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Italian Sushi

Posted on April 2, 2025 by nina in the kitchen
Italian Sushi

This easy appetizer or snack is from Giada De Laurentiis. It’s very popular on her website and super easy to make. There’s a lot of flexibility in the ingredients you choose too. You can come up with your own ideas of Italian food items to add such as tiny mozzarella balls or dried tomatoes in oil.

Here is Giada’s website. http://giadzy.com

Giada uses marinated artichokes which I did not. I found these tiny Pepper Drops by Delallo. They’re a sweet and spicy marinated tiny red pepper. She adds truffle pearls which I did not, but another time I definitely will! I found Balsamic Drops which are super! I also do not use the dipping sauce. I think it’s flavorful enough without it. And less messy.

Giada’s Ingredients

6 slices Italian prosciutto

Arugula

Lemon juice

Marinated roasted peppers, sliced

Marinated artichokes

Fresh ricotta cheese

Olive oil

Aged balsamic vinegar

Fresh grated Parmesan for topping

Truffle pearls for topping

Olive oil and aged balsamic vinegar for dipping

Nina’s Ingredients

6 slices Italian prosciutto

Arugula

Delallo sun dried red peppers marinated in oil, sliced

Fresh ricotta cheese

Delallo Sweet n Tangy Pepper Drops

Extra Virgin Olive Oil

Thick Aged Balsamic Vinegar

Balsamic Drops

Grated Romano Cheese

Shaved Parmesan Cheese

Sushi ready to roll

Directions

  1. On a cutting board layer prosciutto next to each other so they overlap
  2. Layer each of the ingredients in the order listed with the balsamic as the last ingredient
  3. Roll up the sushi as tight as you can and cut them in 1 inch bite size pieces
  4. Place them cut side down on a serving tray to look like sushi. Maybe in 2 straight lines
  5. On the top of the cut sushi place individual pieces of various toppings like the shaved Parmesan, Pepper Drops and/or Truffle Pearls
Italian Sushi on an Portuguese Tray

Voila!

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Dragon Fruit Coconut Pudding

Posted on March 27, 2025 by nina in the kitchen
Dragon Fruit Coconut Pudding
Dragon Fruit
Dragon Fruit Interior

Dragon Fruit is also called pitaya and it grows on vines in tropical climates. It has a beautiful pink color on the exterior skin. The interior is soft and bright white in color with black tiny seeds throughout. It can be scooped out easily. Its flavor is mild and is also full of antioxidants

In Hawaii, many times I had this kind of pudding made with almond or coconut milk. It also had chia seeds and or dragon fruit. It was served as a light breakfast, dessert or snack. You can use either almond or coconut milk. I added dragon fruit and chia seeds. You could do either or both. Enjoy!

Ingredients

1 package unflavored gelatin

1/2 cup water

1 dragon fruit

1 can coconut milk or 12 oz almond milk

2 tablespoons chia seeds

2-3 tablespoons pure maple syrup

Directions

  1. In a medium size saucepan add 1/2 cup water. Sprinkle gelatin over surface. Let sit 5 -10 minutes until softened.
  2. Cut open a dragonfruit and scoop out insides. Place in a small bowl. Mash with a potato masher. Add to gelatin
  3. Add coconut milk, chia seeds and maple syrup to dragon fruit mixture and whisk together
  4. Heat mixture over low heat. Whisk and stir just until it reaches a low simmer. Remove from heat.
  5. Pour into individual serving bowls or jars with covers. I save my Bonne Maman jam jars for storage containers. Refrigerate several hours or until set and cold.
  6. Serve cold. You can top with fresh colorful berries like raspberries or blueberries if you like. Makes about 4 servings.
Basic ingredients

Mashed Dragon Fruit

Simmer Ingredients

Pour into individual serving containers

Bonne Maman Jam Jars
Enjoy this light breakfast or snack!

Voila!

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Broiled Pork Chops

Posted on March 13, 2025 by nina in the kitchen
Sheet Pan Broiled Pork Chops
Another day, another chop

This is a recipe we made when I was a teen. It’s very simple. It’s a bone in loin pork chop with a light bread coating. Not heavy and thick. Sprinkled breadcrumbs coat the chops. It’s not a chop dipped in flour, then egg, and then breadcrumbs. That’s another recipe entirely

My mom worked late so I often made dinner. This was one of her recipes

Pork chops today have become extremely lean. Don’t buy those. Look for loin chops with the bone. It also needs to have some visible fat or it will be too dry. Broiling needs to use meats that have some fat no matter what the meat is because it is a dry form of cooking. There is no moisture added during cooking like there is when cooking in a sauce.

When I was a kid we used a broiler pan and broiled both sides of the chops. You can also use a wire rack set in a sheet pan instead of a broiling pan.

Another method is sheet pan broiling which is broiling on a sheet pan and broiling only 1 side of the chops. It’s your choice.

The sheet pan broiling pork chops turn out moister. The true broiled on both sides chops have a nice lightly breaded crust on both sides.

I used the sheet pan method in these photos. Besides being moister the other reason I prefer the sheet pan method is some of the breading sticks to the pan when turning over the traditional broiled pork chops. It almost seems a waste to bread both sides and to then have part of the breading stick to the pan.

Also make sure to use real stick butter, not the spreadable butter. The real butter adds to the flavor of this dish. The spreadable butter has water in it and will make this a soggy mess

Have fun with this quick and easy dish that everyone loves!

Ingredients

  • 4 Loin pork chops, not too lean, bone in
  • 2 tablespoons melted butter or more
  • 1-3 tablespoons plain traditional dried breadcrumbs, not panko style
  • Salt and pepper
  • Paprika, optional

Instructions

  1. Decide which broiling method you’ll use
  2. For easier clean up it’s best to line your sheet pan or broiler pan with foil
  3. Place rack or broiler tray in place or if using the sheet pan method don’t add anything to the foiled sheet pan
  4. Place chops on a rack or a sheet pan. Season with salt and pepper on both sides of chops
  5. If using a rack, then brush both sides of chops with butter and sprinkle both sides with breadcrumbs. If using the sheet pan method, brush with butter and sprinkle breadcrumbs over one side of chops. Don’t add too much breadcrumbs. It will burn. This is a light bread coating
  6. Sprinkle with paprika if desired
  7. Broil both sides 3-5 minutes. Or broil 1 side 5-10 minutes depending on thickness of chops
  8. Internal temperature should be 165 degrees
  9. Serving traditionally with applesauce is the German influence. Any starch and vegetable would be perfect. Mashed potatoes and broccoli are typical or just a big salad as I have done here
Lightly breaded chops ready for broiling

Chops Pan Broiling
Sheet pan broiled breaded pork chop
Voila!

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German Cinnamon Cookies

Posted on December 24, 2024 by nina in the kitchen

Messy decorating but perfectly baked cookies!
Cookie dough is flecked with almonds bits

This is a great old recipe that’s more flavorful than sugar cookies. It’s a true almond flavor from finely chopped almonds. It’s also flavored with cinnamon and vanilla for a true German taste.

This makes a lot of cookie dough. You can freeze the extra dough or bake all the cookies and freeze the extras cookies. The color is a deep tan and the added flecks of finely chopped almonds adds texture and interest.

I like weighing the flour and sugar when I bake. It is a much more accurate measurement, so I’ve added the weights in grams.

Ingredients

1 1/2 cups butter, 3 sticks, room temperature

1 pound confectioners sugar, 454 grams

4 eggs

1 teaspoon vanilla

4 cups sifted flour, 472 grams

3 teaspoons cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

1/2 pound almonds, finely chopped

Directions

  1. Whisk together sifted flour, cinnamon, baking powder and salt. Set aside.
  2. In a mixer beat butter till light. Add confectioners sugar and beat till creamy. Add eggs and vanilla and beat till fluffy.
  3. Add flour mixture to butter mixture and mix at a slow speed just until combined.
  4. Add nuts to dough and mix until combined.
  5. Scrape dough into a medium bowl. Cover and chill overnight or several hours
  6. Take a cup or 2 of dough and pat into a round shape on a floured surface. Roll to desired thickness. Cut with cookie cutters and place on cookie sheets lined with parchment paper. Keep 1-2 inches in between cookies. Arrange cookies of same size on each sheet for even baking.
  7. Bake at 375 degrees F for 7-8 minutes or until done. Do not let cookies brown at the edges. They will puff up. Also they crisp up as they cool.
  8. Cool cookies on cooling racks.
  9. Decorate after cooling several hours if desired. I use Royal Icing. Recipe below

ROYAL ICING

Combine in a medium bowl 1 egg white and 1 teaspoon fresh lemon juice. Add confectioners to desired consistency. Thicker icing for piping. Thinner for spreading and dipping. Start with 1 cup confectioners sugar and see what the consistency is.

Voila!

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Chicken Chili

Posted on October 25, 2024 by nina in the kitchen

This versatile chili recipe has shredded chicken as its star. The chicken is cooked in the chili tomato sauce and then removed and shredded with forks before returning to the pot. Very easy and has more texture than ground chicken. You can add your favorite type of beans, corn as I do, spicy or plain tomatoes. Add less spices or extra for more boldness.

Give it a try. Makes about 12 cups of chili. I serve with grated sharp cheddar and sliced green onion. Freezes easily.

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 6 large cloves garlic, minced
  • 1 – 4 oz can diced green chilis
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 – 14.5 oz can fire roasted tomatoes
  • 1 – 28 oz can diced tomatoes
  • 1 cup water
  • 1 pound boneless chicken thighs
  • 1 -15 oz can corn, drained
  • 1 – 15 oz can black beans, not drained
  • 1 – 15 oz can white beans, not drained
  • Grated sharp cheddar cheese for serving
  • Sliced green onion for serving

Directions

  1. Heat a large cooking pot over medium heat and then add olive oil
  2. Add onion and green pepper. Sauté until tender
  3. Add garlic and sauté 1/2 minute
  4. Add green chilis and sauté 1/2 minute
  5. Add spices and cook and stir 1minute. Do not allow to stick to pan
  6. Add tomatoes and water. Cover and simmer 10 minutes
  7. Add chicken. Cover and simmer 10-20 minutes
  8. Remove chicken and place on a plate or cutting board. Using 2 forks shred the chicken into small pieces as you like. Return shredded chicken to the chili.
  9. Add beans and corn. Simmer 5-10 minutes
  10. Taste and add seasoning if you like
  11. Voila!

I’d love to know if you make this recipe!!

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Costa Rican Black Beans and Rice

Posted on August 24, 2024 by nina in the kitchen
Black Beans and Rice
Lizano Sauce/Salsa Adds Great Flavor

This May my daughter and I spent 3 weeks in Monteverde, Rio Perdido and Nosara, Costa Rico. We loved the beautiful rainforest, cloud forest and Pacific coast. The yoga retreat near Nosara was unforgettable. All the local people were kind and helpful. Always relaxed and friendly

Black beans and rice was a standard served at every meal and at every location. What’s essential is using white rice (I used thai Jasmine), rinsing the raw rice till the water ran clear, and preparing the rice the day before to allow it to dry out a bit.

Red bell pepper is traditional, but today I used red and yellow. An essential ingredient is a sauce called Lizano. I ordered it online. It’s like a Worcestershire sauce. It’s added to the rice at the end of cooking and also served at the table if you want to add more. Use Worcestershire if you don’t have Lizano. But it’s easy to order Lizano from Amazon. Enjoy!

Ingredients

  • 2 tablespoons light oil
  • 1 small onion, chopped fine
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can black beans and liquid
  • 3 cups white rice, rinsed, cooked and refrigerated
  • 1/4 cup Lizano Sauce
  • 1/4 cup chopped cilantro

Directions

  1. Heat oil in a large frying pan. Add onion and red pepper. Sauté until tender
  2. Add garlic and sauté until fragrant. No more than 1 minute
  3. Add beans with it’s liquid and Lizano. Rinse out the can with 1/4 cup water and add that too. Cover and Simmer 5-10 minutes. Don’t evaporate the liquid. You can also make your own black beans from dried beans
  4. Add cold rice and stir and simmer a few minutes and it’s hot. If you want more of a bean and vegetable flavor add less rice.
  5. Season to taste
  6. Add cilantro just before serving
Black Beans and Rice Breakfast in Rio Perdido

Voila!

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Pepper Salsa/Sauce

Posted on August 2, 2024 by nina in the kitchen

This is a fresh chunky sauce that goes well with many foods, fish, pasta, sausage, eggs…. I was served a sauce like this in Costa Rica for breakfast. It was a crispy corn tortilla topped with a fried egg and covered with this pepper sauce. This is my recipe developed from memories of this yummy and mild pepper sauce

This recipe is very forgiving. It’s a sauce that has a lot of flexibility. The main thing is don’t overcook it. This is a fresh salsa, lightly cooked.

Crispy Tortilla, Fried Egg & Pepper Salsa

Ingredients

2 tablespoons olive or vegetable oil

2 small onions, diced

4 cloves garlic, minced

1/2 teaspoon oregano

1- 24.5 oz bottle Mutti Tomato Puree or 3 cups of canned or fresh peeled tomatoes

1 poblano pepper, roasted, peeled and cut in 1/2 inch pieces

1 yellow bell pepper, roasted, peeled and cut in strips

1-12 oz jar roasted red peppers, drained, cut in 1/2 inch pieces , or roast your own yellow bell peppers

2 tablespoons Lizano Salsa, optional

Directions

  1. Heat a large frying pan. Add oil and keep heat at medium
  2. Sauté onions until tender. Add garlic and stir and sauté 1 minute. Add oregano and stir
  3. Add tomato sauce and simmer 5 minutes, covered
  4. Add poblano and other roasted peppers. Stir, cover and simmer until heated through
  5. Add Lizano Salsa if you like. This salsa is a Worcestershire like sauce that’s used alot in South and Central America.
  6. Serve this as a sauce or salsa with anything your heart desires!

Voila!

Pepper Salsa Ingredients

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Leek Soup

Posted on May 18, 2024 by nina in the kitchen
Leek Soup

Modern Proper published this recipe. I found it on Instagram and it is delicious! Definitely worth buying some leeks! It doesn’t have potatoes as the traditional leek soup or vichyssoise. Instead it has garbanzo beans! An easy way to add some fiber and protein to this soup! And the surprise ingredient is Parmesan!

Ingredients

  • 4 tablespoons butter
  • 3 pounds leeks, use white and light green only, slice in half lengthwise, rinse well and slice crosswise
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 sprigs thyme
  • 5 cups chicken broth
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1/2 cup grated Parmesan
  • 1 cup half and half or cream
  • Extra Parmesan for serving

Directions

  1. In a Dutch oven melt butter. Add leeks and onion and sauté until tender, about 10 minutes. Add garlic and seasonings and sauté 1 minute.
  2. Add broth and garbanzo beans, cover and simmer 15 minutes
  3. Remove and discard thyme stems. Use a stick blender to purée soup. Add Parmesan and cream and then heat till hot.
  4. Ladle into bowls and sprinkle with extra Parmesan!
  5. I froze the leftovers and they thawed and reheated nicely!
  6. Voila!

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Hard Cooked Eggs

Posted on April 3, 2024 by nina in the kitchen
8 Minute Egg
Orange Center of French Style Hard Cooked Eggs

Christopher Kimball from Milk Street shared his method of hard boiling eggs which guarantee easy to peel eggs! It works perfectly! I shortened his cooking time by 40 seconds.

This shorter than usual cooking time colors the yolks orangey yellow and makes them creamy, not dry. It is the French style he learned in Paris.

Some tips to keep in mind: Check your eggs closely for cracks before you cook them! Don’t over crowd the eggs. Use a large pot filled with water. Knocking eggs together while they boil may crack them.

Ingredients

  • 6-12 large eggs
  • 1 large pot of boiling water
  • 1 large bowl of ice water with lots of ice

Instructions

  1. Choose eggs which don’t have cracks
  2. Bring a large pot of water to a boil
  3. Gently place the cold eggs in the water. Use a slotted spoon to drop them in the water
  4. Bring to a full boil. Boil for 8 minutes! No longer!
  5. With a strainer or slotted spoon remove the eggs from the boiling water and place them in ice water. Leave the eggs in the ice water 3 minutes.
  6. Remove eggs from ice water and set them aside for Easter egg coloring or peeling to eat. The shells will slip off easily and perfectly!
Orange Yellow Yolks

Voila!

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Red Lentil Soup

Posted on April 3, 2024 by nina in the kitchen
Red Lentil Soup

We all love this soup!! It’s a Melissa Clark recipe from the New York Times. The added punch here is carrots, cayenne, cumin and fresh lemon juice!! These all give the soup a wow flavor!

The lentils don’t separate as in some soup recipes. That’s because half of this soup is puréed after cooking is completed. This technique adds creaminess without removing all the texture. Great idea!!

I often double the recipe and share jars full with family and friends

I’m also generous with my carrots. How big is 1 large carrot? I often use 3 average carrots

I’m also generous with the tomato paste. I love that intense flavor!

The NYT recipe adds cilantro at the end, but I don’t. It’s your choice

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-3 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1-2 dashes cayenne or chili powder
  • 1/2 teaspoon black pepper
  • Salt
  • 3 carrots, peeled and diced
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1/4 -1/3 cup fresh lemon juice
  • 2 tablespoons cilantro, chopped

Instructions

  1. Heat a large Dutch oven or stock pot. Add the olive oil.
  2. Add onions and sauté until softened
  3. Add garlic and stir 30 seconds
  4. Add cumin, cayenne, black pepper and tomato paste. Stir and simmer 2 minutes
  5. Add broth, water, carrots, and lentils. Use lid and leave partially uncovered. Simmer 30 minutes
  6. Add salt if needed
  7. Remove from heat and ladle 1/2 of soup into a large bowl. Purée mixing bowl of soup with a stick blender. Return puréed soup to Dutch oven.
  8. Reheat soup. Add lemon juice and cilantro
  9. Serve soup hot. Sprinkle with cayenne if you like
  10. Voila!
All the ingredients
Purée Half of the Soup
Puréed Soup is Added Back to Dutch Oven

Let me know if you make the soup!!

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