Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes and Tzatziki

Easy summertime entertaining is my philosophy for summer parties. I love put together easy make a head dishes so I can relax and enjoy my guests. During the summertime with abundant produce at Framer's markets I just love creating delicious healthy food. Keep all the ingriendants my hummus dip ready for an impromptu get together or to bring to a friends home for a barbecue.

Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes and Tzatziki
1 container prepared Hummus*, I like garlic 1/2 cup prepared Tabbouleh Salad* 1/4 cup chopped cherry tomatoes 1/4 cup chopped english cucumber 1/4 cup chopped feta 1/4 cup prepared Tzatziki* sliced tomatoes and cucumbers for garnish
Mound hummus on serving plate. Top with tabbouleh, cherry tomatoes, cucumber, feta, then drizzle with tzatziki. Garnish with sliced tomatoes and cucumbers. Refrigerate. Serve with pita bread or crackers. 

*I used Cedar's Mediterranean Foods for the Hummus, Tabbouleh and Tzatziki. 

Air Fryer Buffalo Cauliflower bites

Airfyers are so easy to use and cook healthy food quickly without much fat or oil. Since purchasing my Airfyer I've tried so many different recipes; chicken, veggies, all with excellent results. We were out to dinner one night with our family and we ordered roasted cauliflower for an appetizer; it was delicious. I thought cauliflower would be great in an Airfyer -Buffalo style. And I was right! I also adapted this recipe for a conventional oven*  
Ingredients 1head of cauliflower, broken into bite size pieces¾ cup almond flour¼ cup plus 2 tablespoons tapioca flour1 teaspoon chili powder½ teaspoon paprika½ teaspoon cayenneSalt, to taste2 eggsOil, to lightly coatFor serving: carrot sticks, celery sticks, Blue cheese dipBuffalo Sauce: ½ cup plus 2 tablespoons hot sauce2 tablespoons ghee (or butter)1 tablespoon lemon juice1 clove garlic, minced½ teaspoon paprika¼ teaspoon cayenneSalt, to tasteDirections 1. In a small bowl, mix together almond flour, tapioca flour, chili powder, paprika, c…


If you follow my recipes and blog you know that I adore baking. I began my infatuation as a young child by my mother's side, her eager helper. From her I learned to bake delicious cake, pies, and pastries; my first lessons were baking. My mother and grandmother were intuitive cooks who rarely used a formal recipe instead creating delicious meals from scratch - a little this - pinch of that. Baking as my mother shared with me requires a precise measurements and ingredients for the perfect results. I have never forgot her words as we baked together so long ago!

1 cup Unbleached All-Purpose Flour
¼ cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
½ cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Butter and flour 9-by-5-inch loaf pan. Sift flour, cocoa, baking powder, baking soda and salt into medium bowl.

Beat butte…

Baked Cod with Panko Parmesan Crust

Cod fish versatility lends to many different toppings. In New England, where beautiful fresh fish is prevalent, many restaurants still serve the traditional Ritz cracker topping which is delicious. I love to create new toppings to enhance the flavor of cod. Being of Italian heritage I gravitate toward Mediterranean flavors used by my family when I was growing up. My recipes are strongly influence by my mother and grandmother who were wonderful cooks and shared their passion with me. I am grateful for and indebted to their high standards, serving wonderfully prepared fresh food flavored with their love of family. I am the cook I am today because of these two exceptional women.

4 cod filets(3 ounces each)
1/4 cup fresh lemon juice 
1/2 cup unseasoned panko breadcrumbs
1/4 cup fresh grated Parmesan cheese
2 cloves garlic, crushed
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1/4 teaspoon sea salt
1 tablespoon olive oil
1/2 cup chopped cherry tomatoes
1/4 cup chopped kalamata oilves
2 teas…

Air Fryer Sweet Potato Fries

Last year I purchased a Philips Air Fryer and since then I've enjoyed creating recipes specifically for the air fryer. I love sweet potato fries and adapted a recipe for the air fryer. These sweet potato fries are healthy, spicy and tasty.   


3 medium peeled sweet potatoes 2 tablespoon olive oil
1tsp sea salt
2 cloves crushed garlic
1/2 teaspoon hot paprika
1/4 teaspoon crushed red pepper
1 teaspoon thyme
1/2 teaspoon pink Himalayan sea salt
Preheat air fryer to 400°F 8 minutes.
Lightly spray the fryer basket with oil.
Slice each potato into even 1/4 inch thick fries.
Toss with oil, salt, garlic, paprika and red pepper.
Cook in 3 or 4 batches, without overcrowding the pan 8 minutes, turning half way. Place on serving plate and top with pink Himalayan sea salt.


Ina Garten's Chicken Marbella

Ina Garten's Chicken Marbella
 I'm a big fan of Ina Garten collecting all her cookbooks. I opened her new cookbook, Cook Like a Pro: Recipes and Tips for Home Cooks, a Christmas present from my husband Chris, eager to try her variation of Chicken Marbella. When the Silver Palate cookbook was all the rage I made Chicken Marbella and wasn't very impressed. So I approached Ina's reinvention with trepidation planing on being disappointed. I made the dish and served it for a family Sunday dinner. Much to my surprise and delight we throughly enjoyed Ina's Chicken Marbella. I found the flavor more intense than the Silver Palate recipe created by the addition of more prunes, olives, garlic, caper juice and less sugar. I will definitely make this recipe again.

1/2 cup good olive oil1/2 cup good red wine vinegar1 1/2 cups large pitted prunes, such as Sunsweet1 cup large green olives, pitted, such as Cerignola (see tip)1/2 cup capers, including the juices (3 1/2 ounces)6 bay le…

Oven Roasted Chicken Cacaiatore

Cacciatore means "hunter" in Italian. In cooking, cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit. Growing up in an Italian American family with a mother who was an excellent cook I learned to make Chicken Cacciatore at a young age. My mother who is now 97 didn't have a written recipe she just created as she cooked. I've tried to recreate her recipe adding porcini mushrooms her favorite. This recipe also double very well for a larger group. A few tips that I learned from my mother: Always soak chicken for about 10 minutes in salted water to clean. Then pat dry before cooking. 
INGREDIENTS ½ounce dried mushrooms, like porcini (1/2 cup)2tablespoons olive oilSalt and freshly ground pepper2 chicken breasts with skin and backbone, halved crosswise2 chicken thighs with skin2 chicken legs with skin1small onion, minced1large re…