Wednesday, June 30, 2010


Well pictures are getting taken for my cookbook.  I am still aiming for late September or October.  All of your wonderful comments on my recipes are very encouraging and have me moving forward quickly.

Yesterday I made my Home Made Gnocchi and my friend Bonnie came and got some great photos for my book.  Then we ate!  So Good.  So full.  I need people to come for dinner to eat these meals so I can get pictures for the book.  Any Volunteers?

Today's recipe is perfect for a hot summer day.  Easy and light.  Must have a chilled glass of White Wine with this one.


Serves 4

8 pieces of Filet of Sole
1 bag of baby Arugula (Wild) if you can get it.  (Trader Joe's)
Panko crumbs
2 Eggs
Salt and Pepper
1 stick of butter
2 tablespoons of Olive Oil
Olive oil and lemon for the dressing

For the salad: Put the arugula in a large bowl.  Dress with a mixture of 1/2 olive oil and 1/2 fresh lemon juice.  Divide into 4 parts.  Pile the arugula in the center of each plate in a high mound.

Have 3 pie plates ready.  Put 1 1/2 cups of flour in one, 2 beaten eggs in one, and Panko crumbs in the other.  Dip the filets in flour and shake, dip in the egg wash, then into the panko crumbs.  Lay out on parchment paper and let set in the refrigerator for about 5 minutes.  This will set the breading.  Melt the butter and olive oil in a large skillet.  When the butter begins foaming but not burning, fry the filets.  Just a couple of minutes on each side.  Remove from the skillet.  When all are cooked. place 2 filets criss crossed atop each mound of arugula salad on the plates.  Serve with two pieces of thin grilled ciabatta for each.  One on each side of the plate.  Don't forget the glass of chilled White Wine.

Thanks for stopping in today

Tuesday, June 29, 2010

GRAYCE'S HALIBUT WITH BALSAMIC SALSA (l'halibut dei Grayce con salsa balsamica)

It rained last night!  It is wet outside this morning.  Where did that come from?  It was sunny and hot until the sun went down last night.  What a surprise to get up and see rain.  Well hopefully the sun is going to come out because I have a recipe for you today that just begs for the outdoor grill.  A recipe for Halibut that I have been making for years.  One day I just thought of some way to make Halibut more interesting and this is what I put together.  It is simple, and fresh.

l'halibut dei Grayce con salsa balsamica

4 - 6 oz pieces of fresh Halibut (hint: fish is not fresh if it smells fishy, pick white, firm pieces)
4 large Roma tomatoes seeded and chopped
1 tablespoon of capers
3 to 4 tablespoons of chopped flat leaf parsley
1 clove of garlic minced
1 cup of Balsamic Vinegar
1 tablespoon sugar
Salt and Pepper
Olive Oil

Remove the seeds from the tomatoes and chop as you would for salsa.  Add the capers and parsley and minced garlic. Put about 1/8 cup of olive oil into mixture and stir.  Salt and pepper.  Set aside.  In a small saucepan put the vinegar and sugar and cook over low heat until reduced by half.  Brush the fish with olive oil on both sides.  Salt and pepper each piece.  Grill the fish on your outdoor grill or on your stovetop grill pan.  Grill for about 4 to 5 minutes on each side.  Should be cooked through but not overdone.  Remove from the grill and put onto 4 plates.  Drizzle with the balsamic sauce and top with the salsa.

I serve this with grilled asparagus dressed with a mixture of 1/2 olive oil and 1/2 lemon juice.

Delicious and good for you!

Thanks for stopping in today

Monday, June 28, 2010


OMG!  It's a wonder I can write this blog this morning.  The Yankee-Dodger game about gave me a heart attack last night.  But my Yankees never give up and they came back to win.  Whew!

Today I have a great side dish for you.  So good, so healthy, everyone will love it.  Good way to get your kids to eat some good veggies too!

1 Can of Progresso Cannellini beans (Progresso makes the best)
2 bags of washed baby Spinach
Pancetta - a 1" thick piece cut from the deli cut into small chunks or if you have a Trader Joe's, in their cheese section they have a package of Pancetta already cut into small pieces
1/2 cup Fontina Cheese grated
1 slight teaspoon hot red pepper flakes (you can leave these out if you like)
2 cloves of minced garlic
Olive Oil
Salt and Pepper

Put about 1/8 cup of olive oil in a large skillet, cook the pancetta until crisp.  Rinse and drain the beans.  Add them to the hot oil and the pancetta add the garlic, heat stirring often.  Add the spinach and stir just until wilted.  Add the hot pepper and stir. Salt and pepper to taste. Remove from the pan to a large platter.  Sprinkle with the cheese and let it melt a little.  Serve warm.  Great with Pork Chops, Chicken, Ham or Italian Sausage.  Serve with grilled garlic ciabatta.

Thanks for stopping in today

Friday, June 25, 2010


Friday already!  Almost the end of June.  Where has it all gone?

Today I have a wonderful easy recipe for (Farfalle) Bow Tie pasta with pesto and fresh peas.  Simple and delicious.  Not to mention good for you.  This is even good at room temperature.

1 lb bow tie pasta (Farfalle)
1 container pesto or make your own with basil, pine nuts, garlic and olive oil in the blender.
1 1/2 cups freshly shelled peas, blanch in hot water for 30 seconds (or frozen peas that have been defrosted)

The pesto has to be at room temperature.  Cook the pasta al dente, drain and immediately add the pesto and peas.  Toss and serve immediately.  Sprinkle with freshly grated Parmesan.

Serve with a salad made with butter lettuce and 1 cup of cherry tomatoes cut into halves.  Make a dressing of equal parts fresh lemon juice and extra virgin olive oil.

Serve with grilled ciabatta rubbed with garlic and sprinkled with salt and pepper.

A great, tasty dinner in about 20 minutes.  So much better than fast food!

Thanks for stopping in today, have a great weekend

Thursday, June 24, 2010


Good morning.  Welcome to new members, Laurie and Kelly.  Laurie's daughter plays softball with Kate, and Kelly is an old friend that I have know since she was in High School with my son.  Thanks for joining my blog.

I got a lot of comments yesterday on the Granola.  You all must try it soon, it is amazing!

Today I have a great refreshing pie and one of my favorites.  Easy and yummy.


1 pkg gelatin
1/2 cup cold water
4 egg yolks
7/8 cup of sugar
1 pint heavy cream
1/4 key lime juice
4 egg whites 7/8 cups of sugar 1/2 tsp cream of tartar or HOME MADE WHIPPED CREAM

Dissolve the gelatin in the water.  Put over low heat and let come to a boil.  Beat 4 egg yolks and add the sugar.  Pour the gelatin over egg mixture and mix.  Whip the cream, add the lime juice and fold into the egg mixture.  Set aside for about 15 minutes to thicken.  Pour into a baked pie shell.  Whip the egg whites and slowly add 1/2 tsp cream of tartar, add 6 tablespoons of sugar.  Whip until stiff.  Top the pie and bake in a 375 degree oven just until the egg whites are golden brown.  When cool refrigerate.

Of course, when I make this pie, it's not egg whites for us.  When the pie is cool, refrigerate and when ready to serve, top with home made whipped cream.  Now that's a pie.  Choose your topping, but I bet you will opt for the whipped cream :)

Wednesday, June 23, 2010


Hi everyone.  What a wonderful day yesterday.  Nick's graduation and a great party here afterwards. It was truly a beautiful day!

I am a little late with my post today.  I have been cleaning up after the party etc etc.  But here is the recipe for my Granola.  This is for snacking.  I always made it for our ski trips.  Great energy.  Also good for the beach, for ball games etc.  Better than anything you can buy.  Only drawback is that you just can't stop eating it.  Sooo Yummy!


6 cups of bulk granola (Trader Joe's has this, or Whole Foods, your favorite kind)
2 cups Bulk Banana chips
2 cups Raisins
2 cups Raw Almonds
1 tsp Cinnamon
1Stick of unsalted Butter
1 cup Honey

Set oven at 300 degrees.  Spread Granola in a large cookie sheet with rim.  Cut butter into pieces and put on top.  Bake in the oven for about 15 minutes.  Remove and stir to mix.  Sprinkle with cinnamon.  Bake for about 8 minutes more.  Remove and add the banana chips, raisins, almonds.  Bake for about 5 or 6 minutes.  Remove from oven and stir to mix.  Add 1 cup honey and mix very well.  Spread out on cookie sheet and bake again for 15 to 20 minutes, stirring once more.  Remove from oven and let cool completely.  Break it up and put into individual bags or plastic containers.  Don't worry about how long it will keep, it won't be around that long.  You can make different kinds by adding orange flavored cranberries, walnuts etc. Make it soon, it is a healthy treat.  Especially for kids playing sports.

Note:  When it is finally done, take a large piece of parchment paper, larger than the cookie sheet, and spread the Granola out on that to cool.

Thaks for stopping in today

Monday, June 21, 2010


Hi everyone
There will not be a post today or tomorrow as I am preparing for Nick's Graduation.  We are have ing a big party here tomorrow and of course there must be food.  See you all on Wednesday when I will post a recipe for home made Granola that was requested by Laurie.

Friday, June 18, 2010


L A K E R 'S !  Need I say more?  Can I just tell you how many times my heart stopped last night!  They never make it easy.  I don't know about them but I am exhausted!  I need a vacation.  Speaking of which, I am going to have a mini vacation this weekend with my daughter and her family.

Today I have a great recipe for a nice Sunday brunch just in time for the weekend.  It is something I came up with one hot weekend last summer.  I think you will like it and I hope you try it this weekend for your family.


Makes 4 servings (but you can make as many as you like)

2 very large tomatoes
4 eggs
4 sandwich size Thomas's English Muffins
Fresh basil
Bread crumbs
Olive oil
Salt and pepper

Toast the muffins, drizzle with a little olive oil and set aside.  Cut 4 thick slices from the tomatoes.  In a blender or Cuisinart Blend a handful of basil.  Add 1 cup of Italian bread crumbs, 2 garlic cloves and blend.  Add a little salt and pepper.  Add just enough olive oil to make a loose, dry mixture.  Put into a pie plate and put each tomato slice in one at a time, patting them to coat with the mixture.  Set aside.  Put some olive oil into a skillet and saute the tomatoes just until lightly browned.  Remove and set aside.  Poach 4 eggs.  To assemble, put the tomato on one half of the muffin, put the poached egg on top, drizzle with a little olive oil and sprinkle with some chopped basil.  Serve with the other half of muffin.  Yummy!

Thanks for stopping in today, have a great weekend

Thursday, June 17, 2010


What a day yesterday.  My beautiful, awesome Granddaughter Kate graduated 8th grade.  What a great day.  Next Tuesday my equally wonderful Grandson Nick will graduate High School.  Unbelievable!  It was only yesterday that they were babies.  Of course I could go on and on about my four amazing grandchildren but this is a cooking blog after all.

Today I have a great summer salad that is tasty and really good for you.  A wonderful way to get in some raw veggies.


2 zucchini
2 carrots
1 english cucumber
1 red pepper
zest of 1 lemon
Olive oil
Juice of 1 large lemon (put in microwave for 20 seconds to get the most juice)
Make sure the veggies are cold.

On a Mandoline, slice the veggies as thin as possible to make curls.  Gently mix with your hands.  Make a dressing of the olive oil, lemon juice and lemon zest. Toss lightly.  A great vegetable salad for hot summer days.  Try it tonight!

Thanks for stopping in today

Tuesday, June 15, 2010


WHOA! Okay, did you get that Earthquake last night?  It sure rolled here at my house.  Started with a little movement and then it started rolling and got stronger.  My puppies first jumped up, then started barking, ran outside, came in, ran to the front door then back, then stood looking wide eyed at me.  It really was hilarious.  Things really were shaking around here.  It always happens when that hot weather hits.

I know it's hot out but this side dish is so good, it is worth turning on the oven.  Acorn squash is so sweet, even by itself, but fixed like this, it is hard to resist.


2 acorn squash, ends cut off and cut into 1 1/2" rings
1/2 cup heavy cream,
1 cup maple syrup (Pure)
1 stick of butter melted
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup chopped walnuts

Mix the cream, maple syrup, butter, nutmeg, walnuts and cinnamon.  Place the rings in a large casserole dish.  Pour the mixture over the squash,  and bake uncovered in the oven at 350 degrees for about 45 minutes or just until the squash is tender.  Serve hot.  Spoon the sauce over the squash.  Yummy!

Thanks for stopping in today.  There will not be a post tomorrow as I will be at Kate's Graduation.  It starts at 8:30am.  See you all Thursday.

Monday, June 14, 2010


I have to hurry with this post this morning.  Our electric is going to be shut off until 3:00PM today.  AGAIN!  I am really getting tired of this.  It seems they do it every few months.  I wish they would fix whatever it is that needs fixing.

I am making one of our favorite pies today.  Now that Strawberries are at their peak and Rhubarb is plentiful it is one of the most delicious pies ever to make and enjoy.  If you have never had this treat, make it soon.  It will become one of your very favorites.


2 cups of Rhubarb cut into 1/2" pieces
2 cups of ripe fresh Strawberries cut in 1/2 or in 1/4's if very large
1/1/4 cups of sugar mixed with 1/4 cup of flour
2 tablespoons of butter
Your favorite pie crust

Put the berries and rhubarb into a large bowl and add the flour mixture.  Mix well.  Pour into the pie crust and dot with the butter.  Top with the second crust and crimp the edges.  You can also make the top crust into a lattice.  Cut a few slits in the crust to allow steam to escape.  Brush the crust with a little milk and sprinkle with sugar.  This will give you a brown crisp top crust.  Bake at 424 degrees for about 45 minutes or until bubbling.  Serve warm with a scoop of vanilla ice cream.  So yummy!

Thanks for stopping in today

Friday, June 11, 2010


What happened to our weather? Not exactly freezing, but not warm and tropical either. And yet they say that the weekend and next week will be hot. Well bring it on. I'm sure not thrilled with what is happening today.

Anyway, today I have a great breakfast treat that you can have one morning this weekend. Easy and a really great treat.


3/4 cup of bacon pieces that you have fried (or microwaved) until crisp
1/2 cup frozen (defrosted) or canned corn kernels
1/4 cup of finely diced onion
1/4 cup red bell pepper diced very fine
2 1/2 cups yellow corn meal
1/2 cup flour
1 tsp baking soda
2 eggs beaten
2 cups buttermilk

Mix the flour, corn meal and baking soda together. Mix the bacon, corn, onion, pepper, and the eggs and buttermilk. Pour into the dry ingredients. Ladle onto a hot skillet as you would for pancakes. Cook until browned on the bottom, flip and cook until browned on the other side. Serve with a salsa of diced tomatoes, onions, diced chilies, and cilantro. Top with sour cream.

Thanks for stopping in today, have a great weekend

Thursday, June 10, 2010


Hi everyone.  Today I have a recipe that I made for dinner last night.  I call it Linda's Ziti because I got it from my sister Linda.  It is so decadent and so yummy.  Make it for your family or company.  Everyone will just about lick their plates on this one!


2 tablespoons unsalted butter
4 tablespoons of extra virgin olive oil
1 tablespoon of sugar
6 onions chopped
6 tablespoons of Italian flat leaf parsley chopped
8 oz goat cheese crumbles
3 or more tablespoons of Romano or Parmesan cheese (or more if you like)
2 lbs of Portobello mushrooms, stems removed caps halved and sliced 1/4" thick
1-1/2 lbs Ziti
Salt and pepper to taste

In a large skillet melt 1 tablespoon of butter and 2 tablespoons of olive oil.  Add the onions, salt and sugar.  cook over medium heat stirring frequently.  Cook until onions are well browned.  Transfer to a bowl.
In the same skillet melt the remaining butter and 1 tablespoon of oil.  Add the mushrooms and salt.  cook over medium heat until tender.

To the mushrooms and the onions add parsley and season with salt and pepper to taste.  Cook the Ziti just until al dente.  Drain and reserve 1 cup of the pasta water.

Toss the Ziti in a large bowl with the pasta water.  Add the mushroom mixture,  goat cheese and Romano and 1 to 2 tablespoons of olive oil.  Serve immediately.  Serve 8.....Yummy!

Wednesday, June 9, 2010


Welcome in today.  Now that it is really hot I have a cool recipe for you.  Your whole family will like this, especially your kids.  Nothing is more fun than having food on a stick.  It's like going to the Fair.  You can make these on your stovetop grill or outside on your grill.  Try it tonight.  Really quick and easy.


1 1/2 pounds of sirloin steak
1/4 cup soy sauce
1/4 cup of sugar
3 garlic cloves minced
1/2 tsp ground ginger
1/4 cup olive oil
salt and pepper
Thick wood skewers

Soak the sticks in water for at least 30 minutes. Cut the sirloin into strips about 1/4" wide and a 1/2" thick.
Combine all the ingredients in a large plastic bag and marinate the meat for about at least 1/2 hour.  Put the meat on the sticks accordion style.  Cook on a hot grill a couple of minutes on each side.  Serve with a green salad and some hot buttered, roasted corn on the cob.  You could also serve with potato salad.

A quick easy dinner on a hot california evening. (you can also grill your corn on a large wooden skewer)

Thanks for stopping in today

Tuesday, June 8, 2010


I do believe that summer is officially here.  I hope everyone is enjoying this beautiful, Southern California weather. Today I am thinking nice fresh vegetables.  This recipe is one my Grandmother made a lot at this time of year when all these wonderful vegetables were so plentiful from her garden.  We would have this for lunch with a lot of fresh baked Italian bread.  That is all we needed.  What a feast!  You can serve it with your grilled meat, fish or chicken as a side salad.


2 cups of sliced zucchini (about 1/2" rounds)
1 pound of fresh green string beans (we used Italian green flat beans if you can find them)
4 large Italian plum tomatoes
1 onion sliced very thin
2 cloves of garlic chopped
2 tablespoons of italian parsley  chopped
1/2 tsp dried oregano
Oil and vinegar
1/2 tsp red pepper flakes (you can leave these out if you don't like the hot)
Salt and pepper

Have a large bowl with a lot of ice and water ready to cool the vegetables.  Cook the beans in boiling water for just about 2 minutes.  Drain and plunge into the ice bath.  Remove and set aside.  Cut the tomatoes into 1/4's and set aside.  Cook the zucchini in a little water just until almost tender.  Drain and plunge into the ice bath.  Remove and set aside.  When all the vegetables are cool.  Put them into a large bowl and toss together.  Add the parsley and the garlic.  Make a dressing with olive oil, vinegar and the oregano, and hot pepper.   Pour over all and toss gently.  Salt and pepper to taste.

A great way to get your kids to eat some fresh vegetables!

Thanks for stopping in today.

Sunday, June 6, 2010


I know, I know, the weather is hot and you should cook outside, but as you know I am going to be putting out a cook book so I am creating as many recipes as possible.  This is one I created years ago one time when I was having company.  It is so good, you won't mind that you have to turn on the oven.


Pastry for 1- 9 or 10 inch deep dish pie plate
4 finely chopped green onions
2 tablespoons butter
1 1/2 cup swiss cheese grated
2 cups of cooked lobster meat cut into pieces
6 eggs beaten
2 to 3 tablespoons of Marsala wine
1 1/2 cups of heavy cream
pinch of nutmeg
salt and pepper

Line your pie plate with the pastry. Prick the sides and bottom with a fork.  Line it with parchment paper or foil wrap and put in a layer of beans.  This will keep the dough from shrinking all up.  Bake at 400 degrees for about 8 or 9 minutes, just until lightly browned.  Lower oven heat to 375 degrees.

Put the lobster meat on the bottom of the pie crust in an even layer.  Saute the onions in the butter and put over the lobster.  Whip the eggs with a whisk, add the cream, the wine, the nutmeg, and the grated swiss cheese,  salt and pepper.  Mix well.  Pour over the lobster.  Bake at 375 degrees for about 30 to 35 minutes or until set.

Oh so rich, but oh so decadent and good!  Great with a fresh green salad.  And of course a glass of crisp, chilled white wine.  What a perfect meal for a special brunch.  Or anytime.

Thanks for stopping in today

Friday, June 4, 2010


The weekend, ahhhhhh!  Nice hot weather and two days to do whatever you want.  Summertime is finally here.  Today I have a yummy recipe for you.  Granted it goes in the oven, but it is well worth it.  Great for family gatherings and picnics.  If you like sweet potatoes, and who doesn't, you will like this recipe.


6 sweet potatoes cooked and cooled
4 apples cored and cut into thick rings
2 oranges peeled and cut into thick rings
1 stick of butter melted
1 cup of brown sugar mixed with 1/2 tsp cinnamon and 1/2 tsp nutmeg

Butter a casserole dish.  Slice the potatoes into thick slices.  Put a layer of sweet potatoes, then apples, then oranges.  Sprinkle half the brown sugar over that and pour half the butter.  Repeat with another layer.  Sprinkle with the rest of the brown sugar and pour the butter over all.

Bake in the oven at 400 degrees for about 1/2 hour or until bubbly and apples are tender.  This side dish is really great with a baked ham, grilled pork chops, baby back ribs.  Bring it to your next picnic.

Thanks for stopping in today

Thursday, June 3, 2010


Ok, I hope your grills, (outside or stovetop), are in working order because it is grillin' time for sure.  Today I have a great little combo plate that will surely bring smiles to the faces of your family, big or small.  Fresh and light, but satisfying.  Try this one tonight.  Did I mention it is also easy?

4 Chicken breast halves
4 Navel oranges
1 Red onion sliced thin
1 bag of Baby Arugula
2 garlic cloves sliced
Olive oil
Dried Oregano 1/2 tsp
Dressing from yesterday's blog

In a plastic bag put 1/4 cup of Olive Oil, the garlic, the oregano.  Add salt and pepper.  Give it a shake to mix.  Add the chicken and put in the refrigerator about 20 minutes.  Remove from the bag and grill until done.  On 4 plates, arrange a handful of arugula.  With a knife, starting at the top of the orange, slice down removing the skin.  When done, slice into slices 1/2" thick.  Use 1 orange for each plate.  Arrange slices on top of the arugula.  Top with very thin rings of red onion.  Sprinkle with orange dressing.  Slice each breast diagonally into about 5 pieces and top each salad.  Sprinkle each breast with a little of the dressing.

This is really a great summer dish.  Also good for entertaining.  Keeps you out of the kitchen and spending more time with your guests.

Thanks for stopping in today

Wednesday, June 2, 2010


I think Summer may be here.  Weather report says we are in for triple diget temperatures.  Now that is a weather report.  So if it is going to be that hot for the weekend, I figure I better give you a nice cool recipe.  Just fire up the grill and get this on the table in no time.  I make this often in the warm weather, it is just so refreshing.  Even your kids will love this salad.



1/2 cup fresh orange juice
1/4 lemon juice
1/4 cup olive oil
1 tablespoon of orange and lemon zest (1/2 and 1/2)
Salt and Pepper


20 Jumbo shrimp uncooked, cleaned
2 bags of baby Arugula
1 large Avocado or 2 small cut into pieces
2 cups of Cantaloupe cut into small pieces
1 Papaya cut into small pieces
1 Red onion sliced paper thin separate into rings
1/2 Sweet Red Pepper diced very small
Segments from one orange cut into pieces

Whisk the first 5 ingredients in a small bowl and set aside.  Brush the shrimp with olive oil and grill
 on your bar-b-que for about 2 minutes on each side.  Don't overcook.
Put the next 7 ingredients into a large salad bowl.  Toss gently with the dressing and divide to make 4 plates.  Top each salad with 5 shrimp.  Serve with chilled white wine.

Thanks for stopping in today

Tuesday, June 1, 2010


What a great weekend!  Met some new people and spent some wonderful hours at Disneyland with them and my Grand Daughter , Christina.  Then Sunday, George took me to a new Restaurant in Laguna where we had a most awesome meal.  And Monday, I got a new car!  Well my head is still spinning.  I can hardly think of what to make today, but not to worry, I have a great recipe for you amid all the excitement!

These are awesome sandwiches.  Really great now for Summertime or anytime.  Also a Football day favorite.


Serves 6

1 1/2 lbs Sirloin cut into thin strips
1 onion
1 red pepper
1 yellow pepper
1 green pepper
Provolone cheese
6 bakery, crispy rolls

Put the Sirloin in the freezer just to let it set.  It makes it a lot easier to slice it thin.  Slice. thinly, the onions and peppers.  In a large skillet, in olive oil, saute the onions and peppers.  Sprinkle with a little salt and pepper.  Add the steak slices and cook just until done.  Put into the sliced rolls.  Put on a cookie sheet and top with the provolone cheese.  Put into a 400 degree oven to let the cheese melt into the sandwich.  Serve hot.

Great with a nice salad.

Thanks for stopping in today