Fresh, simple, affordable and Off the Hook recipes!

Franco/American recipes.

The variety of recipes are from my Artisan back ground cooking to my fresh catch of the day!

Using the freshest ingredients available to create healthy, simple and delicious recipes at affordable prices that are off the hook!

Thursday, December 29, 2011

My Famous smoked fish spread

Perfect appetizer for New Years Eve party!
It's quick and I get to use smoke fish i caught myself and smoked it in my smoker!! But you can use any smoked fish from the market!!

Saturday, December 17, 2011

Lemony chicken noodle soup

From that 5lbs chicken you roasted yourself and only paid $4.59 for and already made chicken salad with it, you should be left with 2 cups of shredded chicken and that is the perfect amount to make chicken noodle soup with, add a little lemon to your chicken noodle soup you will be surprise the difference it makes to your soup!Perfect for a cold winter day to warm you up and super healthy for you too and cost about 35 cents a cup you can beat that and much better then can soup too! And it freezes well ;) Enjoy!

Monday, December 12, 2011

Easy chicken salad

When you start with a 5 lb chicken you roast yourself that cost only $4.59 you can create many different dishes and save. For example this recipe will provide my husband and me four days worth of sandwiches for our lunches. Much better for you then pre package lunch meat and a lot less then deli lunch meat and the best part you are still left with 2 cups of shredded chicken to use for another dish.

3 cups cooked shredded chicken chopped small
½ cup light mayonnaise
¼ cup Dijon mustard
Zest of ½ lemons
2 celery stalks chopped fine
2 green onions chopped small
2 tablespoon fresh chopped parsley
2 tablespoon fresh chopped cilantro (optional)
Salt & pepper to taste
In a medium bowl mix all together and refrigerate until use.

Roast your own chicken save money and make several dishes with it!

1 (5) lb chicken
1 carrot chopped in 4 pieces
1 celery stalk chopped in 4 pieces
1/4 of an onion
1 tablespoon extra virgin olive oil
Fresh rosemary
2 tablespoon of Montreal chicken seasoning

Preheat oven at 350 degrees.

Wash chicken and pat dry. Stuff chicken with carrots, celery, onion and a piece of the rosemary.
Brush olive oil all over the chicken and sprinkle with Montreal seasoning and with 1 tablespoon of chopped fine rosemary.
Place chicken in a roasting pan sprayed with cooking spray and add 1 cup of water to the pan.
Bake for 1 1/2 hour.

Saturday, December 10, 2011

Healthy Holiday Cranberry & Turkey sausage stuffing

1 Stick of butter
1 medium onion chopped small
3 celery stalks chopped small
½ cup fresh parsley chopped
4 to 5 fully cooked turkey breakfast sausage patties(chopped small)
1 cup dried cranberries roughly chopped
Cracked black pepper
1 15oz bag Arnold Premium stuffing seasoned
3 cups Swanson chicken broth 99% fat free
Preheat oven at 350 degrees.
On stove top in a deep pot on medium high heat add butter, onion, celery, parsley, sausage and cooked for 4 to 5 minutes.
Add cranberries, stuffing and broth and mix well until all of the stuffing is wet. In grease casserole baked covered with foil for 30 minutes and uncover and bake additional 10 minutes until all golden on top

Sunday, December 4, 2011

Eggnog Infused Apple Fritters

Your guests will love these during a cold holiday morning served with a hot latte or your favorite cofee.

½ cup eggnog
¼ cup sour cream
1/2 cup all purpose flour
½ tsp baking powder
¼ tsp salt
¼ tsp cinnamon
3 apples cored, peeled, and sliced ¼ inch thick
½ cup powder sugar
½ cup caramel topping
2 cups canola oil
Heat oil in a deep frying pan or fryer daddy to 375 degrees.
In a mixing bowl add first six ingredients and mix well. Coat apple slices on both sides with the eggnog mixture add in batches 5 at a time not to over crowd the frying pan to hot oil and fry until it starts to golden about 5 minutes turn and fry an additional 4 minutes. Removed and place on a plate lined with paper towels to drain excess oil. Repeat until all done.
Serve 2 to 3 fritters per person. Sprinkle generously with powder sugar and drizzle with caramel topping.

Monday, November 28, 2011

It's the season everyone!! Make a few simple changes to your holiday feast!

Make it healthier and leaner and still keep all of that goodness taste this Holiday Season!

Instead of the entire turkey marinate a turkey tenderloin in rosemary and parsley with a little of extra virgin olive oil and marinate in the fridge a couple of hours. Take out of the fridge and let it come to room temperature bake for 35 minutes on 350 degrees. Remove from oven and let it rest for 10 minutes before slicing!

Instead of the traditional green bean casserole loaded with calories. Boil 3 cups of fresh cut green beans with 2 cup of frozen corn kernels with 1 tablespoon of garlic butter. Keeping your veggies very tasty and good for the waste line ;)

Instead of the fattening sausage in your stuffing use turkey sausage breakfast patties fully cooked and add dried cranberries and voila you save on tons of calories but you do not lose the fabulous taste of homemade stuffing ;)

Instead of spreading brown sugars all over the top of your ham , buy a turkey ham and boil it in light beer and you will have the moistest ham you ever ate and it was super low in calories and big on taste.

Instead of sweet potatoes loaded again with sugars or marshmallows twice bake your sweet potatoes by emptying the skins and mixing them with a little butter, light sour cream and onion and chive cream cheese re fill the potato skins top with extra sharp cheddar and green onions broil until cheese has melted.

You know without all of the fattening pan drippings your gravy certainly can come from a instant gravy package McCormick makes a fabulous turkey gravy... nothing wrong with taking shortcuts that also save you on calories but you still feel like you are cheating when you are pouring it on :)

Make an eggnog pie many recipes online and well it’s half the calories as your pecan pie and is very satisfying…
Hope you all enjoy these new tips on changing the old traditional dishes to more new and better for you Holiday favorites!!

Wednesday, November 9, 2011

Crab spinach and artichoke stuffed Grouper

Take a large grouper filet or two smaller ones and cut in 4 oz pieces. Take your knife and cut a pocket out of each grouper pieces and set aside. In a small mixing bowl add crab meat a little mayonaise, spinach or stuffing mix and /or cream cheese and lemon zest mix well. Make it your own stuff fish is always a fancy but easy way to prepare a fish meal and sure to impress anyone! Take filling and split equally to fill the pockets you created in each grouper pieces.
In a separate bowl add flour and old bay mix well. Take your stuffed grouper filet and coat with seasoned flour gently on all sides. On stovetop in a frying pan on medium high heat add oil and butter until butter is fully melted and very hot add your grouper and cook 7 minutes and then turn and cook an additional 5 to 7 minutes. Served with a squeeze of a lemon juice on each.

Monday, November 7, 2011

Touch of Giving... Help feed America during this holiday season!

Go to sign in and uploade your videos to contribute to this worthy cause.

Sunday, October 30, 2011

Simple Butternut Squash & Chicken Sausage Autumn Dinner!

This is light on the waistline but big on taste perfect for a cold October or November Dinner!
Prep time: 5 minutes cook:25 minutes Serves 5

1 Butternut squash
2 tablespoon extra virgin Olive oil
1/2 teaspoon sea salt & cracked black pepper
½ teaspoon nutmeg.
5 Chicken & spinach asiago cheese sausages or( your favorite sausage)

Preheat oven at 400 degrees. Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
Cut squash in 1/2 and scoop out the seeds. Brush squash with olive oil on both sides and season with salt, pepper and nutmeg. Place cut side down on cooking sheet and arrange sausages around the squash and roast for 25 minutes after 15 minutes turn the sausages. This is fabulous with a Cabernet Sauvignon!

Saturday, October 22, 2011

Pumpkin Whoopie Pies

It's October and we all know it's the start of pumpkin season! These woopie pies will both please grown-ups and kids!!

1 box Duncan Hines Spice Cake mix
2 stick of butter softened
3 eggs
1 (15oz) can of 100% pure pumpkin
3 (8 oz) cream cheese package softened
2 cups powdered sugar
In a mixing bowl add cake mix, 1 stick of softened butter, 3 eggs and ½ of the can of pumpkin blend with an electric mixer until well incorporated. Cover with plastic wrap and place in the refrigerator for a few hours to harden the batter.
In a separate bowl mix with an electric mixer cream cheese, 1 sticks of butter and the remaining pumpkin until smooth. Next add 2 cups powder sugar and mix until all well incorporated and set aside.
Preheat oven 375. Spoon batter onto a cookie sheets using a small ice cream scoop do they are all the same size. Bake in oven for 14 minutes. When done remove from over and let them cool completely.
Place cream cheese mixture in a zip lock bag to create a piping bag cut the corner and squeeze about 2 tablespoons on each ½ whoopie pies and cover with the other half repeat for all of them makes 16.

Saturday, October 15, 2011

Fresh Tomatoes Wedge Salad

I think not only this is a fresh, light and simple salad but it is perfect to accompany any meats, poulty and fish!

Sunday, October 9, 2011

Apple Cinnamon Rolls with Butterscotch Schnapps Glaze

It's October, the cooler fall air is here and there is nothing better than a warm apple cinnamon roll for breakfast with a hot cup of coffee to get your day started.

Makes 12 large rolls

5 apples cored, peeled and diced small
8 tablespoon butter softened
1/2 cup pack dark brown sugar
1 (16oz) box Hot Roll mix
1 egg
1 cup hot water
1/3 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
1 1/2 cup powder sugar
1/4 teaspoon butterscotch Schnapps
1 1/2 tablespoon milk

Preheat oven at 375 degrees. Grease a 9 x 13 pan and set aside.
In a non-stick frying pan on medium heat added 1 tablespoon of butter, apples and dark brown sugar. Mix and let the apple cook until all reduced and thicken. When apples are cooked let cool 5 to 10 minutes.

While apples are cooking, prepare dough for rolls as directed on the box and follow instruction for Cinnamon Rolls after dough is ready. Before rolling dough spread your apple mixture all over the top of the butter, sugar and cinnamon layer. Roll and cut 12 slices place in greased pan cut side up and baked in over for 15 to 20 minutes.

While rolls are baking in a small mixing bowl add powder sugar, butterscotch schnapps and milk whisk until smooth. When rolls have slightly cooled top with glaze.

Thursday, September 15, 2011

Tasty Strawberry Chocolate Petit Cookies

Prep: 18min Cook: 14min Serves 24
14oz refrigerated vanilla sugar cookie dough (bakes 24)
6 oz Philadelphia regular strawberry cream cheese
1 ½ tablespoon strawberry preserves
1 cup semi sweet chocolate chips
Preheat oven to 350. Bake cookies according to package 12 to 14 minutes. Cool cookies completely about 10 minutes on a cooling rack.
While cookies are cooling in a mixing bowl add cream cheese and preserves and mix well. Place cream cheese mixture in the fridge while cookies cool. In the meantime place chocolate chips in a microwave safe bowl and microwave 1 minute. Remove chocolate chips from microwave and mix well until all melted and is a smooth consistency.
To assemble the cookies take a butter knife and spread a thin layer of cream cheese mixture all over the top of each cookies and place the cookies back on the cookie sheet and place in the freezer for 6 minutes. After 6 minutes remove cookies and spread a thin layer of chocolate on top of cream cheese layer. The cool cookie will set the chocolate immediately repeat for all 24 cookies.

Wednesday, September 14, 2011

Fishing the Florida Gulf waters

You all know that my second passion is fishing. And you all know that I love bringing home fresh fish and create a brand new recipe or a new way to prepare it. Well last weekend I went out fishing and caught tons of Gag Groupers but they were still out of season so we couldn't keep any. So we kept the white grunts and brought home enough for a few dinners :) Fishing is fun and relaxing and the perfect time to enjoy family! I strongly suggest you try it if you do not already fish and if you catch good eating fish then that is icing on the cake!

Monday, September 12, 2011

Mini White Chocolate Raspberry Tartlets! Perfect for parties!!

The combination of white chocolate, raspberries, cream cheese with a hint of blackberry liqueur & brandy in a delicate mini fillo shell is most definitely the perfect decadent mouthful!

Prep Time: 20 minutes cook: 1 min Total Time: 21 minutes
Serve: 15
• 1/4 cup white chocolate morsels
• 1 teaspoons canola oil
• 4-ounce Philadelphia original cream cheese, softened
• 1 tablespoon blackberry liqueur & brandy
• 1/3 cup cool whip
• 15 frozen mini fillo shells, thawed 10 minutes
• 25 raspberries
In small microwave-safe bowl, melt chocolate chips and oil for 1 minute, let cool 15 minutes. While the chocolate is cooling in medium bowl, beat cream cheese and blackberry liqueur & brandy until smooth gradually beat in melted chocolate mixture.
Mash with a fork 10 raspberries and add to the cream cheese mixture. Fold in cool whip. Pipe into mini fillo shells and top each with a raspberry. Serve immediately or chill up to 4 hours.

Saturday, September 10, 2011

Planning on Grilling this weekend? Try this new way to marinade your chicken! Tasteful Chicken Kabob and Rice Dinner

With the Italian Cheese & Herbs Philadelphia cooking crème there is endless possibilities rather than using my good old marinade I used the Italian Cheese & Herbs cooking crème to take my easy chicken Kabob dinner to a whole new level of taste and without any sweats, I had this dinner on the table in less than 30 minutes and let’s just say my Kabob dinner is now better than ever. Enjoy!
Prep: 10 cook: 12min: serves: 4
1 cup quick cooking rice (Uncle Ben’s 10 min)
1 lb Boneless chicken breast (cubed in 12 pieces)
5 oz Kraft Philadelphia Italian cheese & herbs cooking crème
8 cherry tomatoes
1 medium bell pepper (core and seed removed and cubed in 8 pieces)

Place in a shallow pan of water four medium wooden skewers to let them soak up water to prevent burning while grilling later. While your skewers are soaking, on stove top add rice and water to a pot omitting any butter or oils and cook according to package.
In a mixing bowl add cubed chicken and cooking crème and toss to coat the chicken well and set aside. Next spray with non stick cooking spray a grilled pan or your outdoor grill and put heat on medium high heat and let it get nice and hot.
To assemble your kabob start by sliding a chicken cube onto the wet wooden skewer follow with pepper, then tomato and repeat one more time and finish with a chicken cube repeat with remaining three Kabob. Place kabobs on grill pan or outdoor gas grill and cook for approximately 10 to 12 minutes turning them a few times to get the kabob to cook evenly.
Place cook rice on a plate and top with a kabob. Bon Appétit!

Sunday, September 4, 2011

Petite Creamy Spinach Stuffed Artichoke Hearts!! Perfect for a labor day cookout side dish!!

Petite Creamy Spinach Stuffed Artichoke Hearts
These will have you and your kids think about artichokes in a whole new level! The creamy spinach & artichoke filing with a hit of fresh lemon and the smoke taste of the bacon bits will have your pallet dancing. Perfect side to accompany any meats grilled, baked or even fried. Made in no time and perfect for any night of the week or an outdoor picnics or cookouts as they can be made in advance and be served either warm or cold. Artichokes never had it so good!

Prep: 15 min cook 8 minutes serve 4
1 14oz can artichoke hearts (8 to 10 ) count
2 1 teaspoon extra virgin oil
3 2 tablespoons onion chopped small
4 2 ½ cup fresh spinach
5 1 tablespoon fresh lemon juice
6 2 tablespoons fresh lemon juice
7 2 tablespoons grated Kraft parmesan cheese
8 4 oz Kraft Philadelphia regular spinach & artichoke cream cheese
Drain artichoke and cut the bottom of each so you end up with a flat bottom so they can stand on their own. Place artichoke on paper towel to drain. Next take the tip of your knife and place in center of artichoke and rotate back and forth a few times to help open up the artichoke to create a well in the center gently spread open with the tip of your thumbs and set aside.
On medium heat in a frying pan add olive oil and onions and sauté for about 4 minutes until onion are translucent and not over cooked. Add spinach, bacon bits and cook an additional 2 minutes until spinach is welted add lemon juice, parmesan cheese and spinach & artichoke cream cheese. Stir until all well incorporated remove from heat.
Take a tablespoon of filing and fill all artichokes hearts. Serve right away warm or can also be serve cold at a picnic. Recipe can easily be doubled. Serves 4 to 5

Monday, August 29, 2011

Creamy Chive, Ham and Potatoes!

Say hello to the best side of potatoes you will ever eat!! Extra creamy and pack with the best combination of flavors you could ever mix in potatoes. This recipe has taken good old white potatoes to a whole new level and then some!! A picture is worth a thousand words… Doesn’t it? Ummmm…. Go ahead grab you a spoon you know you want to!
1 lb potatoes, peeled and cubed small
½ cup cooked ham diced fine
1 tablespoon fresh parsley chopped
2 tablespoon butter
4 oz Philadelphia Whipped chive cream cheese
1 egg
¼ teaspoon nutmeg
¼ teaspoon black pepper
Place diced potatoes in large pot of salted boiling water and cook on stove on medium high heat for 12 minutes or so. Drain well and place back on stove and let potatoes dry a few minutes.
In a bowl mash potatoes. Add remaining ingredients and mix with electric mixer to a smooth texture. Voila!

Saturday, August 27, 2011

Having a Party this weekend try these Fabulous yet easy to make Greek appetizers!Gyro Mini Rolls! Kids and grown ups love these!!

This Greek appetizer is sure to leave you very satisfied with the creamy, lemony cucumber layer top with the perfectly season beef and top with fresh tomatoes will take you right to Greece without leaving your home, it doesn't get better then this!

Prep: 8 minutes Cook: 10 minutes Serve 10
1 lb ground beef
3 garlic cloves (crushed)
1 tablespoon oregano
6 oz Kraft Philadelphia whipped cream cheese
1 cup English cucumber shredded and not peeled
1 ½ cup tomatoes chopped small
½ lemon juiced and zests
3 plain wraps (from a 10oz package)

In a frying pan sprayed with cooking spray on medium high heat add first three ingredients and season with salt & pepper to taste. Break meat and cook until no longer pink. When meat is cooked drain fat set aside.
Next take a paper towel and pat dry both shredded cucumber and diced tomatoes to remove excess juices. In a mixing bowl add cream cheese, cucumber, tomatoes, lemon juice and zest and mix until well incorporated.
To assemble your gyro bites lay down a wrap take 1/3 of the creamy cucumber mixture and spread all over the wrap leaving 1/4 inch boarder all the way around. Top with 1/3 of the meat and finish with 1/3 of the tomatoes. Roll the wrap cut both hollow ends and cut the remaining wrap into 1 inch thick rolls. Repeat with the other two. Plate and serve while still warm but very good at room temperature.

Wednesday, August 24, 2011

Summer time there is grilling and there is Sandwiches for dinner ! Try my Italian Chicken Cacciatore Sandwich!Manji, Manji!!

Prep time: 5 minutes Cook time: 10 minutes Serves: 2
½ cup marinara sauce (any)
¼ cup red wine
3 tablespoons grated parmesan cheese
1 ½ tablespoon extra virgin olive oil
½ cup flour
2 chicken thighs boneless & skinless
10 Mezzetta super colossal Spanish queen olives
4 slices mozzarella cheese
½ cup Mezzetta roasted bell peppers
4 slices Italian bread

On stove top in a sauce pan add first three ingredients and cook on low until ready to assemble the sandwiches. In a separate frying pan on medium heat add olive oil. On a plate spread flour and coat with flour chicken thighs well on both side. Add to hot oil and cook 5 minutes on both side or until juices run clear.
To assemble the sandwich take 5 of the olives and slice each in 4 slices and place down on a slice of Italian bread top the olives with two slices of mozzarella cheese place cooked chicken on top of cheese and top chicken with ½ of the hot marinara sauce. Place half of the roasted bell peppers on top of marinara sauce and finish with another slice of Italian bread. Repeat for second sandwich. Serve right away.

Sunday, August 21, 2011

Oh Yea light but very satisfying summer dessertLemon Meringue Pie

Here in Florida the last lemons are picked in March just in time for spring time and yet summer for us as we already are in the 80's so it's the perfect time to use the fruit and create a light yet very satisfying Lemon Meringue Pie! We just love it in our house! It's the perfect summer dessert.

Wednesday, August 17, 2011

Your next summer dinner party try my Delightful Fruity Roulade for dessert light and fruity perfect for summer and sure to impress

This is a delightful and elegant dessert yet that is not so difficult to make and is mouthwatering by just looking at it. As you and your guest take a bite you will taste the delicate vanilla cake with the rich and creamy fruity center with a hint of orange liqueur that will make your tongue dance and will send you on cloud nine! I guarantee it will leave you quite impress and certainly will become your dessert to go to when you to impress guests!! Prep time: 25 minutes |Cook time: 12 minutes |Total time: 37 minutes |Servings: 6
•3 medium eggs
•1/2 cup(s) of sugar plus 4 tablespoons extra
•3/4 cup(s) of flour sifted
•1/2 cup(s) of vanilla yogurt
•4 ounce(s) of Philadelphia original whipped cream cheese
•1 1/2 tsp. of teaspoons orange liqueur (optional)
•1 tbsp. of grated orange rind
•1 cup(s) of strawberries, hulled and cut into quarters
1.Preheat the oven to 425 degrees. Lightly greased and line a 9 x 13 inch jelly –roll pan with baking parchment.
2.Using an electric whisk, beat the eggs and ½ cup sugar until the mixture has doubled in volume and leaves a trail across the top. Fold in the flour with a rubber spatula until well incorporated. Pour into the prepared pan and bake for 10 to 12 minutes until well risen and golden.
3.Place a whole sheet of baking parchment out on a clean, flat work surface and sprinkle evenly with 2 tablespoons of sugar. Turn the cooked sponge out onto the paper, discard the paper, trim the sponge, and roll up, encasing the paper inside. Set aside until cool.
4.To make the filling, mix together the yogurt, cream cheese and the 2 remaining tablespoon of sugar, liqueur and orange rind. Unroll the roulade and spread over the mixture. Sprinkle with the strawberries and roll up. You may garnish with sliced strawberries (optional) this could serve up to 8 depending on thick you like you slices.