Tag Archive | Food




2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1/2 jalapeño, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped


Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of jalapeño pepper and add to the guacamole to your desired degree of hotness.

Chilling tomatoes hurt their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, chop the tomato, add to the guacamole and mix.

Serve with tortilla chips.


Baked Meatballs

Simple Italian Meatball recipe. I serve with vermicelli.


1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon garlic salt
pinch of parsley
freshly ground pepper to taste

Mix all ingredients with hands.
Form into golf ball sized meatballs. Bake for 30 minutes at 350 degrees.
Add to tomato sauce and cook for 20 minutes.  Serve with your favorite pasta.



A wonderful Easter appetizer!


Photo credit Michele Nicastro

2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of Virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

(Courtesy of Pampered Chef)

Fall Recipe – Braised Short Ribs


6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can stewed tomatoes including liquid
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
a 1-pound bag peeled carrots
Garnish: finely chopped fresh parsley leaves


Pat short ribs dry and season with garlic salt and pepper and flour. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary, and salt and bring to a boil.

Add ribs and vegetable to a large dutch oven. Cover, cook 350F for 2 hours, or until meat is tender. Transfer stew with a slotted spoon to a large bowl.  Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.

Serve stew with biscuits.

Collard Greens with Smoked Turkey Wings

With the arrival of the African slaves to the southern U.S. colonies came the Southern style of collard green cooking. Like many foods that originated at the time, this way of cooking greens grew out of a need to provide food for their families and satisfy their hunger with the scraps that were thrown their way from the master’s kitchen. Slaves were given ham hocks, pig’s feet, and the tops of greens and would turn these leftovers into a meal that created the famous southern greens. But they would keep at least one tradition from Africa – drinking the juice, called pot likker, left over from cooking the greens.

There are some superstitious traditions associated with collard greens as well. Every New Year’s Day those who believe in the tradition, or just like to play along, will serve up collard greens with black-eyed peas and hog jowl for a year of good luck and good finances. Others might hang a fresh collard leaf over their door to keep bad spirits away, and a fresh leaf on the forehead is said to promise a cure for a headache.

Collards’ unique appearance features dark blue green leaves that are smooth in texture and relatively large. They lack the frilled edges that are so distinctive to their cousin kale. Collard greens, unlike their cousins kale and mustard greens, have a very mild, almost smoky flavor. Although they are available year-round they are at their best from January through April.

Collard Green Facts

1. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract.

2. Collard greens are a cruciferous vegetable (leafy green)

3. We get unique health benefits from collard greens in the form of cancer protection. The cancer-preventive properties of collard greens helps lower cancer risk, and contain nutrients that help three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system.

4. Over 80 nutrients are found in collard greens

5. Collard greens contain a sulfur ingredient that helps detox the body

6. Collard greens contain antioxidants that help fight cell stress

7. Collard greens contain anti-inflammatory nutrients like vitamin K that help to prevent cancer and cardiovascular disease

8. Collard greens contain Folate which is a critical B-vitamin for support of cardiovascular health, including its key role in prevention of homocysteine build-up.

Collard Greens with Smoked Turkey Wings


2 bunches of Collard greens
1 bunch of Mustard greens
1 fully-cooked, smoked turkey leg or wing
1 Tablespoon of olive oil
1/2 of white onion, diced
2 garlic cloves, diced
3 cups of chicken broth
1 teaspoon red pepper flakes
salt, pepper


Remove the collard green leaf from the steams. Discard the stems.
Wash the collard greens several times in cold, salted water to remove the dirt and grit. Tear collard greens into bite size pieces. Set aside.
In a large pot, heat a Tablespoon of olive oil. Add in the chopped onions & garlic and saute until tender.
Pour in the chicken broth, red pepper flakes and smoked turkey wing. Bring to a boil and then reduce heat and let simmer for about 10-20 minutes.
Add in the collard greens. Cook on med-low heat for about 45-60 minutes or until tender. Do not boil the collard greens, let them steam cook.
When done, season with pepper and hot sauce if desired.
Serve the meat right along side the collard greens and don’t forget that you can drink the juice!

Courtesy of http://www.whfoods.com/genpage.php?tname=foodspice&dbid=138#nutritionalprofile