Martini's For Everyone...

Not too much more to say than Bikini Martini's for the Summer Season...Enjoy!  

1 oz. Coconut Rum 

3/4 oz. Vodka

1 oz. Pineapple Juice 

1 Dash Grenadine Syrup 

Combine rum, vodka, pineapple juice in a drink shaker 

Shake firmly until frothy

Pour in a Martini glass

Add a touch of grenadine in the middle 

Jersey Shore...

It is the last weekend before Memorial Day at the Jersey shore...who has plans.  Well if you live in New Jersey I am sure you have a plan.  A BBQ, a trip to the beach, drinks and more drinks with friends at a bar.  For all of you who have not expereinced a Jersey shore weekend or a Jersey summer you do not know what your missing.   There are no words to help me describe it to you you just have to see it to believe it.  I for one live at the shore and can enjoy the beach, the ocean, fresh crab caught crabbing, clams, Barnegat bay scallops, the whole expereince all year long - I am so lucky!

If you have not visited the Jersey shore do yourself a favor and make it a point to do so.  There is nothing like a walk on the boardwalk, Saw Mill pizza in Seaside, drinks at Martell's Tiki Bar in Point Pleasant, the beach on LBI, or the rides and games in Wildwood.  You name it there is something to eat, drink and see anywhere Down the Shore! Happy Almost Memorial Day...

Jersey Shore Crab Dip
***1 Can Crab Meat (drained and picked over)

1 Can Artichoke Hearts (drained and chopped)
1 Clove Garlic (minced)
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Worcestershire Sauce
2 Tablespoons Mayonnaise
1 Package Cream Cheese (softened)
1 Cup Asiago Cheese (shredded)

In a microwave safe bowl combine all of the ingredients
Place in microwave for 3-4 minutes until hot
Serve with crackers or bread pieces

***Crab claw meat is less expensive than lump crab meat and it is a little sweeter tasting

last Minute Cinco de Mayo Idea...

Just a quick thought...get some friends together tonight and have a small get together.  With a little bit of planning and a little bit of time you can have a party get together in no time.  All you need for tonight:  Corona, Limes, Tortilla Chips and my Black Bean and Corn Salsa.  Alternatively with this recipe, grill up some chicken and use this salsa as a side dish.  Nothing too fancy...beer, good company and some great food.  Enjoy and have fun!

Black Bean & Corn Salsa

1 Can Black Beans (drained and rinsed)
1 Can Corn (drained and rinsed)
1 Red Bell Pepper (seeded and diced)
1 Jalapeño (optional; seeded and sliced thin)
1/2 Small Red Onion (diced)
2 Tablespoons Vegetable Oil
2 Teaspoons Hot Sauce
1 Lime (juiced)
Cilantro (a small handful chopped)


In a medium size bowl combine all ingredients
Let stand 15 minutes before serving

***this recipe can be made ahead of time and refrigerated  

Meatless Entree...

Does the idea of cutting meat out of your menu rotation scare you or entice you?  It is very easy to do, it just takes a little planning and with the help of Forkful of Simplicity and this blog it is all very possible.  There are so many options for a meatless supper...pasta, veggies, fish.  Meatless entrees are endless and can be just as satisfying as a meal with meat.  Start tonight with Spinach and Feta Pie other wise known as...


Spanakopita

Pam Spray
2 Sheets Puff Pastry (thawed at room temperature)
1 Box Frozen Spinach (thawed with all liquids squeezed)
3 Eggs
1 Cup Cottage Cheese
Low fat Feta Cheese (crumbled)
Salt / Pepper
1/4 Teaspoon Dried Dill

Preheat oven to 400 degrees
Spray a 9x13 pan with Pam Spray
Gently unfold 1 puff pastry sheet and gently place it in the bottom of baking pan
In a medium size bowl mix the spinach, eggs,cottage cheese, feta, salt, pepper and dill
Spread mixture in pan
Top with second sheet of puff pastry
Tuck the corners of the puff pastry
Place pie in oven and bake 35 minutes or until golden brown
Remove from oven and allow to cool for 5-8 minutes before cutting into squares
Enjoy

***Make sure all liquid is squeezed from the spinach, it should be as dry to the touch as possible, this will ensure your pie will not be watery or soggy.

Winner Winner Chicken Dinner...

Indeed it is Thursday and the week is winding down - finally - it has been a long week I think and what better way to round out the work week with some chicken.  Chicken cutlets are so verstile and delicious especially when they are just breaded and cooked to a golden brown.  So how about chicken cutlets tonight for dinner with some peas & bacon and your favorite potato!  Enjoy...


The Classic Chicken Cutlet

Boneless / Skinless Chicken Cutlets 

1 Zip Lock Bag 

2 Cups Bread Crumbs (seasoned or unseasoned)

Olive Oil 

Preheat Oven to 350 degrees 

Place chicken cutlets in Zip Lock Bag 

Add Bread Crumbs

Seal zip top and shake till chicken is covered with bread crumbs 

Remove Chicken from bag and place in oven proof dish 

Drizzle with olive oil (about 2 tablespoons) and bake for

15 minutes or until juices run clear and chicken is no longer pink inside


Peas & Bacon
1 Frozen Bag of Peas (thawed)
1 Small Onion (minced)
Salt/Pepper
Olive Oil
4-5 Slices Pre-Cooked Bacon (crumbled)


Coat the bottom of  a pan with olive oil
Add onion and season with salt/pepper
Saute for 4-5 minutes
Add peas and saute about 5 minutes or until warmed
Put peas in a bowl and toss with bacon
Serve warm

Just Roast It...

In a recent conversation with my mother we were talking about cooking dinner, of course because what else would we be talking about, and she said well you roast everything...and that is correct!  Roasting is my favorite cooking method for vegetables.   I just love that crispy, caramelized delicious flavor of a roasted vegetable.  In my opinion it gives the vegetable life and flavor.  It is the complete opposite of a boiled, limp, bland vegetable that nobody wants to eat.  Now granted I am sure that there is a vegetable that cannot be roasted and when I find it I will let you know but in the meantime let's roast veggies.

Roasted Greens
1 lb. Green Beans (cleaned)
1 Medium Onion (sliced)
Olive Oil
Salt/Pepper
2 Handfuls Pecans (chopped fine)
Parmesan Cheese

Preheat the oven to 350
In a bowl toss the beans and onion with olive oil
Season with salt/pepper
Lay beans on a baking sheet and roast for 10 minutes
After 10 minutes turn beans over and roast for an additional 10 minutes
Remove from oven
Toss with pecans and sprinkle with Parmesan Cheese

Busy Bee...

I know, I know it has been a while since I posted and I appologize for that.  I have been working on the new recipes, cooking tips, a second Forkful of Simplicity Cookbook, deciding whetether to self publish or traditional publish, taking pictures... loads and loads of amazing decisions and endless possiblities.  None ofthese are valid excuses for not posting so lets begin with a new and amazing recipe shall we...

Grilled Skirt Steak with Oven Roasted Broccoli Raab

This recipe is amazing.  It is so simple to prepare, minimal ingredients, and little prep work for a flavor and a taste that cannot be denied as something less than wonderful. The flavor of the meat up against the bitterness and garlic bite of the broccoli raab is fabulous and best of all it is a team effort.  Tony grills the meat and I prepare the broccoli raab all in about 20 minutes.  So grab your spouse, a loved one, a friend, a neighbor - get a bottle of red wine and make this meal...Enjoy!   


Grilled Skirt Steak 
1 1/4 lb. Skirt Steak
Vegetable Oil
Fresh Cracked Pepper
Fresh Ground Sea Salt


Preheat grill
Bring the steak to room temperature
Lightly coat steak with vegetable oil
Season with black pepper (to taste)
Place steak on the grill over medium heat
***Grill for 5-6 minutes per side
Remove steak from grill and season with a touch of salt
Let the steak it rest for 3-4 minutes
Cut steak on a bias and serve along with broccoli raab


***Adjust your cooking time for desired doneness of steak.  5-6 minutes will result in a medium/rare steak***


Oven Roasted Broccoli Raab
2 Large Heads Broccoli Raab 

8 Cloves of Garlic (sliced thin)

Salt/Pepper 

Olive Oil 

Preheat the oven to 350 degrees 

Rinse and dry the top of the broccoli raab 

Carefully cut the broccoli raab above the twist tie and discard the bottom stems 

Separate the broccoli raab evenly among two non-stick cookie sheets

Sprinkle the garlic over the two pans of broccoli raab 

Season with salt/pepper 

Coat with olive oil and toss with your hands 

Place in oven for 15 minutes 

Remove from oven and re-season with a pinch of salt and toss 

Cool slightly before serving