Healthy Mediterranean Cooking at Home

Category Archives: lemon

Most major scientific organizations encourage healthy adults to adopt a style of eating like that of the Mediterranean diet for prevention of major chronic diseases. Why? Because the Mediterranean diet incorporates the basics of healthy eating — along with the addition of olive oil and a glass of red wine — and other components that characterize the traditional cooking style of countries bordering the Mediterranean Sea.  Most healthy diets include fruits, vegetables, fish and whole grains, and limit unhealthy fats. Fatty fish — such as mackerel, lake trout, herring, sardines, albacore tuna and salmon — are rich sources of omega-3 fatty acids. Fish is eaten on a regular basis in the Mediterranean region. Be sure to add it to your diet on a regular basis.

Oven Baked Fish

 2 Servings


2 cod, haddock or salmon fillets, about 6 oz. each
3 tablespoons extra-virgin olive oil, divided
1 garlic clove finely grated
2 plum (Roma) tomatoes, seeded and chopped
8 green olives, sliced
2 sprigs fresh oregano sprigs
Sea salt and black pepper
1/2 cup fresh breadcrumbs


Preheat the oven to 350°F (180°C). Make the fresh bread crumbs from several slices of bread by processing in a food processor

Pat the fish dry with paper towels. Coat the bottom of a small baking dish large enough to hold the fish in a single layer with 1 tablespoon of the oil.

Place the cod in the dish. Drizzle with 1 tablespoon of the oil. Season the fish lightly with salt and pepper.

Place the tomatoes, olives, garlic and oregano leaves on top of the fish.

Combine the crumbs with the remaining 1 tablespoon of oil and use a spoon to sprinkle the bread crumbs evenly over the fish and vegetables.

Bake until the topping is golden brown and the fish is cooked about 20 minutes. Serve immediately.

Lemon Rice Pilaf

Servings:3- 4


1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 sweet onion, finely chopped
1 1/2 cups long grain white rice (uncooked)
1 1/4 cups low-sodium chicken broth
1 cup water
½ teaspoon salt
1 large lemon to yield 1 teaspoon zest + 3 tablespoons lemon juice
4 tablespoons finely chopped parsley
Black pepper


Heat oil over medium heat in a saucepan. Add garlic and onion. Cook for 5 minutes or until tender.

Add rice, stir and cook about 2 minutes. Add broth, salt, and water. Place lid on, bring to a simmer then turn the heat down to low.

Cook for 12 minutes or until the water is evaporated. Remove the saucepan from stove and rest for 10 minutes with the lid on.

Remove the lid. Add the lemon zest, lemon juice, parsley and black pepper to taste. Stir well and serve.

Creamy Spinach

2 servings


1 tablespoon butter
1 small shallot. finely diced
1 clove garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and drained or equivalent fresh
1-ounce cream cheese
1/4 cup heavy cream
2 tablespoons grated Parmesan cheese
Salt and pepper


Saute the garlic and shallot in the butter in a medium saucepan. Mix in the spinach and cook on low heat, covered about 5 minutes. Remove to a bowl and keep warm.

Add the cream cheese, heavy cream, and parmesan cheese to the saucepan. Cook on medium heat until the cream cheese is melted. Whisk until smooth.

Add salt and pepper to taste. Add the spinach mixture and mix well. Reheat over low until the spinach is hot. Serve immediately.


So many more options become possible in March. Here, on the Gulf Coast, strawberries are in season and they are beautiful. They taste wonderful in a smoothie. I look forward to this time of year, so I can purchase artichokes because we love them stuffed. Asparagus make delicious salads and so does fennel. And, broccoli rabe is at its best in the spring, so look for it at your market.

Stuffed Artichokes

Italian Seasoned Fresh Bread Crumbs


2 cups fresh bread crumbs (about 8 slices of regular, low carb or gluten-free bread), crusts removed
1 teaspoon sea salt
1 teaspoon dried Italian seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano


Tear the bread slices into pieces. Process into crumbs and place in a mixing bowl. Add the remaining ingredients and stir until thoroughly combined.


Serves 4


4 large artichokes, trimmed
Lemon juice
2 cups Italian seasoned “bread” crumbs (see recipe above)
8 cloves garlic, smashed with the flat of your blade and minced
1 teaspoon crushed red pepper flakes (chili)
1 cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
Boiling water


Cut off the stems so the artichokes will stand upright. Slice off the top third of the artichokes and pull off some of the tough outermost leaves.

Trim off the pointed tips of the remaining leaves with kitchen shears. Wash the artichokes and turn them cut side-down to drain.

Rub the cut parts with a little lemon juice. Use your thumbs to open the leaves the rest to make room for stuffing and set aside.

Heat the oven to 425° F and place a small stock pot or tea kettle with water on the stove to boil.

Combine the bread crumbs, garlic, cheese and red pepper flakes.

Stuff one artichoke at a time by scooping out 1/2 cup of stuffing, placing the artichoke in the bottom of the bowl and sprinkling with the 1/2 cup of stuffing.

Use your fingers to work the stuffing in between the leaves. Be sure to get a bit of the stuffing between each of the outer leaves and in the top.

Transfer the stuffed artichokes to a baking dish just large enough to hold the artichokes upright.. Continue until all artichokes are stuffed and placed in the baking dish.

Drizzle each artichoke with lemon juice and olive oil. Pour boiling water from the kettle or pot to fill the dish about an inch high.

Cover the dish tightly with aluminum foil and bake about 45 minutes. Check for tenderness by sliding a knife easily through the base of the artichokes.

Once tender, uncover and bake for 15 minutes, or until the artichokes turn golden brown.

Place each artichoke in an individual bowl and pour some of the broth in the baking dish over the artichokes before serving.

Spring Asparagus Salad

Serves 2

Variations: add cooked beets or crispy bacon to the salad.


Kosher salt
1 bunch fresh, thin asparagus
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain or Dijon-style mustard
2 hard-boiled eggs, chopped
3 scallions (green onions), sliced thin
Bibb Lettuce cups


Bring a large pot or deep skillet of water to a boil over high heat. Add a generous pinch of salt.

Trim and discard the tough woody asparagus ends.

Carefully place the asparagus spears in the boiling water and cook for 3-4 minutes, or just until the vegetable is bright green and tender but not soft.

Drain and place the asparagus in a large dish filled with ice water.Let the asparagus cool in the ice bath for about 5 minutes.

Transfer the asparagus to a kitchen towel to dry. Cut the asparagus into two-inch pieces and then place them on a platter or individual salad plates lined with lettuce.

Whisk together the lemon juice, oil, mustard and a pinch of salt in a liquid measuring cup, until well blended, to form a vinaigrette.

Sprinkle the sliced scallions over the asparagus and then sprinkle the chopped egg on top.

Spoon the vinaigrette over the salad and toss gently to coat.

Easy Strawberry Smoothie

Serves: 2


2 cups fresh or frozen strawberries
1 cup plain Greek yogurt
1 cup regular milk or unsweetened almond or coconut milk
Sweetener of choice to taste


Place all the ingredients in a blender and blend until smooth. Pour into glasses to serve.

Fennel Walnut Chicken Salad


1 whole boneless, skinless chicken breast or 2 halves, cooked and diced
1/2 of a fennel bulb, coarsely chopped
1/4 cup finely chopped red onion
1/4 cup toasted walnuts, chopped
2 tablespoons freshly squeezed lemon juice
1 teaspoon roasted garlic powder
1/4 teaspoon fennel seeds
1/4 teaspoon coarse black pepper
1/4 cup mayonnaise


In a large bowl, toss the chicken cubes with the lemon juice, garlic powder, fennel, fennel seeds, black pepper and walnuts until combined.

Add the mayonnaise to the chicken mixture and toss to coat thoroughly. Taste the salad and see if you would like to add salt.

Cover the salad and place in the refrigerator for at least an hour.

Broccoli Rabe Parmigiano

Serves 3


2 tablespoons extra virgin olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper flakes (chili)
2 lbs Broccoli Rabe
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
4 oz cooked pasta, optional


Cut off about one inch from the bottom of the broccoli rabe stalks. Wash the broccoli very well. Cut into two-inch lengths.

In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.

Add broccoli rabe, broth, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until the broccoli rabe is crisp-tender.

Add the salt, black pepper and grated cheese. Mix well and cover the pan. Let the mixture sit for five minutes before serving. This sauce is delicious served over pasta.

My market had chicken cutlets on sale this week, so I took advantage of this sale. Several went into the freezer and dinner that night would be chicken cutlets. I wanted to make something a little different this time and decided on making some type of stuffing. Being economical, I looked to see what was hanging out in the refrigerator and found several slices of prosciutto and a package of Italian Fontina cheese. So that is how my Italian Codon Bleu happened. My husband liked it so much better than the ham and cheese version. Give it a try. You can substitute cooked pasta for the zucchini noodles if you like, but we are trying to each a few less carbs these days and zucchini is a great substitute. Give these recipes a try.

Italian Chicken “Cordon Bleu”

2 servings


Two 5 oz boneless chicken cutlets
4 slices prosciutto
2 slices Italian Fontina cheese, cut to fit the width of the chicken
1/2 teaspoon dried marjoram, divided
1/2 teaspoon coarse black pepper, divided
2 thin pats of butter


Place the cutlets between pieces of plastic wrap and pound lightly to even out their thickness.

Fit one slice of prosciutto over each cutlet. follow with a slice of cheese and then another slice of prosciutto on each cutlet.

Sprinkle each with 1/4 teaspoon marjoram and black pepper.

Roll the shirt sides in over the edges of the prosciutto and roll up the cutlets from the long side. Secure the rolls with several pieces of kitchen string.

Place the rolls in a small baking dish and place a thin pat of butter on top of each roll.

Bake in a preheated 375 degree F oven for 20 minutes or until the chicken registers 160 degree F on an instant read thermometer.

Serve the chicken rolls on top of the creamy zoodles or cooked pasta.

“Zoodles” In Garlic Butter Cream Sauce

2 servings


2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
4 tablespoons salted butter
1/4 cup heavy cream
2 tablespoons chopped parsley or basil
2 small thin zucchini or use cooked pasta


Spiralize the zucchini and place the zoodles on a paper towels to dry a bit.

In a medium skillet, heat the butter and garlic. Add the red pepper and salt. Cook until the garlic softens.

Add the heavy cream, whisk to combine. Once the cream is hot, add the zucchini and stir for several minutes to coat the zoodles in sauce and get them hot.

Add the parsley and remove from the heat.

Lemon Roasted Asparagus

This recipe makes 3-4 servings. I like to make extra because the leftover cooked asparagus are delicious in an omelet the next day.


1 lb asparagus
2 tablespoons olive oil
1/2 teaspoon lemon flavored sea salt
1/4 teaspoon coarse black pepper
1 teaspoon lemon zest


Trim the woody ends from the asparagus spears and place them in a baking dish. Pour the olive oil over the asparagus and sprinkle with the salt and pepper.

Bake the asparagus with the chicken rolls. they will both be ready about the same time.

Remove the baking dish from the oven and sprinkle the asparagus with lemon zest. Serve with chicken rolls.

A low-carb diet is a diet that restricts carbohydrates, such as those found in sugary foods, pasta and bread. It is high in protein, fat and healthy vegetables. A gluten-free diet is a diet that excludes grains such as wheat, barley and rye. Some people who eliminate gluten from their diet end up following a low-carbohydrate diet, but not always. Many people who follow a low-carb lifestyle do eliminate gluten because they choose to keep their carbohydrates low. However, they are not the same. A gluten-free diet does not ensure one is on the right plan to lose body fat. A low-carb lifestyle does not ensure one is avoiding gluten. However, with a little label reading, the two can work well together in managing health and long-term weight management.

These recipes are made to fit a gluten-free/low carb diet. They are made with nut or gluten-free flours . In order to keep the recipes low carb you must eliminate regular sugar and use a sugar substitute. If you only want a gluten-free recipe, then you can use regular sugar. Either way, I can tell you that they all taste very good.

Lemon Ginger Scones

Makes 8 scones

Dry Ingredients

2 ½ cups almond flour
1/4 cup plus 2 tablespoons sugar or sugar substitute or sugar substitute blend, divided
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
Lemon zest from 2 lemons, divided

Wet Ingredients

3 tablespoons lemon juice
1/4 cup plus 1 tablespoon heavy cream, divided
2 large eggs
1/2 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Cover a baking sheet with sides with parchment paper.

Mix the 2 tablespoons of sugar substitute with half of the lemon zest in a small bowl and set aside.

In a medium bowl, mix together the almond flour, ¼ cup sugar substitute, the ginger, salt, baking soda and the remaining lemon zest.

In a small bowl, combine the lemon juice, eggs, ¼ cup cream and vanilla.

Stir the wet ingredients into the dry ingredients. Turn the mixture out onto a cutting board dusted with almond flour. Pat into a half-inch thick round.

Brush the top of the dough with the 1 tablespoon cream and sprinkle the dough evenly with the sugar/lemon zest mixture. Cut the dough into 8 equal triangles.

Carefully place them on the prepared pan. Bake in the center of the oven for about 30 minutes, or until golden brown. Cool on a wire rack. These scones freeze well.

Coffee Nut Muffins

Makes 12


1 cup pecan flour (meal), divided
1 cup almond flour
1/2 cup soy flour
1/4 cup sugar or sugar substitute or sugar substitute blend
1/4 cup whey protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 oz) sour cream
1/4 cup butter, softened
3 large eggs
2 tablespoons brewed coffee
2 teaspoons instant coffee granules


1/2 cup finely chopped toasted pecans
2 tablespoons brown sugar or brown sugar substitute


Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners or coat with cooking spray.

Stir together the brown sugar substitute and chopped pecans. Set aside.

Dissolve the coffee granules in the brewed coffee and set aside.

In a large bowl whisk together the pecan flour, almond flour, soy flour, sugar substitute, protein powder, baking powder, baking soda and salt.

In a medium bowl, beat with a hand mixer the sour cream with the butter until smooth. Beat in the eggs. Then beat in the coffee mixture.

With a wide spatula, fold the coffee mixture into the nut flour mixture. thoroughly combine.

Divide the batter among the prepared muffin cups and sprinkle each with the topping.

Bake 25-30 minutes, or until set and a cake tester inserted in the center comes out clean.

Let the muffins cool in the pan for ten minutes and then remove them to a wire rack.

Low Carb Gluten Free Brownies


1/2 cup (3.5 oz) sugar-free milk chocolate squares (I use Lily brand)
1/2 cup (3.5 oz) sugar-free dark chocolate chips (I use Lily brand)
2/3 cup (5 ¼ oz) butter
3 eggs
1 1/2 cups sugar or sugar substitute or sugar substitute blend
1/2 teaspoon vanilla extract
1 cup almond flour
2 teaspoons baking powder
1/2 cup chopped walnuts
Pinch of salt


Preheat the oven to 350 °F. Line the bottom of an 8×8 or 7×11 baking dish with parchment paper and coat with cooking spray.

Put the chocolate and chocolate chips in a saucepan with the butter and melt them together. Add the vanilla. Remove the pan from the heat and let cool slightly.

With a hand mixer beat the sugar substitute and eggs (about 2-3 minutes until the mixture is creamy). Add the chocolate mixture and stir.

Gradually stir in the almond flour, salt and baking powder.

Fold the nuts into the mixture and pour into the prepared pan. Spread the mixture evenly in the pan.

Bake for about 45 minutes until the mixture is no longer wiggly and beginning to crack in the middle. Remove the pan from the oven to a wire rack to cool.

When cool, cut into small squares.

This dinner makes use of the Swiss chard and the Acorn squash that are now in season. The lemons are from my Meyer Lemon tree.

Sautéed Swiss Chard

3-4 servings


1 large bunch Swiss Chard
3 garlic cloves, minced
1/2 shallot, chopped
2 tablespoons extra virgin olive oil
Salt and pepper to taste


Cut out the central rib and stem from each leaf. Cut the leaves into smaller pieces.

Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (leaving some water on the leaves).

Place the damp leaves in a deep skillet. Cover the pan and cook the leaves for 3 minutes. Drain in a colander and set aside.

Heat the oil in the same skillet and add the garlic and shallot. Cook for two minutes. Add the chard leaves and salt and pepper, stir and reduce the heat to low.

Cook the greens until tender, about 10 minutes.

Pistachio Salmon With Meyer Lemon Sauce

Serves 2


2 coho salmon fillets (6 ounces each)
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
2 tablespoons mayonnaise
1/4 cup finely chopped pistachios


1/2 shallot, chopped
1/2 tablespoon olive oil
1/2 cup heavy whipping cream
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper


Preheat the oven to 375°F

Place the salmon in a small oiled baking pan; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.

Bake for 15-20 minutes or until the fish is cooked through its center.

In a small saucepan, cook and stir the shallot in oil over medium-high heat until tender. Add the cream, lemon peel, lemon juice, salt and cayenne and bring to a boil.

Reduce the heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally.

Serve the salmon over the Swiss chard and spoon the lemon sauce over all. Serve immediately.

Parmesan-Roasted Acorn Squash

Serves 2


1 acorn squash, ends removed, seeded and cut into 4 one-inch thick slices
2 tablespoons olive oil
1 teaspoon dried thyme
Kosher salt and black pepper
Grated Parmesan cheese


Heat the oven to 375° F.

In a baking dish, toss the squash slices with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.

Roast the squash until golden brown and tender, about 45 minutes.


Around the world, people eat certain foods thought to symbolize good fortune when the new year arrives. Here are a few recipes guaranteed to make you feel lucky.

Happy New Year.

Pulled Pork Sandwiches

Pork, thanks to its rich fat content, symbolizes wealth and prosperity.

12 servings

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) boneless pork shoulder or pork butt

Mustard Barbecue Sauce:

1 1/2 cups cider vinegar
1 cup yellow mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper


Mix the paprika, garlic powder, brown sugar, dry mustard and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register at least 170 degrees F, but basically, what you want to do is to roast it until it falls apart.

While the pork is roasting, make the mustard sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 30 minutes until the sauce is thickened slightly. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 20 minutes. While the pork is still warm, you want to “pull” the meat. Use 2 forks: 1 to steady the meat and the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir well so that the pork is coated with the sauce.

To serve, spoon pulled pork mixture onto the bottom half of a hamburger bun and top with some of the mustard sauce.

Black-Eyed Peas

Legumes including beans, peas and lentils are symbolic of money. Their small, seed like appearance resembles coins that swell when cooked. In Italy, it is customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight. In the Southern United States, it is traditional to eat black-eyed peas in a dish called hoppin’ john.


4 cups shelled black-eyed peas
2 ounces bacon
1 onion, diced
2 celery stalks, diced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth, plus extra if needed
3-4 sprigs fresh thyme


Cook the bacon in a large saucepan. Remove with a slotted spoon to a paper towel plate and reserve for later.

Add the onion and celery to the hot bacon fat and cook until tender. Add the peas and saute for a minute or two.

Add the thyme and 2 cups of chicken broth or just enough to cover the peas by about 1 inch. Add more if the peas are not covered.

Bring to a low boil and add the sugar and stir well.

Scoop off any foam that forms and discard it.

Cover and reduce the heat to medium-low, let simmer for about 25 minutes.

Add the pepper and salt, stir well and continue to cook for 10 more minutes.

Taste the peas for tenderness, they should be tender after this amount of time but not mushy. Drain.

Top with the crumbled bacon and serve.

Southern Winter Greens 

Cooked greens, including cabbage, collards, kale and chard, are consumed at New Year’s in different countries for a simple reason — their green leaves look like folded money and are symbolic of an economic fortune.


2 tablespoons unsalted butter, divided
3 1/2 pounds mixed winter greens such as collards, mustard greens or kale
6 ounces slab bacon, cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste
Salt and pepper


Discard stems and center ribs from the greens, then coarsely chop leaves.

Cook bacon in a wide 6 to 8 quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off the fat from the pot and wipe clean.

Heat the butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, add onion and cook, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in the greens, 1 handful at a time, letting each handful wilt before adding more. Add garlic, red-pepper flakes, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, uncovered, stirring, until the greens are tender, about 10 minutes.

Stir in bacon, vinegar, salt and pepper to taste.

Stuffed Flounder

The Chinese word for “fish” sounds like the word for “abundance,” one of the many reasons fish has become a go-to good luck food. In Germany, Poland and Scandinavia, it’s believed that eating herring at the stroke of midnight will ensure a year of bounty—as herring are in abundance throughout Western Europe. Also, their silvery color resembles that of coins, a good omen for future fortune.


1 lb flounder fillets
1 pkg (10 oz) fresh spinach or a 10 oz package frozen, thawed and drained
1/4 cup Feta cheese
1 clove garlic, minced
1 tablespoon olive oil, plus extra for baking
1/4 cup diced scallions
1 tablespoon grated Parmesan Cheese
1 tablespoon paprika
1 teaspoon dried oregano
Salt and pepper to season


Heat oil in skillet. Add garlic and scallions and saute for a minute or two.

Add spinach to the pan and saute for about 3 minutes. Take the pan off the heat and add the feta and Parmesan cheese. Season with black pepper to taste. Set aside to cool.

Season the fish with salt and pepper. Place about 2 tablespoons of filling onto the center of each piece of fish.

Roll fish around stuffing. Place fish seam side down into an oiled baking dish. Drizzle with olive oil Sprinkle fish with oregano and paprika.

Bake at 400 degrees F uncovered for 30 minutes.

Fettuccine in Lemon Sauce

In China, Japan and other Asian countries, it’s customary to eat long noodles on New Year’s Day.because they signify. The noodles must not be broken or shortened during the cooking process.


1 pound fettuccine
1 clove garlic, grated
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons extra-virgin olive oil
1 cup finely grated Parmigiano-Reggiano cheese
Bunch fresh flat-leaf parsley, leaves picked and chopped


Place the spaghetti in a pot of boiling salted water and cook the spaghetti al dente.

Place the grated garlic in a warm pasta serving bowl. Add the freshly squeezed lemon juice and slowly drizzle in the extra-virgin olive oil while whisking.

Whisk until the ingredients have emulsified and add the cheese. Drain the spaghetti and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly.

Sprinkle the pasta dish with fresh parsley and lemon zest. Serve immediately.

Here are a few more popular recipes from the past. The Flounder recipe is one we like a lot.

Salisbury Steak 

4 Servings


Burger Steak

1 1/4 pounds lean ground beef
2 teaspoons Worcestershire sauce
2 teaspoons Montreal Steak Seasoning
1/4 cup breadcrumbs
1/4 cup heavy cream
1 tablespoon fresh minced parsley
2 teaspoons oil
Salt and pepper


1 tablespoon unsalted butter
8 ounces white button mushrooms, sliced
1 clove garlic, minced
1 small onion, sliced thin
2 cups beef stock
1 tablespoon all-purpose flour
1 teaspoon Worcestershire sauce
1 sprig fresh thyme
Salt and freshly ground black pepper


Place the ground beef in a medium bowl, breaking it up as you do.

Sprinkle the Worcestershire sauce, steak seasoning and parsley over the beef. Add the breadcrumbs and cream. Mix gently.

Divide the seasoned ground beef into 4 even portions and form into patties.

Season the outside with salt and a good amount of coarse black pepper. (Lots of pepper gives the hamburger steak great flavor.)

Place a large skillet or saute pan over medium high heat. When hot, add the 2 teaspoons of oil and swirl to coat the pan.

Add the burger steaks and cook for approximately 3 minutes per side. Remove the burger steaks from the pan to a plate and cover loosely with foil.

Turn the heat down to medium.

Season mushrooms with salt and pepper, to taste. Saute the mushrooms in the same pan as the meat, until brown, about 5 minutes.

Add butter, the onion, thyme and garlic. Cook until vegetables are soft, about 5 minutes. Whisk in the flour.

Add broth, slide meat back into sauce, cover and simmer until tender, about 30 minutes.

Flounder Almondine


5 tablespoons butter
1 tablespoon olive oil
4 flounder or sole fillets (about 1 pound)
All purpose flour
2 eggs beaten to blend
1/4 cup slivered almonds toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Lemon wedges


Melt 4 tablespoons butter with the olive oil in large skillet over medium high heat. Dip fillets in flour then in beaten eggs.

Add the fillets to the skillet and cook until browned and just cooked through 2 to 3 minutes per side. Transfer to serving platter, keep warm.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the almonds and cook until heated through about 1 minute.

Add wine and lemon juice and simmer until thickened, stirring constantly. Pour the sauce over the fish. Garnish with lemon wedges and serve.

Jelly Roll Cake

Servings 10


3 eggs
1 cup granulated sugar
⅓ cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar
About 2/3 cup of lemon curd or your favorite jelly


Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with parchment paper. Coat the paper and pan sides lightly with cooking spray.

In a medium bowl, beat eggs with an electric mixer on high-speed about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar.

Beat in water and vanilla on low-speed. Gradually add flour, baking powder and salt, beating just until the batter is smooth.

Pour the cake batter into the prepared pan, spreading to the corners.

Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.

Immediately loosen cake from the sides of pan and turn upside down onto a kitchen towel generously sprinkled with powdered sugar. Carefully remove the paper.

Trim off stiff edges of the cake if necessary. While the cake ¡s hot, carefully roll the cake and towel from the narrow end into a cylinder.

Cool on a cooling rack for at least 30 minutes.

Unroll the cake and remove the towel. Beat jelly slightly with a fork to soften and spread over the cake. Roll up the cake.

Sprinkle with powdered sugar. Cut into ½ inch slices to serve.

Easy Lemon Curd

If you do not have access to Meyer Lemons, you can use regular lemons. Because Meyer Lemons are larger, you will need more regular lemons to get 1 cup and more sugar because regular lemons are less sweet than Meyer.


1 cup Meyer Lemon juice (2 large)
6 large organic eggs, beaten
1 cup sugar
2 sticks (16 tablespoons) salted butter softened
1/4 teaspoon vanilla extra


Put all the ingredients in a heavy saucepan. Turn the heat to medium and continuously whisk the mixture until it begins to thicken – it only takes a few minutes.

Turn the heat down to medium-low and continue whisking. The lemon curd will thicken – all at once.

Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and let cool to room temperature.

Store in the fridge in an airtight container.

Jello molds from the 50’s and 60’s.


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Mother to a 26 yr old and 4 yr old toddler at 53 yrs old! What was I thinking?

Baking Delish

All about Cakes & Desserts - Recipes & Tips!

Daily Replenishing Health Blog

Food, Health, Fitness, Skincare, Beauty Continually Evolving...

Dinner Strategies

Busy People Cuisine

Pie Day Friday

a place where meat, vegetables and pastry meet in harmony

Around the world in 80 cuisines

My quest to cook four meals from every region in the world!

Ecstatic Food

Happy food made simply.

Chez Basilic

-Culinary Journeys in Europe and Beyond

Little Spud

Eat, Drink & be Irish!

robbo worldtraveller

Because I am a traveller I can look down on the birds and up at the fishes. I collect moments and can venture back in time to lost worlds. I seize life and simultaneously escape it at will. Because I am a traveller I envy no man at home.


travel enthusiast and professional babbler


A peep into Megha's mind

Bhaskar Cuisine

Simple Ingredients Make Food Tasty


discover new and interesting recipes

Culinary Obsession

Taking a kitchen and making it work is what I do…it’s what I enjoy!

The mad Italian Cook

I shall take you on a journey of culinary delights with easy, delicious recipes that I have tried and tasted from oll over the world.



Smart Diet

Choose Weight Loss. Choose Health.

Heavenly Veg

(vegetarian blog) - VEGANUARY


Exposing Truth


Once upon a time in Barcelona

Anything Cool

Anything that I want to post!

Teti's flakes

eat - dream - conquer


Inspired By My Love For Food, Fashion & A Fab Lifestyle

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