World Food Championship

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Artisan Club Tomato Sandwich with Healthy Sandwich Spread

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As tomato season winds down, here is an awesome tomato sandwich to make, enjoying the last of your tomato crop. 

You Will Be Glad You Did!  

Healthy Sandwich Spread:

2 organic avocados

2/3 cup prepared organic good quality hummus

¼ teaspoon pepper

½ teaspoon ginger

¼ teaspoon turmeric

¼ Cayenne


8 to 12 slices organic heirloom tomatoes (depends on the size of tomato)

12 sprigs organic pea shots

6 organic basil leaves

¼ teaspoon pepper

A generous drizzle of good quality truffle oil (if truffle oil is unavailable, olive oil is good)

organic artisan lettuce mix

6 slices grainy bread-your favorite

In a medium size bowl mash avocado with fork, add all remaining spread ingredients and mix together.

Toast all bread to a lightly brown toast (about 2 minutes).

Place 2 slices of toasted bread on a work surface spread a generous amount of sandwich spread on to each slice. Top each with an even amount of tomatoes, basil, pea shoots, pepper and a drizzle of truffle oil. Spread more sandwich spread on two toasted slices of bread and place each spread side down onto tomatoes. Add more spread on top of toast, add lettuce. Spread the remaining spread onto the last two toasted  bread and place on top spread side down and serve. Enjoy!

Makes 2 Sandwiches

*buy organic if available

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Grilled Summer Pork

My refreshing and delicious Grilled Summer Pork recipe that was made from all local ingredients!

That makes me HAPPY!


Grilled Summer Pork


4 bone in pork chops

1 teaspoon salt

1 teaspoon pepper


¼ English cucumber –deseeded-sliced thin

2 corn on the cobs- grilled-cut off cob

2 heirloom tomatoes (or your favorite tomato)-large dice

1 avocado-sliced

½ small red onion =sliced thin

1 ½ cup salsa verde

½ teaspoon salt

½ teaspoon pepper

Preheat grill.

Salt and pepper pork on both sides, cook on medium heat, (flipping once during cooking time) until pork is just cooked through with an internal temperature of 145 degrees.

Meanwhile; mix all topping ingredients in a medium size bowl and set aside.

Take pork off the grill and let rest for 10 minutes tented with foil.  Once chops have rested place on a serving platter, spoon topping over and serve.  Enjoy!

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Sautéed Baby Turnips, Grilled Scapes with Za’atar Brown Butter

My first trip to a farmers market this year, and I was excited, I love this time of year! A friend had mentioned this place and I had never heard of it, so I had to investigate.  Well… I am glad I did, I had such a nice visit and came home with some wonder ingredients, plus a few tomato plants.  I can not wait to see the rainbow of colors from these tomatoes plants, that I will soon be cooking with!

This is our side dish from my farmers market finds.


Sauteed Baby Turnips, Grilled Scapes with Za’tar Brown Butter

about 12-14 baby turnips

2 tablespoons butter

4 scapes

1 teaspoon olive oil

1 teaspoon Za’tar seasoning

In a small pot filled with water, boil turnips until tender (about 10 minutes depending on the size).  Remove turnips from water and place in a frying pan with butter and lightly brown turnips on medium, low heat.

Meanwhile; brush scapes with with olive oil and place on grill on medium heat and cook  until scapes are softened and have grill marks ( about 3-4 minute).

Add Za’tar to to pan, mix with butter and cook another minute.

Place scapes on serving plates/platter, place turnips onto plates/patter and drizzle with Za’tar brown butter and serve.  That simple!  Enjoy!

serves 2-4

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Chicken and Pasta with Garlic White Wine Cream Sauce


3 large boneless chicken breast-cut in half
2 teaspoons salt
2 teaspoons pepper
2 tablespoons Italian seasoning
3 tablespoons olive oil
¾ pound thin spaghetti
1 large onion –sliced
½ red pepper diced
1 bunch asparagus-Ends trimmed and cut in half
3 cloves garlic=diced
2 tablespoons butter
¼ cup flour
¼ cup dry white wine
2 cups chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes
1 teaspoon dried parsley
¼ cup grated Parmesan cheese-grated

Season both sides of chicken with salt, pepper and Italian seasoning.

In a large skillet with olive oil fry chicken on each side until just cooked (do not overcook chicken). Cook in batches if necessary and place on a plate and set aside.
In a large pot of salted boiling water cook pasta according to package directions for al dente.

In same skillet place onion, pepper and asparagus, cook until just soft, add garlic and cook for another minute. Stir in butter until melted, whisk in flour, cook for a couple of minutes stirring often. Deglaze pan with white wine, and cook whisking often (about 1 minute or until wine smell has dissipated). Slowly add broth whisking while incorporating until bubbly and thickened. Whisk in heavy cream until smooth and thickened. Season sauce with salt, pepper, red pepper flakes and parsley.

With tongs carefully take pasta out of water and add to skillet. Mix to incorporate ingredients and let simmer to coat pasta, mixing until incorporated. Set chicken into skillet to coat with sauce and warm chicken. Sprinkle with Parmesan cheese and serve. Enjoy!
Serves 2-4

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Busting My Chops Out

Summer is finally here in NY~  Well says the calendar!  We had a beautiful spring day today and thought what a perfect day for the grill.  These chops were so tender, thanks to the marinade, we will be making these all summer long and many summers to come!

pork chops

Busting My Chops Out

1 cup pepperoncini pickling liquid

1 cup  pinot grigio

1 cup fresh mangos-muddled

¼ teaspoon salt

¼ teaspoon pepper

¼ cup fresh basil-chopped

4 bone in pork chops

8 pepperoncini’s

In a shallow dish or 1 large or two (depending on the size of the chops) closable large plastic bag add all ingredients except peppers.  Let chops marinate for 1 hour.

Preheat grill.

Remove chops from marinade and cook on grill until the internal temperature reaches 135 degrees, make crosshatch marks on pork while cooking.  Let chops rest for 7-10 minutes.

Grill peppers on grill until lightly seared and softened.

Serve chops with 2 grilled pepperoncini’s and enjoy! 

Serves 4

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Vietnamese Spring Rolls with Peanut Sauce



Vietnamese Spring Rolls with Peanut Sauce

Peanut Sauce:

1 teaspoon minced fresh ginger

¼ cup hot water

½ cup unsalted organic freshly ground peanut butter

2 tablespoons soy sauce

1 garlic clove- diced

1tablespoons rice vinegar

¼ teaspoon red pepper flakes

¼ teaspoon salt

¼ teaspoon pepper

roasted peanuts, for garnish if desired

Spring Rolls:

3 ounces thin rice vermicelli*

12 medium cooked shrimp, peeled and deveined-cut in half length wise

2 large carrots-julienned

½  english cucumber-peeled and julienned

1 head roman lettuce-julienned

8 large rice paper wrappers (8 1/2-inch rounds)

8 fresh mint leaves-chiffonade

8 fresh cilantro leaves-chiffonade

Cook the vermicelli according to the package directions. Drain and set aside.

Add all peanut sauce ingredients into a blender, except ¼ of the peanut butter and nuts for garnish.  Blend until smooth, pour sauce into a bowl and stir in remaining peanut butter (I like my sauce with texture). Set aside.

Prep all your vegetables and place them with your vermicelli, shrimp, lettuce and herbs near your work surface.

With a pie plate with hot water, place rice papers in water until soft and pliable.  Remove and set on paper towel.  Repeat for remaining rice papers.

On a thin, clean kitchen towel place your rice paper.  Place three shrimp onto the rice paper just above the center, place vermicelli on top then carrots, cucumbers, lettuce and herbs, leaving about an inch space from edges.  Flap your sides in on top of ingredients.  Take the end of the rice paper, the edge with the filling and fold over, carefully tighten paper around filling and roll to close.  Set roll shrimp side up on serving platter.  Continue filling and rolling the remaining rolls the same way.

Crush roasted nuts, sprinkle onto peanut sauce.

Serve spring rolls with peanut sauce.  Enjoy!

Makes 8 spring rolls


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South West Roasted Chick Peas


South West Roasted Chick Peas

2 Cans Chick Peas

2 Tablespoons Olive Oil

1/2 Teaspoon Salt

½ Teaspoon Pepper

½ Teaspoon Paprika

1 Teaspoon Dried Parsley

1 Tablespoon The Pampered Chef South Western Seasoning Mix or your favorite south west seasoning mixture.

Preheat oven to 400 degrees.

Drain chickpeas and dry with a paper towel.  Line a cookie sheet with foil, place chick peas onto cookie sheet, Drizzle with oil and sprinkle all seasonings onto peas and mix to coat.

Place chick peas in preheated oven and cook for 20-30 minutes, stirring once in the middle of cook time.  Take out of oven and let cool!  Enjoy!

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Cajun Vegetable and Seafood Pho

You know it’s delish! ;)

I just love Healthy Solutions Spice Blends!  Not only for the amazing flavors that enhance every recipe, but for the amazing healthy option that I love to find in a product while shopping for myself and my family.

No Salt~No Sugar and Low Salt~Low Sugar

this is a win, win for me, I am now a fan!


Cajun Vegetable and Seafood Pho (My first recipe using Healthy Solutions Spice Blends) :

4 small fresh zucchini

4 large fresh carrots

6 cups vegetable stock-low salt, organic

1/2 tablespoon Healthy Solutions Spice Blend-Cajun Seafood

2 cups thinly sliced fresh baby bella mushrooms

16 large shrimp-cooked

16 scallops-cooked

2 cups fresh baby spinach

1 small bunch fresh green onions-cut in small rounds

Olive oil drizzle:

1/2 cup good quality olive oil

1/2 teaspoon Healthy Solutions Spice Blend Cajun Seafood

Wash and dry all vegetables except mushrooms, brush mushrooms with a paper towel if needed.  Take zucchini and cut with a spiral cutter to make noodles.  Peel carrots and cut the carrots into noodles also.

In a medium sauce pan pour in broth and season with Healthy Solutions Spice Blend Cajun Seafood and bring to a low simmer.

Mix together Healthy Solutions Spice Blend Cajun Seafood and olive oil together.

Place all vegetables and seafood evenly into 4 large bowls, except dark green onion tops, pour hot broth evenly over each bowl, garnish with dark green ends of onion and serve with seasoned olive oil if desired. serve and Enjoy!

Serves 4-6

*always use organic produce and products if you can


Please feel free to watch my video: Cajun Vegetable and Seafood Pho

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Bella’s Panzanella Salad

Have you ever tried Panzanella Salad????  

We just love it and whom ever I have served it to, falls in LOVE also!

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan salad of bread and tomatoes that’s popular in the summer. It includes chunks of soaked stale bread and tomatoes.

Here is my recipe, Enjoy!


Panzanella Salad

1 Head Fresh Broccoli

1 Head Fresh Cauliflower

3 Red Peppers

4 Large Carrots

1 Pint Grape Tomatoes

1/2 Loaf Italian Bread

 Olive Oil

1 Teaspoon Dried Basil

1 Tablespoon Dried Parsley

Salt and Pepper to Taste

1/2 Teaspoon Onion Powder

4 Cloves Garlic

Good Seasons Salad Dressing

Preheat oven to 350 degrees.

Cut all veggies into slightly bigger then bite size pieces.  Place on a baking sheets lined with foil.  Drizzle vegetables with olive oil and season with salt and peppers, mix to coat all sides of vegetables.  Cook for 15 to 30 minutes, depending on the vegetable, each cooks in different times.  Take out of oven when just soft, not mushy.  Let vegetables come to room temperature.

Cut Italian bread into bite size pieces. In a large skillet, on medium heat, add olive oil and cook bread cubes until lightly browned on all sides, season with basil, parsley, salt, pepper and onion powder . drain in bowl with paper towel.  Add garlic to pan and cook about a minutes and add to croutons.

In a large bowl combined vegetables and croutons and dress with prepared Good Seasons Dressing, just enough to lightly coat salad.  Serve and Enjoy!

Makes A LOT!

I always make the full recipe because I love the leftovers during the week for lunches,  I also make my famous Panzanella and Three Cheese Panni, Panzanella Frittata or Panzanella Stuffed Chicken!

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