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An Intermezzo…

May 18, 2016 Menu No Comments

Hello to all of my food blog readers and friends! I wanted to take a few minutes to let you in on my upcoming plans with

From the day that I started writing my blog, I always took pride in posting quality updates as often as possible. The goal of my blog was always to keep my readers interested and informed on some of my favorite recipes and cooking tips. Over the the past seven and a half years, I have received nothing but support and encouragement from everyone who took the time to read my posts, and for that I thank you! I have also been given quite a few opportunities to showcase my blog on various platforms…these have been moments that I have always appreciated and have never taken for granted. These opportunities have often stirred up thoughts and ideas on how I can not only improve my blog-writing skills, but also take them to the next level…whatever that may be.

After a bit of consideration (and procrastination), I am finally ready to move forward with one of my long-term goals. I don’t want to say too much about this new project just yet, but I promise you that when the time comes, it will be exciting news that I’m sure you all will enjoy.

With that said, I will be taking a temporary break from writing for the blog to focus on this new project. Hopefully this break will not last longer than a few months, but I am not setting any deadlines for myself. This is a project that I feel needs to progress at its own pace in order for me to be truly happy with it. Does this mean that I will be stepping away from the kitchen and no longer working on new recipes? Not at all…in fact, it’s just the opposite. I have a bunch of new and creative recipes in mind that I plan on putting together, but for now their direction will be geared towards this newly planned project. Once I get my new project up and running, the blog will be back to business as usual!

You will still see me popping up every now and then via my Facebook and Twitter pages with a post on a food recommendation or a quick tip or trick that I may find worth sharing. But for now, the new recipes are being reserved for something bigger and better…and something again that I’m sure you all will enjoy. So please be sure to continue checking in with me occasionally, as I will be sure to share updates with you as often as I can.

Ciao for now,


Grilled Mediterranean Stuffed Peppers

April 28, 2016 Appetizer No Comments

I first made this recipe as an appetizer for our family’s Easter dinner. I had wanted to somehow get lamb onto the holiday menu, and decided that ground lamb would be the easiest solution. After seasoning and browning the lamb with classic Mediterranean flavors (mint, thyme, rosemary, Italian seasoning and feta cheese), I used the mixture as a stuffing for miniature sweet peppers. The stuffed peppers were baked and were a huge hit, but I knew that they would be even better grilled.

After getting my grill up and running this past weekend, I wasted no time firing up the stuffed peppers over an open flame. The peppers softened and blistered beautifully, making this dish even better than the first go! You can substitute the ground lamb with ground beef, turkey or sausage if you wish. But if you are looking for a true Mediterranean flavor, give the ground lamb a try. It makes for a perfect outdoor grilled appetizer.


Grilled Mediterranean Stuffed Peppers

8 oz ground lamb (you can substitute other ground meats if you wish)
2 shallots, finely chopped
1 clove garlic, minced
1 tbspn olive oil
2 tsp fresh mint, finely chopped
1 tspn fresh thyme
1 tspn rosemary, finely chopped (I prefer to use ground rosemary)
1/2 tsp Italian seasoning
Salt and pepper to taste
1/2 cup crumbled feta (plain or flavored variety will work well)
1 dozen miniature sweet bell peppers

Heat olive oil in a large frying pan over medium heat. Add shallots, stir. Cook until softened and fragrant, about 3-5 minutes. Add garlic, stir. Cook for 1 minute. Add ground lamb, mint, thyme, rosemary and Italian seasoning. Stir together. Cook until the lamb is fully browned, stirring occasionally. Once browned, drain excess oil, place ground meat into a bowl. Season to taste with salt and pepper. Stir in feta cheese. Set aside to cool.

Slice off the top of the peppers, remove seeds and stems. Once the ground lamb is cooled, stuff each pepper with the stuffing mixture. Be sure to pack each pepper tightly.

Preheat your grill, making sure to lightly oil the grates. Once heated, carefully lay each pepper onto the grate over direct heat. Cook for about 15-20 minutes, carefully flipping occasionally, so that the peppers are evenly cooked on each side. Once the peppers are softened and slightly blistered, carefully remove and plate.

Serve immediately.


Multi-colored mini sweet bell peppers.



The cooked ground lamb, mixed with feta cheese.



Prepping the peppers.



Stuffing the peppers. Be sure to pack them tight.



Cook the peppers over direct heat, until the peppers are softened and blistered.



Ready to serve!

If you choose to bake the stuffed peppers instead of grilling, simply place the peppers on a baking sheet into an oven at 350˚ for 20-25 minutes, until peppers are softened.


How to Remove the Foil from a Wine Bottle

April 22, 2016 Menu No Comments

Here’s a video demonstrating a tip that I recently learned from Cooks Illustrated on how to easily remove the foil from a wine bottle. Cheers!


Mini Caprese Wonton Bites

April 7, 2016 Menu No Comments

I have been using wonton and egg roll wrappers for many of my quick appetizer recipes for a few years now. I’ve stuffed them with everything from meatballs and cheese steak to buffalo chicken and vegetables. While the end result is always a crowd pleaser, I will admit that the actual stuffing and prepping phase could be a bit tedious. It’s not complicated, but rather monotonous to spoon, fold/roll, seal and repeat.

This past weekend I found the sure-fire method for stuffing and baking wonton wrappers, which involves very little time, yet still produces an amazing snack. By using a mini muffin tray, you are able to set up, fill and seal the wrappers quickly and efficiently. For my first attempt at the mini-muffin tray method, I used the classic caprese pizza ingredients: fresh mozzarella, cherry tomatoes and fresh basil, each sliced into small pieces. After lining up the muffin tin with a wrapper in each cup, I placed a piece of mozzarella, tomato and basil in each, then folded the wrappers over, slightly pressing down on them to seal them shut. After a quick hit of cooking spray and 10 minutes in the oven, my family and I were treated to some great tasting home made appetizers.

The filling combinations for this method are endless…and I plan on experimenting and sharing the results with you along the way. Definitely be sure to give this trick a try for your next round of party appetizers. They’ll be a thousand times better than the usual store-bought frozen variety, and you’ll be sure to impress your guests. This is also a great recipe to get the kids involved with…especially with the stuffing and folding of the wrappers!

The basic ingredients: mozzarella, tomatoes, basil and wonton wrappers.

The basic ingredients: mozzarella, tomatoes, basil and wonton wrappers.


Step 1: Line a mini muffin tin with 24 wonton wrappers, one wrapper in each cup.


Step 2: Fill each cup with a piece of mozzarella, tomato and basil.


Step 3: Fold the wrappers closed. Spray with cooking spray and place in 400˚ oven for 10 minutes, or until brown and crispy.


Remove from pan, serve and enjoy!


Bet you can’t just have one!


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