Coconut Pudding


I love a good pudding.  It’s like the perfect ending to a delicious dinner.  I have made so many varieties of pudding (vanilla, chocolate, strawberry, lemon and passion fruit), but this coconut one has now become a favorite on the list.  This is a must try recipe.  You will not be disappointed, and even the kids will want seconds.


1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon table salt
1 3/4 cups milk
1 1/2 cups heavy cream
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup butter, cut into 1/2-inch pieces
2 teaspoons vanilla bean paste
Raspberries, garish optional


Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Place in little ramekins and in the refrigerator for 90 min or overnight. Top with raspberries and chocolate.


Apple Tart Tatin

Apples are one of Autumn’s staple fruits.  It’s used in so many recipes throughout the holidays.  This recipe will satisfy that sweet tooth.  Instead of making an apple pie, try making an apple tart tatin.  As soon as it comes out of the oven, slice it up, and scoop some vanilla ice cream to serve.  This will make everyone happy. 
1 pepperidge farm puff pastry sheet
4 large Granny Smith apples, peeled, cored and quartered 
1 stick unsalted butter 
1/2 lemon juice 
1/4 cup Apple cider or orange juice 
1 cup sugar 
Vanilla ice cream, for serving 
Preheat oven to 400 F degrees.
Place the apple cider, sugar,  & lemon juice in a 9″ inch cast iron skillet.  Stir to combine.  On high heat bring the mixture to a boil brush down the sides of the pan occasionally with a pastry brush dipped in water.  After 5 to 6 minutes the mixture will begin to turn light brown.  Whisk the mixture a bit.  Cook for another minute or so until you reach deeper amber color.  Remove from the heat and stir in the butter, 2 pieces at a time.  The mixture will bubble up.  That’s normal just be VERY CAREFUL.  Making caramel can be dangerous.  When all of the butter has been melted, start to arrange the apples rounded side down in circles.  Make this look pretty because the bottom will become the top. 
Take the puff pastry & place it on top of the apples.  Trim the edges and tuck it in.  Place in oven for about 20 minutes or until the dough is golden brown and crispy.  Let the tart cool for 10 minutes.  Place a serving platter upside down on top of the skillet and CAREFULLY flip and the pan over.  Let the tart fall gently out of the pan.  Slice and serve with some vanilla ice cream. 

Easy Turkey Chili

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  • I have been so busy lately that I haven’t had much time to post recipes. There’s been a lot going on and I’ll be sure to share those with you. But for now I wanted to bring you a quick and simple turkey chili. Weather here on the east coast feels like summer, but before you know it the cold weather will be here in full effect. I hope you enjoy this warm bowl of happiness, which is great for football tailgates and parties. 
    1/2 to 2 lbs ground turkey
    3 cloves garlic, minced
    1 small onion, diced
    8oz can tomato sauce
    2 tbsp hili powder
    1 tsp cumin 
    1 tsp ground oregano
    1 tsp salt & pepper, to taste
    1 tsp cayenne pepper, to taste
    1  15oz can kidney beans, drained and rinsed
     1 15oz can pinto beans, drained and rinsed
     Shredded Cheddar, for garnish
     Chopped green onions, for garnish 
     Sour cream, for garnish 

    Place the onions in a large pot & sauté for 2 minutes or so until translucent.  Next add ground Turkey and garlic. Cook over medium heat, until browned. Pour in the tomato saucechili powder, cumin, oregano, salt and cayenne. Stir and cover, and then reduce the heat to medium low. Simmer for 35 to 45 minutes, stirring occasionally. 

    Finally add the beans and simmer for 10 minutes. Serve with shredded Cheddar, green onions and sour cream. 




Panzanella salad is probably one of my favorites to have anytime during the year. It’s such a versatile salad in which you can add grilled vegetables or roasted veggies. To make it a little bit healthier I went ahead and used a whole wheat sprouted bread. It’s a super easy lunch or dinner to get together in no time. Enjoy! 


1 loaf sprouted bread, cut into thick cubes 

1/2 cup fresh basil, chopped 

2 Tablespoons capers

1 teaspoon lemon zest 

Juice of one lemon 

2 large tomatoes, cut into wedges 

Salt & pepper, to taste 

2 large garlic cloves, minced 

1 cup pearl mozzarella balls

1 1/4 cups extra virgin olive oil 

1 red onion, chopped 

1 14oz can if artichokes quarters 

1 small eggplant, peeled and cubed 


Preheat oven at 375 F degrees 

On a baking sheet add artichokes, onions and eggplant. Season with salt, pepper and drizzle 1/2 cup olive oil. Place in the oven for 35 minutes. 


On medium to high heat in a large skillet add 1/2 cup olive oil. Add bread toss together & let bread toast up on all sides. Once done set aside. 

In a large bowl add lemon juice, lemon zest, salt, pepper, remaining olive oil, tomatoes, garlic, mozzarella and basil. Stir everything together. Next add the bread and roasted vegetables. Toss everything together and serve


Delicious Ceviche


The heat is on this week in Philly. On days like today I just want fresh salads or juicy fruits. Ceviche is one of those dishes that I turn to when I want a no cook meal. 

A lot of people ask what Ceviche is.  Is it good?  What does it takes like?  Well I have had Ceviche before and I can personally say I love it. Here’s my own recipe for it.  There are so many different ways to make Ceviche. 

1 1/2lbs tilapia 

1/2 cup cilantro 

Juice of 8 limes 

Salt & pepper 

2 tablespoons extra virgin olive oil 

2 garlic cloves, minced 

2 avocados, cubed 

1 small onion, diced 

1/2 cup cilantro, finely chopped 

2 tomatoes, sliced around the core and chopped 

2 mangos, cubed 

1 Serrano pepper, diced 

1 seedless cucumber, cubed 

Tortillas chips, for serving 

Preparation:  Tilpia and chopped up in cubes, marinated in Lime juice for about 45 min.  (longer if you would like.) (Tip: The citric acid causes the proteins in the seafood to become denatured, basically cooking the fish.  Another fish that is great for this dish is Halibut).  

In a large bowl add chopped up avocado, onion,  the outer part of the tomato (basically cutting around the tomato because if not the pulp of the tomato causes too much juice), garlic, dash of salt, pepper, serrano peppers, cucumbers, mangos, cilantro and olive oil.  Toss everything together and set aside. After about 45 mins or so drain the lime juice and place fish in salad mix.  You can put them on a dish or a fancy glass to capture the eye. Serve with tortillas. 

Before preparing this dish just make sure you research your fish and make sure your market sells the freshest fish.  Enjoy!


Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Feed Me Phoebe: 5 Farmer’s Market Summer Salad Recipes
Healthy Eats: 
Ovenless Entertaining
Dishin & Dishes: 
Coral Snake Salsa (Apricot Tomatillo)
The Mom 100: 
Simple Raspberry Fool
Domesticate Me: 
Arugula Salad with Shaved Zucchini, Pistachios and Parmesan
Taste with the Eyes: 
Santa Barbara Sea Urchin à la Jean-Georges
Homemade Delish: 
Delicious Ceviche
Napa Farmhouse 1885: 
Tomato & Mozzarella Sandwich with Basil-Garlic Scape Pesto
Red or Green: 
Gott’s Gazpacho
Swing Eats: 
Green Grapes, Drunken Goat Cheese, and Jalapenos on a Toothpick
Bacon and Souffle: 
Scallop Ceviche
FN Dish: 
A Complete Menu of No-Cook Recipes for the Whole Day


Spinach and Kale Pesto

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Entertaining guests in the summer months is one of my favorite past times.  I love making fresh pesto especially with fresh ingredients from my garden or farmers market. I have always loved a traditional pesto and so does my family. For a little more nutrition, I added spinach and kale to the mix. This pesto can be used for a variety of things and is super flavorful. I used my pesto on top of crostinis topped with aged provolone. It’s a simple appetizer for any party and a crowd pleaser. 

1/3 cup fresh parsley 
1/2 cup baby kale
1/2 cup baby spinach 
Salt & pepper, to taste 
1/2 cup extra virgin olive oil, more if desired
 1/2 teaspoon lemon zest 
1/4 cup Parmesan cheese 
2 tablespoons pine nuts 
2 Garlic cloves, peeled 
Provolone cheese, optional for garnish
Ingredients baguette:
 Whole wheat baguette, sliced 
1/2 cup extra virgin olive oil 

 In a food process add all of the above ingredients. Blend until desired texture. Set aside. 
 Brush olive oil on sliced baguettes. Place in the oven to toast about 5 minutes. Spread pesto on top of baguette with a shaved piece of provolone cheese. Enjoy with some vino. Cheers! 

Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Lemon Bowl: Lemony Pistachio Basil Pesto
Dishin & Dishes: Kale Pesto and Mushroom Stuffed Porterhouse Chops
Creative Culinary: Pesto Potato Salad with Parmesan Walnuts
Weelicious: Kale Pesto
Napa Farmhouse 1885: Garden Salad With Basil-Pesto Vinaigrette
Red or Green: Corn On The Cob With Basil-Jalapeno Vinaigrette
Homemade Delish: Spinach and Kale Pesto
Domesticate Me: Ratatouille Quinoa Bake with Pesto and Buffalo Mozzarella
The Mom 100: Crusted Loin Lamb Chops with Mint Basil Pesto
Taste with the Eyes: Fresh, Fabulous, and Frugal – Carrot Top Pesto
Elephants and the Coconut Trees: Chicken Breasts with Coconut and Cilantro Pesto
Healthy Eats: Green Is the New Black: 5 Must-Try Pestos
FN Dish: 6 Non-Pasta Ways to Go Big with Pesto


Zucchini Fries

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Zucchini has become one of my favorite vegetables to play with in the kitchen.  My kids love it too, which makes it easy to add to any dish.  Making these zucchini fries was super easy.  Don’t get me wrong I’m all about having some delicious fries or sweet potato fries, but I like to switch it up.


2 large zucchinis, cut into wedges
Black pepper, to taste
2 cups Panko crumbs
1 cup Parmesan cheese
Extra virgin olive, for coating pan


Preheat oven to 400 degrees

Oil baking dish and set aside.

In a large bowl add Panko, cheese and pepper.  Dip wedges into Panko mixture and set on to baking dish.  Repeat.  Set in the oven and bake for about 20 minutes or until golden brown and crispy.  Enjoy with your favorite dip.

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Thai Meatballs

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My house is in total entertainment mode in the month of December. There are lots of fun ways to entertain around the holidays. Having finger foods is a plus to keep guests’, appetites satisfied. Having the traditional cheese boards or pigs in a blanket is fine but being a little more creative stands out. These little guys are perfect, Thai meatballs are super easy to make as well. The flavors these meatballs pack will leave your guests wanting more. Enjoy!

1 1/2 lbs of mixed ground meat, veal and pork
Salt & Pepper, to taste
3 tsp sesame oil
1-2 Tbs onion powder
3 Garlic cloves, minced
2 eggs
1 cup Panko bread crumbs
2 cups Thai peanut sauce( homemade or store bought)
Sesame seeds for garnish, optional
Cilantro, chopped for garnish optional

Preheat oven to 400 F degrees In a medium bowl mix all the ingredients besides Thai peanut sauce. Form golf size balls or smaller.

Bake in the oven for 20 minutes until golden brown. Half way through shake the pan a bit. Once done toss the sauce with meatballs place back in oven for 2-3 minutes.

Place on serving dish and top with sesame seeds and cilantro.


Braided Chicken Bread


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Talk about entertaining your guests. This braided chicken bread is super easy and looks so fancy.  Family and friends will think you spent lots of time making this, but it is such a simple recipe.  You can even make mini ones if you would like.  With kids back in school and parents trying to figure out quick meals this will definitely help.  If you’re feeling creative change some of the fillings with what you love.  This can also be turned into something sweet.


1 Rotisserie chicken, shredded for meat

(2) 8oz can crescent rolls

1 cup frozen broccoli

1 cup frozen corn

1 egg, beaten

1 teaspoon of water

salt & pepper, to taste

1/2 cup shredded cheddar cheese

8oz package cream cheese, room temperature

1/2 cup mayo


Preheat oven to 375 F degrees.

Take a baking sheet and a piece of parchment paper and set aside.

In a medium to large bowl take shredded chicken, corn, broccoli, salt & pepper, cheddar cheese, mayo and cream cheese and mix everything together until well combined.

Next take the 2 crescent roll dough and roll it out on a flat surface. Sticking them together to form one big rectangle piece. Place the dough on the baking sheet. Take filling and place in the middle of the dough. Take the side pieces and cut them into even strips on both sides.

Starting at the top fold that piece in to cover the end. Next take the strips and start to fold them over like a braid. At the end fold that in to cover as well.

Take the egg and water and beat to make an egg wash. Brush it all over the braid. Place in the oven for about 15 to 20 minutes until golden brown.

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Shrimp Tacos Featured on PHL 17 Eye Opener


Well it’s been a great morning.  I had the honor and privilege being on channel PHL 17’s Philly Eye Opener.  I cooked up some yummy Shrimp Tacos with a slaw and some guacamole.  Super easy recipe to make any night of the week.  Another thing that is great about this recipe is that the seasonings are all pretty much the same for the Shrimp, Slaw and Guacamole.  

Also featured were my wonton chili cups, and a passion fruit mousse that I have mentioned on Homemade Delish before.  Below I will have the recipe and the link of today’s show for your viewing pleasure 😉

ingredients/ Preparation Shrimp:

1 1/2 lbs of Shrimp

1/4 cup of Tequila

Zest and Juice of 1 Lime ( I used the KitchenIQ Better Zester to make things a little easier)

Salt & Pepper to taste

1 teaspoon of Garlic Powder

1/2 Teaspoon of Cayenne Pepper (if you would like it a little hotter or mild measure to your taste)

Marinate for at least 1 hour.  Add about 2 Tablespoons of Olive Oil to a Skillet preferably one that is grill like (Anolon is the one I used). Cook for about 5 minutes depending on the size of the Shrimp.

Ingredients/Preparation for Slaw:

3 Cups of Cole Slaw

1/2 Cup of Sour Cream

1/3 cup of Mayo

Zest of 1 Lime (KitchenIQ Better Zester)

Salt & Pepper (or to Taste)

1/2 Teaspoon Cayenne (or to Taste)

1/2 Teaspoon of Garlic Powder

Mix everything together and put aside.

Ingredients/Preparation for Guacamole:

3 avocados

Juice of half a Lime

Salt & Pepper

1 Teaspoon of Garlic Powder ( or 3 Garlic Gloves, minced)

6 Pieces of Green Onions

half Purple Onion, Chopped

1/4 Cup of Cilantro, Chopped

1 Tablespoon of Extra Virgin Olive Oil

After everything is set and done all you have to do is place everything in a Whole Wheat Tortilla (or regular).  In this picture I actually had the taco with some mexican shredded cheddar (for all the cheese lovers). Enjoy!


PHL 17 Segment Shrimp Tacos