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Sunday February 11, 2024

Deep Fried Cauliflower



  • 1 head cauliflower cut into small pieces

  • 1 cup all-purpose flour

  • ½ cup cornstarch

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup water

  • 1 tablespoon hot sauce such as Frank's

  • 2 cups breadcrumbs Italian seasoned 

  • oil for frying



  • In a large bowl mix flour, baking powder, cornstarch and salt. Add water, hot sauce and mix until the batter is smooth.

  • Dip cauliflower pieces into the batter and coat evenly. Allow excess batter to drip off.

  • Roll the cauliflower pieces in breadcrumbs until coated thoroughly. Repeat until all cauliflower pieces are coated.

  • Heat deep fryer to 365 degrees. Deep fry cauliflower pieces in batches until golden brown. Drain on paper towels.

  • Season with salt. (Optional)


Meatloaf Recipe with the Best Glaze



2 lbs ground beef, 85% or 90% lean

1 med onion, finely chopped

2 large eggs

3 garlic cloves, minced

3 Tbsp ketchup

3 Tbsp fresh parsley, finely chopped

3/4 cup Panko breadcrumbs

1/3 cup milk

1 ½ tsp salt, or to taste

1 ½ tsp Italian seasoning

¼ tsp ground black pepper

½ tsp ground paprika


Meatloaf Sauce Ingredients:

3/4 cup ketchup

1 ½ tsp white vinegar

2 ½ Tbsp brown sugar

1 tsp garlic powder

½ tsp onion powder

¼ tsp ground black pepper

¼ tsp salt


Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.

In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan


Banana French Toast Roll Ups


10 slices white bread, crusts removed
2 bananas, sliced
2 large eggs
1/2 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
Butter, for frying
Maple syrup, for serving
Powdered sugar, for dusting


Flatten the bread slices using a rolling pin.
Place banana slices along the edge of each bread slice.
Roll the bread tightly around the banana slices.
In a shallow dish, whisk together eggs, milk, sugar, vanilla extract, and cinnamon.
Heat a skillet over medium heat and add butter.
Dip each roll-up in the egg mixture, ensuring it's well coated.
Fry the roll-ups in the skillet, turning occasionally, until golden brown on all sides.
Serve hot with maple syrup and a dusting of powdered sugar.



Sunday February 04, 2024

Savory Spinach Puffs,

a perfect appetizer for any gathering or a delightful snack for any time!



1 package (10 oz) frozen spinach, thawed and squeezed dry

1 sheet puff pastry, thawed

1/2 cup feta cheese, crumbled

1/4 cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

1 tablespoon olive oil

Salt and pepper to taste

1 egg (for egg wash)


Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.

Add spinach to the skillet and cook for 2-3 minutes. Remove from heat and let cool.

Mix in feta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.

Roll out the puff pastry on a floured surface. Cut into squares (about 3 inches each).

Place a spoonful of the spinach mixture in the center of each square.

Fold the pastry over the filling to form triangles. Seal the edges and brush with egg wash.

Place the spinach puffs on the prepared baking sheet.

Bake for 15-20 minutes, or until golden brown and puffed.

Serve warm.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: Approx. 150 kcal per serving | Servings: 12 puffs


Spaghetti Aglio e Olio

Spaghetti Aglio e Olio, pronounced ah-li-oh ee o-li-oh, is a traditional Italian dish made with just pasta, garlic, simple seasonings, and olive oil.

This easy, economical pasta recipe takes less than 20 minutes and is filled with so much delicious garlicky flavor! 

Servings: 6 servings (up to)


  • 12 ounces spaghetti

  • Kosher salt

  • ½ cup extra virgin olive oil

  • 8 garlic cloves, thinly sliced

  • ½ teaspoon red pepper flakes (optional, or more to your liking)

  • ⅓ cup grated parmesan (optional, or more to your liking)

  • Chopped parsley (optional, for garnish)


  • Cook the pasta and reserve the water. Bring a large pot of water to a boil. Salt the water well (with about 1 tablespoon of kosher salt). Once boiling, add the pasta and cook according to package instructions until just before al dente (mine took about 9 minutes). Before you drain the pasta, reserve 1 ½ cups of the pasta’s cooking water.

  • Gently cook the garlic. About 4 minutes after you add the pasta to the boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and stir until it’s just beginning to turn golden brown, about 2 to 3 minutes. Be sure to turn the heat down if necessary so that the garlic does not burn.

  • Season the garlicky oil (optional). When the garlic has just started to brown, add the red pepper flakes (if using) and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat until the pasta is done.

  • Incorporate the pasta water. If you removed the pan from the heat, return it to medium heat once you’ve drained the cooked pasta. Whisk the reserved pasta water into the oil and bring to a simmer until the liquid reduces by about ⅓.

  • Coat the pasta in the sauce. Add the cooked pasta and stir until it’s nicely coated in the sauce and cooked to your liking. Turn the heat off and add the parmesan and parsley (if using). Toss once more to combine

  • Rest and serve. Allow the pasta a couple of minutes to rest and absorb the sauce before serving. Optionally, enjoy with more parmesan and red pepper flakes on the side.


  • Garlic burns easily. Keep a careful eye on the garlic as you cook it and adjust the heat as needed. You are looking for a slight golden color. If it starts to burn, the best thing to do is to start over with new olive oil and garlic. Burnt garlic will be very bitter–not the taste you want on this simple dish!

  • Use quality extra virgin olive oil as it is a main ingredient in the sauce. You can browse my favorite olive oils at our shop. Buttery and smooth Italian Nocellara EVOO is a logical choice here, but if you like something with a more robust peppery finish, try our Greek Early Harvest or Spanish Hojiblanca EVOO.


January 27, 2024

Chile Relleno Casserole

This chile relleno casserole features layers of roasted poblanos, melted cheese, and fluffy eggs, all baked in the oven instead of fried.



  • 6 medium poblano peppers

  • Cooking spray or olive oil, for greasing

  • 2 cups shredded Monterey jack cheese, divided

  • 1 cup shredded Colby jack cheese, divided

  • 5 large eggs

  • 1 ½ cups whole milk

  • 3 tablespoons all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon kosher salt

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon dried oregano

  • ¼ teaspoon freshly ground black pepper

  • For serving: chopped cilantro, sour cream, roasted tomato salsa


  • Set your oven rack directly underneath the broiler and turn the broiler on high. Place the poblano peppers on a baking sheet lined with aluminum foil and broil for 5 minutes on each side until the skin is mostly blackened and blistered.

  • Remove the baking sheet from the oven and loosely cover it with aluminum foil or plastic wrap to trap in the heat. Allow the peppers to steam and the skin to soften for 5 minutes.

  • Peel, rub off, and discard as much of the loose skin as you can from each pepper.

  • Make a vertical slit down one side of the peppers and remove and discard the stem, seeds, and veins. Set the prepared peppers aside.

  • Preheat the oven to 350°F and grease a 2-quart or 9x9-inch baking dish with cooking spray or olive oil.

  • Lay 3 of the roasted peppers on the baking dish in a single, even layer. Sprinkle the top with 1 cup of Monterey jack cheese and ½ cup of Colby jack cheese. Repeat the layers with the remaining peppers and shredded cheese.

  • In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until fully combined.

  • Pour the mixture on top of the layered cheese and poblanos.

  • Bake for 45 minutes until it is puffed up in the center and the eggs are set and golden around the edges.

  • Allow to cool for 10 minutes before serving. Garnish with chopped cilantro and enjoy.


  • This is a great make-ahead dish. You can roast the poblanos up to 2 days ahead of time. You can also assemble the chile and shredded cheese layers and store them in the fridge the night before.

  • I used shredded Monterey jack and Colby jack cheese, but this would also be great with Quesillo or Chihuahua cheese.

  • Never roasted peppers before? Here are more tips and tricks on how to roast poblano peppers.



This cozy, comforting Chicken Pastina Soup is also called Italian Nonna's Penicillin soup because it's known to cure just about anything that ails you! It hits the spot on a chilly day, for sure!


  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon butter

  • 1 large onion diced small

  • 1 large shallot finely chopped

  • 4 stalks celery diced small

  • 1 large yellow bell pepper diced small

  • 4 medium cloves garlic minced

  • 8 cups low-sodium chicken broth maybe more

  • 1 pound carrots diced small

  • 1 parmesan rind (optional)

  • 1 ½ teaspoons kosher salt more to taste

  • ⅓ cup uncooked pastina tiny pasta, double if you like a lot of pasta

  • 2½ -3 cups rotisserie or leftover chicken

  • grated Parmesan for serving

  • finely chopped fresh rosemary and/or fresh thyme leaves


  1. Heat a large Dutch oven or soup pot or medium heat. Add the oil, butter, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.

  2. Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.

  3. With a slotted spoon, removed 2 cups of the diced veggies and set aside.

  4. With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth.

  5. Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)

  6. Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.

  7. Taste the soup and adjust the seasoning, adding more salt if needed.

  8. Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!


Saturday January 20, 2024

Chili Crisp Chicken Wings

The savory, umami, spicy and garlicky magic of chili oil chicken wings is fantastic.

If you’re a fan of chicken wings AND chili oil or any type of chili garlic crunch, these wings are for you. We share with you three different ways to make chili crisp chicken wings and best of all, a homemade chili oil recipe if you want to make it from scratch.



  • 2 pounds chicken wings with some of the oil

  •   salt , to season wings

  • black pepper , to season wings


  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 cup cold water

  • Oil for frying


  • 1/2 cup oil

  • 6 cloves fresh garlic , minced or sliced

  • 2 Tablespoons red chili flakes

  • 2 Tablespoons dried minced garlic

  • 2 Tablespoons dried chopped onion

  • 2 teaspoons sugar , or to taste

  • 1 teaspoon toasted sesame seeds

  • 1 teaspoon kosher salt , if using table salt, use a little less

  • 1 teaspoon smoked paprika

  • 1 teaspoon cayenne (optional to taste)

  • 2 teaspoons soy sauce


  • Season the chicken wings generously with salt & pepper. Cook the wings using your preferred method below.


  • Preheat oven to 425°F (220°C). Line a baking sheet pan with parchment paper.

  • Spread chicken wings out into an even layer on baking sheet pan (we don't coat our wings with oil before baking, but you can if you want).

  • Bake at 425°F (220°C) for about 45-50 minutes until golden brown, flipping the wings after the first 25 minutes. Toss or brush the cooked chicken wings with your desired amount of chili crisp.


  • If making battered wings, make the flour coating. In a large bowl, combine the flour and baking powder. Slowly add the cold water and whisk to combine. Break up any clumps of flour so that the mixture is smooth. The batter should be fairly runny but still nicely coat the back a spoon. Whisk in a touch more water if needed.

  • Fill the a large skillet or Dutch oven with oil about 1-inch (2.5cm) deep. Heat the oil to 350-375°F (175-190°C).

  • Dip the chicken wings into the batter (if using). Allow excess to drip off. 

  • Gently place the chicken in the hot oil. Cook in batches and don't crowd the chicken wings in the pan. If making the battered wings, place them so there is a little space between each wing so they won't stick together. After the batter starts to set, wiggle apart any that are touching.

  • Fry the wings on both sides until crispy and cooked through, about 10-15 minutes. Continue cooking in batches until all the wings are all cooked.

  • Toss or brush the cooked chicken wings with your desired amount of chili crisp.


  • Put the wings in the air fryer in an even layer. Don't overfill the basket/tray or they won't cook evenly. Cook in batches if needed.

  • Air Fry at 400°F (205°C) for 20 minutes, then flip the wings.

  • Continue to Air Fry at 400°F (205°C) for another 10-15 minutes or until cooked through.

  • Toss or brush the air fried wings with your desired amount of chili crisp.


  • Mince or slice the garlic to your preferred size (it doesn't really matter how big or small it is, just how much of a garlic bite you want).

  • Heat oil in a pan over medium heat. Add garlic and cook about 1 minute or until lightly golden.

  • Immediately remove from heat (the garlic will continue to cook a little in the pan. You want it to be just a light golden brown. Don't let the garlic burn or else it will become bitter). 

  • Stir in rest of the ingredients (red chili flakes, dried minced garlic, dried chopped onion, sugar, sesame seeds, salt, smoked paprika, cayenne, and soy sauce).

  • Taste for flavor and adjust to your liking. Cool completely. After cooled, store in a mason jar or similar. Stir well before using.


Tex Mex Chicken And Rice



  • 2 tablespoons olive oil divided

  • 1½ pounds chicken thighs boneless skinless cut into bite sized pieces

  • 2 tablespoons Tex Mex seasoning

  • 2 tablespoons butter unsalted

  • 1 large onion chopped

  • 2 medium bell peppers red and green, chopped

  • 4 cloves garlic minced

  • 15 ounce fire roasted tomatoes (1 can diced)

  • 15 ounce black beans drained and rinsed

  • 8 ounces corn canned or frozen, drained if canned

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 2½ cups chicken broth low sodium or no sodium added

  • 1 cup long grain rice such as Jasmine or Basmati

  • 1½ cup Monterey Jack cheese shredded

  • 2 tablespoons fresh cilantro chopped

  • 1 lime cut in wedges for serving


  • Cook the chicken: In a large skillet or braiser, heat the olive oil and butter over medium-high heat. Add the chicken thigh pieces and sprinkle the Tex Mex seasoning over the chicken. Stir and cook for 5 until the chicken is browned. 

  • Cook onion and peppers: To the skillet, add the onion and bell peppers and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds until aromatic.

  • Cook the rice: Next, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth and rice. Stir everything and bring to a boil. Cover the skillet, reduce the heat to low and simmer for 20-25 minutes, stirring halfway through. The rice is done when all the liquid has been absorbed and the rice is tender. Remove from heat.

  • Finish the rice: Add 1 cup of the cheese and gently stir. Top with remaining ½ cup of shredded cheese, cover and let it sit for about 3 minutes or until the cheese melts. Garnish with fresh cilantro and serve with lime wedges.



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