Autumn Salsa

1/2 Small Papaya cut into chunks
1/2 diced Honey Crisp Apple
1 T Red diced Onion
4 Cherry Tomatoes
1 T Capers
1 t  Olive Oil
1/2 Cap full of Apple Cider Vinegar
1  Clove chopped garlic
1/2 t Honey
Dash Salt & Pepper
1 t  chopped Jalapeno slices
1 Squeeze of Lemon
1 Squeeze of Lime
1 Sprig fresh chopped Cilantro


Mix together and refrigerate for 30 minutes to 8 hrs before serving. Great on grilled fish, chicken or an omelet. Keep in mind, this is a small batch - good for two servings.

The Best Meatloaf

For those who not like bell pepper in their meatloaf, this version offers just as much flavor and a robust tomato sauce for some extra kick.

The Loaf

Ground beef (80:20), 2 lbs

Saltine crackers, ½ individual package

Eggs, 2 small or 1 large

Evaporated canned milk, 5 oz

Basil (dried), 1 T

Oregano (dried), 2 T

Worcestershire sauce, 2 T

Fennel Seed (ground), 1 t

Onion (sautéed), 1/3/ c

Mushrooms (sautéed), 1/3 c optional

Salt and pepper

The Sauce

Condensed tomato soup (undiluted), 1 can

Catsup, 1/3 C

Brown sugar, 1/3 C

Worcestershire sauce, 2 T

Basil (dried), 2 T

Oregano (dried), 1 T, optional

Salt and pepper

Garlic powder, 1 t

Mix all ingredients for the loaf with hands and form into a large rectangular Pyrex dish. Place in center leaving room around all sides for the sauce.

Preheat oven to 350 degrees. Once oven has reached its target temperature, place loaf into oven. 

Mix all ingredients together for the sauce and add after loaf has cooked for 20 minutes.

Cook for an additional 1 hour for a total cook time of 1 hour and 20 minutes.

Remove from oven and let stand for 10 minutes before serving.

Beef Stew Robustezza

This recipe is a close version of my father's beef stew which most likely came from my Sicilian grandmother's family. He taught my mother how to make it, I've added a couple of modern touches and it has been a family favorite ever since.

Italian dressing, 1/2 C
Apple Cider Vinegar, 1/4 C
Olive oil, 1 Tablespoon
Chopped stew meat, 1 lb
Dry Rub: 1 Tablespoon fennel seed (coarsely ground), 1 teaspoon cumin, 1 teaspoon cayenne pepper
Yellow Onion, 1 coarsely chopped
Carrots, 4 chopped
Celery, 3 stalks, chopped
Red potatoes, 6 small, peeled and chopped
Canned diced tomatoes, 14 oz, no salt
Water, use 1/2 tomato can to measure 7 oz of water
Low Sodium Chicken broth, 14 oz

- Let cook for one hour -

Garlic, 2 cloves finely chopped or pressed
Basil, 1/4 Cup fresh or 1 Tablespoon dried
Oregano, 1/4 Cup fresh or 1 Tablespoon dried
Worcestershire sauce, 2 Tablespoons

A-1 Steak sauce, 1 Tablespoon
Lawry’s Season Salt, 1 teaspoon

Garlic powder, 1 teaspoon
Black Pepper, 1 teaspoon
Salt, 1 teaspoon
Optional: Brown rice, 1 Cup
Garnish: Italian Flatleaf Parsley or Cilantro - fresh.

Marinate stew meat with 1/2 C Italian dressing and 1/4 C Apple Cider Vinegar for 2 - 12 hours.

Remove meat from marinade and pat dry. Cut into bit-sized pieces and then toss with dry rub. In large Dutch oven, on medium-high heat add olive oil and sear stew meat. Reduce heat to low.

Add carrots, celery, onion and potatoes to pot as you prepare them. Next, added the canned tomatoes, water and chicken broth.

Cook on very low heat for 1 hour and then add garlic, basil, oregano, Worcestershire sauce, A-1 sauce, Lawry’s season salt, garlic powder, black pepper and salt.

About 45 minutes before serving beef stew, cook rice. Once cooked, add 2 Tablespoons butter to the rice.

Spoon rice in bowl and add stew to the top. Garnish with Italian flat leaf Parsley or Cilantro.

Another nice option instead of rice is to serve with cornbread.

Serves 6.

Seafood Pasta Bake

Vermicelli, 8oz

Olive oil, 1 Tablespoons

Black Pepper, dash

Salt, dash

Garlic, 1 clove finely chopped or pressed

Yellow Onion, 1/3 cup chopped

Red Bell Pepper, 1/4 cup chopped

Yellow Crookneck Squash, 2 chopped

Shrimp (uncooked) 1/2 lb, shelled

Sea Scallops (uncooked) 5

1/4 Lemon

1/8 tsp Nutmeg

Prepared Alfredo Sauce, 1/2 jar

Egg, 1 lightly beaten

Parmesan, 2 oz grated

Butter, 3 Tablespoons

Mozzarella, 2 0z shredded

Cook pasta, drain and set aside. In large mixing bowl, combine pasta with egg, black pepper, salt and Parmesan. Mix well and transfer into buttered baking dish.

In large sauté pan or wok, with medium heat, add a small amount of olive oil. Add garlic, yellow onion, red bell pepper, yellow squash and cook until onion is translucent (about 4 minutes). Add seafood and cook for no more than 2 minutes. Add juice of 1/4 lemon. Remove from heat and mix in Alfredo sauce and nutmeg.

Next, transfer sauté ingredients on top of pasta. Then sprinkle Mozzarella over the top.

Bake for 12 minutes at 350 degrees. Serves 6.

Compliments of KJ

Corn, Radish & Cucumber Salad

This refreshing summer dish is a nice side to anything from barbecue to grilled fish.

Italian dressing or oil/apple cider vinegar, 1/4 cup
Blanched fresh corn, 6 ears, cut from cob
Red radishes, 4-5 thinly sliced
Pickling cucumbers, 3 small, peeled and chopped
Fresh Parsley, 1/4 cup chopped
Fresh Basil, 1/4 cup chopped
Black Pepper, dash
Salt, 1/2 tsp

Blanch ears of corn – approximately 4 minutes. Immediately place corn in cold water, drain and then place on ice to ensure the cooling process.

Once cooled, cut corn from the cob. Add radishes, cucumbers and remaining ingredients. Stir well and refrigerate for 6 hours before serving.

Serves 6.