Creamy Healthy Chicken Enchilada Soup

Happy New Year everyone! This year has been a good one for me and hoping that 2024 brings happiness to all. I know a lot of you are getting back on track in the new year. This recipe is my go to for lunches. I make a big pot on Sunday and have it all week. It is filling, has 380 calories a serving and 40 grams of protein. I pair it with a bag of Quest Protein Chips for another 19 grams of protein bringing this meal to about 500 calories total with 59 grams of protein! It all gets dumped in a crockpot, which makes it even better!

Creamy Healthy Chicken Enchilada Soup

• 1 lb. chicken breast
• 1 box chicken bone broth (4 cups)
• 1 can green enchilada sauce
• 1 can diced green chilis
• 1 can white beans not drained
• 1 cup corn
• 1 pkg. McCormick white chicken chili seasoning
• 1 small onion diced
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1 cup light cottage cheese (I love Good Culture)
• 1/2 cup skim milk

Add all the ingredients except cottage cheese and skim milk to a crockpot. Set on high for 4 hours. Remove chicken and shred. Add back to crockpot. Blend the cottage cheese and skim milk until smooth. Add to the crockpot and cook an additional 45 minutes. Garnish with light shredded cheese and light sour cream. Enjoy!

Sticky Korean Wings

These wings are so good! If you like your wings sweet and salty with an umami flavor, these are for you. I served them with white rice and steamed broccoli and it was a perfect dinner. 

Korean Sticky Wings

• 3 lb. chicken wings

Marinade Ingredients:

• 1/3 cup low sodium soy sauce
• 2 limes juiced
• 3 tbs. Worcestershire sauce
• 2 tbs. honey
• 2 tbs. finely minced ginger
• 2 tbs. finely minced garlic
•  2 tbs. barbecue sauce
• 2 tbs. oyster sauce

1 onion sliced

1 red or yellow bell pepper sliced

Preheat your oven to 400 degrees. Mix all of your marinade ingredients well. Pat your wings dry and put in a roasting pan with the onions and peppers. Pour your marinade over the wings and mix well. Put your wings in the oven and cook for 1 hour and 15 minutes flipping the wings every 20 or so minutes. Remove from the oven and set to broil. Move oven rack to the top and broil wings for about 3-5 minutes on each side making sure they don't burn. Remove to a serving platter, drizzle with a little more honey and garnish with green onion and peanuts. If you like them spicy, top with some chili oil.

Blackened swordfish with mango salsa and coconut rice

 I love any kind of seafood, and it has so many health and weight loss benefits. This is a simple preparation that is quick, easy and healthy. I made my own blackening spice, but you can certainly use store bought. The salsa comes together so quick with my new chopper! I also found this Badia brand lime pepper and orange pepper. I ordered it and it is amazing! It does have some salt in it as well, so I omit extra salt. It has such a great flavor and really adds to the salsa and rice. I have used both and love them, the link is below.  I prepare the rest of the salsa in the chopper when I am finished so it also helps with cleanup! I have linked it below again in case you want to get one too. The coconut rice is so delicious paired with the swordfish, but I make it all the time. 

Blackened swordfish with mango salsa and coconut rice

• 2 swordfish steaks
• 1 tbs. olive oil

For the blackening spices:

• 1 tsp. brown sugar (I use monkfruit sweetener to cut out the sugar)
• 1 tsp. smoked paprika
• 1 tsp. paprika
• 11/2 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried thyme
• 1 tsp. dried oregano

Mix all ingredients well.

For the mango salsa:

• 2 ripe mangos
• 1 red bell pepper
• 1 jalapeno
• 1 red onion
• 1 small avocado
• 1/2 cup cilantro
• 1/4 cup fresh lime juice
• 1/2 tsp Badio lime pepper

For the coconut rice:

• 1 cup rinsed jasmine rice
• 1 cup lite coconut milk
• 1 cup water
• 1 tsp monkfruit sweetener or sugar
• 1/2 tsp. Badio lime pepper
• 1 small piece of ginger and 1 inch piece lemongrass (optional but adds great flavor)

Add your rinsed rice and rice ingredients to a medium saucepan. Bring to a boil and reduce heat to low. Stir and cover with a layer of paper towel and a tight fitting lid. Simmer on low for about 20-25 minutes or until liquid is absorbed. Fluff rice before serving.

Chop all of your salsa ingredients, adding the avocado, lime juice and lime pepper last. Mix well and store in refrigerator while the swordfish cooks.

Dry your swordfish off and season both sides with the blackening seasoning. Heat a nonstick pan over medium high heat. When hot, add the olive oil and coat pan. Add your swordfish steaks and cook for about 3-4 minutes. Flip and cook an addition 3-4 minutes, depending on thickness.  Remove from heat and cover with foil while they continue to cook

Serve the swordfish topped with the salsa, and the rice on the side. I added some chili crisp to the rice for some heat!

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Italian Pork Ribs

 I got this recipe from a Salve Regina football Mom that I met last year. Her name is Dena and she has a TikTok account called miciamammas. She has some amazing recipes and is renovating a beautiful home in Tuscany that she shows. These ribs are easy and so delicious. They only need to marinate for an hour. I made them in the oven, but they can be done on the grill as well.

Italian Ribs with Lemon and Garlic

• 3 lbs. pork ribs, cut into individual ribs
• 1 tsp. salt
• 1 tsp. pepper
• 1/3 cup olive oil
• 14 cloves garlic
• 2 tbs. fresh chopped rosemary
• 1 tsp. fresh mint chopped
• 1 tsp. fresh thyme chopped
• 1 tsp. fresh parsley chopped
• 1 tsp. dried oregano
• 3 lemons plus an addition 1 1/2
• 1 tsp. dijon mustard
• 2 tbs. honey
• 2 tbs. balsamic vinegar
• 2 onions sliced

Season ribs on both sides with salt and pepper. In a small frying pan, heat the garlic in the olive oil over sow heat until the garlic is soft. Mash the garlic with a fork into the oil and set aside to cool.

For the marinade, combine the cooked garlic and oil, salt, pepper, rosemary, mint, thyme, parsley, the zest of two lemons and their juices, oregano, dijon, honey and 1 tbs. balsamic. Wisk all together.

Put the ribs in a large ziplock bag and add the onions, 1 sliced lemon and the marinade.  Marinate for at least one hour, but can be done overnight.

Preheat your grill or oven to 350. Put the ribs and all the fixings in either a cast iron pan or a roasting pan and cover with a lid or foil. Cook for 1 hour and 15 minutes. Take the ribs out and grill or broil on each side for 1-2 minutes. Remove the ribs and to a serving platter and spoon the marinade, onions and cooked lemons over the ribs and serve.

Korean Ground Beef Bulgogi, the healthy way!

 I love Korean food, and bulgogi is one off my favorite. It  is way to high in sugar and sodium, so I make a cleaner, healthier version. I love to serve mine with jasmine rice and pickled Asian veggies which I will include the recipe for. They pair so well together. This meal comes together in under 30 minutes. I finally broke down and ordered one of the viral choppers on Tik Tok and it is a life changer! Saves so much time. I got a great deal and love mine, I linked it below with the sweetener. It is 25% off and has a $5.00 coupon at checkout. Don't miss out. One of my most used ingredients is Lakanto Monkfruit Sweetener. It comes in white sweetener and dark sweetener, so I use both depending on what the recipe calls for. Both have no after taste and my Husband and kids can't tell the difference. They can be pricy, but I purchase mine on Amazon and have linked them below. Enjoy!

Healthy Korean Ground Beef Bulgogi

• 1.5 lbs. 93% lean ground beef
• 1/3 cup low sodium soy sauce
• 1/4 cup Lakanto Golden Monkfruit Sweetener
• 4 cloves minced garlic
• 1 tbs. grated ginger
• 1 tbs. rice wine vinegar
• 1 tbs. toasted sesame oil
• 1 small onion diced
• 3 green onions chopped
• 1 tbs. sesame seeds

• Cook Jasmine rice according to instructions. Add vegetable oil to a pan and heat on medium. Add your beef and cook through. Add the garlic, onion and ginger and saute for about 5 minutes. Mix together the soy sauce, sweetener, garlic, ginger, rice wine vinegar, sriracha and sesame oil. Pour over the beef and mix well. Saute for about 5 minutes until the sauce starts to thicken and the meat turns brown.  Add the green onion and sesame seeds to garnish and serve over the rice with pickled veggies on the side.

Asian Pickled Veggies

• 2 cups shredded carrots
• 1 lg. sweet onion sliced thin
• 2 cups daikon radish, peeled and cut into matchsticks
• 2 cups red radish
• 6 garlic cloves cut into large pieces
• 3-5 thai red peppers cut in half (depending on the heat you like)
• 1 cups boiling water
• 1/2 cup white vinegar
• 1/4 cup Lokanto white sweetener
• 1 tsp. salt

In a large mason jar combine all of your chopped vegetables. Boil your water. When it is boiling, add your white vinegar, sweetener and salt. Stir well to dissolve the sugar and salt.  Pour over vegetables. Cover and shake well. Place in the refrigerator. (It will keep for at least a week,)

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Crispy Air Fried Tofu with Cauliflower Rice

 I am not vegan or vegetarian, but I do love this combo! It is important to use the high protein extra firm tofu so that it is firm and dry. You can press your tofu with a heavy pan to get the moisture out. It has to be dry so that it gets crispy. If you have never used nutritional yeast, you are missing out! I love Bragg's nutritional yeast with roasted garlic. You can't find it in the store so I get mine on Amazon, the link is below.  It is high in protein, b vitamins, iron and so much more. It has a nutty, cheesy flavor and tastes great. I also love coconut aminos instead of soy sauce. It is less salty and better for you. I use the cauliflower rice stir fry from Trader Joe's and their tofu. If you don't have an air fryer, you can bake them in the oven. 

Crispy Air Fried Tofu with Cauliflower Rice

for the tofu: 

• 1 block extra firm, high protein tofu pressed, dried and cut into 1-2 inch cubes
• 2 tbs. coconut aminos or soy sauce
• 1 tbs. garlic powder
• 1/3 cup nutritional yeast

for the cauliflower:

• 1 bag Trader Joe's riced cauliflower stir fry
• 1 tbs. sesame oil
• 1 tsp. ginger powder
• 1 tsp. garlic powder
• 2 tbs. coconut aminos or soy sauce

Toss the cubed tofu in a bowl with the coconut aminos and garlic powder. Coat well. Add the nutritional yeast and toss till well coated.  Spray your air fryer basket with cooking spray and set to 390 degrees. Add your tofu in a single layer and cook for 18-20 minutes, shaking and turning 1/2 way through. While the tofu is cooking, heat a non stick pan over medium heat. Add the sesame oil. Once it is hot, add your cauliflower. Cook over medium-medium high heat for about 5 minutes. Add your ginger, garlic and coconut aminos. Stir and continue to cook for an additional 5 minutes until it starts to get a little toasted. Remove to a serving dish and top with the tofu. You can drizzle with a little sesame oil and sriracha if you like it spicy.

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Trader Joe's Pizza

 If you know me, you know I love spicy food! This recipe is made from all Trader Joe's ingredients. You could definitely omit the spice by not using the Bomba Italian Hot Pepper Sauce and the hot meat. You could substitute roasted red pepper sauce or sundried tomato pesto and use deli meat that is not spicy. This pizza is so delicious, you will love it!

Trader Joe's Spicy Pizza

All ingredients from Trader Joes

• 1 pkg. herb pizza dough
• garlic dip
• Bomba Italian Hot Pepper Sauce
• 1 burrata broken into pieces
• a few marinated mozzarella balls halved 
• Spicy Charcuterie Mix
• roasted red bell peppers
• arugula
• balsamic glaze
• olive oil

Preheat oven to 450. Oil the bottom of a cookie sheet with olive oil and spread the dough out. Add your garlic dip, then bomba sauce. Add the burrata pieces, mozzarella balls, roasted peppers and charcuterie mix. Bake for about 20-25 minutes until bottom is browned and top is bubbly. Remove from oven top with arugula, a bit of mozzarella marinade and balsamic glaze.

I love pork tenderloin! It is so lean and tender and high in protein. I came up with this recipe when I was cleaning out my refrigerator and had these ingredients, and it worked really well!  The peppery arugula with the sweet balsamic glaze really adds to the dish. You can find the tiny sweet and tangy peppers on amazon. I use them in salads and they go really well with this dish. The link is below!

Stuffed Pork Tenderloin

• 1 pork tenderloin, butterflied
• 1/2 cup pesto sauce
• 1 ball fresh mozzarella
• 1 cup chopped sundried tomatoes
• 2 onions
• 2 cloves garlic
• 2 tbs. olive oil
• 1 tbs. butter
• 1/4 cup white wine
• 1 package baby arugula
• 1/2 jar Delallo Sweet and Tangy Peppers
• salt and pepper to taste
• balsamic glaze

Preheat your oven to 375 degrees. In a oven proof pan, saute your sliced onions over medium low heat in 1tbs. olive oil and the butter until caramelized. Add your minced garlic and stir until garlic is fragrant. While the onions are caramelizing,  spread your pesto onto one side of your butterflied pork. Top with slices of fresh mozzarella onto the same side, and top with sundried tomatoes. Close the tenderloin and secure the open end with toothpicks to hold it together. Remove the onion mixture from the pan. Add the remaining tablespoon of olive oil and sear the pork on both sides.  Deglaze the pan with the white wine and cook for about 1 minute. Add the onion mixture back to the pan around the pork and put into the oven for about 35 minutes. Remove from the oven and let sit for about 10 minutes. On a large serving plate, add the arugula. Slice the pork and place the slices over the arugula. Add your onions and juices all over the pork and arugula. Top with some tiny peppers and drizzle with balsamic glaze.

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Carne Asada

 This was my first time making this recipe, and it won't be my last! The marinade was fresh and easy and the steak tasted amazing! I served it with black beans, Spanish rice and some sliced avocado, sweet onion and jalapeno. Eat it on it's own or warm up some corn and flour tortillas and wrap it up. Don't forget to top with your favorite hot sauce, mine is Tapatio linked below.

Carne Asada

• 2.5-3 lbs. skirt steak

Marinade Ingredients:

• 1 orange juiced
• 2 limes juiced
• 2 lemon juiced
• 6 cloves garlic minced
• 3 tbs. olive oil
• 1 pk. sazon seasoning
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 can Modelo or Corona beer
• 1 sliced onion
• 3 tbs. chopped cilantro

Mix all the marinade ingredients in a large bowl. Add the steak and massage thoroughly. Marinate for at least 4 hours or overnight. Remove the steak from the marinade and grill along with the onions over medium high heat about 3-4 minutes each side for medium. Remove from the grill and let sit 10 minutes. It is important to cut the meat against the grain to keep it tender. Slice thin and serve with the onions.

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Italian Romano Beans With Tomatoes

 I like green beans, but I love Romano beans! They are out for a short time in the summer and I always buy an abundance. I found them at Wilson Farms in Lexington, but I am sure they are readily available this time of year. They are also called Italian flat beans and you can cook them two ways. First you can boil or steam them in some salt water till they are tender. While they are cooking, saute garlic in some butter and olive oil. When the beans are done, add them to the garlic and serve with freshly grated pecorino romano cheese. The second way is my favorite!  I make a quick tomato sauce with canned cherry tomatoes, onions, garlic and basil. I get my tomatoes on amazon because I love this brand and they are hard to find in the store, the link is below the photo. I use these for a marinara sauce as well with pasta, they are so sweet! When the beans are cooked, I add them to the sauce and garnish with fresh  basil and romano cheese. They are absolutely delicious and so easy!

• 2 lb. romano beans washed. Snip ends an cut in 1/2
• 1 can cherry tomatoes
• 1 tbs. olive oil
• 3 cloves garlic softened in oil and mashed
• 1 tsp salt
• 1 tsp crushed red pepper
• romano cheese

Clean your beans and add to cold salted water. Boil until tender, about 8-10 minutes. While the beans are cooking, saute garlic in olive oil. When it is soft, mash with a fork. Add crushed pepper to the garlic and oil and add tomatoes. Cook for about 5-10 minutes on low.  Add 1 tsp. chopped basil. Drain beans and add to sauce. Serve from the pan garnished with more fresh basil and grated pecorino romano cheese.

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Avocado Tuna Salad

 I have been trying to pack more protein into my day, and I found the perfect lunch! It is delicious and easy and just takes a few ingredients. This lunch has 53 grams of protein! One of the secrets is the Quest Tortilla Chips. They have 19 grams of protein and 140 calories in a bag. I eat them almost everyday. I also love the Arnolds Keto thins. I am not a keto fan, but these thins have 12 grams of protein and only 100 calories. The whole lunch is 383 calories and fills you up! I also top my tuna with Furikake Japanese seasoning. It has bits of crunch and seaweed an adds a great flavor. The link is below as well.  I have linked the chips below. I order them from Amazon, they are cheaper and you can buy them in bulk. If you are a chip person, they are life changing!

Avocado Tuna Salad

• 1 can drained tuna (I use white chunk)
• 1/2 avocado mashed
• 1 tbs. fat free greek yogurt
• 2 tbs. chopped celery or onion or both
• 2 tbs chopped dill pickles
• pepper
• a few shakes of tapatio hot sauce if you like it spicy

Drain and rinse tuna to get rid of some of the salt. Add the rest of the ingredients in a bowl and mix. Toast your Bread, add the tuna and lettuce and tomato if you like. Enjoy with your chips!

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Shrimp and Scallop Ceviche

 I am finally home for the month of August!  July was a whirlwind between Atlantic City for USTD and our cruise, I wasn't home much at all. I am happy to be home and be able to enjoy my backyard and cook! One of my favorite things to make during the summer is ceviche. It is great for warm weather, easy and delicious. I serve it with either tostada shells or tortilla chips. You can change up the fish to your liking. I have made it with haddock, shrimp, scallops and striped bass. Make sure that you get fresh fish as you will be cooking it in the lime juice. If you are a little worried about not cooking the fish on the stove, you can blanch it in boiling water for a minute, but I prefer to let the acid in the lime cook it. If you like it spicy, add Tapatio hot sauce. It is the best!  Enjoy!

Shrimp and Scallop Ceviche

• 1.5 lb. shrimp and scallops or any combination
• 2 baby cucumbers chopped
• 1 red onion chopped
• 1 jalapeno seeded and chopped
• 1 avocado
• 1/2 cup cilantro
• 2 tbs. olive oil
• 2 cloves garlic
• 2 cups fresh lime juice divided
• 1/2 cup clamato (optional)
• salt and pepper to taste

• chop the shrimp and scallops into bite-sized pieces
• add to a bowl and cover with 1.5 cups lime juice. place in the refrigerator or 1.5 hours.
• in a separate bowl, add chopped onion and cucumber.
• in a food processor, combine jalapeno, cilantro, olive oil, garlic cloves, salt and pepper. Blend till well combined.
• Add the seafood to the chopped vegetables.
• pour the sauce onto your seafood and vegetables and mix well. Add your chopped avocado.
• season with salt and pepper, and add your clamato if you are using it.
• Mix well and add additional cilantro to garnish. Serve immediately with 
• Serve immediately with tortilla chips or tostada shells and tapatio hot sauce!

Happy Mother's Day to my beautiful Momma! Love you❤️

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Kofte Kebab with Rice Pilaf

I was lucky enough to grow up in, and continue to live in a little town that is a very diverse community.  Growing up, the town was split into two sections...the East End and the West End.  The west end consisted mostly of Italian and Irish immigrant families, while the East End was mostly Armenian and Greek families.  Growing up with the influence of the Armenian and Greek culture allowed me to have access to wonderful ingredients and recipes from the neighborhood as well as friends and family who shared their cultural background with me.

One of my favorite Armenian dishes to make is kofte kebab and rice pilaf.  The kebab are made from either ground beef, ground lamb, or a combination of both ( I prefer the combination).  Paired with traditional pilaf, this is a go to meal in my house.  One of the tricks with pilaf is to use a paper towel or dish towel covering the pan while cooking.  The towel absorbs most of the liquid and makes for a really fluffy rice!  I like to mix Greek yogurt, dried mint, minced garlic and olive oil as a condiment for the kebab.  I hope you enjoy the recipe as much as my family does!

Kofte Kebab

3/4 lb lean ground beef (85/15 or leaner)

3/4 lb ground lamb  (*see note below)

2 crushed garlic cloves

2 tbs. chopped parsley

2 tbs. tomato paste

1/2 onion, grated

1/2 tsp. ground cumin

1/2 tsp. ground turmeric

1/2 tsp. salt

1/4 tsp pepper

mix all ingredients together and form into football shape kebabs, about 3x2 inches.  Heat grill.  Place Kebabs on grill and grill for about 4-5 minutes on each side.  Remove and serve with rice pilaf.

Armenian Pilaf

1 1/2 cups basmati rice - whatever the ratio is for water to rice, replace the water with the same amount of chicken brother

1/4 cup angel hair pasta broken into pieces

2 tbs. olive oil

2 tbs. butter

1/4 onion finely diced

1 bay leaf

salt and pepper to taste

Add butter and olive oil to a saucepan and heat to medium heat.  When heated, add onion and saute until translucent.  Add the pasta and saute until it turns slightly golden brown. Add rice and stir to coat with the butter and oil. Turn heat down to low and add chicken broth, bay leaf, salt and pepper. Give rice a stir.  Bring to a simmer.  Cover the pan with either 2 layers of paper towel, or a dish cloth and then cover.  Simmer on low for about 15-20 minutes.  Check to see if water is absorbed.  Turn heat off, and leave pan on burner for about 5-10 minutes.  Fluff with a fork and serve.  Garnish with fresh parsley if desired and serve with the Kebab and a lemon wedge  I also serve it with grilled onions and plum tomatoes, yogurt and warm pita bread

*You can use beef only or lamb only.  Adjust the amount to 1 1/2 lbs.

chicken francaise

When I am strapped for time, this is my go to dish.  I found this recipe on the website Recipe30.  They have some amazing recipes, and this is one of my favorite.  The sauce is intense, and I love to serve it with either mashed potatoes or rice pilaf.  This is a quick weeknight meal that will be enjoyed by all!

Chicken Francaise

5-6 chicken breast cutlets
Half cup plain flour
2 eggs
1 handful of fresh parsley chopped fine divided
 2oz Parmesan cheese
1 cup white wine 
1 cup chicken broth
1 garlic clove
4 tbsp olive oil
4 tbsp butter divided
Half lemon juiced
• In a large nonstick saute pan, heat 4 tbs. of olive oil and 2 tbs butter over medium heat.  Beat eggs with 1/2 parsley, parmesan cheese, salt and pepper to taste.  In a separate plate, put flour.  Dip chicken cutlets into flour and shake off extra.  Move cutlets to the egg batter, and put into hot pan.  Saute the chicken for 4 minutes on each side, or until browned.  Move chicken to a warm plate.  When chicken is all cooked, add wine to pan and deglaze.  Add chicken broth, minced garlic and lemon juice.  reduce for about 5-8 minutes.  add additional 2 tbs. butter to pan.  When butter is melted, return chicken to pan to heat.  Place chicken in plate and cover with sauce, garnish with remaining parsley.   Serve with either mashed potatoes or rice.

Blackened salmon with scampi

One of our favorite restaurants in town is called The Talk.  It is owned by the Keuchkarian Family, who has been in the restaurant business for years.  One of the specials that they frequently have is blackened salmon with shrimp.  I order it every time they have it, and it is so delicious!  The flavors are fresh, light and crisp from the lemon.  I like to pair it with steamed asparagus and pearl couscous that I mix with a little bit of pesto and parmesan cheese.  It is a quick and easy delicious dinner, especially during the lenten season.  You could certainly substitute another firm fish such as swordfish or a thick cut of cod or haddock if you prefer.  I make my own blackening seasoning, but there are several that you can buy at the grocery store that are good too.  Happy eating!

Blackened salmon with scampi

for the salmon:

1 lb. salmon filet

1 tbs. blackening seasoning (either store bought or see recipe below)

1 tbs. olive oil

Heat a cast iron or non stick pan over medium high heat. Dry salmon with a paper towel on flesh and skin side.  Rub salmon with seasoning generously on both sides. Place salmon, skin side down,  in hot pan and cook for about 3-4 minutes.  Flip the salmon over and cook for an additional 4-5 minutes until cooked through and the surface is well browned.  Place 2-3 large shrimp on the salmon, and spoon on some sauce.

for the scampi:

6-8 large shrimp, shelled and deveined

3 tbs. butter

1 lemon juiced

3 cloves garlic, minced

salt and pepper to taste

Season the shrimp on both sides with salt and pepper. Place 2 tbs. butter in a medium size pan over medium heat.  Once melted, add the shrimp and cook about 2 minutes each side, till opaque and cooked through.  Remove to a place.  Add the garlic to the pan and cook for about 2 minutes.  

Squeeze lemon juice in pan, and add remaining tbs. of butter.  Add shrimp back to pan to warm.

Blackening seasoning:

2 tbsp Paprika
1 tsp smoked paprika (optional but adds a nice smoky flavor!)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground dried thyme
1 tsp ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1 tsp brown sugar

Mix all ingredients in a bowl.  Store in an airtight container in a cool dark place. 

Greek Wings

My family loves chicken wings!  I have two favorite wing recipes, one of which I made last night.  This is a quick fix dinner, but if you have the time, marinate them overnight.  It really does intensify the flavor.  I serve them with my homemade rice pilaf and green beans.  Make sure to spoon the sauce from the wings onto the blanched green beans and rice!

Greek Chicken Wings

3-4 lbs. chicken wings - drumette and wing seperated, tip cut off

5 cloves of garlic minced

1/2 cup good olive oil

1 lemon juiced 

1 tsp. fresh rosemary chopped

1 tsp. oregano

1 tsp. sea salt

1/2 tsp. black pepper

1 tbs. chopped parsley for garnish

2 tbs. crumbled feta cheese - optional

In a bowl, mix the garlic, olive oil, lemon juice, the 2 halves of the lemon you juiced, rosemary, oregano, salt and pepper well.  Put chicken wings in a large sealable plastic bag.  Pour marinade over wings and make sure they are all coated.  Marinate in refrigerator for at least 4 hours, preferably overnight. Preheat oven to 375 degrees.  Put the wings on a baking sheet in a single layer.(use two sheets if you have to.) Take the leftover marinade and heat it on low in a small saucepan while the wings are cooking.  Reserve the two lemon halves.  Roast wings in oven for approximately 45 minutes.  Move the oven rack to one notch up from the center.  Turn the oven to broil and place the wings as well as your reserved lemon halves on the rack to broil..  Keep an eye on them, don't let them burn!  When they are a light brown, take them out and flip. Be sure to flip the lemon as well.  Return to the oven and brown the other side.  Place the wings on a platter, pour any juices from the roasting pan over the wings, as well as the heated marinade.  If you are using feta, sprinkle feta over the hot wings and garnish with parsley and additional lemon slices.   Enjoy!

Shrimp in Garlic Sauce

Living in New England is always an adventure!  We have had a really easy winter as far as snow is concerned...but then came March!  Last night we had about a foot of snow!  As they say, March comes in like a lion and goes out like a lamb.

I am a sucker for a good scampi recipe.  When you go to a restaurant and they have shrimp scampi on the menu, it is so wrong!  Scampi, in Italian, means shrimp.  They are telling you that they have a shrimp shrimp recipe.  Evidently, they don't know the Italian language.  I make a Shrimp in garlic sauce.  It is delicious!!  It can be made over pasta, or if you are living low carb, is just as good over spiralized zucchini.  I sometimes add a handful of scallops which makes it even better!  A good olive oil is key.  My friend Holly traveled to Spain last year to play in the World Cup for field hockey and brought home a delicious Spanish olive oil.  The flavors are so deep, and I have ordered more from Amazon.  It is worth every penny and actually a good buy through them.  It is used just to drizzle, not for cooking. (I use it on my avocado toast, bruschetta, and most pasta dishes.)  Enjoy! 

Shrimp in Garlic Sauce

1 lb. large shrimp, peeled and deveined

3 cloves fresh garlic finely minced

1 shallot finely minced

4 tbs. butter divided

2 tbs. olive oil (not the one for drizzle, but still good quality)

1/3 cup white wine

1/2 lemon juiced

1 tsp. sea salt

1/2 tsp. black pepper

2 tbs. chopped fresh parsley

crushed red pepper to taste - optional

either 1 lb. linguini or spiralized zucchini

Add 3 tbs. butter and 2 tbs. olive oil to a pan over medium heat.  Once it is hot, add garlic and shallot.  Saute over low heat for about 5 minutes, do not brown!  Add the shrimp and saute about 2-3 minutes per side, just until pink.  Remove shrimp from pan to a plate.  Turn heat up to medium high.  Add the white wine.  Cook until reduced by about half.  Add the remaining tbs. of butter, lemon juice, salt and pepper and swirl until sauce thickens.  Return shrimp to the pan and heat them through, about 1-2 minutes.  Pour sauce over linguini or zucchini and top with crushed red pepper if you want to spice it up!  Serve with remaining lemon wedges.

It's been a long time!

It has been way to long since my last post, but I'm back!  Not much has changed in the way of the family, with the exception of my boys being way to grown up!  I still love cooking, feeding my family and friends, and eating.  I have recently discovered a new breakfast favorite...avocado toast!  It is probably one of the easiest, but tastiest recipes that is also so good for you.  I like to serve it with thinly sliced radishes and a lemon wedge.  There is one thing that you must use, good salt.  I have recently purchased Aztec Sea Salt from Amazon and it is truly life changing!  When you open the bag, it is moist, very course, and nothing like the salt you buy in the store.  It has so many health benefits, and lasts a long time because a little goes a long way.  There are directions to dry and grind it, but I love it just as is.  I have the link below, seriously, try it!  Enjoy the toast for breakfast or a snack.

Avocado Toast

• 1 avocado
• sea salt
• lemon
• black pepper
• good quality olive oil
• Bread - I prefer a sturdy pane or multi-grain
• 1 clove garlic, cut in half

Cut avocado in half, remove pit, and scoop into a small bowl.  Add about 1/2 tsp. sea salt and 1/2 tsp. black pepper, or to taste. Squeeze a little lemon onto avocado and mash leaving it somewhat chunky.  Toast your bread.  Immediately after taking it out of the toaster, rub the cut side of the garlic on the toast.  Spread avocado mixture onto your toast, and drizzle with olive oil.  Squeeze a bit more lemon if desired.

Family First, Always...

As I get older, I wish that I had a really big family.  Growing up, we lived on a street that had 72 kids on it!  I only have my brother Sean, and there was only one other family on the street with 2 kids.  We had a lot of big families, one had 12 children!

My Mother has one sister, my Aunt Johanna.  She is only 16 years older than I, so we are close.  Unfortunately, she lives in Maryland.  I was about 12 when she got married and moved, and I remember crying a lot when she left.  Fortunately we have remained close.  She married a wonderful guy, Bill Kramer, and I must say, they are a really special couple.  

Johanna and Bill had 2 children, Elizabeth and David.  Elizabeth got married 2 years ago to Brian, and is expecting a baby in July.  David married Cindy this past October.  I remember when they were both babies, and find it hard to believe how fast the time has gone!  I am proud of what they both have become and accomplished, and I would expect nothing less after the guidance and love they got from their parents!

I love the ocean, which makes sense since I am a Pisces!  For the past 3 summers, Johanna and Bill have shared their beautiful home with us in Stone Harbor, N.J.  For those who have never heard of Stone Harbor, I won't tell you too much because you'll want to go there, and then it would get crowded, we wouldn't like that at all!!!  It is a quaint, beautiful town on the coast of New Jersey, about an hour south of Atlantic City.  This past summer, we were able to be there at the same time as the entire Kramer family, and it was wonderful.  

So where is this story going, oh yeah! Johanna and Elizabeth are both fabulous cooks.  We love to share recipes, and do so often.  Before Christmas, Elizabeth gave me a recipe that I have made several times, and have already given it to others.  I love brussel sprouts, and this recipe really takes them to another level.  Thank you to my cousin Elizabeth, I love you and can't wait for the new baby to come!  And to my Aunt Johanna, I wish you were closer, I love you!

This recipe is simple and oh so delicious, it will turn brussel sprout hater around!

Crunchy Brussel Sprouts

1 lb. sprouts

2 tbs. olive oil

1/2 tsp nutmeg

Kosher salt and black pepper to taste

1/2 cup chopped walnuts

1/2 cup dried cranberries

Slice sprouts thinly. Warm oil in a large skillet.  Add sprouts, nutmeg, salt and pepper.  Cook, stirring until sprouts are wilted.  About 5 minutes. Add walnuts and cranberries and toss.