• SPANISH STYLE GARLICY SHRIMP

    SPANISH STYLE GARLICY SHRIMP

    Nothing tastes better than shrimp cooked in garlic and oil and infused with sherry and paprika. 1 lb Large Shrimp – peeled, deveinedSea Salt – to taste1/4 C. Extra Virgin Olive Oil2 Tbsp. Sherry – dry or sweet1 1/2 tsp. Paprika – hot, smoked4-5 Garlic Cloves – thinly sliced3 Tbsp. Butter – unsalted2 Tbsp. Fresh… Continue reading

  • WELCOME TO JUNE

    WELCOME TO JUNE

    June is busting out all over! Welcome to the very first day of June which is the 153rd day into 2024 and the name comes from the Roman goddess Juno, wife of Jupiter. But June 1st is also designated as “Say Something Nice Day”. Now isn’t that refreshing considering all the varied things designated to… Continue reading

  • PINEAPPLE CHICKEN

    PINEAPPLE CHICKEN

    Tangy with a hint of heat, but tender and juicy and perfect for a summer meal. ¾ CUP PINEAPPLE JUICE ¼ CUP SOY SAUCE – less sodium 3 TBS LIGHT BROWN SUGAR 1 TB CATSUP 1 TB WHITE WINE VINEGAR 3 GARLIC CLOVES – minced 1 JALAPENO PEPPER – thinly sliced 4 CHICKEN BREASTS –… Continue reading

  • ARUGULA AND LEMON FUSILLI

    Arugula and lemon are a great combination. Our garden is overflowing with arugula and this combination with lemon is a winner! 1 TB EXTRA VIRGIN OLIVE OIL 2 GARLIC CLOVES – minced or more to taste 2 CUPS HEAVY CREAM 2 or 3 LEMONS – juiced and zested SEA SALT – to taste FRESHLY GROUND… Continue reading

  • CAPELLE D’ANGELO PASTA alla CAPRESE

    Angel-hair Pasta Capri Style ½ lb. Angel Hair Pasta2-3 Garlic Cloves – thinly sliced1 C. Diced Tomatoes½ C. Black Olives – pitted, choppedFreshly Ground Black Pepper – to tasteExtra Virgin Olive Oil – for drizzling3-4 Tbsp. Extra Virgin Olive Oil4 Anchovies – or more to taste1 Can (6 oz) Tuna – packed in oilSalt –… Continue reading

  • MARYANN BERRY CAKE

    MARYANN BERRY CAKE

    The name MaryAnn comes from the name of the pan which has a deep indentation in the center of it. Otherwise, I would call it a “Claudia” cake as it is one of her favorites and I make it for her birthday! 2 C. Flour2 tsp. Baking Powder1 tsp. Salt16 Tbsp. Butter (2 sticks) –… Continue reading

  • LOBSTER OR CRAB QUICHE

    An elegant quiche satisfyingly filled with chunks of lobster or crab. A great recipe and so well suited for a great brunch or midday meal. 1 Tbsp. Butter – unsalted1 Shallot – minced1/2 tsp. Curry Powder1/4 tsp. Fresh Parsley – minced2 Tbsp. Dry Sherry1/4 tsp. Nutmeg1 9-In Deep Dish Pastry Shell – baked and cooled… Continue reading

  • CREAMY CAJUN LINGUINE

    A Simply delicious, spicy recipe for two. ½ lb Linguine1 ½ Tbsp. Garlic – minced1 Tbsp. Cajun Seasonings – or to taste1 Tbsp. Lemon Juice – freshly squeezed1/3 C. Half and HalfChopped Chives – for garnish3 Tbsp. Butter1 Small Shallot – minced¼ C. White Wine1/3 C. Heavy CreamFreshly Ground Black Pepper – or to taste… Continue reading

  • TORTINO di RISO

    PREHEAT OVEN TO 350º 1 ½ QUART BAKING DISH – greased 2 CUPS WHOLE MILK – do not use low-fat  6 TBS PARMESAN CHEESE – freshly grated 4 EGGS – large, separated SALT – to taste 1 ½ CUPS ARBORIO RICE 3 TBS BUTTER– unsalted FRESHLY GROUND BLACK PEPPER – to taste Place milk and… Continue reading

  • CRABMEAT STRUDEL

    A delicious strudel with a flavorful crabmeat filling. PREHEAT OVEN TO 375º 1 PKG (17.3 OZ) PUFF PASTRY SHEETS – thawed 1 EGG MIXED WITH 1 TB WATER 8 OZ COLD LUMP CRABMEAT – pasteurized, drained 1-2 TBS LEMON JUICE – freshly squeezed 8 OZ CREAM CHEESE – room temp ¼ CUP MAYONNAISE ½ CUP… Continue reading