Friday, October 11, 2013

Stuffed artichokes

I always wanted to try my hand at stuffed artichokes but it was always foreign to me. Well I got up the gusto and made these leaf licking artichokes and they were darn tasty. I only made two for me and my fiancé so it wasn’t that time consuming but I can see where making a bunch would be quite tedious. Either way we enjoyed them and I would definitely make them again.


2 artichokes
1 lemon juiced
3 cups whole wheat breadcrumbs
1 Tbsp. garlic powder
1 Tsp. oregano
1 Tsp. parsley
Salt and pepper to taste
2 Tbsp. shredded Pecorino Romano cheese
1 egg white
3 Tbsp. olive oil


Pre heat the oven to 375 degrees. While the oven is preheating prep the artichokes using a few easy steps. First cut off the bottom stem and top head of artichoke. Then snip the leaves down using a kitchen scissors. Gently pull apart the leaves to make room for the stuffing. Once you’ve opened the leaves enough to expose the choke use a spoon and a knife, or a melon baller, and removed the choke entirely. It’s not easy but do your best to remove as much as possible. Once this is completed drizzle the artichoke with lemon juice to prevent it from browning. 

In a separate bowl mix all dry ingredients, including cheese, thoroughly. Once the ingredients are mixed add the olive oil and egg white and mix until slightly moistened. Now it’s time for stuffing. I start with the middle and work my way out and be sure to fill each leaf for ample deliciousness. 

Place the artichokes in a shallow baking dish and fill the bottom with 1 inch of water, cover tightly with aluminum foil and bake for about 60-80 minutes. When the artichokes are done they should be tender and the leaves will pull out easily. Sprinkle the artichokes with Pecorino Romano cheese and get to picking!

Friday, September 27, 2013

It's a wrap!

An egg and spinach wrap that is! I just whipped up this delicious and hearty wrap for my quick brunch and I'm feeling more energized than before. I bought these Flat Out wraps recently at Wegmans and I'm hooked. This garden spinach light wrap was so flavorful and a great alternative to big bulky bread, plus one wrap has only 90 Calories and 9 grams of Fiber, Oh yea! I scrambled up four egg whites, including only one yoke, topped it with a mound of fresh spinach and Organic Cheddar cheese and yumo! This was the perfect energy boost to continue my bustling day!


4 eggs
Mound of fresh spinach
2 slices organic cheddar cheese
1 Flat Out Light Garden Spinach Wrap
Salt, pepper, Ketchup if desired

Tuesday, September 10, 2013

Arugula and Mushroom Frittata

This is a perfect way to start any day! Give this protein packed, simple recipe a try!



5 eggs
1 tbsp olive oil
1/2 cup arugula
1 cup sliced baby bella mushrooms
1/2 cup Gorgonzola cheese
1/4 cup milk
Salt and pepper to taste

Preheat oven to 375 degrees. Saute the arugula and mushrooms in olive oil, salt and pepper. Whisk the eggs and milk in a bowl and once the vegetables are softened pour the eggs into the pan. Generously sprinkle the Gorgonzola over the eggs and transfer the pan to the oven. Bake for about 15 minutes until the eggs are fluffy and golden. Let the frittata rest a minute before serving. For a refreshing kick I paired this simple and healthy breakfast with a vitamin rich pink grapefruit

Saturday, August 31, 2013

Pizzuto Ravioli

 Pizzuto Ravioli in Eatontown has the best in Italian specialties and the best sandwiches at the Jersey Shore. The options are endless, with everything from specialty salads and meats, stuffed peppers and antipasto, stuffed breads and Italian cuisine. They have a great lunch menu with delicious sandwiches like the Nonna, chicken cutlet, eggplant, fresh mozzarella, roasted peppers and the Eatontown, grilled chicken, smoked mozzarella, and sun dried tomato. Pizzuto's is great for dinner also and offers an extensive catering menu. Check out their website for the full menu and join their email list for daily specials and a chance to win a FREE lunch. On a busy night you can call in an order for delivery or just drop by and have a delicious meal in minutes. Stop by and give Pizzuto’s a try!

Wednesday, July 10, 2013

Meaty crab cakes

Summertime means longer days and lighter foods.  I love nothing better than sitting at a picnic table and cracking up some Old Bay infused crabs.  Lots of finger licking good crabs means one delicious thing…lots and lots of CRAB CAKES!! 


1lb jumbo lump crab meat
3/4 cup whole wheat bread crumbs
1 lemon zested and juiced
3 scallions finely chopped
3/4 cup mayo
1/4 cup Dijon mustard
1/4 tsp salt 
1/4 tsp pepper
Dash of cayenne pepper
1/4 cup olive oil

Preheat oil in a skillet until medium hot. While the oil is heating up mix all remaining ingredients in a bowl and  prepare the crab cakes. Place the crab cakes gently into the skillet and cook about 5 minutes on each side until the cake is heated through. Cover a plate with paper towel and place crab cakes on the top to drain any excess oil. Garnish the crab cakes with fresh lemon wedges, scallions, and tartar sauce for dipping. For a healthier option you can pan sear the cakes and bake them in a 350 degree oven for about 15-20 minutes.

Monday, June 3, 2013

Summery Portobello and Veggie Stackers

Summertime is the perfect time to enjoy fresh and healthy vegetables. These portobello and veggie stackers are the perfect reason to light up the grill!

Portobello and veggie stackers
1 cup Balsamic vinegar
¼ Olive oil
Salt and pepper
3 large portobello
1 small eggplant
1 yellow pepper
1 red pepper
1 red onion
1 small ball of fresh mozzarella
Marinate the portobello in balsamic, olive oil, salt and pepper for at least an hour. Slice the eggplant, peppers, onions and fresh mozzarella into 3/4 inch slices. Season the veggies with salt and pepper. Heat a grill pan to medium high heat and start with grilling the portobellos for 5 minutes on each side. Once the portobellos are tender set them aside and cover them with foil to keep warm. Place the remainder of the veggies on the grill pan. Cook the veggies until tender. Once the veggies are done prep your stackers on a baking tray layering veggies and mozzarella. You can arrange the stackers to your liking however I usually start with the sturdy portobello on the bottom. Broil the completed stackers for about 5 minutes until the mozzarella is gooey and melted. Serve over a bed of arugula and drizzle with balsamic and olive oil. These are a delicious summertime treat!

Simple Salmon with Dill
3-5 ounce salmon pieces
1 tsp garlic powder
2 Tbsp Dill
Preheat oven to 400 degrees. Spray pan with cooking spray and add the salmon. Dust the top of salmon with garlic powder and a heavier coating of dill. Bake for 20 minutes and enjoy. For a special sweet hint add a drizzle of honey over the top of the salmon as soon as it’s out of the oven, the flavor of the honey and dill is amazing! 

Sunday, June 2, 2013

Marinated skirt steak, summer salad and zucchini fries

I’ve created the perfect summer night dish whether you’re cooking for your family, a large BBQ or a fun night in with your sweetheart <3

Marinated Skirt Steak
1lb skirt steak
½ cup vegetable oil
5-6 garlic cloves chopped
½ red onion sliced
¼ tsp Salt and pepper
2 zucchini
1 tsp olive oil

Marinate steak overnight in vegetable oil, garlic, onion, salt and pepper. Preheat your grill, or in my case my trusty Calphalon grill pan, to medium high heat. Grill the steak 4-5 minutes on each side for a tender medium rare. Let the steak rest for 5-10 minutes to allow the juices to seal in before slicing and serving. This steak with melt like butter in your mouth. While the steak is resting grill up your zucchini fries. Simply cut the zucchini into wedges, drizzle with olive oil, salt and pepper and grill until desired tenderness.

Summer Salad
1 cucumber
3 tomatoes
½ red onion diced
½ cup Feta cheese
1 tsp olive oil
1 tbsp red wine vinegar
Salt/Pepper to taste
Largely dice cucumber, tomato, and red onion, add feta then toss in olive oil and red wine vinegar. Add salt and pepper to taste and serve cold. This light and crunchy dish is the perfect accompaniment to any summer BBQ.

Sunday, May 19, 2013

Thai Butternut Soup

This recipe was adapted from Cooking Light Magazine and it is pure heaven. The pureed creamy butternut squash and the velvety coconut milk made this soup out of this world. The fresh ginger and the red curry paste created multiple levels of flavor and depth. Definitely top the dish with the fresh cilantro, lime and dry roasted peanuts for even more fun. 


  • 1 teaspoon canola oil
  • 1 cup chopped onion
  • 2 1/2 teaspoons red curry paste
  • 1 1/2 teaspoons minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 cup fat-free, lower-sodium chicken broth
  • 2 teaspoons brown sugar
  • 2 (12-ounce) packages frozen pureed butternut squash
  • 1 (14-ounce) can light coconut milk
  • 1 1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1/2 cup chopped unsalted, dry-roasted peanuts
  • 1/4 cup cilantro leaves
  • 1 lime, cut into 8 wedges


  1. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
  2. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.

Creamy Smashed Cauliflower

  With summer right around the corner my boyfriend has been begging me to cut back on carbohydrates. So in an effort to keep us both happy (insert smiley face) I decided to reinvent some of my favorite dishes using other, more healthful, ingredients. I recreated my most delicious garlic mashed potatoes using ever so healthy cauliflower and it was a huge success and plentiful-we had creamy smashed cauliflower all week!


1 large head cauliflower
2 cups water
4 tablespoons butter
½ teaspoon garlic powder
Salt and pepper to taste
¼ cup 1% milk
¼ cup chopped scallion
½ cup shredded cheddar cheese


 Steam cauliflower stove top until soft. Drain water from the pot and slightly smash cauliflower, butter, garlic powder, salt, and pepper with a fork. Next add milk, cheese and scallions and using an immersion blender fully smash the cauliflower until desired consistency. Garnish with additional shredded cheddar and scallions and serve hot.

Thursday, April 4, 2013

Lemon and Caper Pork Chops

I created this breezy Springtime pork chop recipe by simply utilizing the ingredients in my fridge. As you may be able to tell by now I am obsessed with lemon. I am a huge fan of the vibrant and cleansing aromas that come from cooking with the lively fruit. In this recipe I incorporate all aspects of the lemon; the zest, the fresh squeezed juice and invigorating lemon slices. The muddled cilantro balanced out the piquant tasting capers and added a layer of depth to the dish. All the flavors combined to create the perfect glaze and topping for the chops. I accompanied this with one of my favorites, Near East whole grain rice and roasted asparagus.

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3 bone in Pork Chops
1 egg
½ Cup Flour
1 Tbsp Olive oil
3 Lemons-1 zested
5 cloves garlic sliced
2 Tbsp capers
1/2 red onion sliced
3/4 cup Cilantro
1/4 cup Rosemary
½ Tsp Herb De Provence
Salt and Pepper
½ Cup dry white wine


Drizzle the Le Creuset French oven with olive oil and preheat stove top. While the oil is heating beat the egg in a bowl and sprinkle the flour in a separate bowl. Add the juice of 2 lemons and the zest to a separate bowl. Slice the garlic into the same bowl as the lemon juice. Stir to combine. Chop, then muddle the rosemary, cilantro, herb De Provence, salt and pepper using a mortar and pestle until it forms a paste like consistency. Slice the red onion into half an inch thick slices.

One by one dip the pork chops into the egg batter and then dip into the flour. Shake the chops slightly to remove any excess flour. Season with salt and pepper and place the pork chops into the French oven allowing each side to sear for about 2-3 minutes on medium heat. Add the onions, lemon juice mixture, capers, and herb mixture to the pot. Wait 5 minutes and add the white wine in order to deglaze the pan. Cover and continue cooking at medium-low heat for 30-40 minutes, checking occasionally and stir if necessary.