic vinaigrette for a fantastic summer appetizer.

Prep Time: 15 mins                         Total Time: 15 mins


2 Tbsp. extra-virgin olive oil

1 Tbsp balsamic vinegar

1 tsp. flaked salt, divided

2 large heirloom tomatoes, thinly sliced

2 ripe peaches - halved, pitted, and sliced into half moons

1 (8 ounce) ball fresh mozzarella, thinly sliced

6 leaves fresh basil


Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.

Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

THE JENNIFER SALAD (Friends Reference)


1 cup of bulgur

2 diced cucumbers

1 (15oz.) Can of garbanzo beans, rinsed and drained

¼ cup of red onion, minced

2 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh mint

½ cup of crumbled feta cheese

½ cup of shelled pistachios



1- Bring 2 cups of water to a boil. Add 1 cup of bulgar and reduce the heat to low. Cover and let the bulgar cook for about 20 minutes or until the water is absorbed. Be sure to stir every 5 minutes. Let the bulgar cool for at least 20 minutes until it’s room temperature.

2- In a large bowl, combine cucumbers, garbanzo beans, pistachios, red onion, parsley, mint, feta cheese and bulgur. Stir to combine.

3- Serve or put into an airtight container to save in the refrigerator

Sunday, November 21, 2021

Thanksgiving Sides

Thanksgiving is probably my favorite, family, football - how much more can you ask for?

Here at our house, roast Turkey is a must but in addition to the bird there must be some tasty sides.  Here’s what we usually have:



1 Tbsp. Olive Oil

1 Tbsp. Butter

Mrs. Dash - to taste

½ Yellow Onion, or Vidalia if available

6 oz. button mushrooms, thinly sliced

1 clove garlic, finely diced (can sub. garlic powder)

¼ cup white wine

2 14.5 oz. French style green beans, drained

1 can Cream of Mushroom soup

1 container French Fried Onions



1- Preheat oven to 350.  In a large saucepan, heat oil and butter over medium heat.  Sauté onions, garlic and mushrooms until soft, drop heat if needed as you don’t want to brown the ingredients, just sweat down until sweet.  Add Mrs. Dash and wine and reduce until most of the liquid has evaporated.

2- Add green beans, half of the French-fried onions and soup, stir until well combined and cook over medium heat until bubbling, stirring frequently so it doesn’t stick to the bottom of the pan.

3- Empty contents into a dish for baking and serving.  Put in the oven and bake, covered for 25 minutes until hot all the way through.  Uncover and top with the remaining French-fried onions and bake for an additional 5-10 minutes until onions on top are browned.

Remove from the oven and enjoy!!!


Servings:  8

Cooking Time: ~45 min.

Total Time: ~60 min.



3 lbs. whole sweet potatoes, pricked with a fork

½ tsp. freshly ground pepper, to taste

½ cup buttermilk or Mexican Crema

½ cup Half & Half

6 Tbsp. butter cut into pieces



1- Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.

2- Puree with pepper in a food processor. With motor running, gradually add liquids through feeder tube, then butter. Process until silky. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Monday, January 11, 2021

Addition to the Christmas Dinner Tradition

 Thanks to a special request, we've added another veggie to the Christmas Dinner Tradition.  While the Creamed Spinach from The House of Prime Rib is always delicious, Brussel Sprouts seem like a very appropriate addition and adds just the right amount of crispy and tasty - and who can object to the recipe from Ruth's Chris, even if you aren't normally a fan of these tasty orbs?


Ruth Chris Steak House Copycat Recipe

Serves 2-3

1 lb. fresh Brussels Sprouts (not frozen)
1 Tbsp. vegetable oil
3-4 slices of applewood smoked bacon, cut into ½ inch pieces
1 ½ tsp. apple cider vinegar
1 ½ Tbsp. maple syrup
½ tsp. salt, plus more as needed
ground black pepper for seasoning

Bring a medium-sized pot of water to a boil and salt generously. Trim the bottom end of Brussels sprouts, and pull off the outer dark leaves. Halve through the core. Add Brussels sprouts to boiling water and cook, uncovered, until tender - about 7 minutes. While Brussels sprouts are boiling, add the oil and bacon to a large skillet (I prefer cast iron), and cook over medium heat, stirring occasionally until the bacon is crispy. When Brussels sprouts are tender, drain and rinse under cold running water. Remove the bacon with a slotted spoon and set aside.

Increase heat to medium high. Add the Brussels sprouts to the skillet and cook, stirring occasionally, for 5 minutes. After five minutes, sprouts will start to brown a little. Add apple cider vinegar and stir. Cook an additional 4 minutes. After 4 minutes, add maple syrup. Continue stirring until edges of sprouts are brown and crispy (about 2-3 additional minutes.) Add bacon. Salt and pepper to taste. Serve immediately.  If you have to cover, reheat so everything crisps up.