‘Sheet Pan Greek Chicken with Roasted Potatoes’

May 13, 2026 No comments

Recipe Courtesy of Southern Living Magazine

Loaded with the fresh flavors of the Mediterranean, this sheet pan chicken and potatoes dinner really hits the spot. Roasting bone-in, skin-on chicken breasts helps keep the chicken moist, and for maximum flavor, the chicken and potatoes are coated with a vibrant paste made with fresh parsley, oregano, onion powder, thyme, cinnamon and nutmeg.

Hot from the oven, the chicken and potatoes are paired with Kalamata olives, cubes of creamy feta cheese, and chopped tomatoes.  Served over greens of your choosing, all you need to round out dinner time is a glass of smooth red wine and perhaps some toasted garlic bread drizzled with quality olive oil.

(To view this recipe, click on the following link: https://www.southernliving.com/recipes/sheet-pan-greek-chicken-roasted-potatoes-recipe )

Saltimbocca

May 12, 2026 No comments

Simple in its ingredients and preparation, yet anything-but-simple in its taste, Saltimbocca is as classic as Italian dishes get.  Simply pan-sautéed veal cutlets wrapped in prosciutto and fresh sage, this dish is popular throughout Italy and is very popular in my kitchen. If you prefer, you can make this dish with thinly sliced pork or even chicken or turkey cutlets, but I prefer the mild taste and tenderness of the thinly sliced veal if you can find it.  Whichever type of meat you choose to use, the salty flavor of the prosciutto-wrapped meat combined with the earthy taste of the fresh sage is a culinary match made in heaven.

(To view this recipe, click on the blue title of the blog post above*)

‘Fancy Blue Cheese Dressing’

May 11, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

This creamy, slightly tangy homemade blue cheese dressing sure is aptly named… it really does ‘fancy-up’ a salad.  With a lot of crunchy, fresh veggies on hand I decided to pile those high on top of a classic wedge salad.  Crunchy iceberg lettuce quarters flavored simply with the homemade dressing and the assortment of garden-fresh veggies: I used matchstick carrots, cucumbers, radishes and fresh chives.  Other ideas for the flavorful blue cheese dressing include a burger or chicken sandwich topping, a dip for crudites, or even a dollop on your next beet salad would be, well….fancy!

(To view this recipe, click on the blue title of the blog post above*)

‘One-Pan Salmon Orzotto’

May 10, 2026 No comments

Recipe Courtesy of Delicious. Magazine

 Lately when I find wild salmon, I buy it in a large fillet rather than the pricier pre-cut portions.  Buying fish this way and cutting it at home myself not only saves me money, but also leaves me with tasty leftovers most times.  If like me, you have leftover roasted salmon or even part of a roast chicken from dinner in the fridge, a recipe like this one is both creative and delicious solution for those leftovers.

A one-pan dish like this one makes for a quick-and-easy weeknight dinner idea.  (Thank you Delicious. Magazine for the idea!) In a saucepan you cook orzo pasta and asparagus, then drain it and toss it with olive oil, lemon zest and juice, fresh parsley and the flaked, cooked salmon.  Season to taste and serve with your favorite crumbled goat cheese on top for a creamy bit of ‘tang’ in every healthy bite.

‘Oat-Crusted Chicken Cutlets’

May 9, 2026 No comments

Recipe Courtesy of Martha Stewart Living Magazine

When I was a personal chef, a popular main course dish for many of my clients (and their children!) were crispy chicken cutlets.  Thinly sliced chicken cutlets that are seasoned with salt and pepper, then coated in a mixture of flour, egg, Panko breadcrumbs and sometimes grated Parmesan cheese. They come out perfectly crunchy and browned each and every time!  Served on a simple salad for lunch they are delicious, or used as the base for a classic chicken Parmesan they work wonders.

I was immediately drawn to this version of pan-seared, crispy chicken cutlets which coats the thinly sliced chicken cutlets in a different, healthier mix of ingredients. The main star of which are rolled oats.  The oats are pulsed in a food processor until finely ground, then are combined with grated cheese, salt, pepper and parsley before being coated on the cutlets with a touch of olive oil. Cooked in olive oil until browned, I really enjoyed the taste of these crispy cutlets as well as the ‘hidden’ health benefits of the whole grain oats!

(To view this recipe, click on the following link: https://www.marthastewart.com/1531117/oat-crusted-chicken-cutlets )

Cashew & Chive-Crusted Halibut

May 8, 2026 No comments

The inspiration behind this dish came by surprise.  Walking into the house, I pass our herb garden–and yesterday in the herb garden were two delicate, white blossoms standing proud within my garlic chives.  I had seen the illusive chive blossoms before at the Farmer’s Market and in restaurants (which can be white like these, or even a lovely lavender color) but had never seen them in my own garden.

They are edible, and the taste is of the chives themselves but extrapolated by about twenty.  Excited to use the peppery blossoms in dinner, I decided to coat two flaky halibut fillets simply with chopped, roasted cashews and fresh garlic chives from the garden. I served the fish over bitter radicchio leaves along with the blossoms. The dish is gorgeous when presented with the blossoms, but the dish works perfectly even without the blossoms and just the snipped, fresh chives.

(To view this recipe, click on the blue title of the blog post above*)

‘Rhubarb Custard Cake’

May 7, 2026 No comments

Recipe Courtesy of Bon Appetit Magazine

The moist crumb and custard-like center of this lovely fruit-topped cake comes from the addition of melted butter, sour cream and an extra egg yolk —all of which add richness and flavor to the butter-yellow cake. The cake base has both lemon zest for a fresh zip of flavor and a bit of dark rum for an extra special kick, all of which pair wonderfully with fresh rhubarb.  In fact, I would be tempted to say that any summertime fruit could stand up to this wonderful custard-like cake base. Pass the cake knife, please!

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/rhubarb-custard-cake)

‘Bourbon-Glazed Salmon with Firecracker Slaw’

May 6, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

Two initial ingredients immediately caught my attention with this pan-seared salmon recipe: bourbon (correct) and spicy slaw (yum yum).  Salmon fillets are first marinated in a combination of bourbon, soy sauce and brown sugar, pan-seared and then glazed with a reduction of the marinade ingredients.  The combination is syrupy, slightly sweet, and complex thanks to the rich splash of bourbon. On the side is a lovely raw cabbage and carrot slaw with scallions and minced red chili pepper; coated in a simple mayonnaise-cider vinegar dressing, the slaw also works very well with broccoli slaw or even raw brussels sprouts slaw if you so prefer.

Chicken Sausage, Kale & Pesto Pizza with Roasted Red Peppers

May 5, 2026 No comments

Making a homemade pizza doesn’t have to be daunting; especially when you can use quality, short-cut ingredients like store-bought pizza dough, your favorite store-bought pesto, and jarred roasted red peppers.  On the other hand, if you have the time, you could also make all three of those ingredients yourself. Dealer’s choice.

The combination of Italian flavors here is simply lovely: the sweet flavor of the roasted red peppers pairs very well with the saltiness of the basil pesto; the fennel seeds in the Italian chicken sausage is a nice addition as well.  For added color and nutrients I decided to also include some blanched kale to the pizza, along with torn fresh mozzarella cheese which you can tell by the picture, melts beautifully over top of all the luscious Italian ingredients.

(To view this recipe, click on the blue title of the blog post above*)

Kohlrabi, Apple & Fennel Salad with Dilled Crème Fraîche

May 4, 2026 No comments

If you aren’t familiar with kohlrabi, it is cabbage-related vegetable that can be eaten raw or cooked. Its texture is similar to a crisp apple, and its flavor mimics that of broccoli stems or green cabbage.  I love pairing thin slices of the crisp veggie with fresh fennel as well as sweet apple—hence, this salad was born.  The crunchy fruit and veggies are then flavored with a creamy vinaigrette made with crème fraîche, white wine vinegar, a touch of Dijon mustard, fresh dill and olive oil.  Creamy, crunchy and fresh: try this lovely salad as a substitute for your next batch of coleslaw or potato salad.

(To view this recipe, click on the blue title of the blog post above*)

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