My Site » I love food, travel, and being creative in the kitchen. I keep my recipes simple and fresh so you can make them around your table too.

Shakshuka

Shakshuka on this cold Sunday afternoon taking me back to Israel this last March. Spicy tomato sauce, eggs, feta, and cilantro make this the ultimate comfort food that’s still good for you. Crusty bread ups the comfort and of course, it’s super easy! 1 onion, chopped 1 bell pepper, chopped 2 Tb chopped Garlic 3 cans diced tomatoes with garlic 1 TB cumin 1 TB paprika Dash of cayenne S&P 5 eggs Crumbled Feta Cilantro, chopped Crusty bread Sauté onions and pepper. Add garlic and spices. One cooked through add diced tomatoes. Simmer for 20-45 minutes. Drop 5 eggs in sauce (make a little hole for each one) and bake for 10 minutes at 375 or until egg whites are firm. Top with feta and cilantro. Scoop up with nice chunks of crusty bread.

Aunt Phyllis’ French Mints

I’m always looking for good dessert recipes (since we know I’m a terrible baker) especially for a crowd. My darling friend @eloiseandme passed along a family favorite that I’m making today for the first time. Can’t wait @eloiseandme Thank you! Aunt Phyllis’ French Mints 8 eggs 2 c butter 4 c powder sugar 4 t vanilla 2 t peppermint extract 8 square melted baking chocolate (square is 1oz) 4 c chopped pecans Beat butter until fluffy. Add powdered sugar. Beat for 15 minutes (this is the secret). Add melted chocolate after it has cooled. Beat 5 more minutes. Add eggs, one at a time. Beat well after each. Add vanilla and peppermint. Cover bottom of cupcake liners with nuts. Spoon mixture on top and sprinkle with nuts on top. Store in freezer. I cover them after they have frozen a little. I do some without nuts too. Makes about 55 servings.

Blood Orange and Thai Basil Mocktail

Almost time to ring in the NEW YEAR! I’ll be banging pots and pans with my kiddos and asleep by 10 but hopefully you’ll all be out in glitter and heels for me! This is one of my favorite NYE Mocktails because it’s so festive and delicious! Blood Orange and Thai Basil Mocktail Blood Oranges Thai basil Sugar Sparkling Water Gold sprinkles Muddle Thai basil in glass or pitcher with ice. Add fresh blood orange juice and simple syrup (amounts will vary depending on your preference of sweetness. I don’t like it very sweet so I do 1/4 the amount of simple syrup to orange juice). Top- with sparkling water or club soda Rim with gold colored sprinkles (before you pour) and a slice of blood orange. *simple syrup is equal parts water and sugar boiled and reduced until combined.

No Chop Vegetable Soup

Keeping with the detox program (for part of my day) here is an easy peasy NO CHOP Vegetable Soup. I make this soup every New Years and it starts us off on the right foot. Pre-chopped Mirapeaux (carrots, celery, onion) Trader Joes or local grocery store prepared food area Bagged Broccoli slaw Bagged Cole slaw 1 TB Jarred garlic 3 Cans Fire Roasted diced tomatoes with garlic 1-2 cartons Vegetable or Beef stock (I love the depth of flavor with the beef stock) 3 Zucchinis (shoot, you do chop these) Frozen corn EVOO S&P Spices Drizzle EVOO in a large pot. Add Mirapeaux and cook until soft. Add garlic, broccoli and cole slaw. Add S&P and bay leaf or thyme sprigs. Cook until soft and add favorite spices (garlic or onion salt, pepper, basil, oregano, etc). Add canned tomatoes and a little sugar if you want. Add broth then Zucchini slices and corn. Simmer for 2 hours. Season as needed. Add ons- kielbasa, shredded chicken, chicken sausage, parmesan cheese, basil, red pepper flakes.. This soup freezes well and you can…

Blood Orange Parfait

Blood Oranges are finally here! Detox lunch today which is yummy too! Plain Greek yogurt Lemon Curd Blood Orange segments Granola Pistachios, chopped Mix a spoonful of lemon curd in with your yogurt. Layer yogurt, granola, oranges, and pistachios. Enjoy!

Brisket Hash

Leftovers that make you go hmmmm BRISKET HASH Shredded potatoes (bagged) Leftover Brisket (or chicken, pork, turkey) Leftover Broccolini with Shallots (any greens) Poached eggs Salsa Guacamole Jalapeños ETC. For crispy hash browns you have to use oil on your pan or griddle. Spray won’t do the trick. More oil=more crisp. Leave the hash browns down for at least 10 minutes and press them down but don’t check on them. Season with seasoned salt and pepper. Once ready to flip, re-oil the pan to get the other side crispy. Season salt second side and leave for another 10-15 minutes. It will take longer then you’d think.

Croissant French Toast Casserole

Hope everyone is having a delicious and messy Christmas morning! We are stuffing our faces with a Croissant French Toast Casserole! Torn croissants in buttered casserole dish Milk, egg, vanilla, cinnamon mixture (enough to cover all croissants) Cover and refrigerate overnight Bake at 350 for one hour!

Quick Salad

A quick last minute salad for you just in case you still need to run to the store. And…don’t make the mistake I did where I ate all the torn croutons and had to buy more bread.😊 Torn Crouton Panzanella Salad Torn savory bread, toasted with EVOO and kosher salt Mozzarella balls Tomato, chopped Cucumber, chopped Avocado, chopped Parsley, chopped Arugula Red onion, sliced thinly marinated in balsamic vinaigrette Balsamic Vinaigrette S&P

Crispy Smoked Mozzarella with Honey & Dates

If you want to WOW your guests on Christmas this appetizer of Crispy Smoked Mozzarella with Honey and Dates will do it! 6 sheets phyllo dough 6 oz smoked mozzarella, cut into 6 equal pieces Vegetable oil, for frying 8 oz Dates, quartered 1 C honey, plus more for drizzling 3 tsp black sesame seeds (I doubled the recipe and made them the morning of then reheated in a hot oven before serving.). Heat oil to 350 degrees. Wrap each piece of mozzarella (log shape) in one piece of phyllo. Start at top and fold sides in then wrap all the way down until covered (almost egg roll looking). Seal end with a little water. Fry for 2-3 minutes until golden brown. Meanwhile heat honey and dates until combined. Once phyllo package is fried, top with honey date mixture and black sesame seeds.

Italian Grilled Cheese

Come to Mama!! Italian grilled cheese for a snowy day and the leftovers make for a perfect breakfast with a fried egg on top! 1 loaf sliced sourdough bread Prosciutto, thinly sliced Salami, sliced thinly Pesto Olive Tapenade Roasted tomatoes or Sun Dried tomato Fontina or Provolone cheese, thinly sliced Mozzarella or Burrata, thickly sliced Arugula Pepperoncinis, sliced EVOO Preheat a grill-pan over medium-high heat. Spread one side of bread with pesto. Layer Fontina, prosciutto, tapenade, Salami, tomatoes, Pepperoncinis, arugula; end with mozzarella. Top with remaining bread. Brush top and bottom of the sandwich with olive oil. Place on grill pan and put a heavy skillet over sandwich to push it down (like a panini press). Grill 3 to 4 minutes on first side, turn, weigh down on other side, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.