One Pan Goodness

I always see everyone pinning and posting one “pot” meals, tonight I needed easy but good so I did a one pan meal. 

What you need:

  • 1.5-2 pound pork loin
  • Fresh Veggies (I used cabbage, corn on the cob, shallots and carrots)
  • 9-10 Cloves fresh garlic
  • 1 teaspoon of kosher salt
  • Pepper
  • 3-4 Fresh Basil Leaves
  • Approx. 1 tables spoon of fresh rosemary 

What to do:

ALL together, Chop the Garlic, Salt, Rosemary and Basil. then rub it all over the pork.

Put the veggies in a deep dish pan and sprinkle with some salt and pepper, add about 4 pats of butter, some more rosemary (not too much its strong!) and mixed it all up, then put the pork on top, sprinkle it with pepper, and put it in the oven on 375 for about an hour! So Easy, SO delish!

I think next time I will add about a 1/2 cup of white wine to the pan to help me create a bit of a pan sauce. 




Strawberry Bourbon Brie with Toasted Almonds.

I had to make a few things the other night for a wine tasting fundraiser, one of the things I wanted to try was a Brie with my own sauce. So I experimented and hit a home run!!

What you need:

  • 2 tablespoons raw sugar
  • 1 cup good quality bourbon
  • 6-7  strawberries cut in half
  • 1/4 almonds toasted
  • 1/4 good honey
  • Brie Cheese

What you do:

  1. In a sauce pan add the bourbon and cook down for approx. 1 min. on medium heat (It should be bubbling)
  2. Add sugar and honey, stir in well and continue to cook for another 2-3 minutes
  3. Add the strawberries, stir in gently and allow to cook for approx. 5-10 minutes.

After baking the brie on 400 for approx. 15 minutes, score the top, pour the sauce on and sprinkle on your toasted almonds.

Easy, Fast, and people will think you slaved for days! SO Good! Serve with apples, crackers, grapes and/or toasted bread!


Lemon Ginger Pound Cake.

I’m not much of a baker.. ok, lets be honest.. Im not a baker at all! But this! THIS, is amazing, sometimes, I do ok just throwing stuff together! I didn’t even manage to get a picture it disappeared so fast!

Lemon Ginger Pound Cake: 

What you need: 

2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

2 cups granulated sugar

1/2 tsp finely grated fresh ginger

3 tablespoons finely grated lemon zest (plus some for garnish)

6 large eggs

1-1/2 teaspoons vanilla extract (or if you can get it, use the beans from 1 vanilla bean pod)

1/4 cup whole milk

1/4 cup fresh lemon juice (Plus 1tsp for fruit mixture)

1/2 quart of fresh strawberries quartered

1/2 quart of fresh blueberries

2 tablespoons of good quality honey

What You do: 

1) Preheat oven to 325 degrees. Butter and flour a Bunt Pan (approx 2 qts)

2) Whisk together flour, baking powder and salt in a bowl.

3) Using paddle attachment, beat butter, granulated sugar and lemon zest in the bowl of an electric stand mixer at medium speed, until pale and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Reduce mixer speed to low. In three batches beginning and ending with flour, add flour, alternately with milk and lemon juice, and beat just until combined.

4) Spoon batter into pan and smooth top. Bake until cake is golden brown and a cake tester inserted in several placed comes out clean, about 45 to 55 minutes.

Cool cake in pan on a rack for 15 minutes, then invert onto a rack to cool completely.

5) While cake cools, Mix your blueberries and strawberries in with 1 tsp of lemon juice and honey.

6) When cake is cool, Place on serving platter and top with fruit mixture when ready to serve. Add Lemon zest and/or grated candied ginger to the top and serve!

The Cellar.

My review for Floridian View Magazine Aug. 2012

The Cellar.

Growing up in this area I’ve known of the home my entire life, built in 1907 it was the home of our nations 29th president Warren G. Harding. Today it is the location of one of the most beautiful and delicious restaurants in the Daytona area, The Cellar. Owned by Sam and Lina Moggio it is listed on the National Registry of Historic Places.

With a desire for something different and to seek out an eating experience in a more tranquil setting, we chose the Cellar.  Would it meet our expectations?

Currently, the upstairs dining area is being remodeled so we were led to a lovely, cozy dining area downstairs.  Our waiter, Gene, courteously advised us of the specials and wine choices but ultimately suggested what we considered the best choice to sample everything The Cellar had to offer: the tasting menu.

The tasting menu is a five-course selection of pure, fresh, amazing food.  You can order the menu with or without wine pairings.  We elected to choose our own and selected a Chianti and a “Merchant of Venice” which is a beautiful, crisp Prosecco with pomegranate syrup instead.  They were delish!

We made different selections from the Tasting Menu so that we could share a bit of everything. Starting with an Amuse’ of Tuna tartar, the tasting took us on a journey of culinary expertise and care that tickled our taste buds at every turn. The highlights of the evening for me were the Air-Dried Beef with arugula, peach vinaigrette and apple salad garnish, as well as the fettuccine, smoked duck & seasonal mushroom ragu.  The only misstep in our entire meal was that the potatoes in my main dish, which was a Paillard of snapper with fine chopped vegetables, potato galette and walnut oil, were a bit overdone for my liking.

One area of the Tasting Menu generated consensus with my dining partner and myself: Dessert!  We both insisted on ordering the Dark Chocolate Torte with creme anglaise and chocolate sauce. Served warm, the torte was delicate and rich every bite making us want another, it did not disappoint.

It’s clear from the flavors and presentation that Sam and Lina have a love for fine, fresh foods, and the flavors of Italy.   It shows in every dish, as well as the way Lina floats throughout the dining room greeting each guest with her beautiful smile and charming accent. I recommend you give this quaint old home a taste, you won’t be disappointed!

A Taste of Webster: Amuse-bouche; a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so for free and according to the chef’s selection alone



Beef Carpaccio.

The Perfect Beautiful Bite: An amuse-bouche is not only beautiful, but the beautiful flavors that take over your taste buds when eating one, should send you on a journey of culinary amazement. Here’s one you can try at home.

Beef Carpaccio Amuse Bouche with Radish and Cucumber Salad 

What you need: 

10 oz. best quality Beef Tenderloin

1 Cucumber finely chopped

2 Radish finely chopped

Fresh asiago cheese


1/4 cup rice wine vinegar

1 teaspoon raw sugar

pinch kosher salt

Pinch freshly ground black pepper

1/2 tablespoon white sesame seeds, toasted in a dry pan until golden

1/4 tablespoon soy sauce

1 1/2 tablespoons sesame oil

What you do: 

Wrap the tenderloin in plastic wrap or wax paper and place in the freezer for approx. 2 hours.

While your beef is in the freezer prepare your vinaigrette and salad.

Finely chop and mix together your radish and cucumber.

For your Vinaigrette: whisk together all vinaigrette ingredients until emulsified.

After 2 hours, unwrap the tenderloin and thinly slice the beef.  Place each slice on wax paper. Top with another piece of wax paper, and gently pound the meat with a meat mallet until it’s paper thin. Repeat until all of the meat is sliced and pounded.

When you are ready to plate your Amuse, mix your salad in with your vinaigrette tossing carefully. Plate Salad on spoon or in small dish, take one piece of beef and roll into a loose ball and place on top of the salad and add a ribbon (or grated) Asiago on top.

*NOTE: The salad flavors the beef if you do this as an Amuse, if you choose to plate pieces of beef, marinate it before freezing with the vinaigrette.


Apple Pie.

A Friend of mine mentioned she needed a drink this morning, so I am finally writing up a recipe I had from when I was Food Editor of a local magazine. When I think of Apple pie, its all about this!

Apple Pie Concoction

It’s like a party in your mouth!

What You Need: 

2 cups ice

1/4 cup Vanilla Vodka

1/2 cup Green Apple Vodka

1 cup cranberry juice

Sliced Green Apple

Cinnamon/Sugar to rim the glass (optional)

Add to a shaker, ice, Vanilla Vodka, Green Apple Vodka and cranberry juice. Pour into rimmed glasses, garnish with apple slice, and enjoy!


Turkey Talk

Drunken Turkey

What do you do with a drunken turkey? Well.. You eat it!

With thanksgiving around the corner (already?!) I decided to give you guys my secret for a yummy and juicy turkey, the best white meat you will ever have is in the secret! A family heirloom of my moms.

The secret to a tender & juicy turkey is to get it drunk! (You can also do this with chicken)

You need:

  • Hand towel (non colored)
  • White Wine (I get the big jugs of cheap Rhine stuff)
  • A Fresh Turkey

2 days before: Place your turkey in a roasting pan; (take out any giblets) Pour white wine (about 1 cup) into the cavity of the turkey, place hand towel over turkey and soak with wine. (I use cheap Rhine wine) Refrigerate

Next day: Flip turkey over place same towel over that side of the turkey re-soak towel with wine

Day of cooking: Take out the turkey and cook as you normally do. (Follow timing on package directions)

Enjoy your juicy tender turkey! And have a wonderful Thanksgiving!!

Spaghetti Chicken Tetrazzini

What you need:
1 package Baby Bella sliced mushrooms
olive oil
4-5 Organic boneless skinnless chicken thighs,
Salt & Pepper
5 cloves of fresh garlic finely diced
1 cup of white wine (if you wouldn’t drink it don’t use it)
1 box of spaghetti
1 1/2 cups of heavy whipping cream
2 cups freshly grated parmesan cheese
1/2 cup freshly grated mozzarella
1 sprig of fresh basil, leaves picked and torn into pieces.
4-5 thinly sliced pieces of prosciutto ripped into pieces
2 Fresh roma tomatoes cut into large chunks

What you do
1. Preheat the oven to 350 degrees.
2. Heat a pan big enough to hold all the ingredients, and pour in a splash of olive oil.
3. Season the chicken pieces with salt and pepper and sear them in the oil.
4. Remove the chicken and add to the pan the garlic (sauté for 1 min) Then add fresh mushrooms.
5. Add the wine, and chicken and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.

6. Add the cream to the pan, The tomatoes and the torn prosciutto then bring to the boil and turn the heat off.
7. Season well with salt and freshly ground black pepper.
8. Add the drained spaghetti to the creamy chicken sauce and toss well.
9. Add three-quarters of the Parmesan and all of the basil and stir well.
10. Transfer to an ovenproof baking dish, sprinkle with the remaining Parmesan and the mozzarella and bake in the oven until golden brown, bubbling and crisp.

You can add more parmesan when serving if you wish.

Mash up!

This is my White Bean mash, I made it up for a wrap so I could add to the vegetarian portion of a menu I have for a local spa. Now however, I have done many things with this mash, and you can too!!

What you need:

– Your favorite dry white bean (I used navy beans)
– 6-7 Cloves fresh garlic mashed or diced
– a big ole hunk of fresh cilantro roughly chopped or torn
– Veggie broth (Make your own if you can!)
– 1/2 of a large yellow onion roughly chopped
– Salt and Pepper to taste
– 2 large ripe Avocados
– Juice of 1/2 large lime

What you do:

1) Sautee the onion and garlic with some salt and pepper in a dutch oven until translucent
2) Add beans, broth, cilantro and more Salt and Pepper to taste
3) Cook beans until they are mushy or very soft (I cooked mine all night, dry beans need a long time to cook unless you decide to soak them first)
4) After the beans cool drain them from the other ingredients (except maybe a clove of garlic or 2)
5) Mash the beans together with the ripe avocado and Lime juice until your desired consistency; I like to leave it a bit chunky.
6) Test for seasoning and adjust.

Eat it:
– Serve in a wrap with some arugula, spinach and smoked gouda cheese
– Eat as a dip with Pita Chips
– Spread on a toasted Crostini
– Eat with tortilla chips
– Spread on your favorite roll add ham or turkey for a great sandwich!
– Add some Salsa Addiction for an amazing dip!

And there you have it! A Multi use recipe! YUM!