Garden Fresh Stuffed Peppers

Stuffed peppers are fun to make all the time. Get creative with it... experiment with different meats, vegetables and cheeses. And as always, have fun with it.

 

Ingredients:

- 4 large peppers, sliced down the middle, seeds and stems removed

-  1 cup ricotta cheese

- 1/2 eggplant, peeled and cubed

- 1 bell pepper, diced

- 8 garlic cloves, minced

- 1 large onion, diced

- 1 tbsp. tomato paste

- 4 cups diced tomatoes, with juice

- 3 carrots, peeled and diced

- 2 celery stalks, diced

- 1/2 cup olive oil (added in gradually)

- 3/4 cup Parmesan cheese

- 1 ball fresh buffalo mozzarella sliced

- 1 lb. ground beef, turkey, chicken, or boca crumbles

- salt

- pepper

- crushed red pepper flakes

- oregano

- fresh parsley

- fresh basil

- 1 cup brown rice (cook according to package directions)

 

To Make:

 

In a large pot, drizzle 2 tbsp of olive oil and saute the crushed red pepper flakes for 1 minutes. Then add meat, (whichever meat you desire), eggplant, celery and carrots for 5-6 minutes on medium low heat until they start getting tender. Season with salt and pepper.

 

Note: pre-season the meat with salt and pepper

 

Next, add in onion, bell pepper and garlic and another 2 tbsp of olive oil. Mix together. Cook on medium low heat until all veggies are tender.

 

Add in diced tomatoes with juice and mix together. Then mix in the tomato paste. Season with salt and pepper. Add in 1 tsp. of dried oregano.

 

Mince a handful of fresh parsley and mix in.

 

Cook together for at least 25 minutes on low heat.

 

Turn off the heat in the pot and add in the Parmesan cheese and ricotta cheese. Add salt and pepper to the ricotta cheese. Mix thoroughly together. Add in the brown rice. Taste and season more if necessary.

 

Begin filling the pepper with the mixture. Arrange in a large baking dish and cover with aluminum foil. Place 1/2 cup water in the bottom of the Bake for 40 minutes. Remove from oven, uncover, add a slice of mozzarella cheese on each piece and broil for 5 minutes.

 

Let cool for at least 10 minutes. Serve with freshly diced basil on top. Enjoy!

 

Sweet Potato Cakes

Sweet Potato cakes are such an easy side dish and they go with basically any protein you're serving. Healthy, colorful and yummy make these a winner every way you look at it.

Ingredients:

- 4 medium sweet potatoes, peeled and sliced into 4 pieces each
- 2 long green onions chopped
- 3/4 cup Parmesan cheese
- olive oil
- 2 cups panko
- 2 eggs
- salt
- pepper
- garlic powder
- Shriacha Sauce


To Make:

Bring a medium pot of salted water to a boil. Boil the sweet potatoes until they are fork tender.

Using an electric mixer, mix together in a large bowl, the cooked sweet potatoes, 1 tbsp olive oil,  1 tsp salt, pepper and garlic powder. Mix in the Parmesan cheese and 2 eggs.

On a flat surface spread out the panko and season liberally with salt, pepper and garlic powder. Mix together with hands.

Stir in the green onions and begin forming into small cakes. Flatten with hands and coat in panko.

Heat 1/2 cup olive oil in a medium  pan and cook each cake for 2-3 minutes on medium heat until browned on both sides.

Place on paper towels to drain.

Serve with a drizzle of Shriacha sauce to finish.

Scallops with Sun-Dried Tomato Sauce

Scallops are succulent pieces of seafood that should be complimented and not hidden. I like to pair them with creative sauces that enhance their natural flavor. This sun-dried tomato sauce with a hint of lemon pairs perfectly with their delicate flavor.

 

Ingredients:

 

- 2 lbs. fresh sea scallops

- 1/2 cup sun dried tomatoes, diced

- 1 lemon

- 1/2 cup minced garlic

- 1 tsp. vegetable bullion

- sea salt

- olive oil

- fresh basil

 

To Make:

 

Dry scallops completely. Season with sea salt.

 

Heat olive oil in small pan. Add garlic and saute for 1 minute on medium-low heat. Add diced sun dried tomatoes. Squeeze 1/2 lemon juice into mix. Heat up the vegetable bullion in microwave with 1/2 cup water for 1 minute. Add into the sun-dried tomato mixture. Mix together and cook for 2 minutes until thickened. Turn off heat.

 

In medium pan, heat olive oil and cook scallops 2-3 minutes per side.

 

Arrange scallops on a plate, spoon sauce over top. Add lemon zest if desired. Serve with fresh basil over-top.



Lobster Ravioli

Red Potatoes with Green Onions and Feta

Sexy Chef Liz: red potatoes with green onions and feta cheese

This is a great dish for summer because the green onion and parsley really give the potatoes a fresh flavor but also, it's really simple to make.

Ingredients:

- 1 pound red potatoes, washed and cut into bit size pieces

- 1/2 small white onion, minced

- 3 garlic cloves, minced

- 1 bunch green onions, chopped

- 1/2 cup feta cheese

- 1 handful chopped flat leaf parsley

- salt

- pepper

- crushed red pepper flakes

- olive oil

- vegetable broth

To Make:

Start out by heating a large pan with olive oil on medium heat. Add in a tsp. of crushed red pepper flakes. Saute them lightly for 10 seconds then add in the white onion and garlic. Mix together and lightly season with salt. Cook for 2-3 minutes. Reduce to medium low and add in the potatoes. Add in 1 tbsp. of olive oil and mix together. Season with salt and pepper. Cook for 10 minutes, mixing every 2 minutes. Add in 1/4 cup vegetable broth and cover for 3 minutes. Remove cover and mix together. Repeat this process until the potatoes are soft. Then cook an additional 3-4 minutes uncovered.

Add in the feta cheese and mix together. Next add in the chopped green onion. Lastly add in the freshly chopped flat leaf parsley.

Taste and add more salt and pepper if needed. Serve immediately. Goes great with grilled meats or fish.

Vegetable Neopolitan

This dish is fun and very tasty. It can be eaten as a main course or an appetizer. The layers of flavor and texture are incredible and will make your guests drool.

Ingredients: (2 servings)
- 2 cups ricotta cheese
- 1/4 cup sun dried tomatoes, (dried and diced)
- 2 onions, diced
- 1/2 cup Romano cheese (grated)
- 1/2 cup Parmesan cheese (grated)
- 1 cup panko bread crumbs
- 1 beefsteak tomato
- 1 eggplant
- 1 green bell pepper
- 1 red bell pepper
- 1 large vidallia onion
- 1 cerrano pepper, minced
- 4 garlic cloves, minced
- 6 basil leaves
- 1 tbsp butter
- 2/3 cup aborrio rice
- 1/2 cup milk
- salt
- pepper
- oregano
- crushed red pepper flakes
- olive oil
- 1 liter vegetable or chicken stock
- 1 can diced tomatoes

To Make:

Begin by sauteing in olive oil 1/4 cup diced onions in olive oil on medium heat. Add in the diced sun-dried tomatoes. Season lightly with salt and pepper. Cook for 5 minutes. Add in the diced cerrano pepper. Add in 1 tsp of stock. Mix together.

In  a bowl, add the above mixture with the ricotta cheese. Add in the Parmesan and 2/3 of Romano. Add in 3 chopped basil leaves and mix together. Season with salt and pepper, oregano and crushed red pepper flakes.

Mix together the panko and the rest of the Parmesan and Romano cheese. Season with salt and pepper. Slice 4 large sections of eggplant down the middle to form 4 thin circles. Slice the top off of both bell peppers and the bottoms. Using a knife, slice off the tops to make them flat.  Slice the onion down the center forming 2 large circles. Do the same with the tomatoes, making thick slices.

In a small bowl, add milk. Dip the veggie circles into the milk and then dip into the panko cheese mixture. Set aside on a dish.

In a sauce pan, saute in olive oil 1/2 cup onion and 2 minced garlic cloves. Season with salt and pepper. Cook until done then add in diced tomatoes. Season with salt and pepper and oregano. Cook on low heat. Mix every 5 minutes.

In a medium pot, melt the butter and add 1/2 cup diced onions and arborrio rice into the pot. Season with salt. Mix together until the rice starts to slightly brown. Add 1 tsp olive oil. Begin adding the stock slowly and mixing together until it absorbs into the rice. Continue until the rice is cooked yet still al-dente. Add in 2 tbsp of Romano cheese.

In a deep pan, fry the veggies in olive-oil until cooked. Start with the eggplant and cook for 2 minutes each side. Then add peppers and onions. Cook for 3 minutes each side. Lastly add tomatoes, cook for 2 minutes each side.

To Plate:

Arrange risotto on the dish. Place one slice of eggplant in the center. Lay ricotta cheese mixture in the center. Place a bell pepper over top. Add 1 tbsp of sauce. Add another eggplant layer and cover with cheese. Add another bell pepper and cover with cheese. Lay tomato over top and place a small dab of cheese, then top with onion. Lay sauce over top and top with fresh basil.

Serve while hot.

Fresh Fruit & Angel Food Cake Dessert

I love making this on a hot summer night because when you're in the mood for something sweet but you're already full from dinner this is the perfect compliment to any summer meal.

Simply purchase a plain angel food cake, slice up your favorite fresh summer fruits and add a dollop of whipped cream (or "whipped topping").

That's it. Simple. Easy. Fresh. Delicious.

Isn't that what summer dessert is all about?

Outdoor Salad Garden

If you're a city dweller like I am, you may not have much of a yard if any at all. That's why I've made the most of my yard-less home by planting salads and other veggies in cute planters and sitting them on my front stoop. Check it out and try it!

Fried Cod, Red Potatoes and Orange Asparagus

This dish is simple, delicious and very pleasing. Cod is a hearty, yet flaky white fish which pares well with anything. Red potatoes make this meal comforting and the orange asparagus gives a bit of surprise and unexpected kick to the dish.

The Sexy Chef Liz's Fried Cod with Red Potatoes & Orange Asparagus

Ingredients:
- 1 lb. Cod fillet
- 1 lb. small asparagus, bottoms removed
- 1 orange
- 1 lb red potatoes, washed
- 1/2 onion, diced
- olive oil
- salt
- pepper
- paprika
- garlic powder
- parsley
- 1/2 cup vegetable stock



To Make:
In a large sauce pan, drizzle olive oil and add in the diced red potatoes skin on. Season with salt, pepper and garlic powder. Cook on medium heat for about 5 minutes, uncovered until their sides begin browning. Next, add in the onions and mix together. Add a dash more olive oil. Cook another 2 minutes. Then add in the vegetable stock, mix together and cover. Reduce to medium low heat. Cook another 5 minutes.

In a large skillet, add 4 tbsp of olive oil and bring to high heat. Season both sides of the cod fillets with salt, pepper, garlic powder and paprika. Slowly add in the cod and cook for 3 minutes on each side.

In another large skillet. Add 2 tbsp olive oil and bring to medium heat. Add in the asparagus and season with salt and pepper. Then add 1 tsp of orange zest over the asparagus and mix together. Cook about 2-3 minutes in total on medium high heat.

Test the potatoes to make sure they are done, then serve and enjoy!

Mini Scallops with Spicy Spinach Spaghetti

I love mini scallops. In my opinion, they are absolutely perfect for pairing with pasta because you get a bite of scallop with every twirl! I really wanted to make this dish POP, so instead of using regular spaghetti I used spinach but I decided to give it even more of an edge by adding a habanero pepper to the sauce! This dish is comfort, elegance and heat all in one! Enjoy!

The Sexy Chef Liz's - Mini Scallops with Spicy Spinach Spaghetti

Ingredients:
- 1 lb. mini scallops, fully drained and patted dry
- 1 large red bell pepper, diced
- 1 habanero pepper,  minced
- 1/2 lb spinach spaghetti
- 1/2 cup Parmesan cheese
- 1/4 cup feta cheese
- 1/2 onion, diced
- 4 garlic cloves, diced
- 6 large fresh basil leaves
- 1 lemon
- olive oil
- crushed red pepper flakes
-  salt
- pepper



To Make:
In a large pot, bring salted water to a boil and cook the pasta according to the package directions, no more than 9 minutes or until al-dente.

In the meantime, in a large skillet, drizzle some olive oil and toast 1/2 tsp. of crushed red pepper flakes for about 30 seconds on medium heat. Next add in the onion, garlic and red bell pepper. Next add in the habanero pepper. Mix together. Saute on medium for about 4 minutes. Season with salt and pepper.

In a food processor, add the veggie mixture, the feta cheese and the basil. Turn on the processor and blend until smooth, slowly adding in another tbsp of olive oil.

Remove from the processor, place back into the saute pan and cook on low heat, slowly mixing in the Parmesan cheese.

Lastly, in another medium saute pan, drizzle with olive oil and heat until hot. Add in the mini scallops and cook for 1 minute, 30 seconds on each side. Season with salt, pepper and lemon juice. Add directly into the sauce and mix together.

Using tongs, take the cooked pasta directly out of the pasta water and place into the sauce. Gently mix together with tongs.

Serve immediately while hot and enjoy!

Pasta Fagioli (Hearty Italian Bean Soup)

This soup takes me back to childhood where I remember sitting with my parents at our favorite Italian Restaurante - Giuseppe's and me always ordering Pasta Fagioli - "Fagioli" means "beans" in Italian. This delicious soup is traditionally made with white beans, pasta and vegetables. I've recreated my favorite childhood soup and I think I've really mastered the flavors that I so dearly remember and love. This soup is perfect for any time of year so I hope enjoy it as much as I have.

Ingredients:
- 1 lb. pasta, any variety. I used veggie pasta
- 4 cups water
- 1 cup vegetable stock
- 2 cups diced tomatoes in tomato juice
- 1 vegetable bullion cube
- 3 tbsp tomato paste
- 1 onion, diced
- 4 garlic cloves, diced
- 4 carrots, finely diced
- 2 celery stalks, finely diced
- 2 parsnip roots, finely diced
- 1 tsp crushed red pepper flakes
- olive oil
- 1/2 cup parmasan cheese
- 1 handful fresh basil leaves
- salt
- pepper
- dried oregano
- paprika
- garlic powder

To Make:
In a large soup pot, add about 1/4 cup olive oil, heat on medium heat and add in 1 tsp crushed red pepper flakes. Toast the flakes for about 30 seconds on medium heat. Next add the parsnips, celery and carrots. Mix together and season with salt and pepper. Cook for 5 minutes on medium heat. Next add in the onions and garlic. Lightly season with salt. Add more olive oil if needed. Once the veggies have sauteed for about 8 minutes total, add in 1 cup vegetable broth and stir in the tomato paste. Mix together until the mixture is thick.

Next, add in the diced tomatoes in tomato juice. Mix together. Then add the water and the vegetable bullion cube. Mix together. Add 1 tsp of the following: pepper, dried oregano, paprika, garlic powder. Add 1/4 tsp more of salt. Mix together. Cook on medium heat for 5 minutes before slowly adding in the cheese. Mix while adding the cheese. Add in half of the diced basil.

Cook for 20 minutes on medium heat stirring every 5 minutes then reduce to medium low and cook an additional 10 minutes.

Lastly, boil the pasta until al-dente. Drain and mix with olive oil.

To serve, place a heap of pasta in the middle of a soup bowl. Ladle in 3 scoops of soup. Top with freshly chopped basil.

Begin by salting a pot of water and bringing it to a boil on the stove.

Spicy "Krab Kakes"

Spicy "Krab Kakes" - for those of you who are not able to eat shell-fish, this dish is a great replacement for traditional crab cakes. Packed with tons of flavor and spice, these may be your go-to cakes for dinners, parties and anything in-between. Enjoy!

Ingredients:
- 1 lb. package "imitation crab meat"
- 1/4 onion,
- 1/4 orange bell pepper
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1 cerrano pepper
- 1 habanero pepper
- 1 egg
- 1/2 cup Panko bread crumbs
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Shiracha Sauce
- 1 tsp garlic powder
- 1 tsp honey
- 1 tsp hot sauce
- 1 tbsp. olive oil
- vegetable oil

To Make:

Combine onion, all bell peppers, cerrano and habanero pepper, salt, pepper, shiracha, garlic powder, honey and hot sauce in a food processor. Pulse 6-7 times while adding the olive oil slowly through the top.

Next, add in the "crab meat" and pulse another 4 times. Remove mixture from food processor. Stir in one egg and panko crumbs.

Heat a large skillet and fill with 1 cup vegetable oil. Form the cakes with your hands, pressing firmly together making them about 3 inches around.

Fry for 3-4 minutes until golden brown, then drain.

I served these with Yucca fries and salad. Enjoy!

Spicy Mango, Radish Salsa

If you're looking for an exciting way to wake up your fish or chicken, then this is definitely the way to go. The spice, crunch and sweetness of this salsa come together in the perfect way that will make any meal amazing. If you're not a fan of the Habanero and Serrano peppers, just swap them out for a milder pepper or use bell peppers. I served this with fried Yucca and kidney beans for a complete meal.

Ingredients:

- 2 Champagne Mangos
- 2 Habanero Peppers
- 2 Serrano Peppers
- 1 lemon
- 1 bunch radishes
- Olive oil
- salt
- freshly ground black pepper

To Make:

Begin my dicing up the mango and adding it into a large bowl. Next, remove the stems from the radishes and slice the top and bottom off. Then dice into cubes and add into the mix. Slice the Serrano peppers down the middle and remove the seeds. Then dice very finely and add into the bowl. Slice off the top of the Habanero pepper and remove the seeds. Then finely dice and add in. Roll the lemon and slice down the middle. Remove visible seeds and squeeze the juice into the bowl. Drizzle olive oil. Sprinkle with salt and black pepper. Mix together and set in the refrigerator until ready to use.

You can watch me make it here! 

Garbanzo Bean, Tomato and Feta salad

Because this is such a cold and fresh salad, it goes well with lightly fried foods because it cuts the richness of the fried aspect but is the perfect compliment. I served with vegetable fritters and it was excellent.

Ingredients:
- 1 can garbanzo beans drained
- 2 small ripe tomatoes
- 1/2 large jalapeno, minced
- 1 lemon
- 1/3 cup fresh feta cheese
- salt
- pepper
- garlic powder
- olive oil




To Make:

In a large bowl,  combine garbanzo beans, diced tomatoes, feta, minced jalapeno and 1/4 cup olive oil. Mix together. Then add 1 tsp of salt, pepper and garlic powder. 


Zest 1/2 of a lemon and then squeeze the juice from the lemon into the salad. Mix together. Taste and then store in the refrigerator until ready to serve.

Homemade Baked Manicotti

This dish is decadent and really makes your guests (or just you) feel special. The great part is that this dish is one of the easiest to make! Just make some of your favorite sauce and follow this recipe and you're all set!

Ingredients:

- 2 cups all purpose flour
- 3 eggs
- 6 garlic cloves, minced
- 1/2 onion, diced
- 1 cup sun dried tomatoes, packed in olive oil, chopped
- Sauce (your favorite recipe or My Ultimate Sauce Recipe)
- salt
- olive oil
- Fresh Basil
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1 tbsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. crushed red pepper flakes
- pasta machine
- rolling pin

To Make:

Pre-heat oven to 365


clean a large surface and dust with flour. Take 2 cups of flour and arrange in the center. Dig out the middle to form a well with high walls. Crack 3 eggs into the center of the well. Season with salt and drizzle with olive oil. Using a fork, gently begin beating the eggs in the middle and slowly begin incorporating the flour into the eggs. Do not break the well. When the dough begins forming, use your hands to knead the rest of the flour into the mix. Knead for 5-6 minutes, then form into a ball and cover with plastic wrap and set aside for 10 minutes.

In the meantime, in a large pan, saute the diced onions, garlic and sun-dried tomatoes in olive oil for 5 minutes. Set aside.

In a large bowl, mix together all three cheeses, add in the sauteed garlic, onion and tomato mixture then add the spices: dried oregano, dried basil, garlic power, pepper, season with salt and the crushed red pepper flakes.

Mix well.

Next, set up the pasta machine. Unroll the dough and cut into 4 sections. Roll out with the rolling pin and try to form long rectangles. Cut the dough to make these shapes before passing through the pasta machine. Run the dough through the pasta machine all the way to the last setting. Then cut the long strip in half or in threes depending on how long it comes out.

Continue this process with all the dough until you have several pieces of rectangular shaped pieces roughly 8-10 inches long. 

Place the cheese mixture longways down one side of the pasta. Roll the pasta up and set fold side down. Continue until all is done.

In a large baking dish, arrange a thick layer of sauce on the bottom. Gently place the manicotti in the dish. Spoon sauce over top covering the manicotti. The sauce will cook the pasta in the oven.

Cover with tin foil and bake for 34-40 minutes.

Cool for 5-10 minutes before serving. Then serve with fresh basil over top.

Scallop & Bok Choy Noodle Bowl

Bok Choy is found in a lot of Asian meals. The flavor is superb and really melds well with lots of different flavor combinations. My favorite way to eat bok choy is with noodles. Enjoy this dish.

Ingredients:
- 2 medium bok choy
- 2 carrots
- 1 large jalapeno
- 4 garlic cloves, minced
- 2 red chili peppers, (dried and chopped)
- 1/4 pound whole wheat spaghetti, linguini, vermicelli, (your choice)
- 1/2 pound Jumbo Scallops
- vegetable broth
- salt
- pepper
- olive oil

To Make:

Begin by boiling a large pot of water for the pasta. Make sure to salt the water and cook pasta according to package directions, about 9 minutes or until al-dente.

In the meantime, peel the carrots then cut them in half and thinly slice them.  Then drizzle olive oil into a large pan and saute the carrots for about 4 minutes on medium heat. Season with salt and pepper. Add  in the minced garlic. Slice the jalapeno down the middle and remove the seeds. Then thinly slice and add into the mixture. Add in the red chilies. Cook about 5-6 minutes until tender. Next, cut the bottoms off of the bok choy and slice into thin strips. Add into the pan. Drizzle extra olive and season with salt and pepper. Mix together. Cook another 5 minutes or until the bok choy is tender.

Once the pasta is ready, do not drain. Add directly into the pan with veggies. Toss together. Keep on low heat and set aside.

In another medium pan, drizzle with olive oil and set to high heat. Make sure the scallops are completely dry before placing them into the pan. Season them with salt and pepper. Once the pan is ready, cook then about 2 minutes on each side.

To Plate:

Arrange the veggie and pasta mixture in the bottom of a large soup bowl. Place scallops on top. Add 1/2 cup hot vegetable broth over top and serve while hot.

Lemon Shrimp with Yucca Mash

If you're a shrimp lover, then this dish will hit the spot! Mix it up a bit with Yucca Mash instead of regular potatoes.

Ingredients:

- 1 pound shrimp (cleaned)
- 3 Yucca, peeled
- 3 tbsp. minced garlic
- 3 red beets
- 1/2 green bell pepper
- 1 jalapeno
- Fresh Basil
- Fresh Italian Flat Leaf Parsley
- 2 large lemons
- olive oil
- salt
- pepper
- garlic powder
- crushed red pepper flakes

To Make:

Begin by boiling the beets (unpeeled) for 12-20 minutes) until you can easily insert a fork into them. Once done, remove from water and let cool. Once they are cooled, peel the skin off.

While the beets are boiling, peel the Yucca and slice into cubes. Place into salted water and boil until they are fork tender. About 15-20 minutes. Set aside.

In a food processor, combine bell pepper, jalapeno, basil, parsley, pinch of salt, black pepper, pinch of garlic powder, crushed red pepper flakes (to taste), the juice of one lemon and some lemon zest. Pulse together. Add 2 tbsp olive oil. Blend well. Place into pan and cook for 5 minutes.

In a medium pan, saute the remaining 2 tbsp. garlic for 1-2 minutes. Add in the shrimp. Squeeze the remaining lemon juice over top the shrimp and zest in 1 tsp of lemon. Add salt, pepper and a pinch of garlic powder. Cook for 2-3 minutes until Shrimp are cooked.

Slice the beets in long strips and toss with olive oil.

Drain the yucca and mash with a fork, adding salt, pepper and olive oil.

Serve all together with the green sauce over the yucca. ENJOY!

Grilled Tuna with Sweet Potato Mash & Tangy Fennel Salad

This dish is the perfect start to summer. The flavors meld together so well that while I'm eating, I can see myself sitting at a restaurant along the beach, watching the waves burst against the beach. The dish may sound complicated but rest assured, it's not. It's fun and easy to make and it will WOW your guests or your family.

                                                                                  Ingredients:

- 2 Tuna Fillets
- 1/2 bulb fennell
- 1/2 yellow bell pepper
- 1 large sweet potato
- 1 jalapeno, diced
- 1/2 small white onion, diced
- 4 garlic cloves, minced
- 1 lemon
- olive oil
- 2 tbsp. red wine vinegar
- salt
- pepper
- garlic powder
- 1/2 cup Bulgarian Feta Cheese
- 1/4 cup milk (your choice)
- Fresh Italian flat leaf parsely
- Fresh basil

To Make:

Start by boiling a medium pot with salted water. Peel the sweet potato and chop into large chunks. Once the water is boiling, add the sweet potato and boil for 10-12 minutes until the sweet potato is fork tender. Shut off and leave sit in water until ready to use.

In the meantime, saute the onions, garlic and jalapeno in olive oil for 5 minutes until tender. Season with salt and pepper. Set aside.

Heat a large grill pan for the tuna. Allow this to heat up while you prepare the fennel salad.

To make the salad: Thinly slice the fennel bulb and yellow bell pepper into long thin strips. Place into a large bowl. Add in a few of the flowery pieces of the fennel into the salad for an extra blast of color.


To make the vinaigrette: In a small bowl, squeeze the juice of an entire lemon, add 2 tbsp. olive oil, a pinch of salt, a pinch of freshly grated black pepper, 2 tbsp. red wine vinegar, freshly chopped Italian flat leaf parsley and freshly chopped basil. Whisk together and toss over top salad. Set aside.

Season the tuna fillets with salt and pepper and drizzle with olive oil. Place them gently on the hot grill pan. Cook 2-5 minutes on each side depending on how well-done you prefer. This dish was 2 minutes on each side.

While the tuna steaks are cooking, drain the sweet potatoes and add into a large bowl. Add in the feta cheese, milk and 2 tbsp. of olive oil. Season with salt, pepper and garlic powder. Using a mixer, mix on high for 2 minutes. Then mix in the sauteed jalapeno, onion and garlic mixture.

To Plate:

Arrange the sweet potatoes in the center of the dish. Place a tuna fillet over top. Top with fennel salad and serve.

Pasta Balls

I can't really take credit for this dish because it was my dad who created it. He's been talking about these things since he first tasted them 25 years ago. He described the ingredients and the concept to my mom and I and we decided to test them out. They turned out great and he was so thrilled. Try these pasta balls today, you will love them!

In order to get them perfectly fried and not greasy, you will need a deep-fryer. It's worth it.

 Ingredients:
- 1 lb spaghetti
- 2 pounds ricotta cheese
- 2 cups freshly grated mozzarella
- 1 onion, finely diced
- 4 garlic cloves, finely minced
- olive oil
- 3 eggs
- 1 cup freshly grated Parmesan cheese
- garlic powder
- salt
- pepper
- marinara sauce
- vegetable oil
- bread crumbs - Italian style
- freshly chopped Italian flat-leaf parsley
- freshly chopped basil

To Make:

Start by boiling a large pot of salted water. When the water is boiling, add the pasta and cook according the the package directions, making sure to keep the pasta al-dente.

In the meantime, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese and 3 eggs. Season liberally with salt and pepper and add in 2 handfulls of freshly chopped parsely and garlic powder.

In a small saute pan, saute the onions and garlic in olive oil for a few minutes until tender. Mix them into the cheese mixture.

Once the pasta is done, drain and transfer to a large serving platter. Drizzle with olive oil to prevent sticking, then with a large knife and fork, cut the pasta into 2-3 inch pieces. Mix the pasta into the cheese mixture.

Now the mixture is ready to form into balls. Wash your hands and remove any rings. Begin forming the mixture into balls, about the size of a medium meatball. Roll the balls into the Italian style bread crumbs and set aside.

Deep fry them when you're ready to serve because then they'll stay fresh. Once they are deep fried serve on a bed of marinara sauce and top with fresh basil. You can also sprinkle with cheese if preferred. They'll make any occasion special :-D

Fried Egg with Vegetable Medley

If you're in the mood for brunch, then this dish is the perfect fix.

Ingredients:
- 1 egg
- butter
- fresh parsley
- 1/2 can petite diced tomatoes
- 1/4 diced zucchini
- 1/4 diced red bell pepper
- 1 cup sliced fennel (long strips)
- 1 cup diced onions
- 2 tsp. grated Parmesan cheese
- 1 tbsp crumbed feta cheese
- salt
- pepper
- olive oil

To Make:

Begin by sauteing the fennel with olive oil in a medium pan. Season lightly with salt. Next, add the onions and bell pepper. Mix together and cook about 6 minutes on medium-low heat. Next add in the zucchini and cook another 2 minutes. Season with salt and pepper. Add in the tomatoes, mix and cover for 1 minute. Add in both cheeses and taste, then add salt and pepper if needed. Cover and cook on medium low heat.

In a medium saute pan, add 1 tsp butter. Once the butter is melted and the pan is hot, crack the egg and gently place into the pan. Fry on each side about 30 seconds (or until desired done-ness).

To Plate, Arrange the vegetables in the middle of the plate and place the fried gently over top. Garnish with fresh parsley.  Serve immediately.

Eggplant Lasagna

I've been making so many tasty dished with eggplant lately, it's really very exciting. This eggplant lasagna was really easy and quite delicious. Just one small eggplant can be the perfect portion for 2-4 people in one sitting. I paired this with some creamy risotto and had a delicious dinner.

Ingredients:
- 1 small eggplant
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- salt
- pepper
- dried oregano
- dried parsley
- garlic powder
- dried basil
- crushed red pepper flakes
- 1 jar tomato sauce or home made sauce 
- 3 cups peanut or vegetable oil


To Make:
Begin by slicing the eggplant down the middle and making long strips about 1/4 inch thick. Next, lay out the eggplant and sprinkle generously with salt. Arrange in a colander and cover with a paper towel. Place several heavy objects over top the eggplant to allow excess moisture to drain out. Leave for at least one hour.

In the meantime, you can start making your sauce if you have not already or you can use the store bought sauce.

To Prep the Filling: 
In a large mixing bowl, combine all cheeses and mix together. Next add in 1 tsp of the following: salt, pepper, dried oregano, garlic powder, dried parsley, dried basil and 1/2 tsp of crushed red pepper flakes. Mix well and set aside and room temperature so it's easier to spread.

Once the eggplant has drained, remove each piece and dry again with a paper towel. Do not wash off the salt but make sure the eggplant are as dry as possible.

In a deep pan, add 3 cups of peanut or vegetable oil and heat. Dip in a piece of the eggplant and if it starts to fry, then it's ready.

Gently add in 3-4 pieces of eggplant at a time and fry in the oil for 1-2 minutes on each side. Remove with tongs and allow to drain on paper towels. Repeat until all eggplant is lightly fried.

Using a small glass dish, take one ladel of sauce and spread evenly on the bottom. Line horizontally with a layer of eggplant. Next, spread the entire cheese mixture on this first layer of eggplant. Top with a thin layer of sauce. Begin layering the eggplant vertically this time and layer with a tin layer of sauce. Continue and top with a thick layer of sauce over top. Cover with tin foil and bake at 375 for 45 minutes.

Allow to cool for at least 20 minutes before serving so it will stay together when you cut into it. Enjoy! 

Tofu Terriaki

I love Tofu... and I always seem to come up with great ways to make it so that it's not boring. To be honest, nothing that I make is ever boring, but you get the idea. If you love terriaki, then you will love this dish. Check it out and let me know what you think!

Ingredients:
- 1/2 package firm tofu, drained and chopped
- soy sauce
- light brown sugar
- Japanese rice wine
- ground ginger, either fresh or dried
- sesame oil
- peanut oil
- fresh cilantro

To Make:
In a shallow bowl, add in the diced tofu. Add 2 tablespoons of Rice wine, 3 tablespoons of light brown sugar, 1/4 cup of soy sauce, 1 tsp sesame oil, 1 tsp of ground ginger. Mix together and allow to marinate for about 15-20 minutes.

Heat a skillet with peanut oil. Transfer the tofu (not with the sauce) into the hot pan and saute for 3-5 minutes. Next add in the sauce and reduce to medium heat. Cover and let bubble.
Serve while hot over white or coconut rice. Top with fresh cilantro.

Linguini Carbonara

If you want to create a very authentic Italian dish that is also very simple, then make this your "go-to" dish. Typically you would use spaghetti but since I had none, I improvised with Linguini which was equally amazing. Lastly, I recommend using bacon or Parma Ham instead of sausage but use whatever you have and it will be delicious.

Ingredients:

- 3/4 pound of Linguini
- 3 egg yokes
- 1 whole egg
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup Romano cheese (grated)
- Parma Ham, or bacon, or sausage all diced
- salt
- black pepper


To Make:

Begin by boiling a large pot of water. Once the water has come to a boil, add salt. Cook the pasta according the the directions DO NOT OVER COOK. Approximately 9 minutes is perfect.

While the pasta water is heating up, sauce the meat until crisp.

In a large bowl, whisk together the egg yokes and add in 1 whole egg. Whisk together. Add the cheese in small doses and mix thoroughly. Season lightly with salt and liberally with black pepper. Your mixture should be a thick consistency.Mix in the meat.

Once your pasta is ready, DO NOT DRAIN. Take it immediately out of the boiling water and place directly into the bowl with sauce. Gently toss the pasta with the sauce until creamy. Serve immediately.

Fettuccine, Salmon and Vegetable Alfredo

By now I think you all know my most famous dish, Salmon with Campanelli & Vegetables. This time, instead of using box pasta, I decided to make homemade fettuccine and add my famous cream sauce. I think the fresh pasta really compliments the other ingredients and it elevates this dish to another level of excellence.

 Ingredients:

- 2 cups all-purpose flour

- 3 eggs

- 1 red bell pepper

- 1 large onion

- 5 garlic cloves

- 1 cup frozen peas

- 2 carrots

- 1 pint heavy whipping cream

- 8 ounces Parmesan Cheese

- 1 stick salted butter

- ¾ pound Fresh Atlantic Salmon

- 1 bunch of fresh basil

- dried oregano

- garlic powder

- salt

- pepper

- olive oil

- crushed red pepper flakes

- dried parsley

- parchment or wax paper

3) To make:

Begin by filling a medium pot with water and heating on the stove. 

Create a well with the 2 cups of flour and slowly crack the 3 eggs into the well, being sure not to let the eggs spill out. Sprinkle with salt. With a fork, slowly begin mixing the eggs together and gently incorporating the flour, little by little. Once the dough begins forming, use your hands to knead the dough for several minutes and form it into a ball. Place this dough ball into a dish and cover with a dish towel. Allow the dough to rest for 5-10 minutes.

Drizzle olive oil into a large sauté pan and place on medium-low heat. Dice the onion and add into the pan. Mince the garlic and add in with the onions and lightly season with salt. Peel and grate the 2 carrots and add them into the pan. Add more olive oil to coat and season with salt and pepper. Lastly, dice the red bell pepper and add into the pan. Mix together and let cook on medium heat until the vegetables are tender, mixing every 2 minutes. 

Arrange the pasta machine and rolling pin. Lightly flour the rolling pin and surface you’ll be working on. Remove the dough from the bowl and slice into 4 sections. Place 3 sections back into the bowl and cover. 

Using your hands, flatten out the first section of dough then using the rolling pin, roll out into a long horizontal piece. Adjust the pasta machine to the thickest setting and run the dough through this first. Gradually decrease the thickness and continue to run the dough through the pasta machine until you have a very long and thin piece of dough. Cut the dough directly in half down the middle so you have two even and manageable pieces.

Next, put the crank into the fettuccine slot and begin slowly feeding the dough through. Lay the noodles flat on parchment or wax paper and dust with flour. Continue until all the dough is used. Do not set the pasta over top each other because it will stick.

Remove the vegetables from the stove or turn off the burner. In a medium pan, coat with olive oil and place on medium heat. Season the salmon on both sides with salt, pepper, garlic powder, oregano, parsley and crushed red pepper flakes. Slowly place the salmon into the hot pan and keep on medium heat. Cook on both sides for 2-3 minutes (depending on the thickness) DO NOT OVERCOOK. The salmon will finish cooking at the end. Using a spatula, slowly break up the salmon into large chunks and remove from the heat. Add the salmon into the vegetable mixture and add in 1 cup peas. Mix together. 

In a medium pot, melt a stick of butter. Slowly pour in the heavy whipping cream and season with salt and pepper. Cook on medium low heat for 2 minutes DO NOT BOIL! Slowly begin adding in the Parmesan cheese in small batches and stirring continuously until all the cheese has been incorporated. 

If the water for the pasta is not boiling already, increase the heat, add salt and bring to a boil.

Place the alfredo sauce on the back burner and keep on low heat. Stir every minute.

Place the vegetable and salmon pan back on the stove and set to medium- low heat.

Add the pasta to the boiling water and cook for 1 minute. Immediately add the pasta into the vegetable and salmon pan.

Begin slowly pouring the alfredo sauce over the pasta, vegetables and salmon. Slowly mix together. Sprinkle lightly with salt, pepper and crushed red pepper flakes.

Serve while hot and top with fresh basil.

Eggplant Roll Ups

If your an eggplant fan, then this just might be your new favorite dish. I love the soft tender eggplant, mixed with the creamy ricotta and then the light crunch of the panko... It's just heavenly. Try it for yourself, they are also fun to make and even better to eat.

Ingredients:
- 1 medium eggplant
- 2 cups ricotta cheese (light)
- 1 cup sun-dried tomatoes (diced)
- 3/4 cup parmesan cheese, grated
- 1/2 onion, diced
- 4 garlic cloves, minced
- olive oil
- salt
- pepper
- garlic powder
- crushed red pepper flakes
- oregano
- bunch of fresh basil, chopped
- 2 cups panko crumbs
- Liz's Ultimate Sauce Recipe

To Make:
First, saute the onions, garlic and sundried tomatoes together until tender. In a large bowl, mix together with the parmesan cheese and the ricotta cheese. Add 1 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of oregano, 1/2 tsp of crushed red pepper flakes and 1/2 tsp. of garlic powder. Mix together. Then add in  a handful of fresh chopped basil.

In a large pan, coat with olive oil and heat on medium heat. Slice the eggplant into long 1/4 inch thick strips and saute in the olive oil until soft. Season with salt and pepper. Cook on both sides then remove from heat and cool.

Next, spread a thick layer of the cheese onto one side of the eggplant and roll up. Continue with all of the strips.

Last, sprinkle the panko onto a flat surface. Season with salt, pepper and garlic powder. Coat the eggplant roll ups with the panko. Lastly, Grill the roll ups on all sides until golden brown.

Serve with my ultimate sauce or any other tomato sauce and top with fresh basil. ENJOY!