Chili Crunch Salmon

Posted on June 4, 2026 | Leave a comment

I made this for dinner the other night and gotta say it was pretty delicious , served alongside some rice and asparagus which are so delicious this time of year. A quick and easy meal made with salmon fillets and some Momofuko chili crisp ( available on Amazon) but make sure you get the mild one , the hot one is pretty hot even for me who likes hot , it’s also delicious on soba noodles or linguine, check it out -see photo of it below.

Enjoy!

Ingredients:

3-4 boneless salmon fillets

3 Tbsp. Mayonnaise — full fat kind please

2 Tbsp. chili crisp–you will use oil and crunchy bits and as I said I love Momofuko brand and available on Amazon -there are a few different ones and they’re all delicious

2 Tbsp. Soy Sauce

1 Tbsp. Honey — if using mild chili crisp you can try Hot Honey

1 tsp. Rice vinegar

1 tsp. toasted sesame oil

2 cloves garlic -minced

1/2 tsp. freshly grated ginger — there is no substitute for fresh

and if you’d like you can finish with a sprinkle of sesame seeds, sliced scallions, lime wedges, or some extra chili crisp which I always do

Directions:

Pre-heat oven to 400 degrees

I used a pyrex glass baking dish which I sprayed with Pam cooking spray –I also drizzled just a little olive oil on the bottom of the pan

Whisk together all the other ingredients until smooth, it should be spreadable , not runny.

Mayo, chili crisp, soy sauce, honey, rice vinegar, sesame oil , garlic and ginger

Pat the salmon dry and place skin side down in the prepared baking dish

spoon or brush some of the chili crisp mayo combo over the salmon, don’t use it all save a little for the table for serving

Bake for app. 8-10 minutes and then broil for a few minutes , salmon thickness varies so be careful, I also like my salmon a little undercooked so don’t cook for as long , up to you. Use your best judgment knowing that it will finish cooking while it sits out of the oven .

Once finished you can spread more of the glaze on top and finish with any toppings you like.

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Lime-Garlic and Ginger Chicken —

Posted on June 1, 2026 | Leave a comment

Vm I made this recipe for dinner last night and it was just delicious. It elevated the weeknight bbq chicken for sure . The only thing is this recipe is best left to marinade for at least 6 hours. After breakfast I made the marinade and let it sit all day. This chicken can sit in the marinade for up to 8 hours–just let it come to room temperature before cooking. Not so tough to do and worth the results. If you don’t have an outdoor grill use a grill pan on medium-high . I plan on making this chicken all year round. Not a lot of ingredients at all and very easy to put together.

This can easily be doubled.

Ingredients:

1 1/2 to 2 pounds of boneless, skinless chicken thighs which is what I used but feel free to use chicken breasts

Kosher Salt and Freshly Ground Black Pepper

1/3 cup Mayonnaise — now I don’t use diet mayonnaise and the mayo burns off so you won’t be tasting it -the mayo makes it moist and yummy

1 Tablespoon Lime Zest — app. 2 limes and save the lime to squeeze over the chicken

1 Tablespoon finely grated fresh ginger — if no fresh ginger use about 1/8 of a teaspoon of powdered ginger –1/8 to 1/4 of powder is equivalent to 1 Tablespoon Fresh

2 garlic cloves finely minced — I always put my garlic in my mini processor for a fine mince . If you don’t have a mini processor you can just mince by hand but it’s a great little machine to own.

Directions:

Pat the chicken dry with some paper towels.

In a large enough bowl to add the chicken stir together the mayonnaise, lime zest, garlic, ginger and 1 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Add the chicken to the mayo mixture and stir to coat. I put my chicken in the fridge for the whole day and removed it about an hour before cooking to bring to room temperature.

To grill: Heat your grill to medium high and grill the chicken till cooked through I cooked for about 5 minutes per side and they were perfect. Breasts will cook up faster so just watch them . They’re finished when juices run clear. Turn as necessary to avoid burning them.

If cooking inside the house with a skillet/grill pan cook over medium-high heat also about 5 minutes per side.

I squeezed the fresh lime over before serving and they were just delicious.

Enjoy!!! Simple and Delicious!

 

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Lemon Parmesan Salad –Crunchy and Fresh

Posted on May 30, 2026 | 1 comment

This salad is so delicious so fresh tasting and so easy to make. Very simple with very simple ingredients — Romaine lettuce, Lemons, Parmesan Cheese, Olive Oil and Salt and Pepper.

It’s zesty lemon flavor with the rich taste of Parmesan Cheese. Perfect accompaniment to chicken, fish or any main course meal.

This is what I did.

Ingredients:

Romaine Lettuce– 3 Romaine Hearts are perfect and chop them up and put in a large bowl

Obviously place the lettuce in a salad spinner first to clean.

2 large lemons, juiced or 3 small lemons

1 cup finely grated Parmesan Cheese

1/4 cup Good Olive Oil

Kosher Salt to taste and freshly ground black pepper

Directions:

Rinse romaine and chop up into small bite size thin pieces. Discard the ends. Clean in a salad spinner and spin to remove excess water. I then put into paper towels and place in fridge till ready to use.

When ready to eat add the lettuce to a large bowl .

I place all other ingredients except for Parmesan Cheese in a small mixing bowl. Taste for Salt and Pepper. I whisk the lemon juice and olive oil together . Pour over lettuce mix well and add cheese and serve .

That’s it — Super Simple –Super Easy — Super Delicious

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Summer Bolognese

Posted on May 27, 2026 | Leave a comment

I call this summer bolognese because it’s lighter than my regular bolognese recipe . It’s made with fresh tomatoes which makes all the difference. I made this sauce the other night and I have to say it was just perfect . It cooked up in no time ( about 1/2 hour) and tasted fresh and delicious. Of course if you would like it vegetarian just omit the chicken. I wanted the protein so added a pound of ground chicken you can also use turkey and if you want ground beef. This time I kept it fairly light and used ground chicken. And you know what? this pasta works all year round. It’s delicious.

*this will probably serve 4

Ingredients:

1/2 cup extra-virgin olive oil

8 garlic cloves– minced– I use a mini food processor always for mincing garlic — just makes it easy

1 lb. ground chicken, turkey or beef

Kosher Salt to taste

1/4 cup dry white wine

4 Tbsp. tomato paste if you use double concentrate use 2

1 lb. cherry tomatoes or little grape tomatoes

12 oz. Bucatini or any spaghtetti you like or rigatoni or penne would work here as well

about 1 cup of Pasta Water — which you may or not need

Finely Grated Parmesan for serving

Directions:

In a large skillet or pot heat oil then add garlic and cook till softened ( a few minutes) don’t brown it just soften it — sometimes you’ll need to turn off stove and let it just cook for a couple of minutes to soften.

With pan at medium high add chicken and cook, breaking up chicken for about 5 minutes or until chicken is no longer pink and fully cooked.

Add wine and reduce heat to medium low. Continue breaking up meat till it’s small pieces until wine is evaporated– another 5 minutes or so. Add tomato paste and cook, stirring till absorbed into chicken and cook for another few minutes.

Add tomatoes and let it cook down, stir to coat the tomatoes with the mixture — allow the tomatoes to cook till they are ready to burst — about 5 minutes. I used a masher ( see photo) and I smashed down on the tomatoes and burst all of them. You can leave some whole if you like but I didn’t because this is where the sauce will come from. Stir occasionally on medium low but don’t allow to burn. Allow sauce to thicken for about 5 minutes.

Meanwhile cook the pasta in a large pot of salted water until very al dente ( at least that’s how we like it)

Reserve about 1 cup of cooked pasta water because you may need it if sauce is too thick.

Taste sauce for salt and add accordingly. I probably added a teaspoon or more of Kosher Salt — and some crushed red pepper but that’s totally optional everyone’s taste is different for salt so add to your liking.

Drain pasta and I used tongs and transferred pasta to pan with sauce. Tossing it in and cooking at a low simmer the pasta and the sauce thickened and I added a little pasta water at a time till I reached a perfect consistency . I probably used about 1/2 cup of pasta water. ( which also contains salt so consider this and don’t over-salt sauce — you can always add salt but it’s tough to take away if you make it too salty. The sauce was creamy and delicious .

Remove from heat and if you’d like add fresh basil.

Transfer to pasta bowls and top with Parmesan.

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Blackberry Cobbler

Posted on May 25, 2026 | Leave a comment
before cobbler gets baked , with biscuit topping
before cobbler gets baked , with biscuit topping
finished product - Yum
finished product – Yum

photo (3) It’s the start of summer (even if it doesn’t feel like it here in NY ) and it brings me to this delicious dessert filled with the most delicious in season blackberries.  I have posted numerous blueberry cobblers but this one has to be my personal favorite made with Blackberries.  It’s a real deal Old Fashioned Cobbler.  You can really make this with any fruit but I love Blackberries while they’re sweet, plump and delicious! Blueberries and Red Raspberries will also work  well. Or you can mix up the fruits!  I just love blackberries when they’re in season and can’t get enough of them so this time of year I go with just blackberries.

Enjoy!

Ingredients:

1 pound or about 3 1/2 – 4 cups blackberries , cleaned , rinsed and dried

1 tablespoon arrowroot or cornstarch

2 tablespoons fresh lemon juice

1 cup all-purpose flour

3/4 cup sugar, I use regular granulated sugar for cobbler inside and on top I use turbinado sugar. 1/2 cup granulated sugar for inside cobbler and 1/4 cup turbinado sugar for topping

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk or you can use low-fat buttermilk

3 tablespoons unsalted butter, melted

3/4 cup boiling water

Directions:

Preheat the oven to 350 degrees.

In a bowl I place the clean blackberries that I’ve washed and dried. I sprinkle them with the arrowroot and lemon juice and mix gently  Set aside.

In a medium size bowl, I sift the flour, 1/2 cup sugar, baking powder and salt. Add the milk and butter. Stir until just combined, don’t over stir, it shouldn’t be smooth. Then by the mound-ful drop dough onto blackberries. I spread around a little bit but don’t completely cover the top of berries. ( see photo) the dough will spread a little once it’s baked.

Pour boiling water over the dough and fruit before you bake it. Sprinkle top with 1/4 turbinado sugar or regular sugar. Raw sugar or turbinado sugar makes it a little crunchier topping. I prefer it to regular sugar for a topping.

*if you are preparing in advance which is what I did today. Prepare up till the boiling water and sugar part. Refrigerate for up to 2 days , bring to room temperature then pour boiling water and top with sugar and bake. I baked for app. 45 minutes till dough gets browned and crackly looking and blackberries are bubbling. ( see photos)

Remove from oven and let sit but serve while it’s still warm with ice-cream for extra added deliciousness!

Happy Summer from my kitchen to yours.

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Chicken Piccata

Posted on May 22, 2026 | Leave a comment

Pan fried chicken in a sauce which is a combination of butter, fresh lemon juice, oil and capers and a little chicken broth and the perfect amount of lemon and lemon zest! This chicken dish is super easy and super fast to make for dinner I don’t add cream because I find it rich enough with the little butter and oil in it. If no broth use a dry white wine like pinot grigio. Always use fresh lemon though and the zest for that extra brightness and zing. Capers add the briny salty deliciousness which balances it all out. If you’re in with all these ingredients then here you go.

One more thing– of course you can buy chicken breasts in supermarket and slice in 1/2 and pound, I feel it’s worth the extra $$ to go to butcher and have them slice and pound . A lot of supermarkets have butchers which will be happy to do this so you can ask. I know Whole Foods will.

I served alongside brown basmati rice but any rice or pasta will do or mashed potatoes or a simple parmesan arugula salad, you get it. I had fresh asparagus on hand so used that but any green will do.

Enjoy! and your welcome

Ingredients:

1 – 1/2 pounds chicken cutlets –this was actually 4 cutlets perfect for the two of us with a little left over.

Kosher Salt and Freshly ground black pepper

Garlic powder

Flour–enough to dredge 4 pieces of chicken –I use a flat plate to dredge

4 Tablespoons unsalted butter -divided

1 Tbsp. Olive Oil

1/4 -1/2 cup chicken broth or dry white wine

1 Lemon juiced and zest of 1 lemon –I used an average size lemon a little bigger won’t hurt but not smaller

1 Tablespoon brined capers – drained

Directions:

I take chicken and pat dry and generously sprinkle both sides with salt, pepper and garlic powder

Heat 2 Tablespoons butter and olive oil in a large enough skillet over medium high heat — I only did 4 cutlets otherwise you’ll have to do in batches — and add more butter /olive oil/broth/lemon juice etc. basically just do the sauce again for more cutlets

Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden and set aside on a separate plate

Take the pan off the heat and add the chicken broth or wine, lemon juice, lemon zest, remaining butter and capers to the skillet , you’ll de glaze the pan and scrape up any browned bits

I then return pan to medium high heat and add a very little bit of flour to thicken and once it’s bubbling again add chicken back into the pan –you may want to add a little broth as well depends on how reduced sauce is — I added a little bit more — if sauce thickens too much add wine or broth

Add the chicken to sauce and cook for another 4-5 minutes and that’s it

*this was good for the two of us with one cutlet left over

serve hot with whatever sides you like and Enjoy!

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Balsamic Chicken

Posted on May 19, 2026 | Leave a comment

This delicious balsamic chicken loaded up with flavor is easy to make and a wonderful weeknight meal .

I made it with bone in skinless thighs, you can make with regular chicken thighs, bone in skin on, or boneless skinless chicken thighs and if you must chicken breasts just be careful with the cooking because they do tend to dry out. A little marination is good if even for an hour – I did two hours yesterday but overnight is sort of ideal but I know that’s tough to do. I also used my cast iron skillet to cook them in but a simple pyrex baking dish will do , just spray with cooking spray because the marinade can get sticky.

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Here’s what I did last night and enjoy!

Marinade:

1/4 cup extra virgin olive oil

3 Tablespoons Balsamic Glaze not Balsamic vinegar

1 Tbsp. Tomato Paste

1 tsp. Honey

1 lemon juiced

4-5 garlic cloves minced ( large) but if no garlic cloves you can use garlic powder — 4 teaspoons for 4 cloves and 5 teaspoons for 5 cloves

1 Tbsp. fresh thyme–1 teaspoon of dried thyme if no fresh

1 teaspoon dried oregano–

1/2 teaspoon sweet paprika

8 pieces of boneless and skinless chicken thighs about 1 1/2 pounds

Kosher Salt and freshly ground coarse black pepper

Directions:

Pat the chicken dry and season generously with salt and pepper

Mix all ingredients in a large mixing bowl, olive oil, balsamic glaze, tomato paste, honey and lemon juice, add the garlic, thyme, oregano, and sweet paprika. Whisk to combine.

Add the chicken to the marinade and toss to coat, I gave it a few hours do what you can. Like I said overnight is ideal.

Pre heat the oven to 425 degrees and adjust rack to middle

Transfer the chicken to a baking dish or heat safe skillet

Cook for apple. 25 minutes and then I put under the broiler for about 5 more minutes –keep an eye on it you don’t want to burn it.

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Sheet Pan Chicken –Meditteranean Style-String Beans and Potatoes

Posted on May 18, 2026 | Leave a comment

I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Mediterranean flavor from the lemon juice, olive oil and oregano.  Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up?  You’ll need a rimmed baking sheet for this recipe.

Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets — don’t crowd the pan.

Ingredients:

6 smallish chicken thighs — usually 1 package will do perfectly

1/2 lb. baby red potatoes I quartered them but if they are very small you can cut in 1/2 If they’re too big they won’t cook in 45 minutes so smaller is best.

1/2 lb. green beans , trimmed

2 Tbsp. olive oil plus for marinade

Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepperimg_3437

*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation

Marinade for the Chicken- Marinate for about an hour

app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs)  which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop

1 Tbsp. Red Wine Vinegar

1 Tbsp. dried oregano

Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade

In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.

Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill

Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour -45 minutes. After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.

Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!

Enjoy

This was my finished pan last night! Delicious.
And always delicious served with some homemade cranberry sauce!

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Sheet Pan Chicken Fajitas

Posted on May 15, 2026 | 1 comment

IMG_7067IMG_7069More of my favorite way to cook with Chicken Fajitas made on the Sheet Pan . I made this the other night and it is the easiest and most delicious meal. I am always experimenting with making Chicken Fajitas in new ways and trying to keep the oil down. If you use too little oil they come out tasting dry and that’s no good so use the 3-4 tablespoons of olive oil that I suggest.  This is what I did and I served with small soft tortillas and you can provide any fixings you like. I also served over rice in a bowl which is how I like to eat my fajitas. Obviously what you do with them is totally up to you! A little sour cream and guacamole never hurt anyone either. And buy some tortillas and you have perfection on a plate.

And if you’re ready to fire up the outside grill check out my recipe for chicken fajitas on the grill!

*it is important that all veggies be cut up into fairly uniform sizes this will help cooking process and timing

Enjoy!

Ingredients:

1 1/2 lbs. of chicken breast tenders– or just cut some chicken cutlets into strips

1 yellow bell pepper –sliced into 1/4″ slices

1 red bell pepper–sliced into 1/4″ slices

1 orange bell pepper–sliced into 1/4″ slices

1 small red onion–sliced into 1/4″ slices

3-4 Tablespoons of Extra Virgin Oil –now I have tried 2 Tablespoons and it was a little dry so use your own discretion here –depending on how much chicken you’re using and you’ll want a light glaze all over the chicken and veggies

1 teaspoon of kosher salt –this was enough for us but again use your own discretion

several turns of the pepper mill — freshly ground black pepper always works best

2 teaspoons of chili powder

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/2 teaspoon of smoked paprika

Lime for squeezing at the end

*fresh chopped cilantro for garnish and delicious flavor if you like it

*warmed tortillas–if you like

Directions:

Preheat oven to 425 degrees

In a large bowl , combine onion, bell pepper, chicken strips, olive oil, salt and pepper and all the spices. Start with 2 Tbsp. of Olive Oil and add more . I really felt it needed more than 2 Tbsp.

Toss well and combine and allow to sit for a while before cooking. I find that the longer it sits the better it tastes. I prepped and let it sit for an hour or so.

Spray a baking sheet with non stick cooking spray

Spread chicken and onions and everything on baking sheet

Cook at 425 degrees for about 20 minutes, if you’d like to use a meat thermometer here chicken should be 165 degrees. After 20 minutes I turned the oven to broil and cooked for additional 2-4 minutes just letting the veggies get some nice color. Watch it carefully to make sure it doesn’t burn.

I served in bowls over rice with warm mini tortillas and sour cream and guacamole.

*should serve 3-4 nicely with the rice and sides

Enjoy!

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Roasted Salmon with Corn and Tomatoes

Posted on May 13, 2026 | Leave a comment

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon. 

I happen to love Salmon, I find it’s nutritious , tasty and so very versatile. Yesterday I posted one of my favorite air fryer recipes for salmon . There are countless ways to cook and serve salmon, and they’re all delicious but I really love one pan meals so you can cook in one pan along with vegetables. The combination of flavors in this recipe is amazing. The sweetness of the corn and yummy mouth bursting cherry tomatoes is perfection! 

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house or you can skip all together if you don’t like red onion — last night I added it and adds a nice little crunch and another layer of flavor

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

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