Friday, June 9, 2017

Grilled Margherita Pizza

Grilled Margherita Pizza
Original recipe by

The only complicated thing about this recipe is getting the pizza dough on the grill. You might lose your round or oval shaped dough, but trust me, this will be delicious!


1 tablespoon extra-virgin olive oil, plus more for brushing
2 large tomatoes, sliced
2 to 3 garlic cloves, minced
Kosher salt
Pizza dough, divided
1 to 1 1/2 lbs. mozzarella, shredded, divided
Fresh basil, torn


Light a grill and oil the grate.

Spread the tomato slices on a platter and top with the 1 tablespoon of olive oil and the minced garlic. Season generously with salt and pepper.

Divide your pizza dough in half. The directions below are for one 12-inch pizza. Repeat the directions for the second 12-inch pizza.

On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half the mozzarella on top. Close grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board and top with half of the tomatoes. Sprinkle with salt and pepper. Garnish with torn basil.

Repeat with the remaining dough, mozzarella, tomatoes, seasoning and basil for the second 12-inch pizza.

Cut the pizza and serve.

Tuesday, May 16, 2017

Pasta with Peas and Sausage

Pasta with Peas and Sausage
Original recipe by

This is delicious and simple to make.


1 pound rigatoni pasta
2 tablespoons olive oil
2 - 3 clove garlic, minced
1 pound Italian sausage, casing removed
12 ounces frozen green peas
1 1/2 cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Sunday, May 7, 2017

Raspberry - Ricotta Cake

Raspberry - Ricotta Cake

You will be pleased and amazed how delicious this raspberry - ricotta cake is to your taste buds.


Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups frozen raspberries or blackberries, divided


Preheat oven to 350 degrees.

Line a 9'-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50 - 60 minutes.

Let cool at least 20 minutes before unmolding.

Keep cake refrigerated.

8 servings

Monday, May 1, 2017

Huevos con Chorizo

Huevos con Chorizo
Original recipe by Food Network Kitchen

It is important to find or make authentic Mexican chorizo for this breakfast dish. Huevos con Chorizo means eggs with sausage.


Pico de Gallo:

2 plum tomatoes, diced
1/2 jalapeno, diced (seeded if desired)
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime
Kosher salt and freshly ground black pepper


2 to 3 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casing removed
1 small white onion, finely chopped
8 large eggs
1 tablespoon unsalted butter
8 6-inch flour tortillas, warmed, for serving
2 avocados, peeled, pitted and sliced


For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.

For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about three minutes. Turn the heat to medium-low.

Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

Wednesday, April 12, 2017

Caprese Tortellini Salad

Caprese Tortellini Salad


1 (20 ounce) package refrigerated cheese tortellini
1 (7 ounce) package refrigerated basil pesto (If you want to make it yourself, see the pesto sauce recipe link below)
2 cups halved grape tomatoes
(8 ounce) fresh mozzarella, cut into 1/2-inch cubes
Fresh basil for garnish, if desired


Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and cook according to package directions.

Drain the pasta and rinse with cold water to stop the cooking process.

Transfer the pasta to a large bowl. Add the pesto, tomatoes and cheese. Toss to coat. Cover and refrigerate for 30 minutes or up to 8 hours.

Serve chilled or at room temperature.

Interested in making your own pesto sauce? If yes, it's easy and very delicious! Here's the pesto sauce recipe link. Enjoy!

Sunday, April 2, 2017

Brennan's Bananas Foster

Brennan's Bananas Foster
Recipe by Southern Living

This dessert is easy to make and delicious.


4 medium-size ripe bananas
1/2 cup butter
1 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup rum
Vanilla ice cream


Cut bananas in half crosswise, then lengthwise.

Melt butter in a large flambe pan or skillet over medium heat. Add brown sugar, and cook, stirring constantly, 2 minutes. Add bananas to skillet, and sprinkle with cinnamon. Remove skillet from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match. Let flames die down.

Return to heat, and cook 3 to 4 minutes or until soft. Serve over ice cream.

Looking for another great tasting New Orleans dessert? If yes, here's the famous "Bread Pudding with Whiskey Sauce" recipe. It's delicious too!

Italian Cabbage Rolls

Italian Cabbage Rolls

This recipes tastes best made one day in advance.


1 large head cabbage
1 cup cooked rice
1 1/2 pounds ground beef or pork, or mixture of both
1 medium onion
1 1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley, minced
1/4 teaspoon sage
1/2 cup Provolone cheese, shredded
1/2 cup Fontina cheese, grated
1 (29 ounce) can crushed tomatoes


First, you need to remove the leaves from the cabbage. The best way to do this is to core the cabbage, then immerse the whole head in boiling water until the outer leaves begin to loosen. Remove cabbage from the water and carefully peel away as many outer leaves as will come off easily. You will need 10 - 15 large cabbage leaves.

Meanwhile, combine rice, ground meat, onion, salt, pepper, parsley, sage, Provolone and Fontina in a large bowl. Mix with hands to blend together. Divide mixture (1/3 cup fulls) and shape into meat rolls. Place each meat roll at the base of a cabbage leaf and roll each leaf around the meat and fold ends under. Secure with a toothpick, if needed. Place rolls seam side down in an 11-inch x 7-inch baking dish

Spread crushed tomatoes over cabbage rolls.

Bake at 350 degrees for 1 1/2 hours, or until a meat thermometer reads 165 degrees.

The cabbage rolls can be prepared in advance and stored in the refrigerator or frozen.