Saturday, June 30, 2018


I am always finding new ways to make green beans. I found a very good quality of smoked paprika in a small market and used it in this recipe. These green beans may become addictive...that's how good they are!

2 lbs green beans, root end broken off
2 T avocado oil
2 shallots, minced
2 cloves garlic, minced
2 t smoked paprika
Zest and juice of ½ lemon
Sea salt and freshly ground black pepper
1 T extra-virgin olive oil, for finishing

Boil green beans in salted water for about 5 minutes.
Drain well and set aside.

In a large skillet, heat oil over medium heat.
Add shallots and sauté until soft, about 5 minutes.
Add garlic and sauté another minute.
Add the paprika and cook one more minute.
Add the beans and stir to completely coat.
Add the lemon zest and juice.
Season with salt and pepper and drizzle with olive oil.

Spoon onto a warm platter and serve.

Serves 6

Thursday, June 28, 2018


Shrimp salad sandwiches make a perfect light dinner or a hearty lunch. This is my version of a Maryland style shrimp salad complete with the subtle flavor of Old Bay Seasoning.

Shrimp Boil
3 cups water
1 lemon, cut in half, divided
3 to 4 sprigs celery leaves
1 T pickling spice
2 T Old Bay Seasoning
2 lbs. large shrimp (16 to 20 per pound), peeled and deveined

Pour water into a large saucepan.  
Squeeze in the juice of ½ lemon and throw in the lemon half.  
Add the celery leaves, pickling spice, and Old Bay.
Bring to a boil and add the shrimp.
Turn off heat, cover, and let sit for another 4 minutes.
Remove shrimp with a slotted spoon to a bowl and let cool.
Slice in half, lengthwise and then cut into thirds and place in a medium bowl.

½ cup mayonnaise
2 T chopped parsley
1 T chopped fresh dill
½ t celery salt
½ t Old Bay Seasoning
3 stalks celery, minced
3 scallions, minced
3 T minced red onion
Sea salt and freshly ground black pepper
Juice of ½ lemon

Mix above ingredients together in a small bowl.
Remove any of the remaining pickling spice from the shrimp and roughly chop.
Add shrimp to the bowl with the dressing and stir to combine.
Cover and refrigerate for at least 2 hours.
Serve on sandwich buns or croissants with lettuce


This was my Christmas gift in 1955 - she hasn't aged a bit!

Wednesday, June 27, 2018


I prefer to make my ranch salad dressing from scratch rather than buy it in a bottle or in a packet. There are no
preservatives in this dressing.
It is so delicious and if you want to really jazz it up, add some crumbled blue cheese to the dressing or directly to your salad and add some crumbled fried bacon.

3 cloves garlic, pressed or minced
1 cup plain Greek yogurt or sour cream
½ cup mayonnaise
½ cup buttermilk
¼ cup minced Italian parsley
2 t fresh lemon juice
2 T minced fresh dill
2 T minced fresh chives
2 t minced fresh tarragon
2 t Worcestershire sauce
2 t dried onion flakes
½ t white wine or champagne vinegar
½ t paprika
2 dashes hot sauce
Sea salt and freshly ground black pepper

In a bowl, combine all of the ingredients.

Pour into a jar fitted with a lid and refrigerate for 2 to 3 hours.

Sunday, June 24, 2018


I have very fond memories of this dish. My mom made this, usually on a Sunday, and served it with roast beef or chicken. If you add a little more ham, it can be a one-pot meal. I will always think of her when I make this southern favorite.

2 lbs fresh green beans
3 slices bacon, preferably applewood smoked, cut into small pieces
1 yellow onion, diced
6 small slices, country ham or honey baked ham, coarsely chopped
2 cloves garlic, pressed or minced
4 large Yukon gold potatoes, peeled and cut into large chunks
3 cups chicken broth
2 T unsalted butter
Sea salt and finely ground black pepper

Place green beans in a colander and rinse.
Break off the root end and break beans in half.
Set aside in a bowl.

In a large pot or Dutch oven, cook bacon over medium heat until browned.
Add onion and cook until onion is soft and translucent about 5 minutes.
Add ham and garlic and cook another minute.
Add green beans, potatoes, chicken broth, and butter.
Season to taste with salt and pepper.
Bring to a boil, then reduce heat to a simmer.
Cover and cook 30 to 40 minutes, stirring occasionally.

Serves 6 to 8

Friday, June 22, 2018


I never liked kimchi in a jar. I often thought, "why does my husband like this and why is it so expensive"? I knew when he was opening up the jar to spoon out some because of the smell. This kimchi recipe is low in sodium and delicious. You can adjust the amount of heat you want with the red pepper powder and you can leave out the fish sauce if you prefer.

1 English cucumber, cut in half lengthwise and sliced
1 ½ t sea salt
½ sweet onion, thinly sliced
½ napa cabbage, shredded
2 carrots, peeled and grated
2 cloves garlic, minced
1-inch piece ginger, peeled and grated
2 to 3 stems fresh chives, snipped
4 scallions (green onions) thinly sliced
1 to 2 sheets Nori, thinly sliced or torn, optional
1 T red pepper powder
2 t sesame oil
2 t toasted sesame seeds
2 t fish sauce
1 t sugar

Place sliced cucumbers in a large bowl and sprinkle with the 1 ½ teaspoons of sea salt.
Toss well and let stand at room temperature for 30 minutes until liquid has been extracted.
Drain and rinse well. Rinse the bowl.

Place cucumbers back into the bowl and add the remaining ingredients.
Mix together and refrigerate until well chilled.

Thursday, June 21, 2018


Cauliflower is known as one of the superfoods. It is delicious roasted and seasoned with chile-lime seasoning or Parmigiano-Reggiano, for an Italian style popcorn. This makes a great side dish or snack.

1 head cauliflower, florets cut off into bite-size pieces
1 T avocado oil
Sea salt and freshly ground black pepper
1 heaping tablespoon Mexican chile-lime seasoning

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.

In a large bowl, toss the cauliflower with the oil and season with salt and pepper.
Place in oven and roast for 40 minutes, stirring once after 20 minutes.

Wednesday, June 20, 2018


Avocado toasts are so versatile. You can add so many toppings and you have a healthy breakfast, brunch, or lunch. Get creative and top with your favorite cheese and various eggs.

1 ripe avocado
2 T chopped cilantro
Juice of ½ lemon
Sea salt & freshly ground black pepper
4 slices pumpernickel or whole grain bread, toasted
4 oz crumbled feta cheese
Tomato slices
2 hard-boiled eggs, sliced
Black sesame seeds

Cut avocado in half, remove the stone and scoop out flesh into a small bowl.

Roughly mash with a fork and add the cilantro and lemon juice.
Season to taste with salt and pepper.

Spread avocado onto each slice of toast.

Sprinkle on crumbled feta cheese and add some tomato slices.
Top with some slices of hard-boiled eggs and sprinkle with black sesame seeds.
Season to taste with salt and pepper and serve.

Makes 4 avocado toasts

Tuesday, June 19, 2018


There has always been the debate over the type of cheese used on a Philly Cheese Steak. The three popular cheeses are provolone, Swiss, white American, and the one I would never use - Cheez Whiz. Cheez Whiz was introduced because of convenience. I would say that the Provolone is my favorite cheese to use. I put slices on the bottom of the toasted roll and on top of the steak and caramelized onions. 

1 ½ lbs strip loin or sirloin steak
1 t onion powder
1 t garlic powder
1 T avocado oil
Sea salt and freshly ground black pepper

1 large Vidalia or other sweet onion, cut in half and thinly sliced
3 bell peppers, any color, thinly sliced
2 T avocado oil, divided
2 T unsalted butter, divided
1 clove garlic, minced or pressed
4 hoagie rolls
¼ cup mayonnaise
12 slices provolone cheese
Sea salt and freshly ground black pepper

Place steak in the freezer for 45 minutes. This makes it easier to slice the meat.
Slice the meat as thin as you can and place in a bowl.
Add the onion powder, garlic powder, and oil.
Season to taste with salt and pepper.
Refrigerate while caramelizing onions.

Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat.
Add the onions and cook until onions are golden brown, about 30 minutes, stirring often.
Transfer onions to a bowl.
Heat the rest of the oil and butter and sauté the peppers for 10 to 15 minutes.
Add the garlic and sauté another minute.
Transfer peppers to the bowl with the onions.

Raise heat to medium-high and cook the beef until cooked through.

To Assemble:
Open the hoagie rolls and place on a baking sheet.
Toast them under the broiler just until golden brown.
Spread about a tablespoon of mayonnaise on each hoagie roll.
Place 2 slices of provolone cheese on bottom half of each roll.
Place steak, onions, and peppers on top of the cheese.
Top with 2 slices of provolone and briefly place under the broiler to melt the cheese but do not burn. This should take about 1 or 2 minutes.

Makes 4 sandwiches