Category Archives: Uncategorized

Easy Skillet Lasagna

Posted on October 25, 2025 | 1 comment

This was truly one of the most epic meals! The whole meal in under an hour.  While I love a real lasagna I didn’t want to put the whole thing together and deal with it. Once you have the ingredients the prep time is minimal and you aren’t using store bought sauce.  You will be making the sauce and it will all cook together in the pan .  This can be done a few different ways and I invite you to play around with the ingredients and spices to your own liking. All I can say is Wow!  Delicious! Perfect Sunday night dinner .  All in one pot is truly a great way to cook, no fuss, no muss and no having to deal with cooking lasagna noodles!!!!!! Yeah!

This can easily be made with ricotta cheese and spinach or any veggies you like. I would even try it with cut up eggplant!

*You’ll need a large oven proof skillet with lid

*perfect for freezing leftovers

Ingredients:

1 to 1/2 Tablespoon Olive Oil–I used 1 1/2 you can start with 1 and add more to onions if you need it

1/2 lb. ground beef ( I used 80/20)

3 Italian sausage links, casings removed ( I used Hot Italian Sausage) use what you like , you can use turkey or chicken sausage as well

1 onion, diced

1 14.5 oz. can diced tomatoes

1 8oz.can tomato sauce

*Italian seasonings , if you have Italian seasonings in a jar that’s great if not use a little dried oregano and dried basil. Italian Seasonings is available in the spice department of all food stores.

*1/2 teaspoon crushed red pepper

App. 1/4 tsp. Kosher Salt and more to taste

2-3 garlic cloves, minced

app. 10 lasagna noodles, broken into 1/4’s, if it breaks up differently don’t worry it’s a very loose recipe! 8 ounces Farfalle Pasta also works if you don’t feel like using the lasagna noodles. Un-cooked Noodles!!!!!

8 oz. mozzarella balls ( fresh) I used the small ones this time. Use whatever cheese you like but these worked out beautifully.  You can always use shredded mozzarella, or just cut a large ball of mozzarella into small pieces ( as much or as little as you’d like) if using shredded mozzarella, you’ll need about 1 cup

2 cups water

Freshly grated Parmesan Cheese for serving

*you can also use 1 cup Ricotta Cheese for a very cheesy version, I would use this if I was making it with spinach and going veggie.

Directions:

Heat olive oil in a large skillet over medium-high heat. Add onions and cook till translucent, add garlic towards the end of onion process. Add ground beef to the onions, stirring occasionally till browned. I removed with slotted spoon and set aside in a bowl. I then cooked up the sausage making sure to crumble the sausage as it cooked.  I then removed sausage to bowl with meat , onions, and garlic and drained all excess fat from pan.

Pre-heat the oven to Broil.

Return meat to pan, add tomato sauce, diced tomatoes, spices, add 1/4 tsp. kosher salt to taste, if you need more add it. Add in the meat mixture and stir, bring to a simmer and add in broken lasagna pieces and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13- 15 minutes for al dente. I stirred it gently a few times just to make certain that the noodles cooked through and didn’t stick together.

Remove from the heat . I placed my Mozzarella on top and placed in oven under broiler for about 5 mins. Check on it because you don’t want it to blacken. All ovens are different, in mine it needed about 6 minutes to just start browning without burning, but you don’t want to burn this up so set timer and keep an eye on it!

Remove from the oven and let it sit out for a few minutes. Plate it up and let everyone add their own parmesan cheese! Enjoy! you will.

IMG_1101

Plated up and ready to eat

IMG_1097

Finished Product

IMG_1096

adding mozzarella before placing under broiler

IMG_1093

placing un-cooked noodles into sauce

This would serve 4. It’s tough to double because you would need a super large pan.

This makes for an amazing leftover!

1 Comment

Posted in lasagna, Uncategorized

Tagged , , , , , ,

Chicken Tortilla Soup

Posted on October 16, 2025 | Leave a comment

img_3215

This soup has always been a favorite of mine and I usually try to order it when it’s offered on a menu. I am a big fan of Mexican Food and have always wanted to try to make my own Chicken Tortilla Soup .This is a super easy version using a store-bought rotisserie chicken and a packet of Taco Seasoning.  Now that the weather has turned super cold it’s a perfect time for heart warming meals. I started cooking soup in the afternoon, prep was pretty quick and I let it simmer for an hour and then turned off stove while we went out. When we got home I turned on the stove and continued cooking soup. I cut up avocado, chopped up some cilantro, put sour cream and cheese into some little bowls and in less than 1/2 hour we were sitting eating this delicious and tasty soup! Joel even ate the avocado!!!!  He loved the soup and it’s very filling. 

I use crispy tortillas if that’s what I have in the house. It is delicious with soft corn tortillas sliced up and added into the soup at the end also. I love when the crunchy chips go soft in the soup with the melted cheese– I could go on and on about this soup. Tonite I used soft tortillas.

If you have the time I suggest making this soup, it is so easy with a prepared chicken or you can make your own chicken .  The prep is about 15 minutes using store-bought chicken and cooking is about 1 1/2 to 2 hours for soup.  I just think soup tastes better the longer it sits. I prefer making it in the early part of the day and letting it sit on the stove for a while.

This is a big soup and will probably serve 6-8 nicely. I have a container in my freezer and 4 of us ate this soup.

Look for my slow cooker version also on my blog.

Enjoy!

Ingredients:

1 Rotisserie Chicken from your favorite supermarket–this is the easiest route unless you have left over chicken or you can make your own 

1 Tablespoon Olive Oil

1 Packet of Taco Seasoning — this is really easy , use whatever brand you like

1 cup diced onion

3 cloves garlic, peeled and minced

1 diced green pepper

1 diced yellow, red or orange pepper

1 10 oz. can  Rotel brand Tomatoes and Green Chiles–just a suggestion

1 can enchilada sauce– green or red ( in Mexican Food section of your supermarket) its a small sized can

1 15 oz. can of whole-kernel corn  – drained

32 ounces Chicken Broth

3 Tablespoons Tomato Paste

4 cups hot water

2 cans Black Beans , drained and rinsed unless they’re organic and then you don’t have to rinse but I always do anyway

*3 Tablespoons Cornmeal –mixed with water ( see instructions)

5 Soft Corn Tortillas (I use the small ones) cut into uniform strips or crunchy tortilla chips–use as many or as little as you like–or skip all together for a lighter version.

Toppings:

*optional and use whatever you like — these are just some suggestions

Sour Cream

Cilantro

Grated Cheese –Monterey Jack is a good choice here or Mexican Blend Grated Cheese

Cut-Up Avocado

Salsa or Pico De Gallo

Diced Red Onion

Diced Fresh Jalapeno

Hot Sauce like Cholula is my favorite go to sauce

Directions:

I took skin off chicken and shredded most of the chicken meat.

Heat 1 Tbsp. Olive Oil in a large Pot –dutch oven is great here (Le Creuset) add onions, peppers, and minced garlic. Stir and begin cooking, then add the packet of Taco Seasonings if it’s very dry and hard to stir you can add a little more olive oil. Add in the shredded chicken and stir it all up.

Pour in Rotel, chicken stock, tomato paste, enchilada sauce, water , black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for app. 45 minutes to an hour, uncovered.

*In a little bowl mix 3 cornmeal with a small amount of water , just enough to mix it into a paste like consistency. Pour into the soup, then simmer for an additional 30 minutes at least, I cooked for another hour. I always believe the soup is best when it sits for a long time — this step is optional as I have done it with and without it. It thickens it up which the soup doesn’t really need but it does add some flavor. It’s totally up to you.

Check seasonings, adding more salt if you need it , I added kosher salt because I felt it needed it. Taste has to be your guide but be sure not to undersalt, you don’t want this to be bland. Turn off heat and allow to sit for about 20 minutes.

Five minutes before serving, gently stir in the tortilla strips if you’re using them.

Ladle into bowls, then top with your favorite toppings and there you go! I think the chips/tortillas make this soup along with the cilantro and avocado. Let your taste be your guide here.

Leave a comment

Posted in soup, Uncategorized

Tagged , , , , ,

Chicken Scarpariello

Posted on October 11, 2025 | 1 comment

Chicken Scarpariello could easily be one of my most favorite dishes to order in an Italian Restaurant. The translation is Shoemaker’s chicken and it is a classic Italian-American dish of chicken, sausage, onions and peppers . The flavors are layered and spicy and sweet and this recipe often has potatoes in it but this time I left them out and we didn’t miss them. I made this for 2 people so used only 1 lb. of chicken. Recipe is for 2 – 3 pounds of bone-in skin-on chicken , you can use whatever pieces you like but if you’re using breasts have them cut in 1/2. I also made whole recipe in my Le Creuset Stockpot because I cut recipe for just the two of us. If you make whole recipe you’ll want to transfer to a large roasting pan before putting in the oven. I didn’t because I only used 3 pieces of chicken and 2 sausage links so I kept it all in the Le Creuset dutch oven .

Enjoy this hearty recipe and if I were making potatoes I might just roast some on the side and add in when I serve. Potatoes are totally optional.

Serve with some good bread to soak up this delicious sauce.

This would be a delicious Holiday Meal.

Ingredients:

3 lbs. bone-in , skin-on Chicken I used thighs only this time,, use what you like but keep breasts small and cut in 1/2 and this recipe can be easily cut in 1/2

Kosher salt and freshly ground black pepper ( or coarse black pepper)

2 Tablespoons Olive Oil ( if you’re cooking up chicken and oil disappears add a little at a time)

4 links Italian Sausage — you can use 1/2 mild and 1/2 spicy whatever you’d like

2 large Bell Peppers and if you’re making for more people and transferring to large roasting pan you can use 3 Bell peppers — seeded and cut into thin strips

1 large sweet onion, cut in half lengthwise and sliced

1 teaspoon minced garlic — probably 2 small cloves

4-8 hot vinegar cherry peppers or pepperoncini, left whole If you don’t like hot you can substitute with sweet cherry peppers in vinegar or peppadew peppers in vinegar( I know Trader Joes has these) Use what you like and what you can find.

1/2 cup chicken broth

1/2 cup dry white wine

1/4 cup red wine vinegar

1 Tablespoon dried oregano

Directions:

Pre-heat the oven to 400 degrees. season chicken pieces with kosher salt and pepper. Heat the oil in a large Dutch oven style pot or use a large pot/pan for sautéing . In batches, ( don’t over crowd pot) brown the chicken , skin side down to start, you’ll probably want to sauté for at least 5 minutes or more per side and using tongs check for skin color to be golden brown, this may take longer or shorter and be careful not to burn the oil. I used a medium flame but if it starts to burn lower immediately . Remove the chicken to a plate when finished. Add the sausage to same pot and sauté until brown, about 3 -4 minutes per side. ( they will not be cooked through at this point– just browned. Remove with tongs , cut into 1″ slices and set aside along with chicken.

Now into the same pot sauté the bell peppers, onion and garlic until soft and beginning to brown , probably another 5 minutes or so. I sprinkled a little salt and pepper here while it was sautéing

Return the sausage to pot, add the cherry peppers or pepperoncini, chicken broth , wine, vinegar, oregano . Gently mix together, then transfer everything in the pot ( all liquid as well) to a large roasting pan. ( I always spray first for easy clean-up and easy removal of cooked food) use an olive oil spray if you have it and spray lightly) Nestle the chicken in the vegetables (skin side up) with sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, probably 30 minutes . If you are halving this recipe for 2 people you can put Le Creuset in the oven which is what I did but for larger amounts use roasting pan.

I served on plate and spooned a little of the sauce on top of chicken and vegetables.

Hope you enjoy as much as we did.

You can test done-ness of chicken with a meat thermometer.

*I prefer using dark meat here but that’s totally up to you

1 Comment

Posted in Uncategorized

Tagged , , , ,

Sheet Pan Chicken Thighs with Mustard -Lemon and Garlic with Brussels

Posted on October 8, 2025 | 1 comment

Very delicious weeknight meal for the family or for just you! It’s easy and all in one pan with Brussels and red onions. Easy to put together, just try and marinate chicken for how ever long you can — at least 30 minutes and up to 48 hours in the fridge. The marination process is key — I did it for about 6 hours in fridge and removed from fridge to bring to room temperature before cooking.

I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs to get juicy and delicious tasting chicken.

Enjoy this meal bursting with flavor!

You’ll need a rimmed sheet pan, a large glass bowl, a small bowl, and I recommend using a kitchen thermometer which if you don’t have one you should own for cooking chicken.

Ingredients:

2 pounds of chicken thighs ( about 6 ) bone in , skin on

3 Tablespoons Olive Oil ( divided)

1 Tbsp. Italian Seasoning ( available dry in most supermarkets)

2 tsp. Kosher Salt

app. 1/2 ground black pepper

2 Tbsp. fresh Lemon Juice

1 heaping Tbsp. Dijon Mustard

1 heaping Tbsp. stone ground Mustard

app. 10 oz. Brussels sprouts trimmed and cut in half if very large cut in 1/4s and if very small leave whole

1 Red Onion cut into 8 wedges

6 cloves garlic minced

Directions:

To marinate the chicken, pat dry the chicken and put in a large bowl. In a smaller bowl add 1 Tbsp. Olive Oil, Italian seasoning, 1 teaspoon kosher salt, freshly ground black pepper, lemon juice , dijon mustard, stone ground mustard. I whisk it all together and pour over the chicken in bowl and with clean hands squish around the chicken and cover and place in the fridge. Take out of fridge and bring to room temperature before putting into the oven (probably a 1/2 hour)

Pre heat oven to 400 degrees

I spray baking sheet with cooking spray first, then place trimmed and halved Brussels sprouts on the sheet pan. I then put 6 garlic cloves in mini processor and add 2 Tablespoons of Olive oil to processor and when this is done pour over the Brussels and coat well and sprinkle the remaining 1 tsp. kosher salt and some freshly ground black pepper to them.

Place marinated chicken thighs skin side up on the sheet pan moving Brussels and onions around so the chicken touches the sheet . (see photo)

Bake uncovered at 400 degrees F. for 30 minutes then crisp the skin up and brown it under the broiler. I did it for about 4 minutes till I obtained a nice crispy skin. Check chicken temperature before serving but it should be 165 and perfect!

Served over rice and it was delicious.

img_5094
img_5096
img_5092

1 Comment

Posted in Uncategorized

Tagged , , , ,

No Breading Chicken Parmesan

Posted on October 3, 2025 | Leave a comment

So delicious and so perfect. I used thin chicken breasts to start , if you’re using thicker ones you’ll have to monitor the timing of them a bit more and you can just use a meat thermometer to do so. This really couldn’t be easier and it was super tasty and is a cheese lovers delight. It’s lightened up from traditional breaded and fried chicken parm. *if you’re chicken breasts are too thick you can pound them with a meat mallet to the desired thickness — this is a very useful tool. Just place chicken cutlet between 2 pieces of parchment paper or plastic wrap and pound to desired thickness.

If you’re using 2 lbs I double ingredients

Prep and ingredients are super easy .

This recipe is for 4.

Ingredients:

1 1/2 – 2 pounds of thin chicken breasts — you can use thicker ones –read directions above for pounding chicken breasts

1 egg

3/4 cup grated Parmesan Cheese

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 Tablespoon Italian Seasonings — It comes in one jar and is available in most spice sections in supermarkets —

pinch kosher salt

1/4 tbsp. freshly ground black pepper

and because we like a little extra kick I add a sprinkle of crushed red pepper flakes

3/4 -1 cup Jarred Marinara or if you have home made that’s good too . I prefer Raos Arabiata or Marinara for jarred sauce.

Shredded Mozzarella — probably 1/2 cup to 1 cup depending on how much cheese you like — I like a good sprinkle of cheese — see pics.

A little olive oil for drizzle in pan before cooking

Directions:

Pre heat oven to 400 degrees

I used a large baking dish and sprayed with cooking spray and drizzled a bit of olive oil to bottom of pan — just a little

Beat egg in a wide enough bowl for dipping chicken

In a second wide bowl combine the parm cheese and spices and mix

Dip each piece of chicken in the egg and then the cheese, coating both sides. Place in prepared baking dish.

Bake for 20 minutes — since cutlets are thin this should be fine because you’ll be cooking more with sauce and cheese. If thicker cutlets you may need a bit more time.

Top each piece with sauce and shredded mozzarella. ( you can spread a little sauce in between chicken as well . I served over spaghetti and needed a little more sauce so this was enough. If you want you can heat up extra sauce in a small saucepan for spaghetti. Bake for another 10-20 minutes till chicken is 160 degrees when checked with meat thermometer and cheese is melted and bubbly. I like my cheese just slightly browned so you can turn to broil for a minute or so depending on your broiler but be careful you don’t want to burn the whole thing.

I served over pasta and had enough sauce for us.

That’s it folks — enjoy!

Leave a comment

Posted in Uncategorized

Tagged , , , , , ,

Rosh Hashana 2025

Posted on September 12, 2025 | 2 comments

Summer is really over when you know it’s time to start prepping for the Jewish Holidays.

Rosh Hashana starts at sundown, Monday September 22 and ends at nightfall September 24.

Yom Kippur — the day of atonement starts sundown October 1 and ends at nightfall October 2.

Once again I will write up a list of recipes for you to check out and will try and post as many as possible starting today

Enjoy your families and friends and have a Happy Healthy New Year from our house to yours. If you have any questions for me please feel free to contact me either through my website , DM on Instagram. I will try and get back to you as soon as possible. I will be posting recipes on my website and check out my Instagram ( Cooking with Candi) for daily posts with a direct link to the recipe.

If you can’t find a recipe use this little shortcut– put the name of the recipe and cookingwithcandi into google, it will usually pop up.

Unfortunately you can’t hit on the title and get the recipe. But there is a direct link on Instagram.

Shana Tova

Happy Cooking from my kitchen to yours.

Recipes for Rosh Hashana in no real apparent order

  1. Un-stuffed Cabbage — Big recommendation for this delicious main dish. Pretty simple to make and beats trying to make stuffed cabbage . I promise you it tastes just as good.
  2. Happy New Year Brisket– brisket is always a winner and this one never disappoints
  3. Chicken Marbella–probably one of my favorites —
  4. Honey Roasted Chicken–equally as delicious and a little different flavor
  5. Old School Meatballs–yummy sweet and sour meatballs sure to please the whole family
  6. Noodle Pudding from Ellen– another delicious kugel from a friend of many years and a great cook
  7. Noodle Pudding from Julie –delicious as well
  8. Noodle Pudding with Apricot Nectar
  9. Mushroom barley –check out this delicious side dish–everyone loves this recipe all year round
  10. Kasha Varnishes–crowd favorite and very traditional favorite — comfort food at it’s best
  11. Julie’s Honey Cake –another winner from another friend who’s a great cook
  12. Grandma Sally’s Mandel Bread– a wonderful recipe from a friend who’s also a great cook
  13. Applesauce and Raisin Cake –sweet and delicious as your new year should be.
  14. Don’t let the Apples go bad cake–simple and delicious perfect for the Jewish New Year
  15. Baked French Toast –for Yom Kippur break fast– our family loves this one —

2 Comments

Posted in Uncategorized

Tagged , , , ,

Salmon with Hot Honey ,Dijon and Chili Lime made in the Air Fryer

Posted on September 2, 2025 | 1 comment

Simple to prepare and quick to cook and so delicious to eat . I made it in the air fryer but can be made in a conventional oven . I served alongside burnt Brussels ( family fav) and rice pilaf . Sort of perfect weeknight meal.

You may want to buy the seasoning Chili Lime — available in the spice section of most supermarkets and Trader Joes makes a good one, and can be ordered on Amazon as well.

It was perfection on a plate.

Happy September and Back to School and all of that.

Ingredients:

2-3 Salmon Filets — adjust seasoning for more

app. 1 Tbsp. Dijon Mustard

Olive Oil or Olive Oil Spray

Salt and Pepper

Chili Lime seasoning Blend

Hot Honey — I have a mild one in the house and it’s sort of perfect

Fresh Lime wedges for serving

Directions:

Pat and dry salmon filets first

top each piece with dijon mustard — I just spread a thin amount on top of each– add a little olive oil spray or a drizzle of olive oil, season with Salt and Pepper, and the chili lime seasoning and drizzle the hot honey over each filet.

Give it a fresh squeeze of lime at the end!

*air fryer instructions

spray inside basket with cooking spray

Preheat air fryer to 400 degrees for about 8-10 mins.

Then air fry for 6-8 mins. depending on the thickness your salmon or until it reaches your own desired doneness. 6-8 minutes is perfect for me . You’ll have to figure out what’s the best timing for you.

I like my salmon just cooked but everyone has different taste.

You can also bake in regular oven at 400 degrees . Use a baking sheet sprayed with cooking spray.

1 Comment

Posted in Uncategorized

S’mores Dip

Posted on August 30, 2025 | 1 comment

Melted Chocolate and Toasty Marshmallows!!! This is a hit for your next party or just for your family. Who says it’s only for camping out? This was made in the oven very quickly and came out perfectly delicious and perfect all year round.  A few minutes in the oven and a few minutes to prep and you have a delicious most fun dessert to serve. Serve it with graham crackers or graham cracker sticks and watch it disappear. You can also mix it with peanut butter chips for a little bit different spin on S’mores. All I can say is yum!

Happy Labor Day!

Ingredients:

app. 1 regular size bag of  chocolate chips, you can use semi-sweet, milk chocolate, peanut butter chips or any combo.

Marshmallows- start out with a whole bag — you’ll probably use 3/4 of the bag –you can use minis or the large ones but I just used regular sized this time which are readily available

Graham Cracker Squares–for dipping

I used an 8 inch cast iron skillet– it makes for a great presentation and it cooks perfectly– just be very very careful with serving it because skillet will be very hot — careful supervision with this one

Directions:

Pre-heat oven to 350 degrees and spray the cast iron pan with cooking spray ( this will help with clean up)  Pour the chips you’re using in an even layer on the bottom of the skillet.  Bake for3-4  minutes or until chocolate chips are melted . Watch closely because you don’t want to burn. Using an oven mitt –remove the skillet from the oven and stir the chocolate around  then cover the top with the marshmallows completely. Bake for another 4-5 minutes or until marshmallows are browned on top. ( see photo)  Serve immediately with graham cracker squares —only tip is to be very careful , because the dip and the pan will be very hot!!!! you’ll have to supervise with little ones and even some of the over anxious adults. You can let it rest for about 4-5 minutes before serving. But it should be served hot.

*if you don’t have a skillet you may use another oven-safe baking dish like a 9×13 pyrex would work . Chocolate does melt more evenly in cast-iron skillet and it retains heat better. 

*you can adjust the amounts of chocolate and marshmallows to your liking, and the size of the skillet. Some of these photos show the jumbo sized marshmallows which will work just as well or you can cut them in 1/2. 

*use whatever kind of chips you like, and any kind of marshmallows you like — mini marshmallows work well here too.

1 Comment

Posted in Uncategorized

Tagged , , , ,

Chicken Fajitas on the Grill

Posted on August 13, 2025 | Leave a comment

IMG_5599.JPG

IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They’re called Hobo Packs. This is so easy to make and so delicious to eat. Definitely one of our favorite go to meals in the summer. If you don’t have a grill you can make in the oven on a large rimmed baking sheet.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

You’ll need heavy-duty aluminum foil for the grill.

  • If you double up the recipe you’ll need more hobo packs and feel free to experiment with the ingredients. 

Follow me on Instagram @cookingwithcandi

Ingredients:

1 lb. chicken tenders–I cut them in 1/2 so they’re still thick enough that they don’t over-cook in the 15 minutes it takes to cook. If the pieces are too too thin they’ll over-cook. 

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet. This is an optional option if no oregano– I like the flavor. 

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal. I also like to serve with rice and beans.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again. I like it to sit for about 15 minutes while grill is heating up. 

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out you can   eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

I usually place all ingredients after cooking in a large serving dish/bowl and let everyone take for themselves.

Enjoy!

Leave a comment

Posted in chicken, Uncategorized

Tagged , , , , , , , , ,

Zucchini tomatoes corn and Feta — side dish or main –

Posted on August 6, 2025 | 1 comment

Thanks again to one of my most favorite cooks to follow Pamela Salzman. I love this recipe for the summer when the zucchini is fresh and delicious as well as the tomatoes and the corn. Can be served at room temperature which is always perfect. Pretty easy prep and comes together beautifully in a short amount of time. Grab the zucchini , tomatoes, and corn and get cooking on this one. I also added a jalapeño ( seeded) and some Basil for extra flavor. Perfect accompaniment to any BBQ or meal.

Ingredients:

2 medium size zucchini- diced

2 tablespoons butter (unsalted)

1 jalapeno seeded and finely chopped – if you don’t remove the seeds this will have a lot of kick, I removed almost all of the seeds

Kosher Salt and freshly ground black pepper to taste

2 -3 ears of corn –removed corn from cobs

1/2 pint of cherry tomatoes — halved

2 oz. of feta cheese , crumbled — I just sort of eyeballed it — didn’t use a lot as I didn’t want it to overpower the flavor of veggies

some fresh basil leaves torn by hand, just eyeball it

Directions:

In a large skillet (12″ or more) melt the butter over medium low heat. Add the zucchini and jalapeño and sauté until just tender about 5 minutes or so.

Add the corn, tomatoes, a big pinch of salt and black pepper to taste and sauté until the tomatoes soften, probably another 5 minutes or so. Taste for seasoning.

Transfer to a serving bowl, and top with crumbled feta and basil.

Enjoy!

and thanks again to Pamela Salzman for a delicious recipe.

img_8007

1 Comment

Posted in Uncategorized