Unlike a calzone, a stromboli does not contain sauce. Invented in the 1950’s on the east coast in Pennsylvania. An Italian Restaurant & Pizzeria claims to be the first to have used the name, Stromboli. Rumor has it the pizzeria owner had experimented with “pizza imbottito”, or “stuffed pizza”, and added ham, salami, cheese and… Continue reading Stromboli- Dinner in 30!
( ROH-pah VYAY-hah) translates something like, “old clothes” in Spanish, but don’t be fooled. This traditional warm weather dish will wrap around you like a nice cozy brand new shawl. You’ll even wanna eat this on a spring or summer evening when the night breeze picks up. I serve my Ropa over a sweet potato–which… Continue reading Ropa Vieja Stew, Non-Traditional
Ingredients: 8 medium zucchini 1 cup chicken stick 1 pound ground turkey, chicken, beef or Italian sausage 1 tablespoon olive oil 1 onion, peeled and chopped small dice 1 cup mushrooms, quartered ( optional) 2-3 cloves garlic, minced fine 3 cups pasta sauce 1 Tablespoon oregano, minced fine 1 Tablespoon fresh marjoram, minced fine 1/2… Continue reading Spicy Turkey Zucchini Boats! Like a Taco without a Shell. Whatever Floats Your Boat, Right?
Some think I’ve lost my noodle, because I put kale in my zoodles. I’ll let you be the judge. This recipe is a variation of the classic basil pesto. It’s fresh, flavorful, easy and healthy. Kale is really good for you. Contains a high concentration of vitamins K, A, C, and antioxidants. Chefs Secret: Blanching helps… Continue reading Fresh Basil and Kale Pesto Zoodles
Well, skinn ( i-e-r ) …. One of my favorite dishes is orange chicken! Mmmm, crispy bits of deep fried nuggets tossed in sugary orange glaze. Yikes! I did make a New Year commitment of cutting back on fried foods and recipes that include refined sugar. So- what’s a chef to do? Answer: Reworked the… Continue reading Skinny Orange Chicken
Once reserved only for the noble. The health benefits of black rice are so powerful, this ingredient earned its name. Highly prized by noblemen and once forbidden amongst the common in ancient China. Black rice, was first introduced to the United States just recently, in 1995. Today it is gaining popularity. Forbidden black rice is… Continue reading Drunken Acorn Squash with Forbidden Black Rice and Winter Fruit!
Parsnips are my all time favorite root vegetable to purée or mash ! They are so naturally sweet and not too starchy, which makes for an ultra-silky side dish! Ingredients: 1 pound parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary 2 garlic cloves, thinly sliced ½ cup heavy… Continue reading Luscious Parsnip Purée with Truffle Oil !