Roasted Chicken 

Sometimes it’s easy to get back to basics. I prepared this dish for my granddaughter today, it’s one of her favorites & Oh! The Simplicity! LOL 

Serves 4-6

Preheat oven 350* 

4-6 boneless skinless chicken breast

2 large peeled & cut sweet potatoes 

1 bag honey baby potatoes pierced 

1 sweet onion quartered

Parsley Salt & Pepper to taste

1/4-1/2 EVOO

place all ingredients in baking pan (glass)

Mix well place in oven 40 minutes stir 1-2



I’m spoiled 

At least my pallet is LOL. My first Paella in the 70’s was dining at Victor’s Cafe, how lucky can you get? 

This is a seafood paella, the recipe as many of mine; can be altered to your liking. For example, you may prefer adding mussels, on this particular day I didn’t. Serves 2-4 allow each a lobster tail LOL 

2 10 ounce packages Vigo yellow rice saffron 

1 medium onion grated 

1/2 cup sliced red sweet peppers 

1/2 cup sweet baby peas

4 cups of chicken stock 

1 cup water

1/2 tsp saffron 

Parsley Parsley! 1/4 cup chopped & garnish 

Salt & pepper to taste 

2-4 split & rinsed tails slightly pulled    apart from shell 

1-2 dozen little neck clams

8-12 extra large shelled shrimp 

1 lb baby bay scallops ( remove yellow ones)

2 lemons

1/4 cup olive oil 

Clean &  rinse seafood cut one lemon squeeze the juice in a bowl with all seafood & set aside 

Using a large skillet or paella pan which has a tight lid preheat pan 

Add oil onion & sauté 3-5 minutes add parsley red peppers & seasonings 

Add stock bringing to a boil add rice packages stir to boil & simmer covered 5 minutes 

Add seafood & peas simmer additional 20 minutes or til clams open & rice is tender 

Stir Stir Stir !

Adding water should it seem dry 


Roasted Eggplant Soup

In one of my favorite quick stops down south during the winter months, I frequently enjoy this soup. 

I’ve challenged myself to duplicate this delight!

2 eggplants sliced 1/2 inch seasoned & lightly oiled. Place on baking sheet in preheated •350 oven approximately 15 minutes 

Prepare soup base……

Onion celery carrot diced & sautéed in EVOO Extra Virgin Olive Oil 

Of course depending on soup of choice the base can be variable with select ingredients. For example in bean soup I add ham or pork, chicken for chicken soup etc…..

For this soup I added 1/2 cup sweet roasted red peppers to the base, chopped garlic, salt, pepper to taste & parsley.

When eggplant softens set aside to cool 

Purée or blend eggplant add to base with 2 1/2 – 4 cups of stock. I used chicken as I always have it on hand in freezer or you can buy it boxed. 

Add can of tomato purée for color & additional flavor along with 1/4 tsp of nutmeg. 

Simmer 40 minutes 



Never look back on your past without a smile.

Never lose your equipoise 


EVOO Califower n Garlic 


Blended with Fettuccine!

1/2 lb Pasta

1 sliced 1/2 inch Califower 

Garlic to taste 

Salt Pepper 

Fresh Parsley 

1/2 teaspoon basil

1/4 cup EVOO extra virgin olive oil

Rinse & shake off excess water of sliced Califower 

Place in large skillet & drizzle with oil 

Cover for 6 minutes 

Remove cover & quick fry to lightly browned edges adding garlic salt pepper & parsley 

Add Bail & salt to boiling water cook 9 minutes drain well 

Add to Skillet 


Easy Pour

OCD HAS A HOLD ON ME… So in eliminating a spill I decided to cut a one inch triangular opening in the cellophane. Most important in placement of easy pour; to cut the opening opposite of the hand grip, easy.


It’s the time of year as the season changes  & with so many needy; local or surviving a unexpected disaster…. 

Give !

Pork Bracciole 

His favorite….

Large boneless center chops

Trim & split butterfly technique & firmly pound


Salt Pepper Garlic Locatelli Cheese & sprinkle of seasoned bread crumbs 

I love raisins & pine nuts  so half/half LOL 
Roll bind & fry ….. 

Toothpicks are my choice when they are small …. Thread seems tedious but your choice… Well browned is essential for tenderness

Transfer to deep pan as to cover with fresh tomato & basil… Add additional seasoning if preferred 

Simmer for at least 2 hours 

Mine will simmer til served

Bon Appetite!

On A Political Note

On my mind this morning….. Leaving for Club Pool now to relax……Can’t watch the news anymore…. THE ELECTION…..
This post reflects Italy’s post in giving food to feed its deprived……
Always bedazzled when inquiring on food waste here in America when so many go hungry , how sad years ago when I was informed companies such as supermarkets & small food stores, disposed of day old(?) breads etc had to be thrown out; to write off a loss….. 
I worked in a printing company & asked for children’s books being trashed due to an over run at the press …. Schools wouldn’t take them ): Why? Well should government find out they could reduce their state funding….. 

Soon after speaking with my boss he brought in quality control to evaluate…..

I admired this business man ….. BTW he was given a “leg up” by his dad…… He made the best of it…..
Had the pleasure of a client running for office some thirty years ago, self made business man doing well for himself & family. He was challenged to improve the most corrupt City (I couldn’t begin to list the names of Political Figures who were charged & sentenced to jail) His thesis in college revealed Jersey City to have the highest potential for financial success.

Jersey City ….. Wouldn’t trade my childhood for the world. Of course as a child I had no idea we were poor, this was a blue color working class, 99% Democrats. 

The new Republican young nominee brought out a new interest in politics for me. As an artist and new business woman in the late 80’s, I was intrigued by his passion in his task.

Unfortunately he was back stabbed by his own party. 

Yes Jersey City Now flourished, lets congratulate the Democrats….I couldn’t afford to rent; let alone buy there. 
Donald Trump shows me he has the means & passion to make America Great Again. 
I don’t see passion in Hillary Clinton, her means are questionable these days, basically just Rage & contempt ….. Her voice alone is quite disturbing…….
Just saying 


On Steak 

I’m always complimented when I serve steak. Many chefs prefer just hot grill no prep or rub, I disagree. One of my earliest childhood palate choices… Mustard …. I’ve many favorites…. However, Old No.7 Jack Daniels is a must for steak! Rub ! Refrigerate for the day or just before….


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