Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
12-14 wooden skewers in water for at least an hour if using outdoor grill. If
using an indoor top stove grill, it is not necessary to soak skewers.
large bowl, mix all ingredients. Take about a teaspoon of meat mixer and
cook in a small skillet. When ready, taste and adjust seasoning if
about 2 tablespoons of the beef mixture and shape into small sausages like
shapes. Wrap around skewers, making sure that all skewers are about the same
size. Brush the outside of each skewer lightly with oil.
or cook in large skillet until the beef is nicely golden brown on all
sides. Serve with fresh lemons and yogurt sauce.
cups plain or Greek yogurt
tablespoons finely minced fresh mint
medium shallot, finely minced
salt and black pepper
Drizzle olive oil
the yogurt in cheese cloth or an extra fine strainer over a bowl.Strain overnight to remove any excess liquid.
Straining the yogurt
the yogurt is strained, add all remaining ingredients. Taste for seasoning and
adjust if needed. When ready, chill for a few hours for best flavor.
skewers can be made with chicken, turkey, beef, pork, as well as beef. The
yogurt sauce can be served independently with pita bread, with skewers, with
cooked seafood. Both recipes are very versatile.You can create many dishes by simple changing
a few ingredients.
3-4 tablespoons extra virgin olive oil 2 small zucchini 2 small yellow squash 3 garlic cloves, minced 2 cups baby arugula Kosher salt and pepper Pinch red pepper flakes 1/2 teaspoon dried oregano 8 large eggs 1/2 cup Romano or Parmesan Grated cheese 1/2 - 1 cup grated Fontina cheese
Preheat the oven to 375° F. Butter a baking pan on all sides
Sauté the zucchini and yellow summer squash in olive oil in a large
skillet over medium-high heat for 10-14 minutes or until the vegetables are
partly golden. Do not overcrowd the pan if you want to avoid watery
vegetables. (Cook in 2 skillets or cook in 2 batches). Add the garlic, arugula,
season with salt and pepper; add red pepper flakes and oregano cook for a
minute. Transfer to buttered pan.
Beat eggs in a bowl and season with salt and pepper. Add the cheeses, mix again. Pour egg mixture over the vegetables. Bake 18-25 minutes until just golden on top. Serves 4.
If you like a cheesier
frittata, add additional grated cheese on top and place under broiler for about
2 minutes after baking. This frittata can be served as Tapas, appetizer, side
dish, or even an entrée with a side salad