Pappardelle with Sausage and Mushrooms

I first had this dish at Fornelletto Italian Restaurant in the Borgata Hotel, Atlantic City. Every time I have the opportunity to eat Pappardelle I do since it’s is my favorite type of pasta! Why wait to see it on a restaurant menu - I created the same great taste at home and I am excited to share it with you!

• 1 tablespoon olive oil
• 1 pound of your favorite thin link sausage, either pork or chicken
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 pound baby bella mushrooms, sliced
• Salt and pepper to taste
• Fresh Pappardelle
• 3 to 4 tablespoons salted butter
• 1/2 pound fresh mozzarella cut into small cubes
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon red pepper flakes

Heat oil in a large skillet and add sausage, onion, and garlic. Cook until onions are golden. Add mushrooms and cook, stirring frequently, until mushrooms release their liquid, 10 to 12 minutes. Remove from heat; season with salt and pepper.


Bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid and drain pasta. Return to pot.


Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot, add pasta and toss to combine. Transfer to a large serving platter. Garnish with mozzarella, red pepper flakes and grated cheese; serve immediately.

Asian Cabbage Noodle Soup

Do you have leftover cooked cabbage from St. Patty’s day? This Cabbage Noodle soup is incredibly filling and delicious. It's super easy to make. Don't be afraid to vary the proportions of ingredients on your own. You can make it vegetarian by using tofu instead of chicken!

• 3 skinless, boneless chicken breast halves
• 8 cups chicken broth
• 2 scallions, sliced
• 1 onion slice thin
• 6 carrots, cut into 1 inch pieces
• 2 cups cooked cabbage
• 1 (8 ounce) package uncooked egg noodles
• 1 teaspoon chile oil
• 1 teaspoon soy sauce
• salt and pepper to taste

Place chicken breasts and broth in to a stockpot. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.

Put the scallions, onion and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with salt, pepper, soy sauce and chili oil.

Broiled Basa Fillet with Crawfish

I love Basa fillet and I love crawfish and the combination together can't be beat! It's quick and easy. Enjoy it with some rice, grilled or roasted vegetable and a simple salad. AND don't forget the wine!

Ingredients (for the basa):

• 2 pieces of Basa
• Extra virgin olive oil
• Salt, to taste
• Pepper, to taste

Ingredients (for the Sauce):

• 1/2 cup of crawfish tails
• 2 roasted peppers, diced
• 1/2 red onion
• 1 clove garlic, diced
• 5-6 tablespoons of butter
• 1 tablespoon of fresh rosemary, diced
• 1 tablespoon of fresh sage, diced
• 1 tablespoon of fresh thyme, diced
• 1 teaspoon of crushed red pepper
• 1 teaspoon of smoked paprika

Heat the broiler.  Brush the basa with olive oil and brush a broiler-safe pan with olive oil (to avoid sticking).

Heat the butter on medium heat in a saute pan.  Add the garlic and onions and saute for about five minutes.  Add the crushed red pepper and continue to saute for the rest of the five minutes.  Add the roasted peppers and fresh herbs *(rosemary, sage, thyme).  Stir the vegetables and continue the sauteing for another couple of minutes.  Add the smoked paprika and stir very well.

Cook the basa under the broiler until it is done, which should take about seven minutes.  Remove from the heat.

Add the crawfish to the vegetables.  While the basa is cooking, add the crawfish and stir.  Reduce the heat to low and continue to cook until the crawfish is warmed through.

Plate the fish, spoon some of the crawfish and vegetable mixture over the fish. 

*NOTE: If using dried herbs, use 1 teaspoon of each rosemary, sage & thyme.

Baby Zucchini Kimchi

Kimchi is fermented vegetables with seasonings. While there are hundreds of varieties, the main vegetables that are used are Napa cabbage, radish, scallion or cucumber. I got creative and made it with whole baby zucchini and it is delicious!

• 9 whole baby zucchini
• 1/4 cup carrot - shredded
• 1/4 cup onion - shredded
• 1/4 cup green onions 
• 1/4 cup radish - shredded
• 5 cloves garlic - minced
• 1/2 cup low sodium soy mixed with 1 tsp hoisin
• 1/2 cup hot pepper flakes 
• 2 tbs sugar

Cut the green onions/scallions diagonally.Shred some carrot and radish. Then slice the onion thinly and mince the garlic.

In a big bowl, add hot pepper flakes, soy mixture, and sugar. Mix well. Add in the minced garlic, chives, green onions, carrot, radish and onion. Mix well and put aside.

Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don’t cut them all the way through).  Add in salt and marinate for 30 minutes. After 3 minutes has passed, wash and drain the zucchini.

Stuff the seasoning paste into each slotted zucchini until full.
Put the filled zucchini into an airtight container and leave out at room temperature for a day and keep in the fridge for 1-2 days before serving your stuffed zucchini kimchi.

Easy Tiramisu...without Eggs

Easy Tiramisu...without Eggs. This recipe could easily be the best Tiramisu you've ever had! The traditional tiramisu has you whisk raw egg yolks with a bit of sugar until a thick cream is achieved, some mascarpone cheese is added, and then stiff beaten egg whites are folded in. This recipe is super super easy and just as delicious!

• 2 cups whipping cream, chilled
• 16 oz. coffee flavored mascarpone cheese, softened
• 1 cup confectioner's sugar
• 1 cup prepared unsweetened espresso
• 1/2 teaspoon vanilla
• 16 ounces ladyfingers
• Unsweetened cocoa powder

In a chilled bowl whip the cream until it holds firm peaks. In a separate bowl, whip the mascarpone until smooth. Add the confectioner's sugar and the vanilla to the mascarpone. Fold the whipped cream into the mascarpone mixture, but do not to over beat.

Make one layer of ladyfingers in the bottom of a 13 x 9 inch serving dish. Brush generously with espresso. Spread half of the mascarpone mixture onto the ladyfingers. Top with a second layer of ladyfingers and brush again with espresso. Spread the remaining mascarpone mixture over the top layer dust cocoa over the tiramisu. Refrigerate for at least 4-8 hours. It’s really best if able to sit overnight.

Youvetsi - A Traditional Greek Stew

Youvetsi is my favorite Greek dish.  I had it recently at a restaurant and decided to make it at home. 

It is  a traditional Greek stew that can be made with beef, lamb or pork. The meat is cooked in a rich tomato sauce together with orzo pasta and finished with a heap of grated cheese on top.

It is made in a clay pot, but can easily be made in a Dutch oven pot.

• 3 lbs. beef, lamb or pork, thick cut chops or shanks
• 1/2 cup olive oil (separated)
• 1 large onion, diced
• 4 cloves garlic, minced finely
• 1 large leek cleaned chopped
• 1/2 cup dry white wine
• 1 tbs. Oregano
• 1 tbs. Thyme
• 28 oz. can diced tomatoes
• 1 tsp. sugar
• 1 tsp. Gravy Master
• 1 quart beef broth or chicken broth
• 1 lb. orzo pasta
• Salt and pepper to taste
• Grated Pecorino Romano

In a heavy, oven safe Dutch oven, heat 1/4 cup olive oil. Season the meat with salt and pepper and cook over medium high heat until nicely browned, about 7 to 10 minutes.

Remove the browned meat from the pot and set aside. Add the remaining 1/4 cup olive oil. Saute the onions until translucent, about 5 minutes. Add the garlic and cook until fragrant, about one minute. Add the leek and the wine to the pot and scrape up any bits that may have stuck to the bottom.

Add the diced tomatoes, sugar, gravy master and a quart of broth to the pot. Let it come to a boil and then lower the heat to medium low. Simmer uncovered for 5 – 10 minutes.

Return the meat to the pot (with juices) cover, and simmer over medium low heat for about 1 1/2  to 2 hours or until the meat is very tender.

Heat the oven to 350 degrees.

Stir in the uncooked orzo pasta and add about 1/2 cup more broth if needed. Season to taste with salt and pepper.

Cover and place in the oven. Cook an additional 45 minutes to an hour stirring the contents occasionally to prevent sticking.

Remove from the oven and top with grated cheese.