Tag Archives: dinner

Salmon with a Mustard Glaze

Posted on May 15, 2025 | 3 comments

Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal.  I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.  Almost any side dish will do alongside this.

Roasted Brussels and roasted potatoes or rice or lentil salad or anything you like as a side dish.

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Enjoy!

Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!!

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.

*also now that I am an air fryer convert I would use that for this recipe as well. Probably 7-8 minutes as well –check on it after 7 depending on your air fryer and depending on thickness of salmon.

Voila! done and enjoy. 

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Chicken thighs with Hot Honey and Lime

Posted on May 12, 2025 | Leave a comment

I used bone-in skin on but you can easily make this with boneless skinless chicken thighs just watch your timing it may vary. Chicken thighs pack a lot of flavor and this was a perfect weeknight meal using a few pantry staples. This is a spicy chicken recipe and if you don’t like it “hot” and spicy it’s not for you. Original recipe is from. Vallery Lomas on NYT cooking site. I made a few changes to suit myself but basically followed the recipe. I would maybe try olive oil instead of butter next time but this was delicious. I would also double down on the sauce —

You can serve hot out of oven with rice/potatoes a vegetable or Cole Slaw or any salad to compliment this tasty dish.

Ingredients:

3lbs. bone-in skin on chicken thighs

Kosher Salt and Freshly Ground Black Pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 Tablespoons unsalted butter melted

2 Tablespoons Hot Sauce — I used Cholula Hot sauce

1 lime for zesting and juicing

2 Tablespoons mild honey or use Hot Honey and omit the Cholula

Directions:

Pre-heat the oven to 450 degrees. I sprayed a baking sheet with Pam cooking spray for easier clean up or you can cover with foil whichever you prefer.

Pat chicken thighs dry and then season all over with spices — Salt , Pepper, Onion Powder and Garlic Powder — fresh garlic will burn here as oven is very hot

Arrange the chicken skin side up then post until browned for 20 minutes.

While the chicken is roasting, combine the melted butter and hot sauce and whisk to combine.

transfer 1/2 of it to a separate bowl and set aside for later. After the chicken has roasted for 20 minutes, brush the chicken all over with the butter mixture. Continue to roast until chicken is golden brown and cooked through, probably 10-15 more minutes — keep an eye on it after 10 minutes. Remove the chicken from the oven when done.

Zest the lime, then cut in 1/2. Add the honey and zest to the remaining butter-hot sauce mixture and whisk to combine, then brush over the hot chicken thighs and squeeze the lime over the chicken.

Serve immediately.

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Shaved Brussels Salad

Posted on May 7, 2025 | 1 comment

This is one of my most favorite salads. 7 Ingredients and you got this delicious shaved Brussel sprout salad. Perfect for a Holiday Meal and delish for Mother’s Day lunch or dinner salad with an added 8th ingredient as Protein. Perfect salad for Thanksgiving you can prep hours in advance because the hearty sprouts will hold up well even if you dress them. Perfect for Holidays. You can put your own spin on it — I used cherries this time out but I think yellow raisins are perfect as well. I actually used finely diced walnuts because no pinolli nuts and wanted to eat it NOW! Even though so few ingredients this salad hits all the flavors and is very delicious and Joel loved it and took seconds!

Enjoy!

*this should serve 4-6 as a side salad

Ingredients:

4 Cups shaved Brussels sprouts — I bought a bag of shaved Brussels from Trader Joes but you can find this almost everywhere or shave yourself in food processor ( just easier to short cut this step)

1/4 cup EVOO

1/4 cup fresh Lemon Juice (probably one regular sized Lemon)

1/3 cup dried cherries, golden raisins, dark raisins, etc. Use what you have in the house it’s all good!

1/2 cup pine nuts, toasted — I would also use finely diced walnuts which worked out perfectly– these also come in a bag ready to use

1/2 cup pecorino cheese, if you don’t like cheese you can omit it’s optional but in our house a necessary ingredient — crumbled feta would also be a good alternative

1/3 cup chopped fresh chives — a must for flavor

Kosher Salt and Freshly Ground Black Pepper

Directions:

Place Shaved Brussels sprouts in a large bowl ( large enough to mix) and toss with the olive oil and lemon juice, pine nuts, dried fruit, pecorino cheese, chives and a few pinches of kosher salt ( taste for flavor)

I let the salad sit at room temp for at least 15 minutes, then mix well , taste and adjust the seasonings. If tastes dry to you add a little drizzle of olive oil — I didn’t

Enjoy! and Your Welcome

*and obviously if you’d like add a protein to make this a perfect lunch or dinner salad

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Caprese Baked Chicken– One-Pan

Posted on April 30, 2025 | 3 comments

I made this delicious dinner last night to rave reviews. It was very easy to make with very few ingredients. Cooks in about 1/2 hour. Prep is fairly quick – maybe 15 minutes. I go to a local butcher when I am in the city but if I buy the chicken from Whole Foods or somewhere I pound them myself with a mallet which is a great tool to have on hand. You want chicken breasts to be about 1/2 thick.

Enjoy with spaghetti on the side , a fresh green salad, or zucchini noodles would be great.

*this recipe would probably serve 4 with a pasta and vegetable/salad on the side.

Ingredients:

3 cloves garlic, minced

1 pint grape or cherry tomatoes — your choice, Campari Tomatoes are also delicious when available I used cherry tomatoes

3 Tablespoons Olive Oil

2 Tablespoons balsamic glaze, plus more for serving — this is a must and it’s available in most food stores

1 1/2 Teaspoons kosher salt

4 medium boneless, skinless chicken breasts mine were small but it was just for the two of us so make sure yours are larger if you are cooking for 4 (app. 2 lbs. total)

1/4 teaspoon freshly ground black pepper

4 oz. fresh mozzarella cheese or grated mozzarella — I used grated because that’s what I had in the house

fresh Basil — about a 1/4 of a small bunch

Directions:

Arrange rack in the middle of the oven and heat oven to 425 degrees

Mince 3 garlic cloves

Use cooking spray on a 9×13 inch broiler safe baking dish

wash tomatoes and add to the sprayed baking dish

In a small dish I mixed 3 minced garlic cloves, 3 Tablespoons Olive Oil, 2 Tablespoons balsamic glaze, and app. 1/2 teaspoon kosher salt — stir to combine and pour over the tomatoes and using clean hands mix around on the tomatoes making sure tomatoes get covered

Pound 4 medium boneless, skinless chicken breasts if not already pounded by butcher: Season all over with the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper

Add the chicken to the baking dish 1 piece at a time, turning to coat all over with the balsamic mixture. Push the tomatoes to the edge of the baking dish and nestle the chicken in a single layer in the middle ( see photo)

Roast until the chicken is cooked through and registers at least 165 degrees on an instant read meat thermometer inserted into the thickest part about 20 minutes.

If using fresh mozzarella slice thinly, Pick the leaves from the bunch of basil and chop it or thinly slice it as well.

Remove the chicken from the oven and I took a fork and smashed tomatoes which happened very easily to release the juices and then heat the oven to broil . Place the cheese over the chicken and return to the oven and broil for app. 2 minutes. All ovens differ so check on it after 1 minute, mine needed 2.

Drizzle with more balsamic glaze if desired ( recommend) and garnish with fresh basil.

Spoon the tomatoes and sauce over the chicken and over pasta if you’re using. It’s a light sauce but should yield enough for a small amount of pasta.

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Springtime in a Bowl – Shrimp, Asparagus and Tomato Pasta

Posted on April 27, 2025 | Leave a comment

Since it’s truly Springtime here in NY I think about lightening up the menu. Asparagus is so very beautiful this time of year and shrimp is always my go-to. This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me  and if you leave the shrimp out you have a lovely vegetarian pasta dish and if you leave the pasta out you have a super light dish!   I also used linguine in this recipe because it just seems to hold on to the flavors nicely. Happy Spring and Enjoy.

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect) but any spaghetti will work here.

2 Tablespoons Olive Oil

2 pint size containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 16-20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly) scoop out a little pasta water after cooking about 1/2 cup to 1 cup and keep it handy if pasta is too dry, you can add water to it a little bit at a time.

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes at least 5 minutes . You want the tomatoes to start to burst so they make a delicious sauce.  Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

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Air Fryer Salmon in 15 Minutes

Posted on April 23, 2025 | 1 comment

Last night I made this salmon and I have to say it was so delicious — served it up with a side salad and Trader Joe’s vegetable fried rice — easy peasy and delicious — all you need is an air fryer and some very basic spices. Perfect and quick and delicious! This is a very loose recipe so use as much or as little of the spices as you like. You can use whatever spices you like as well– the paprika gives it a nice color though.

Not much more to say so here’s what I did. Couldn’t be easier.

Ingredients:

I used 3 Salmon Fillets because I like to have a piece left over for the next day so as many filets as you like

Dijon Mustard or you prefer a different mustard use what you like I love Dijon and I slather it on

Paprika

Garlic Powder

Kosher Salt

Black Pepper — I prefer freshly ground but use what you have

Olive Oil Spray

Directions:

Pat salmon filets dry – this is important so that toppings stick to the salmon

I place salmon on a small cookie sheet and slather the salmon tops with dijon mustard use a flat knife or brush — see photo

I then sprinkle each of the spices over the salmon — eyeball it and don’t go too crazy with any one spice but be generous with garlic powder and paprika. Easy on the kosher salt just sprinkle and a few grinds of the black pepper. I then finish with a quick spray of olive oil on top to keep the salmon moist .

I like to pre-heat my air fryer so I set it to 400 and pre-heated for 5 minutes ( optional)

I can only get two filets into my air fryer at a time — I cooked the first two skin side down at 400 for 8-10 minutes depending on how you like your salmon, 9 minutes should be perfect but every air fryer is a little different. Then repeat with the rest of the salmon. Salmon doesn’t have to be served piping hot so you can wait another 9 minutes to serve. The salmon skin gets crispy when you pre-heat the air fryer which I find perfect. Pre-heating is really optional and you can remove the skin after cooking if you prefer — I don’t. The salmon gets a beautiful crust and the mustard gives it delicious flavor.

*obviously the size and thickness of your salmon will impact cooking time so always best to undercook the salmon and add time rather than over cook the salmon.

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Sheet Pan Shrimp with Asparagus and Potatoes

Posted on April 21, 2025 | 1 comment

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This dinner was just delicious.  I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. Timing will vary depending on your oven and the size of the shrimp you use.  The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.

Ingredients:

1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on

Extra – Virgin Olive Oil

3 cloves of garlic-minced

1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it

2 Lemons, 1 for zest and juice of, the other 1 thinly sliced

1 lb. Asparagus-trimmed

1 lb. Fingerling Potatoes–halved lengthwise

Kosher Salt and Freshly Ground Pepper–read directions for amounts

Directions:

Preheat oven to 400 degrees.

Spray a large rimmed baking sheet for easy clean up

Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.

In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.

While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper,  Set aside

Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.

After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes,  potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.

When I removed from oven I sprinkled with lemon zest. Perfection on a plate!

*one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.

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Easy Israeli Salad

Posted on April 15, 2025 | 1 comment

This salad is so delicious and fresh and works so well with grilled chicken, fish or really any protein. It’s a perfect accompaniment to a BBQ or even a Holiday Meal because it’s fresh and tasty . It works well with lunch, brunch or dinner.

I just love it for lunch or dinner and it’s so easy that anyone can do it. Add in feta cheese, olives, or canned chick peas to add to this wonderful deliciousness.

Whatever and whenever you decide to serve this it will be most wonderful.

Just a word about making ahead… I chopped and diced all the vegetables and put in a bowl and put in the fridge. I juiced my lemon and had it set aside. Right before serving I added olive oil and lemon juice stirred it up well and tasted for salt and pepper.

If you add oil and lemon juice too soon it will be very soggy and I don’t like it that way at all. So just have it all ready to serve and add dressing right before.

Ingredients;

this is what I used feel free to substitute or add in whatever you’d like. ( Canned Chick Peas are also delicious in this) Olives, Scallions, Feta Cheese, whatever you feel like.

1 Large Seedless Cucumber or remove the seeds from a seeded one or just keep the seeds if you don’t care

1 box grape tomatoes halved

1 yellow pepper, diced or an orange one. I used orange and yellow about 1/2 and 1/2

1/2 cup diced red onion

2 Tbsp. Fresh Parsley , chopped

3 Tablespoons Lemon Juice

2-3 Tablespoons Olive Oil– I used 3 but you can start with 2 add the salt and pepper and add for more flavor after

Kosher Salt and Freshly Ground Black Pepper

*I love chick peas so I always add about 1/2 can of rinsed and drained chickpeas and of course a little feta never hurt anyone either — use as much or as little as you’d like and of course some Kalamata olives work very well here as well– obviously you can make this delicious salad your way

Directions:

In a large bowl, toss together all the vegetables. Add the lemon juice, olive oil and chopped parsley and mix thoroughly to coat.

Season with Salt and Pepper to your liking. Serve cold or at room temperature. I like it cold but it’s delicious either way.

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Happy New Year Brisket – perfect for Passover

Posted on April 4, 2025 | 2 comments

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt available in the spice aisle

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe.  I’ll let you know. Thanks again Michele and Karyn!

  • I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)

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Chicken Marbella–perfect for Holiday Cooking

Posted on April 3, 2025 | 2 comments

This recipe is my “go to” chicken. I’ve made it almost every Passover and Rosh Hashana since I found it. many moons ago. The original recipe is from the “Silver Palate” cookbook.  It has been a staple on my holiday table for as far back as I can remember.  It’s really a perfect recipe for any time of the year.  

*the key to this recipe is an overnight marination so don’t skip that and obviously 4 chickens is a lot of chicken depending on how many people you have and what other dishes you have you can cut in 1/2 easily!  I usually cut in 1/2 and it’s more than enough. 

Enjoy! and Happy Passover to all of those who celebrate.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)app. 10-12 cloves in a head

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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