This Mediterranean Salad is one of the most easy and beautiful I’ve made. The colors and flavors are spectacular. It is made with fresh tomatoes, cucumbers, olives, red onion, feta and herbs.
This is a Greek inspired salad but I made it for a tropical themed party we had recently and know I made an excellent choice. The tomatoes combined with olive oil and vinegar added zest. While the cucumbers added crunch and the feta the perfect, tangy–saltiness for all the flavors from the Greek Isles.
Mediterranean Salad
Ingredients:
1 pint cherry or grape tomatoes, halved
2-3 large cucumbers, peeled and diced
1/2 red onion, diced
1 9.5 ounce jar Kalamata olives, pitted and sliced, such as Mezzetta Olives
1 6 ounce can green olives, pitted and sliced, such as Early California
12 ounce feta cheese cubed, such as Belfiore Mediterranean Style Feta in Brine
1/2 cup olive oil
1/3 cup red or white wine vinegar
3 TBSP fresh oregano, chopped
3 TBPS fresh Italian Parsley
1 small lemon, juiced and zested
Salt and Ground Pepper to taste
Directions:
Add all the diced and sliced veggies and olives to a large bowl.
Whisk the olive oil, vinegar, juice from the lemon, lemon zest, fresh oregano, parsley, salt and pepper to in another bowl until thoroughly combined.
Add the liquid to the veggies and olives and mix well.
Top the salad with the feta cubes and serve.
Note: This can be made up to up to 4 hours ahead and refrigerated until ready to serve!
Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
This recipe includes sweet pineapple and a tangy sauce that enhances seared, moist chicken. I used a fresh pineapple that was very ripe. If you can’t find a fresh one or don’t want to master cutting one up, canned pineapple will work just fine. This is a great, family approved dinner that is served over rice.
Dinner does not need to be boring or ho-hum. Creativity is the key to this easy, family dinner!
Hawaiian Chicken with Pineapple and Brown Sugar
Ingredients:
3 pounds chicken tenders, cut into 1/2″ pieces
Salt and ground pepper
3 TBSP canola or vegetable oil
1/4 cup butter
1/3 cup ketchup
1/4 brown sugar
2 tsp cornstarch
1/4 cup vinegar
3 TBSP soy sauce
1/3 cup pineapple juice
1 1/3 cup fresh pineapple, cut into chunks or 9 ounce can crushed pineapple such as Dole or Signature
Sesame seeds and chopped green onions (enough to garnish each serving)
Rice, steamed and ready to serve
Directions:
Preheat oven to 325 degrees F.
Cut chicken into 1/2″ pieces. Season with salt and ground pepper. Set aside.
Melt butter in a large saucepan over medium heat. Stir in ketchup and brown sugar. Mix thoroughly until the brown sugar is dissolved. Then, lower heat.
In a small bowl, whisk cornstarch and vinegar until thoroughly mixed and smooth. Add it to the saucepan whisking consistently. Then, add in 1/2 tsp salt, soy sauce, pineapple juice and chunks of pineapple. Cook until thickened and bubbly, about 3 – 4 minutes.
In Dutch oven or large sauté pan, heat oil on medium high. Add the chicken and sear until lightly browned about 3-4 minutes.
Pour the pineapple mixture over the chicken and mix until it is incorporated thoroughly.
Put the Dutch oven or large sauté pan in the oven or you can add the chicken and pineapple to a buttered casserole dish if you prefer. Cook for 35 to 40 minutes until the sauce is bubbly.
Remove from oven and serve over white rice (or any rice of your choice). Garnish with sesame seeds and green onions.
To complete the meal, I included pot stickers, sautéed sugar peas with garlic and the remaining slices of pineapple.
Here’s a fun fact: Corned Beef and Cabbage is an Irish-American meal served on St. Patrick’s Day but not in Ireland. It appears that it is an American tradition and one of the most served meals on March 17 in the U.S.!
Corned Beef is beef brisket that has been cured in ‘corn’ salt. This explains the reason we’re all very thirsty after eating it and need a pint to go along with it!
I have searched for the perfect Corned Beef and Cabbage recipe for 25 years. I have tried every technique from boiling, brining, dry-rubbing, slow-cooking and oven roasting. This recipe is one of my favorites and it is super easy making me realize that all the other methods are just too much work.
My secret is to braise the corned beef in the oven — baking it one hour for every pound. I use Guinness beer and beef broth as the liquids it cooks in while covered. A Dutch oven is perfect or a large roasting pan covered tightly with foil. Once you remove the corned beef from the oven, let it rest for 10 minutes before cutting into sliceable pieces. Another trick is to roast the cabbage on its own sheet pan to keep it from wilting. I’m not a fan of squishy cabbage, which often happens when it is cooked in the liquid.
This recipe is family approved. I also know my maternal grandma and spouse’s mom are smiling with Irish eyes as we feast on this tender and moist Corned Beef with Roasted Cabbage, Potatoes and Carrots dinner!
Corned Beef with Roasted Cabbage, Potatoes & Carrots (serves 4-6)
Ingredients:
ForCornedBeef:
3-5 pounds corned beef (usually sold in a package with seasoning included if not use the dried seasonings below)
1/4 cups Dijon mustard
Dried seasonings such as fennel, coriander, peppercorns, mustard seeds, allspice and ground pepper (mixed together in a small bowl to use as the beef dry-rub)
3 TBSP canola or vegetable oil
3-4 bay leaves
3 garlic cloves, sliced
1 bottle of Guinness beer
1 32 ounces of beef broth
For Vegetables:
1 large onion, sliced
3-4 stalks of carrots, sliced
6 large potatoes (I like and use red potatoes), quartered
3 garlic cloves, sliced
1 32 ounces of vegetable broth
1 large head of cabbage, sliced
1/4 cup olive oil to drizzle over the cabbage
Salt and ground pepper
Directions:
Preheat oven to 350 degrees F.
Remove corned beef from the package. Rinse off the meat thoroughly in cold water and completely pat dry.
Place the beef on a large cutting board or surface and cover with the dry-rub seasoning prepared or provided in the corned beef package. Then, smear the Dijon mustard over the beef. (Many recipes called for the Dijon to be spread over the beef first but I reversed the order because I wanted the dry-rub to stick to the beef in all the cracks and crevasses).
Add the 3 TBSP oil to a large frying pan or Dutch oven and heat on medium-high until very hot. Add the beef and sear on each side about 3-4 minutes until browned. Remove and set aside.
In a large roasting pan or Dutch oven add the Guinness beer and broth along with bay leaves and garlic. Nuzzle the beef into the mixture and cover the pan tightly with the lid or foil. Cook 1 hour for every pound (if it’s a 3 pound piece of beef then you’ll cook it for 3 hours).
While the beef it cooking, slice the onions and chop the potatoes and carrots. In a large pan with lid or Dutch oven, heat 3 TBSP oil on medium high. Add the onions and cook for 10 minutes until translucent and slightly browned. Add the carrot slices, potato quarters and garlic. Season with salt and pepper. Sauté the vegetables for about 5-6 minutes until combined. Then, add the vegetable broth and turn the heat to low or simmer for 1 1/2 hours or until the potatoes are fork-tender when pierced.
Slice the cabbage (you can also quarter it but I like the appearance when it’s sliced) and add to a sheet pan (i.e., cookie pan) and spread out. Drizzle the cabbage with olive oil. Season with salt and pepper and any other seasonings you wish. This will cook the last 30 minutes on a separate rack in the oven with the corned beef. Don’t forget to add it to the oven!
Once the corned beef is done, remove it from the oven and pan. Place on a cutting board and let rest for 10 minutes covered with foil. It’ll be easier to slice once it cools slightly.
Add the roasted cabbage to a bottom of a large serving platter. Then, add the vegetables (onions, carrots and potatoes) on top. Slice the corned beef and serve on a separate platter or arrange on top of the vegetables. Be creative with the presentation.
Serve with Irish Soda Bread and/or any other traditional dishes!
When I make this recipe, I think of my aunt. Her dad was a chef and she said this was one of her favorite meals that he made. It is no wonder since beef short ribs are fall-apart, tender with rich flavor since they are braised for several hours in a red wine sauce.
Short ribs are a meaty cut of beef but can also be fatty. This is the reason they need to be prepared properly — seared first on all sides and then cooked long and slow. The recipe also calls for ‘soffritto’ the Italian word for the vegetable flavor-base of onions, carrots, celery and garlic, diced small. The soffritto is sautéed until slightly brown and then tomato paste added. They are finished in a covered pot with the seared beef on low temperature while cooking in the red wine and broth liquids. Your kitchen will be aromatic with the wonderful flavors as the ingredients begin to blend.
This is pure comfort food but can also be an elegant dinner party entrée. It does take many steps and several hours to make but it is worth it in the end and will become a family favorite!
Red Wine Braised Short Ribs served over Cauliflower Mash
Red Wine Braised Short Ribs
Ingredients:
6 – 8 beef short ribs
Salt and ground pepper
3 TBSP olive oil
3-4 garlic cloves, minced or smashed
1 large onion, chopped
3 celery ribs, chopped
2 carrots, chopped
3 TBSP tomato paste
2 cups dry red wine (your choice, I prefer Cabernet Sauvignon, Burgundy/Pinot Noir or Zinfandel)
3 cups beef stock or broth
3 sprigs thyme
3-4 bay leaves
2 TBSP all-purpose flour
1 TBSP heavy cream
Handful of parsley chopped for garnish
Directions:
Sprinkle beef with salt and ground pepper on both sides. Let rest for about 30 minutes at room temperature.
Heat oil in a large pot or Dutch oven over high heat. Once a drop of water dances on the surface, add the 4 beef ribs to the pan. Brown 5-7 minutes on each side. Remove and repeat with remaining ribs. Place the seared beef ribs on a plate and set aside.
Turn down the heat to medium, add the onion and garlic to the pot and cook about 3 to 4 minutes.
Add the carrots and celery. Cook for another 5 minutes until softened.
Add the tomato paste and blend, cooking for another 2 minutes.
Add the wine, stock, thyme and bay leaves. Blend the mixture completely until the tomato paste is dissolved.
Return the seared beef ribs to the pot and nestle into the liquid.
Cover with the lid and cook on the stove top for up to 2.5 hours, or until the meat falls apart from the bone.
Remove the beef ribs carefully from the pot to a cutting board. Cover with foil to keep warm.
At this point, you can either strain the liquid in the pot pressing the juice out of the vegetables and then discarding them; returning the liquid back to the pan. Or, keep the vegetables (as I do) and proceed in thickening the sauce.
To thicken the sauce, add the flour and heavy cream in a small bowl and mix until the flour is completely dissolved. Then, add a spoonful of the cooking liquid from the pan to the bowl to blend and heat up the flour mixture. Add this to the vegetable mixture and stir until combined thoroughly. Bring the mixture to a simmer for about 3-5 minutes.
Place the beef on a serving platter or directly into individual serving bowls. Spoon the vegetable sauce over. Garnish with chopped parsley.
Normally, I’d serve this over mashed potatoes or polenta but to keep it low carb I used Cauliflower Mash instead. Whatever you choose, it will be delicious!
Mac and Cheese is a comfort food that both children and adults enjoy and there are so many variations to make! Earlier this year, I posted my Lobster Mac and Cheese recipe that I learned to make while living in New England. Today, I’m posting a recipe for a basic homemade Mac and Cheese that our kids request often. It is super easy and loaded with Gruyere, that is a Swiss or Alpine-type cheese making it both sweet and slightly salty, and Cheddar that gives it a sharp, tangy flavor. Topping the macaroni with the Ritz Cracker crumble puts this recipe over the top making it a family favorite.
Homemade Mac & Cheese (Vegetarian)
Ingredients:
1 pound elbow macaroni or cavatappi pasta (which means corkscrew in Italian)
1 quart milk
1 stick unsalted butter, divided plus 1/4 cup melted butter
1/2 cup flour
4 cups Gruyere cheese, grated
2 cups extra-sharp Cheddar cheese, grated
1/2 tsp ground black pepper
1/2 tsp nutmeg
3/4 cups Ritz Crackers, about 17-18 crackers crumbled
Directions:
Preheat oven to 375 degrees F.
In a large pot of boiling salt water, add a drizzle of oil. Add the macaroni and cook according to the directions on the package, usually 7-8 minutes. Drain well. Set aside.
In a small saucepan, heat the milk on medium to low heat until hot but not boiled.
In a large saucepan over medium to low heat, melt 6 TBSP butter. Add the flour. Cook for 3 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 3-4 minutes until thickened and smooth. Turn off the heat, add the Gruyere and Cheddar cheeses, 1 tsp salt, pepper and nutmeg. Combine thoroughly. Add the cooked macaroni and stir well.
Pour the macaroni mixture into a 3-quart baking dish.
Melt the remaining 1/4 cup butter and combine thoroughly with the crushed Ritz Crackers. (I place the crackers in a plastic bag and use a rolling pin to crush them beforehand.). Sprinkle the cracker mixture over the macaroni. Bake for 30 to 35 minutes, until the cheese is bubbling and the top of the macaroni is browned.
I served this with Oven-Baked Baby Back Ribs and Corn Muffins for a true Southern dinner that everyone thoroughly enjoyed!
One of our traditions is to let our kids pick their birthday menu. Chicken Saltimbocca was my step-daughter’s request for her celebration dinner. I’ve made this since 1999 and have shared it with many friends and family because it’s always a favorite. This time, I served it alongside Roasted Broccoli with Carrots and some Cauliflower Mash topped with toasted panko.
We learned from my son-in-law who is from Naples, Italy that “saltimbocca” means “to jump in (your) mouth.” I think that’s the perfect description for this delicious, versatile Italian chicken dish that was originally made with veal, sage and slices of ham.
Chicken Saltimbocca (Low Carb/Keto/Gluten-Free)
Ingredients for 6 servings:
3 large chicken breasts, cut lengthwise and flattened
Salt & ground pepper
3 TBSP olive oil
3 cloves of garlic, minced
3 sprigs of rosemary, remove the needle-like leaves and chop fine
3-4 ounces of goat cheese
3 ounces of cream cheese
6 slices of proscuitto
Directions:
Pre-heat the oven to 375 degrees F.
Cut the 3 chicken breasts in half lengthwise. Between two pieces of wax paper flatten each chicken breast with a mallet. Season the 6 chicken breasts on both sides with salt and ground pepper. Set aside.
In a bowl, add the olive oil, goat cheese, cream cheese and rosemary. Using a fork combine the mixture thoroughly.
On a cutting board or work surface, lay a chicken breast down and spread a layer of the cheese mixture over the surface. Make sure to divide up the cheese evenly to have an equal amount for all 6 pieces.
Roll-up the chicken breast and then wrap each one with a piece of prosciutto. If needed, use a toothpick to hold the chicken wrapped prosciutto breast closed. Lay the chicken seam side down in a baking dish. Repeat with each chicken breast.
Bake for 35 to 40 minutes until the chicken is 165 degree F.
The chicken is done!
Notes: You can have a butcher prepare the chicken breasts outlined in number 2. Then, you’ll just need to season with salt and pepper before moving to numbers 3 through 6 in the directions.
We have a house of teen and young adult children, which means I try to be creative in our low carbohydrate meal options. My goal is delicious dishes that are not boring or repetitive for any of us. This Baked Cheesy Meatball recipe fits all requirements. It is a cheesy topped casserole with a tangy, sweet tomato sauce that couldn’t be easier to make or more delicious.
2 cups tomato sauce such as Yo Mama’s Foods Keto brand, Cento Tomato Sauce or Barilla Vero Gusto Sauce
3 cups shredded mozzarella cheese
Directions:
Preheat oven to 400 degrees F with rack positioned in the middle. Butter or spray a casserole dish. Set aside.
In a medium skillet, add olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté for one more minute. Set aside.
In a large bowl, combine the ground beef, Italian sausage, breadcrumbs or panko, parmesan, 1/2 cup parsley, eggs, fresh herbs, salt and ground pepper to taste. Then, add the sautéed onions and garlic. Combine all ingredients thoroughly. (I use my clean, washed hands to kneed the mixture and combine completely.)
Use a spoon to scoop out enough meat to make 1 1/2″ round balls. You can also use a cookie scoop but I like to form them in my hands and roll into balls that are all the same size. Place the meatballs in the prepared casserole dish. This will make about 25 to 30 meatballs.
Bake them for 15 to 20 minutes until fully-cooked and brown. Remove from the oven and drain the grease.
Then, top the meatballs with the tomato sauce and shredded cheese.
Place the casserole dish back in the oven and cook for 5 additional minutes until the cheese is fully melted.
Garnish with the remaining parsley.
Meatballs Ready to Bake!
This serves 6. I added a side of steamed broccoli. The kids got to top these delicious Baked Cheesy Meatballs over a bed of pasta. You can also add a side salad for a complete meal.
This recipe is one of my favorite low-carbohydrate meals. The intense, sweet but tart flavor of sun-dried tomatoes mixed with the delicate shallots that are less abrasive than an onion make this cream sauce a perfect pairing with chicken breasts. Serving the chicken and cream sauce over cauliflower rice alongside roasted asparagus creates a flavorful, satisfying meal for anyone watching calories and reducing carbs. It is also a very quick and easy meal that anyone can master.
Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)
Ingredients:
3 large chicken breasts, sliced in half lengthwise
Salt and ground pepper to taste
1/2 cup shallots, finely chopped (2 to 3 large bulbs)
3 garlic cloves, finely chopped or minced
1 8 ounce jar oil-packed sun-dried tomatoes such as California Sun Dry, Bella Sun Luci or Mezzetta
1 TBSP fresh rosemary, chopped finely
1/2 cup white wine or chicken broth
1/2 cup heavy cream
3 TBSP parsley, chopped
Directions:
Season the chicken breasts with salt and pepper on both sides.
Pour the oil from the sun-dried tomatoes into a large skillet or Dutch oven over medium heat. Add the chicken and cook about 3 minutes on each side until browned. Transfer to a plate set aside.
Add shallots to the pan and cook for 2 to 3 minutes until translucent. Add the garlic and cook another minute. Add the sun-dried tomatoes and rosemary and cook another 2 minutes until combined.
Increase the heat to high and add the wine or broth. Cook scraping the bottom of the pan about 2 minutes until the liquid is almost evaporated.
Reduce the heat to medium and stir in the cream mixing until completely combined. Add the chicken back to the pot with any of the accumulated juice. Season with salt and ground pepper to taste.
Serve the chicken and garnish with parsley.
I served this wonderful chicken over cauliflower rice that I microwaved for four minutes but it would be perfect over white or brown rice and even polenta. I also included Roasted Asparagus cooked at 400 degree F for 15 minutes. Serves six.
This Tuscan Kale and Vegetable Soup is a colorful masterpiece of flavor and healthy, farm-fresh ingredients. The vegetable choices and selections for this soup are endless. I used Tuscan kale, summer squash, carrots, green beans, mushrooms, tomatoes and Italian sausage with a dash of flavorful fresh herbs.
This can be a delicious low carb (Keto) meal. Or, if you leave out the Italian sausage it can easily be Vegetarian or if you use a meatless sausage option a scrumptious Vegan dish.
I was even successful in having our kids try and like it!
Tuscan Kale and Vegetable Soup with (or without) Italian Sausage
Ingredients:
3 TBSP olive oil
1 small onion, chopped
4 garlic cloves, minced
12 ounce package Italian Style Sausage Links such as aidells, chopped or sliced into bite-size pieces (this can be omitted for a Vegetarian recipe or you can use a meatless sausage such as Beyond Meat/Beyond Sausage for Vegan)
1 yellow summer squash, chopped
1/2 cup carrots, chopped
1/2 cup mushrooms, chopped
12 green beans, cut in thirds
14.5 ounces Diced Italian Recipe Tomatoes such as S&W (for this recipe I only used half the can or 7 ounces to lower the sugar content)
6 cups vegetable broth (some extra to add if needed)
Fresh thyme and rosemary, chopped making about 2 TBSP
Salt and ground pepper to taste
2 cups Tuscan kale, chopped
Parmesan cheese to sprinkle on the soup
Handful of parsley, chopped to add as garnish
Directions:
In a large soup pot or Dutch oven, heat the olive oil and then add the onion. Cook about 3-4 minutes. Then, add the garlic and cook another minute.
Add the chopped Italian sausage and cook until slightly browned about 4 to 5 minutes (eliminate this step for a Vegetarian or use the meatless substitute for a Vegan twist).
Next, add the chopped vegetables — squash, carrots, mushrooms and green beans — into the pot, stirring and cooking another 6-7 minutes until the vegetables begin to soften.
Add the tomatoes and cook an additional 2 minutes. Then, pour in the vegetable broth and bring to a boil.
Reduce the heat to a low simmer. Add in the fresh seasonings, stirring to combine.
Add the Tuscan kale stirring to combine. Then, cover the pot with the lid for about 10 to 12 minutes. This will allow the kale to wilt on low temperature.
Season with salt and ground pepper to taste. You can add more broth (heated in the microwave) if needed since some of the liquid will evaporate during the cooking process. Some people like less broth; I like more.
Serve in bowls topped with Parmesan cheese and a garnish of parsley.
Note: You can add 1/4 cup of heavy cream to the soup mixture when you add the kale. This will make the base slightly creamy and extra delicious. My step-daughter boiled rigatoni noodles and added it for a creative addition.
Jill's Cooking 