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May 26, 2017


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Well it’s Saturday night and there is far too much spinach in my fridge. So what better way to have a treat and a somewhat healthy meal.  Pizza, yeah!!!  To make this an easy pizza, I used a prepared crust.  I have never used this before because I am one of those people who thinks a freshly made crust is the way to go.  Like freshly made, this crust had a slightly yeasty smell.  It was economical, a time and step saver, and it was really good.  I would recommend it.





1 prepared Mama Mary’s pizza crust (12 inch)

1/2 pound, of fresh spinach

2-3 tablespoons garlic, minced

2 scallions

Olive oil

Pepper flakes

Sour cream

3 ounces Provolone cheese

1 cup mozzarella cheese

7 cherry tomatoes

3/4 Cup mushrooms

Black olives

Chicken pepperoni


2 teaspoons of Garlic power

Salt and pepper


Wash all of the vegetables.  Chop the scallions; include the white and green.  If you do not have fresh garlic (which made a good thing for this recipe) feel free to use the pre-chopped garlic.  Coarsely chop the spinach and olives.  Slice the tomatoes in halves, and shred the mozzarella cheese by hand into small pieces.  Cut the provolone cheese into thin long pieces.



In a non-stick pan, sauté 1 tablespoon of garlic, scallions and pepper flakes using olive oil.  Place the crust on a cookie sheet.  Using a heat proof brush, dip into the pan and then brush the crust.  Layer the bottom of the crust with the provolone cheese.  Once this is done set the crust aside.




Keeping the heat at a medium high level, add the spinach to the heated oil mixture in the pan and cook until the spinach wilts.  Mix together the remaining garlic, salt, pepper and sour cream.  Lower the heat and add the sour cream mixture when the spinach has cooked and cooled down.  Season to taste.





Top the cheese layered crust evenly with the spinach mixture.  Sprinkle the spinach mixture with mozzarella cheese, pepperoni, tomato halves, black olives and mushrooms.

Sprinkle the pizza with additional mozzarella, garlic powder and EVOO.


Bake at 450 degrees F for 10 to 12 minutes or until cheese is melted.

Allow the pizza to stand for 5 minutes before serving.


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April 22, 2017






This dish could not be any easier.  Air fry cooking is easy, quiet, clean and healthy.  Not to mention this is a fun way of doing things.  I have my crockpot/pressure cooker for those moments when I want brown rice in fifteen minutes; infused, tender meats low and slow or quick and easy.  My NuWave infrared oven is really a great thing to have especially at holidays or larger gatherings.  Today I made bagel pizza with it.  It takes on the life of a counter top oven for meals and sometimes serving as a warmer.

As for this recipe, it takes less than 35 minutes from prep to completion.  Served with a fresh, crisp green salad, healthy eating is made easy and enjoyable again.  Less fuss and no sweat.


  1. 2 lbs. boneless/skinless chicken thighs
  2. 2 tablespoons MSS
  3. ½ teaspoon sea salt
  4. ¼ cup water.



Pat dry the thighs and season well with the MSS.  Sprinkle sea salt on the cut side of the chicken.  Pour the water into the bottom of the outer basket.  Place the chicken in the fry basket then the fry basket into the outer basket.  Place the baskets into the air fryer.  Set the machine for 380 degrees and 20 minutes timing using the chicken cycle.  When the chicken has cooked for ten minutes, remove and shake or turn the chicken.  Return to the air fryer and cook for the remaining 10 minutes.  Even though 20 minutes will suffice this is where you will check the chicken by flipping through to assure all pieces are cooked.  Because this was my first time using the machine for chicken, I returned the baskets to the air fryer for an additional 5 minutes.


Your chicken should be well done but not dry.  Moist, evenly cooked and golden in color.  Serve this with a fresh salad and, if you wish, a seasoned brown rice side dish works well.





April 17, 2017


I finally broke down and purchased an air fryer.  So I guess you would think I would do hot wings or a quiche.  Maybe a loaf of savory bread.  Something gluten or fat free.   NOT!!!!  That would be the normal thing to do.  I saw a recipe for cheesecake in the book that came with the fryer and decided I would do that but make it my own.  This was unbelievable easy.  A lot less time consuming and so good.  I can imagine using this through the hot summer months.  The kitchen will be cooler and the AC will not be popping on constantly.  I just have to make sure the scale does not rise.

 This is an easy recipe and you can substitute according to your likes.  The amount of lime juice does not make a significant different in the taste but it adds just a subtle hint.  You can use lemon juice or omit it and stick with the required vanilla.  As for the crust.  I purchased the streusel from a supermarket bakery.  It was more than I needed at the time but it came in handy for this recipe.  Graham crackers or any type of crust can be used for making a cheesecake.   You can even use a gluten-free crust if you like.  This is your personal preference and your creation so go for it and make it “Your Cheesecake”.   



2 8-ounce packages of cream cheese

½ cup sugar

2 eggs

2 tablespoon lime juice

½ teaspoon vanilla


2 ½ cups lemon cheese streusel



Bring all of the ingredients to room temperature. Using parchment paper cut out a circle and line the air fryer cake pan.   There is no need to use oil and/or flour because the pan is non-stick and the streusel is rich with butter and cream cheese.  In a food processor place the streusel and crumble to crust consistency.  Place the crumbs on top the parchment paper in the air fryer and cook for 3 minutes at 350 degrees on the roast cycle.  Remove from the air fryer and sit aside while you prepare the wet ingredients.


Using a hand mixer in a large bowl mix the cream cheese and sugar until creamy.  Add eggs one at a time.  Add in the lime juice and the vanilla and blend until completely mixed.  Pour mixture over the crust and place in the air fryer using the bake cycle at 310 degrees for 12 minutes. 



Allow the cake to cool before chilling in the fridge for 3 or more hours. Enjoy


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March 3, 2017

Olive of for the skillet Chicken thighs (precooked) MSS Garlics Black olives Jalapenos pepper 1/3 cup water White vinegar Cheese (provolone or fontina) 4 Tortillas     Preheat oven to …



March 3, 2017



Olive of for the skillet

Chicken thighs (precooked)



Black olives

Jalapenos pepper

1/3 cup water

White vinegar

Cheese (provolone or fontina)

4 Tortillas



Preheat oven to 475 degrees F.



Mince garlic and chop and shred all the remaining ingredients separately except for the tortillas.  Place two tablespoon of olive oil in a skillet and set the heat at medium high.  Add the chicken, seasoning and garlic in the skillet and cook stirring constantly for 6 minutes.  Add in the olives and pepper and bring contents of the pan back to medium high heat.  Stir in the water bring pan back to a simmer and remove from heat.  Stir in the vinegar and cover.



Lay out the tortillas on a flat surface.  In an oven proof dish cover the bottom of the pan with approximately a half cup of the filling.  You should have enough cheese for the filling and covering of the tortillas.  Place a spoonful of the filling and cheese in each of the tortillas.  Roll the tortillas tightly and place the seam side down.  When all of the tortillas are done cover with the remaining cheese in place in the oven uncovered for 14 minutes.  Allow to 2-4 minutes resting time before serving.


This dish can be made in larger quantity but the intention of this recipe was a cozy dinner for two or one hungry person with leftovers.  In making this recipe I used leftover roasted chicken.  You can change up the chicken using beef, pork, seafood or for a vegetarian dish replace the proteins with your favorite veggies. And you have a preference of fresh or leftover. 


Quick and Easy Salsa Verde

February 18, 2017






Preheat your oven 475 degrees F.

  • Three large tomatillos
  • 1-2 ounces Jalapeno pepper (fresh or pickled)
  • 1 medium size onion
  • 3-4 cloves of garlic
  • ½ cup of water
  • 2 tablespoons white wine vinegar


Peel, rinse and dice the tomatillos.  Place on a lined cooking sheet with salt, pepper and light olive oil.   Toss and place in the oven to roast for 14-15 or until lightly brown.  Remove from oven and set aside.


While your tomatillos are in the oven chop and dice your veggies and set aside.


In a medium size skillet on medium-high heat place 2 tablespoons of EVOO in to the pan.  When the pan it hot, add onion, garlic, salt and pepper and stir constantly for 3 minutes.  Add the tomatillos, water, and the jalapeno pepper according to your taste for heat.  Cook until the tomatillos are softened and broken down.  If need to, smash  some of the tomatillos as the sauce is cooking to allow for some texture.




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Tips and Suggestions:  If you do not have wine vinegar feel free to use regular white vinegar.  I tried this twice and the first time I used the pickled pepper.  I also used the fresh peppers the next time I cooked this sauce.  Either style will do. You can serve this with enchiladas.  Tonight I served my sauce with spicy Italian chicken sausage and veggie fried brown rice.

Cod en papillote (BAKED FISH IN PARCHMENT)

February 2, 2017

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This is one of my versions of doing this time saving and easy fish dish.  Tonight I decided to load up a large sheet of parchment paper with four (4) pieces of cod.  Another good thing about this dish is, it is easy to do and little to no clean up. Depending on how many servings you need and the size of your fish pieces, the serving amount will be subject to how much fish you will need to prepare this dish.  This can also be done with a variation of veggies and seasonings.  As you will see my dish for the evening calls for a very few number of veggies because I am also serving this with a tossed salad.


Here what I used to prepare this meal.


  • Fish (cod)
  • Mushroom
  • Cherry tomatoes
  • Lemon juice
  • MSS
  • Parchment paper

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You are going to need a large sheet of paper to line up your fish with enough space for folding and tucking.  Place the fish in one layer flat on the paper.  Cover the fish with mushrooms, then top that with the tomatoes and seasoning.  Sprinkle with lemon juice and seal. Seal the packet by making a series of folds while turning the packet and at the end tuck the remaining paper under the packet. Place in a preheated oven (350 degrees) and cook for 20 minutes.




As I mentioned earlier this is one of my versions. Tonight I did it on a large sheet of parchment and served it family style, because I was pressed for time.  This can be done as individual serving by cooking each piece of fish in its own little packet.  And it makes a great presentation.  Also you can use any fish or seafood as a substitute or combination.  Shrimps are great prepared this way and a mixture of seafood will also work.   I also use bell pepper, asparagus and slices of citrus fruit which I place on top of each packet before sealing.  If you are cooking individual packets the cooking time may vary.  Do not cut a slit into the packet before cooking because you want to keep the juices (broth) and favors stored inside.  You may also want to serve this with some crusty bread to dip into that wonderful broth.  Another good tip, you can use frozen fish and seafood to do this.  The sealed packet.  Allow a few additional minutes in the oven depending on how you like your fish and seafood.  When your meal is done the paper goes into the trash and the sheet used to cook is an easy swish before tossing in the dishwasher.  





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