Blueberry Crumble

It’s always a great day when the first crumble of the season goes into the oven.  Yes, I could (and do) make fruit crumbles during the year but there is something about the fresh fruit of the Summer that makes baking so special.  Pies, muffins, crumbles – I love baking them all and thankfully my family loves eating them.  My favorite crumble ingredient is in the topping – oats.  They really give the topping great texture and more depth than just sugar, butter and flour.  Beyond the fruit, it’s the star of the show.

Speaking of fruit, I use this same recipe regardless of the fruit with some minor additions.  The topping is always the same but when I make a peach (or cherry) crumble, I omit the lemon and add ½ tsp of almond extract and apples get ½ tsp of cinnamon.  This is such a versatile recipe and the perfect dessert for a pot luck, picnic or if you are bringing something to a friend.  It can be served warm or room temperature and I’ve frequently made it a few hours before I bring it somewhere and it’s perfect by the time we are ready to enjoy it.  Ice cream or whipped cream are never a bad addition but this crumble is great alone too.    



4 c                    Blueberries (preferably fresh but frozen is fine)

½ c                  Sugar

3 tbs                 Corn starch

2 tbs                 Lemon juice, freshly squeezed

                        Zest from one lemon

Crumb Topping

1/3 c                 Brown sugar, firmly packed

¾ c                  Flour

¾ c                  Sugar

1 c                    Old fashioned oats (not instant) (I use Quaker)

½ tsp               Salt

1 stick               Butter cut into piece, room temperature


Pre-heat your oven to 350.

In a bowl combine all the ingredients for the filling, set aside.

In a separate bowl for the crumb topping, combine the brown sugar, flour, sugar, oats and salt.  Add the butter and mix till combined and the topping holds together.  I use my hands rather than a mixer but you could use a stand mixer with the paddle if you like. 

Crumble topping, ready for the butter

Pour the filling into a casserole dish at least two inches deep.  Crumble the topping all over the filling.  I grab a handful of the topping, squeeze it together and then break it up which produces large and small pieces which is what you want.  

Place on a foil or parchment lined baking sheet (depending on your casserole dish, the filling may bubble over the sides could make a mess). 

Ready for the oven

Bake for 30 – 40 minutes or until the topping is browned and the filling is bubbling.



Good Morning Cinnamon Buns

There is something about starting a Saturday or Sunday with a great cup of coffee and a sweet treat.  Now I don’t have the biggest sweet tooth (I would always go for a piece of pizza vs. a piece of cake) but everyone else in the family does.  What I am a fan of is pulling a weekend breakfast together quickly so I can actually sit and enjoy it with everyone.  Making traditional cinnamon buns with a yeast dough, could take hours before they make it to the table, which basically means I have to get up hours earlier than everyone else rolls out of bed. There has to be a better way. 

One of the products I always have on hand is puff pastry and for good reason.  There are so many ways to use it from turnovers, pot pies, cheese sticks, appetizers, streusel and on and on.  I prefer Pepperidge Farm and each box has two sheets of frozen puff pastry which defrosts in the refrigerator overnight or on the counter in less than an hour.  These cinnamon buns came together in about 15 minutes and were in the oven for 30, a doable amount of time for me on the weekend.  By the time these are almost done and the house smells like a bakery, everyone starts to stir looking for breakfast.  I prefer straight forward cinnamon buns (and my kids do, too) but my husband loves pecan rolls so I put some pecans in some of the muffin cups and I have to admit, they were delish.

Keep in mind these are best eaten right out of the oven.  They will be super-hot but if they sit for more than a few minutes, the sugar will solidify.  These are great as is but if you’re an icing fan, you can whip some up in less than a minute. 


1 pkg                Puff pastry (two sheets), defrosted in the refrigerator overnight (I love Pepperidge Farm)

6 tbs                 Butter (I use salted butter)

1¼ c                Brown sugar

¼ c                  Pecans, coarsely chopped (optional)

2 tbs                Cinnamon


Pre-heat your oven to 375.

Cut four tablespoons of the butter into 12 pats and place one in each of the 12 cups of a regular sized muffin pan. (I use a silicone muffin pan – click here for the link. ) Add one tablespoon of brown sugar and if you want pecan buns, then add one teaspoon of pecans.  Set aside.  Melt the remaining two tablespoons of butter.


Butter and Sugar
Butter, Sugar and Pecans

Unfold one sheet of puff pastry on a sheet of parchment paper. With a rolling pin and without pressure, roll the sheet to smooth out the seams. Brush the entire sheet (covering all edges) with melted butter, top with one tablespoon cinnamon and finally, ¼ cup brown sugar.   

Puff pastry ready for melted butter
With cinnamon
With cinnamon and brown sugar

Carefully roll the sheet by tucking the edge closest to you and rolling with two hands to keep it tight. 

Pinch the edges to close.  Cut the roll in half and then cut each half into three pieces.  Place each piece in the muffin tin, pressing down gently.  Repeat with the second sheet of puff pastry.

Place the muffin tin on a cookie sheet (to help make sure it remains flat in the oven) and then bake for 35 – 35 minutes or until the tops are brown and the filling is bubbling.

Once you remove the muffin pan from the oven, place a large platter on top and carefully invert to release each cinnamon bun.  If there is filling remaining in the tin, remove it quickly before the sugar solidifies.  Serve immediately but be careful as they will be hot. 

(Note: If you like icing on your cinnamon/pecan buns, combine ¼ c powdered sugar with 1 tablespoon milk and adjust with more milk or sugar till you get the consistency you want.)


Chicken and Saffron Rice

One pan meals are my go-to these days.  I love being able to take a pan or skillet from the oven or stove and put it right on the table for dinner.  This dish is a stepchild to Arroz con pollo, a traditional Latin chicken and rice dish with peppers, peas, etc.  My family can be a bit picky so this is a simplified, but no-less delicious, chicken and rice.  After a quick sear on the chicken (who doesn’t love crispy chicken skin!?) the rice and chicken finish cooking together in the oven.  The secret ingredient that takes this dish to the next level is saffron.  It may be a little pricey but even a tiny bit packs great flavor so it goes a long way. Until I met a dear friend who is Persian, saffron wasn’t something I used regularly.  After enjoying her cooking and learning from her, I’ve found a number of ways to use it.  Oh, and my 14-year-old loves rice with saffron (actually I think he likes hers better than mine but that’s another story!).  The saffron comes in threads but I learned that the way to get the most flavor is to crush it or grind it into a powder. 

This meal is perfect for a weeknight dinner.  It came together in less than an hour once all the ingredients were assembled. (Having all the ingredients chopped, measured and ready is critical to making sure you don’t miss a step or forget an ingredient.  The French call it mise en place which translates to setting up and I can’t stress how helpful it is.)  Since this dish cooks in the oven, I especially loved how the edges of the rice got a little crispy which added some texture.  I sauteed some broccoli with garlic and served that alongside the chicken and rice. 


6                      Chicken thighs, bone in (you could use boneless but I fine these have more flavor)

½ c                  Diced shallots (you can use an onion if you don’t have a shallot)

1/8 tsp              Saffron, crushed or ground

1 tsp                 Grated garlic (on a microplane)

2 tbs                 White wine (I like a dry wine like Pinot Grigio)

1 ¾ c               Basmati rice

3 ½ c               Chicken stock

1 tbs                 Olive oil

1 tsp                 Seasoned salt

½ tsp               Salt, kosher

¼ tsp               Freshly ground pepper                                      

Parsley for garnish


Pre-heat your oven to 400.

In a small bowl, combine the saffron with two tablespoons of stock and mix to help dissolve it. Set aside.

Pat the chicken thighs on both sides with a paper towel to make sure they are dry otherwise you won’t get a good sear on them.  Sprinkle both sides with seasoned salt.  In a wide, oven safe non-stick skillet (I love my Cuisinart casserole with glass cover), heat the olive oil and then brown the chicken, skin side down till golden brown.  Flip the chicken and sear on the non-skin side till brown.  You might have to do two batches so you can avoid crowding the pan.  Once the chicken is browned on both sides, remove from the pan and place on a plate.

Pour off all but one tablespoon of the rendered fat and cook the shallot on medium to low heat until it is translucent, about 3 – 5 minutes.  Add the garlic and cook for another minute to combine. 

Add the wine and scrape the bits off the bottom of the pan, cooking for another minute.

Add the rice and mix with the shallot and garlic till coated and starting to toast. Add the stock and mix well.  Add the saffron mixture and combine.  Season with salt and pepper and bring to a simmer.

Carefully place the chicken (and the juices from the plate) in the pan on top of the rice, being careful not to completely immerse the chicken or you will waste the great crust you have.   

Place the pan in the oven, uncovered, and cook until the stock has been absorbed, about 20 – 25 minutes (depending on your oven and pan).  Check it after about 10 minutes. You can add more stock if you need to or move the rice around to check if the stock has been absorbed. 

Once the rice is cooked and the internal temperature of the chicken has reached 165 you can enjoy!


Crunch-tastic Zucchini Fries

When I was growing up, fried zucchini was immensely popular and I specifically remember ordering it at Houston’s restaurant.  They were crunchy and seemed like a better option than French fries since zucchini was also a vegetable, even though they were fried.  Houston’s served them with horseradish sauce and it’s a combo I loved.  I rarely fry food in a big pot of oil because it’s just not the healthiest and I hate the mess it makes in the kitchen.  I still love these fries and especially because they are baked in the oven.  Panko breadcrumbs are key to making super crunchy “fries” and using only egg whites instead of a full breading (eggs, flour and breadcrumbs) also makes these healthier than the ones I grew up eating.  Since these only call for egg whites, handle them gently so you keep all the crunchy goodness on the zucchini.

We made this batch and enjoyed them on their own but they would be a great appetizer for a ballgame or with burgers if you are looking for something beyond french fries.


3          Zucchini, medium to large

4 c        Panko breadcrumbs

1 c Italian seasoned breadcrumbs

½ c      Parmesan cheese, finely grated

1 tsp     Seasoned salt

4          Egg whites

            Canola spray


Pre-heat your oven to 400, convection.

Cut the tops and bottoms off each zucchini and then cut them in half through the middle (not from end to end).  Cut each into sticks, roughly 18 per zucchini depending on how large they are.  Set the cut zucchini on a paper towel to ensure they are dry before you prepare them. 

Combine the breadcrumbs, cheese and seasoned salt in a bowl or casserole dish and set aside.

With a whisk, beat the egg whites till they are just frothy.  Add the zucchini, a few at a time and then one-by-one, dredge in the breadcrumbs. 

Be sure to press the breadcrumbs onto the zucchini.  Carefully place on a parchment-lined cookie sheet in a single layer being careful not to crowed the fries.

Spray the zucchini with canola spray, which will help them brown, and cook at 400 degrees on convection until golden brown and tender, about 20 – 25 minutes.


Blueberry Muffins

It’s blueberry season so I am always looking for ways to use them! I actually like blueberries cooked more than I like them raw. I love making blueberry pies that remind me of Summers in Maine along with crumbles, pancakes and these delicious muffins.  I’m not one for complicated recipes or ingredients so I especially love how easy this is.  Buttermilk adds great moistness to the muffins and the lemon zest amps up the blueberries.  Lemon and blueberries are great together and even if a blueberry recipe doesn’t call for adding juice or the zest, I do and I think it makes a difference.  

One of the things I try to avoid when I bake with blueberries is having purple batter.  When fresh blueberries are added to a batter the blueberries tend to fall apart which makes a messy, purple batter.  I like to see the blueberries in the muffins so I freeze the fresh blueberries (after they are washed and picked over for stems) and keep them in the freezer till I am ready to mix them into the batter.  I also prep the muffin tin so the blueberry batter doesn’t sit on the counter for too long.

If you are hosting a brunch or want fresh blueberry muffins in the morning, make the batter the night before and simply combine the batter and blueberries before you pop the muffins in the oven. Enjoy!


3 c        Flour

4 tsp     Baking powder

½ tsp   Salt

1 c        White sugar

½ c      Milk

¼ c      Buttermilk

2 c        Frozen blueberries

2/3 c     Vegetable oil    

2          eggs

1 tsp     Lemon zest

            Raw sugar for muffin tops


Preheat your oven to 400°.

Combine the flour, baking powder, salt and white sugar together in a large bowl. Stir together milk, buttermilk, oil, eggs and lemon zest in a separate bowl. 

Add the wet ingredients to the dry ingredients, stirring just until everything is mixed.  Fold in frozen blueberries (the batter will be thick) but be careful not to over mix or your blueberries will start to defrost and pop.   

With an ice cream scoop, place the batter into a muffin pan (about 3/4s full).  If you aren’t using muffin liners, spray the pan with canola spray.  Sprinkle each muffin generously with the raw sugar.

Bake at 400° for 20 to 25 minutes or until tops are golden and a wooden pick inserted in the center comes out clean.

Remove from pan and cool on a rack.


Bacon Ranch Pasta Salad

I love pasta salad at a BBQ or picnic (maybe a little too much) and this is the one that I get the most requests for.  Nothing complicated and simple ingredients but the combination is a winner.  I especially like the bacon in this because everything is better with bacon, but you could easily omit it and make this vegetarian.  

I find that making the pasta the day before and tossing it with a little mayo and ranch is the best approach.  If you toss the pasta with the dressing right after you cook the pasta, the dressing will be absorbed and the pasta will need more than I’ve listed.  Tossing the pasta and putting it in the fridge overnight is best but a few hours in the fridge is fine too.  I’m a fan of saving steps where it makes sense and since you need to blanch the broccoli for a few minutes, I use the same pot and water I cooked the pasta in and instead of pouring the pasta and water into a colander, I use a spider (hand held strainer) or a small strainer to remove the pasta.  I highly recommend using fresh broccoli.  Frozen broccoli will be soggy and turn to mush in your salad.  By blanching the fresh broccoli and then shocking it in a bowl of ice water, it will stay bright green and firm.

Personally, I don’t love tons of dressing on my salads or on pasta.  I found the perfect balance of flavor and dressing by adding some ranch seasoning to the pasta salad rather than more ranch dressing or mayo. I always have ranch powder (specifically Hidden Valley Ranch) on hand for salads, dressings, rubs, etc. But you can add a little more mayo or ranch if you like – there are no rules!


1 lb.                  Short pasta (I like fusilli, gemelli, bow ties or large elbows)

3 c                    Broccoli florets, blanched

½ lb.                Thick cut bacon, thinly sliced

1 ¼ c               Mayonnaise (I love Hellman’s)

¼ c                  Ranch dressing (homemade or your favorite brand, mine is Hidden Valley Ranch)

3 tbs                 Ranch powder (Hidden Valley Ranch is my favorite)

1/3 c                 Milk (low fat or whole)


Cook the pasta until it is al dente (you don’t want mushy pasta or it will break when you mix it).  Remove the pasta (reserve the water in the pot if you are blanching the broccoli) and rinse under cold water.  Toss with ¼ cup each of mayo and ranch dressing and refrigerate for at least four hours or overnight.

Blanch the broccoli florets for about 2 minutes in boiling water.  Remove the broccoli and place in a bowl of ice water to stop the cooking process (aka shocking).  Drain well and pat dry.  I make the broccoli when I make the pasta so if you make the pasta the day before you are going to serve it, just put the blanched broccoli in the refrigerator till you are ready to assemble the pasta salad.

To make the bacon, cut ½ pound of bacon into ¼ inch wide strips and cook till just done.  Drain the pasta and cool till you are ready to assemble the whole dish.

To pull the pasta salad together, place the pasta in a large bowl.  In a measuring cup, combine 1 cup mayo, 3 tablespoons ranch powder and 1/3 cup of milk and mix well.  Pour over the pasta and combine.  Add the broccoli and bacon and season with salt and pepper to taste (I find the ranch powder has more than enough salt but feel free to customize according to your own taste).  

You can serve immediately or place in the refrigerator until you’re ready but I recommend assembling this the day you plan to serve it. 


Chicken Parmigiana Meatballs

This may be my new favorite recipe I’ve created.  I’m all for eating heathier but I don’t want to give up great flavors and I know my family isn’t willing to go without their favorites.  That’s exactly how this recipe was born.  It has the delicious flavors of cheese and marinara sauce that make chicken parmigiana so fabulous but without the added breading and oil.  Instead of frying chicken cutlets, these juicy meatballs cook in the oven.  Less calories, no mess but tons of flavor are the perfect combination when I’m creating a recipe.  I didn’t this time but moving forward I will double or triple this recipe and pack the freezer for sure.  Like my traditional meatball recipe (also on eyummykitchen.com), these are great as a snack, on pizza, mixed with pasta and vegetables so make a batch and keep them on hand.  These make a quick, no stress weeknight meal especially if you use your favorite jar of marinara.


1 lb                   Ground Chicken

1                      Egg, lightly beaten

1/4 c                 Italian bread crumbs

1/4 c                 Panko bread crumbs

1/2 c                 Parmesan, grated

1/4 c                 Warm water

1 tbs                 Dried parsley

1 tsp                 Salt

½ tsp               Pepper

1 – 2 tbs           Olive oil

3 cups    Marinara sauce (I like Rao’s or Patsy’s)

1 pkg                Fresh mozzarella, sliced to top each meatball


Preheat your oven to 400 degrees.

Combine the ground chicken, egg, bread crumbs, parmesan, parsley, salt and pepper in a large bowl.  Add the water a little at a time.  The mixture should be wet but still hold its shape. 

Use a small ice cream scoop to form the meatballs.  You can roll them in your hands to shape them but if you do, be sure to wet your hands so the mixture doesn’t stick. Place the meatballs on a plate and put the into the refrigerator for about 20 minutes to let them firm up. This recipe should yield about 22 – 25 meatballs.

To cook the meatballs, line a cookie sheet with foil and parchment paper and coat the parchment with a drizzle of olive oil. Place the meatballs on the pan and bake until they start to brown, approximately 20 minutes (the internal temperature should register 165 degrees). 

Once you remove the meatballs from the oven, set it to broil.  In an ovenproof dish (pan or casserole) place two cups of marinara sauce.  Place the meatballs on top of the marinara in the dish and spoon about a teaspoon of the remaining marinara over each one.  Top each with a slice of mozzarella (about ½ oz each) and place in the oven.

Cook until the cheese and sauce are bubbling, about 5 – 8 minutes depending on your oven.  Serve with pasta.  



Split Pea and Ham Soup

When I host Easter brunch or dinner for family and friends, I love to serve a ham.  It’s perfect for brunch and goes well with eggs and biscuits served at room temperature.  For dinner, macaroni and cheese or scalloped potatoes along with lots of veggies is ideal.  I glaze the bone-in ham (usually spiral cut) with a mixture of apricot jam and mustard and baste it regularly so the edges get crispy.  As good as a well-cooked ham is for Easter, what I really like are the leftovers. 

I hate wasting food so I save as much of the ham as possible.  Some gets frozen for eggs, casseroles and quiches while some ends up in grilled ham and swiss sandwiches.  Even the smallest ham produces lots and lots of meat! But the best part is the large bone – the shank – that remains after most of the meat is removed.  It is a flavor bomb (a good thing!) and I think the perfect way to use it is to make split pea soup.  It’s one of the easiest soups to make and adding the shank to the simmering soup gives it a deeper flavor beyond the stock and vegetables.  If you’ve never used dried split peas, you can find them in any supermarket and normal they come in one-pound bags.  No prep needed – they go right from the bag to the pot.

This recipe will net at least three quarts of soup and it freezes very well.  I use an immersion blender to create a smooth texture although I like to actually taste and see the vegetables so I usually remove a couple of cups of the soup before I blend it and then add them back in.  Once the soup is done, I remove the shank bone and add some diced ham.  Ham can be salty so I wait till the soup is almost done before I see about seasoning with salt and pepper.  A drizzle of olive oil and a dash of Tabasco (for me) is the perfect finish.  Some croutons wouldn’t be bad either!


1 c                    Diced onion (I use sweet onions)

1 c                    Diced carrots

1 c                    Diced celery (I like to use some of the leaves for extra flavor)

1 clove            Garlic, whole

2 tbs                 Olive oil

1                      Ham bone (most of the meat removed but some is fine)

1 lb                   Dried split green peas

6 c                    Chicken or vegetable stock (low sodium if not homemade)

1/3 c                 Whole milk (optional)

1 ½ c               Diced ham

                        Salt & Pepper to taste


In a large Dutch oven or pot, add the ham shank and the onions, carrots, celery, garlic and olive oil. Cook for about 5 – 8 minutes or until the vegetables are fork tender.  Add the split peas and stir until the peas are coated and mixed with the vegetables. 

Add the stock and simmer until the peas are falling apart, about an hour.  Stir frequently as the peas like to clump together on the bottom of the pot.

Remove about two cups of the soup (give or take) and blend the remaining soup till smooth with an immersion blender right it the pot.  Add the two cups of soup back to the soup along with the diced ham and milk. 

Cook for another 15 minutes, stirring frequently, and salt and pepper to taste.



A bowl of pasta and meatballs makes just about everyone happy, including me.   Believe it or not, it’s an easy meal to pull together during the week and I’m always on the hunt for easy meals the entire family will like.  I often double this recipe and make a big batch so I always have some on hand.  I let them cool after they come out of the oven (I don’t put them in the sauce) and then put them in a zip top bag for an extra dinner in the future.  They are great sliced on pizza, in a hero, for a snack or even an appetizer. 

The meatballs are baked in the oven rather than on the stove so clean up is easy since there won’t be any oil splattering all over the kitchen – a major selling point for me.  I also like using less oil to cut down on calories.  You can certainly slave over the stove making your own sauce but for a great shortcut I go with my favorite jar sauce, Patsy’s.  Good food with good shortcuts is the name of the game for weeknights.

One of the keys to delicious meatballs – or any recipe – is great ingredients.  For these I always use ground beef with a high enough fat/meat ratio so they don’t dry out.  80/20 is my go-to and I balance the extra fat with the cooking in the oven vs. the stove.  Sometimes I will do 1 pound of beef and then add 1 pound of pork which adds great flavor.


2 lbs                Ground beef (80/20)

2                      Eggs, lightly beaten

1 c                    Bread crumbs (I mix Italian and plain panko)

1 c                    Parmesan, grated

1 c                   Warm water

2 tbs                 Dried parsley

1 tsp                 Salt

½ tsp               Pepper

                        Olive oil


Preheat the oven on to 400.

Combine the meat, eggs, bread crumbs, parmesan, parsley, salt and pepper into a large bowl.  Add the water a little at a time.  The meat mixture should be wet but still hold its shape. 

Use a small ice cream scoop to form the meatballs.  You can roll them in your hands to shape them. Be sure to wet your hands so the mixture doesn’t stick.

Place the meatballs on a foil and parchment paper lined cookie sheet.  Drizzle with a little olive oil and bake till they are browned and sizzling, approximately 20 minutes. 

Meatballs aren't just for pasta and one batch goes a long way!

This recipe usually yields about 40 – 45 meatballs. 


Shrimp Scampi

Shrimp scampi makes an appearance on many, many restaurant menus and is recreated in homes regularly for good reason.  It’s indulgent, luxurious and delicious and brings together some of the most popular ingredients for cooks and chefs – garlic, butter, olive oil, lemon and of course, shrimp.   If you look up most recipes for shrimp scampi in cookbooks and online, it is prepared in a pan on the stove.  Not sure about you but I would like to reduce the recipes I fry or sauté to cut down on the mess as oil splatters everywhere, which is inevitable.  This version builds all the flavors into one dish, at the same time, and they cook together in the oven.  One dish, easy clean up and also a beautiful presentation from the oven right to the table.

I frequently make this for dinner during the week because it doesn’t take much to pull it together.  But it also is an impressive dish for a dinner party.  I put the large casserole dish in the middle of the table along side a big bowl or pasta and a crisp salad and we’ve got a great meal.  Some red pepper flakes and a little (or a lot!) grated parmesan cheese on top and it’s perfect.

Shrimp scampi is delicious on its own but I like a little texture so I started adding a topping of panko breadcrumbs which gives it great crunch, especially when it’s mixed in with the pasta.  Your call on the adding the topping but if you do, be careful to get the topping on the shrimp as much as possible.  Breadcrumbs are sponges and will soak up the sauce you worked to create at the bottom of the pan.  I protect that delicious sauce but pushing the shrimp together so there aren’t too many gaps between them and when I put the dish on the table, I prop up the end with the breadcrumbs so the sauce pools at the other end.     


1 ½ lbs.           Raw shrimp, deveined, tails removed (I use Jumbo which nets 21 – 25 per pound)

2 tbs                 Garlic, finely diced

¼ c                  Olive oil

3 tbs                 Butter, diced into small pieces

1 tbs                 Dried parsley

2 tbs                 Dry white wine (I’m partial to Pinot Grigio)

1 tbs                 Fresh lemon juice  

1 tsp                 Seasoned salt


½ c                  Panko breadcrumbs

1 ½ tbs            Butter

¼ tsp               Dried parsley

¼ tsp               Seasoned salt


Preheat your oven to broil.

In a bowl, combine the shrimp with the olive oil, white wine, lemon juice and seasoned salt.

In a single layer, place the shrimp in a large casserole dish.  Cut up the butter into small pieces and place around the shrimp.  Sprinkle with parsley and place in the oven on a low rack (not directly under the broiler) for about 8 minutes. 

In a small bowl, combine the breadcrumbs and butter and microwave for 30 seconds or until the butter melts.  Mix together.

Panko topping

Once the shrimp is pink and the sauce is bubbling, remove the pan from the oven carefully. The shrimp will be slightly smaller so push them together so there are limited spaces between them.  If you skip this step, the topping will absorb all the sauce.  Sprinkle the topping over the shrimp and return the pan to the oven to toast the topping which will take about 1 – 2 minutes.  DO NOT WALK AWAY – THE TOPPING CAN BURN IN THE BLINK OF AN EYE.  Not everyone in my house likes the topping so I usually only do half of the shrimp.

Remove the pan from the oven and serve.  If I put the pan on the table, I put a towel under the side with the topping to tilt the pan so the sauce pools on the other side which makes it easier to get to the sauce.

Serve over pasta and an extra squeeze of lemon.


Soul Satisfying Meatloaf

Meatloaf could be the poster child for comfort food. 

While it cooks, your house smells like heaven and once it hits your plate with some mashed potatoes and green beans, you are mesmerized.  I don’t make this often, but when I do, it’s a hit.  There are lots of recipes out there for meatloaf and I’ve tried dozens of them and came up with this recipe which is a keeper.  Lots of recipes call for ketchup which I found to be kind of pedestrian and I looked for ways to get concentrated flavors into the meatloaf without slathering it with ketchup.  I start with 80/20 beef which is the single most important tip for good, moist meatloaf.  If you try it with a blend that is super lean, you will have a dry brick for dinner.  Turkey meatloaf is a great option if you don’t want to use beef.  Don’t go with super lean or you will give up lots of flavor. I mix in sautéed onions, breadcrumbs, eggs, stock and Worcestershire sauce and then bake it so the ends are crispy and it’s brown on top. It’s full of flavor and if you’re lucky enough to have leftovers, is great on a sandwich the next day.   I go for the traditional sides but macaroni & cheese would be an amazing addition.


1½ lbs          Ground beef (80/20)

1 cup            Sweet onion, diced

1 tbs              Seasoned salt

1 tbs              Olive oil

2                   Eggs, lightly beaten

½ cup           Warm water

1½ tbs          Tomato paste

1 cup             Beef broth

½ cup            Panko breadcrumbs

1 tbs              Worcestershire sauce

1½ tsp           Kosher salt

½ tsp            Freshly ground pepper


Preheat your oven to 400.

In a small frying pan, sauté the onions in the olive oil and seasoned salt till translucent, about five minutes.  Add the tomato paste and cook for one minute.  Add the Worcestershire sauce and beef broth and cook till combined and slightly reduced, about four minutes.   Remove from heat and set aside to cool for 10 minutes.

In the meantime, place the ground beef in a large mixing bowl.  Add the breadcrumbs, water, eggs and salt. Combine well.  When the tomato/onion mixture is cooled, add 2/3s of it to the ground beef. Reserve the rest for the top of the meatloaf.

Place the mixture on a foil and parchment paper lined cookie sheet and form into a loaf, ensuring it is evenly shaped.  I go for a longer loaf of about two or three inches in height.  Spread the remaining tomato/onion mixture all over the top of the meatloaf.

Bake uncovered for about 30 – 45 minutes until the center registers 160 degrees.  Let sit for at least five minutes before serving.


Lemon Chicken Thighs with Zucchini and Orzo

Who doesn’t love a one-pot dinner you can get on the table in less than an hour? Sign me up as there are plenty of days, as organized as I am with meal planning, when 4pm rolls around and plans need to change.  Someone has practice, a class or a call and what I originally planned is no longer a good idea.  This dish is a variation on one created by @thehungryhutch (currently a food writer at the Washington Post and one of my fav food bloggers – check him out).  I’ve only tweaked it a bit as it’s a great recipe and the star ingredient in my opinion is lemon.  Some people are obsessed with chocolate or truffles – I love lemons.  I love the way they taste – fresh, tart and juicy – I love having them in a big bowl on a table, I love the way they smell (I buy the William Sonoma Meyer Lemon candles in bulk!) and I especially love to cook with them.  This recipe calls for only one lemon but when you cut a lemon and cook it, the flavor gets ratcheted up and the amount of juice seems to double.  When I grill, I always cut a lemon or two and grill them to serve with steak and chicken.  Even if you don’t love a spritz of lemon on your dinner, they look great on the serving platter.

I made this dish a few times with skinless, boneless chicken thighs and with bone-in, skin on too.  The skin on, bone-in thighs are 100% the way to go.  The crispy skin is not only delicious but the fat you render from cooking them first adds lots of flavor to the overall dish.  The skinless thighs were good and I might make this again and shred them so everything is mixed together but until then, I’m sticking with the skin on thighs.

The original recipe calls for broccoli which is great and you can use fresh florets or frozen but I swapped broccoli for zucchini this time and I really liked it.  You need a sturdy vegetable since it cooks with the orzo which takes a few minutes to absorb the liquid so if you want to substitute your favorite vegetable just make sure it’s something that won’t fall apart as it cooks.  

We eat a decent amount of rice (always on Tuesdays with tacos) but lately I’ve been using more orzo which we really like.  I like it in place of rice for a “risotto” and it’s wonderful in pasta salad, casseroles and soups because it’s a sturdy pasta and doesn’t get mushy. 


4                           Bone in, skin on chicken thighs

1 tsp                    Salt (I use Kosher)

1 tsp                    Seasoned Salt (I use Lawry’s)

½ tsp                   White pepper

2 tbs                    Olive oil

3 tbs                    Butter

1                           Lemon (medium), sliced thinly

4 cups                 Zucchini (you can use broccoli or another sturdy veggie too), cut into ½ inch, half moons

1 ½ cups             Orzo

1 sprig                 Thyme

1 clove                Garlic, grated on a micro plane

½ cup                  White wine (I used Pinot Grigio)

2 ½ cups             Low sodium chicken broth


Pat the chicken thighs dry and sprinkle the seasoned salt on both sides.  In a heavy bottom pot or skillet (I use a Cuisinart dutch oven which lives on my stove) heat the olive oil over medium heat.  Place the chicken skin side down and cook till they release from the pot (that’s when you know it’s time to flip!) and are golden brown, about 5 – 10 minutes.  Flip them over and cook the other side, about another 5 minutes.  Transfer to a plate.

Add 2 tbs of butter and the lemon slices to the pot, spreading them out to a single layer and cook for about 3 minutes until the juices are released (they will also start to pick up some color which is great).  Remove lemon to a plate and reserve.

Add the orzo, zucchini, garlic, thyme, 1 tbs butter, salt and pepper to the pan and cook until coated and orzo is toasted, stirring for approximately 3 minutes.  Stir in the wine and cook for about a minute and then add the stock.  Stir well to release the bits off the bottom of the pot and bring to a simmer.  Add the lemons and chicken back to the pan along with any juices from the plates.  Make sure to place the skin side up and don’t completely immerse it in the sauce or you will have soggy skin.   Cook uncovered for about 10 – 15 minutes, carefully moving the orzo and liquid mixture around a bit if needed.  Once the liquid is reduced and the orzo is tender (I always go by the taste test rather than live and die by the time) you are ready to go.

I place the pot on the table and serve right from there.



Sweet & Spicy Pickled Onions & Jalapenos

I love spicy foods and spicy condiments on anything and everything. I got the savory gene instead of the sweet tooth and as a result, I’ve got about a dozen hot sauces and pepper mixes since certain ones go with certain food. My refrigerator is always full in part because of all the condiments, hot sauces and salad dressings.  I love adding jalapenos and banana peppers to salads, tacos and sandwiches.  I first had pickled onions on fish tacos in Mexico years ago and then my sister made a great batch a couple of years ago so I needed to figure out my own version.  My recipe has sugar to cut the vinegar and spicy bite for these sweet and spicy pickled onions and jalapenos.  They are the perfect combination of my love of spicy, with a big punch of flavor from the vinegar and just enough sweetness to balance everything out. I put them in salads, on sandwiches, tacos, burritos and they make a great topping for avocado toast or with hummus on crackers.  The best part is they are super easy to make and keep for a few weeks in the fridge.  When I get close to needing a new batch, I use the brine to make a super flavorful vinaigrette. Enjoy!


1                      Large red onion (or 2 small)

2                      Jalapenos, seeded

1/3 cup          Sugar

1 ½ cups       Red wine vinegar

½ cup             White vinegar

¼ tsp               Salt


Combine vinegar and sugar in a saucepot and heat till dissolved.  Cut the onion in half, slice thinly.  Slice jalapeno (you can discard the seeds and stem but I keep them in for more heat).  Add onions and jalapeno to vinegar and sugar.  Let the mixture cool and then transfer to an airtight container and place in the refrigerator.


If there is one product I can’t cook without it’s salt.  It is definitely the hero of my kitchen and you won’t find a single recipe on my blog – even desserts – that doesn’t include salt.  From salting pasta water to topping brownies, salt is critical in every kitchen no matter what you are cooking but it’s also an ingredient that many may not think about.  All salts are not created equal. They look different and they taste different.   I reference different kinds of salt in my recipes and I’ve received lots of questions about which salt to use when, so I thought a blog post specifically on what salts I use and why might help answer your questions.  (If you’re salt IQ is already high, feel free to move on!)

When I travel internationally (I hope to again soon) I am always bringing new salts home.  Food markets, grocery stores, restaurants…I’m always on the hunt. Rather than go through every type of salt out there, I thought I would share the kinds I use regularly. 

The best way to understand the difference is to buy some and try them.  Feel them between your fingers to get a sense of how big the crystals are and if you crush them, how they change.  Then taste them – plain and maybe on a raw vegetable – so you can taste how different they can be. 

First, the salt we all know is regular table salt.  It’s on every restaurant table and it’s a safe bet that we all have it in our cabinets.  It pours quickly which sometimes means before you realize it, you’ve poured too much (I pour it into my hand so I can see exactly how much I am using). It dissolves evenly and I like to use it for salting pasta water. I don’t love the taste (some have iodine and it tastes like chemicals to me) so it’s not what I reach for to cook.

If I had to choose only one salt to use, it would be Kosher salt. It’s in most professional kitchens partly because you can see exactly how much you are using since the crystals are larger than grains of table salt.  The taste is clean and it’s what is used to remove impurities from meat and poultry as part of the “koshering” process, thus the name.  I buy Diamond Crystal Kosher Salt two boxes at a time since I never want to be without it. I use it so often, every day, that it sits in a “salt” container on my counter next to the stove for easy access.

My next favorite is flake salt.  It’s a large crystal salt, harvested from evaporated sea water. You can find this salt with varying sizes of flakes or crystals and I frequently use as a finishing salt or in dishes where you want a crunch and extra flavor kick of salt.  You can, but I wouldn’t use flake salt in a sauce or added to pasta water.  It holds its shape and flavor which is why is it’s the perfect choice if you like brownies or cookies with a little salty crunch on top.  My choice is Maldon Salt, harvested from the shores of England. I love this salt so much I’ve sent it as a gift on more than one occasion.  I use it on cooked vegetables, steaks, in salads and dozens of other ways to finish a dish.  It was a game changer for me when I discovered it.


Fleur de Sel is also a sea salt but a more delicate, smaller flake and harvested from France.  I don’t use this as often as Maldon Salt since I like the larger flake but I always have it on hand. It can be a little expensive by comparison to other salts. If I’m serving something like raw vegetables or a composed salad, fleur de sel is ideal.  It’s also my go-to on caramels or in caramel sauce.

These are my favorites and the ones I use on a regular basis but there are at least a dozen other salts in my cabinet and countless others you can try.   Keep in mind that salts are different sizes and dissolve (or don’t) differently, and measure differently so check the conversion when cooking.   Which one is the best? Whichever salt works for how you cook and how you eat is the best for you but try some salts you may not have known about.  You might have a new favorite!

Panna Cotta with Berry Sauce

I’ve been wanting to make Panna Cotta for a while and now that I know how easy it is, I’m not sure why it took me so long!  In Italian, Panna Cotta means “Cooked Cream” and is basically a firm vanilla pudding.  It takes only a few ingredients and one of the keys to the silky, firm texture is unflavored gelatin.  (Gelatin isn’t something I’ve used very often but I’ve been trying to bake more and delve more into desserts for eyummykitchen.com and I’m liking the results so far). After a few minutes to dissolve the gelatin and sugar in warm milk, it’s done.  Panna Cotta is wonderful on its own (and standing in front of the fridge eating it at 11 pm) but I made a simple berry sauce since I like the contrast of a topping with a little tartness to go with the Panna Cotta.

I love the idea of serving it in a small glass or jar so you can see the layers with the berry sauce but you can also put it in ramekins and then unmold it.  If you go the ramekin route, I would spray the ramekins well with cooking spray and then run a warm pairing knife around the edges to get a clean release.    


1 ½ c               Whole milk

3 tsp                 Unflavored, powdered gelatin (I use Knox Gelatin)

1/3 c                 Sugar

1 ½ c               Heavy whipping cream

1 tsp                 Vanilla extract (Pure – don’t use imitation)


Place the milk in a saucepan and sprinkle the gelatin over the top (no heat).  Let the gelatin soften for about five minutes.  The gelatin will look like wrinkles on top of the milk.  Set the pan over low heat and stir to dissolve the gelatin.  Be sure to keep the heat on low as to not boil the milk.  The milk doesn’t need to be hot, just warm, to dissolve.  This should take about three – five minutes. Add the sugar to the milk and cook for another three – five minutes to ensure the sugar is dissolved, keeping the heat on a low and making sure not to boil.  Remove the pan from the heat and stir in the cream and vanilla.  Place the mixture in individual containers (glasses, small jars, ramekins, etc. – about a cup of the liquid) and place in the refrigerator for 4 hours to set, or overnight.

Berry Sauce


3 c                    Raspberries (I had some lonely strawberries in the fridge which I also included)

½ c                  Sugar

2 tsp                Corn starch, dissolved in 2 tsp water


Bring the berries and sugar to a boil and cook for about 15 minutes until thick. 

Drain the sauce in a fine mesh strainer to remove the seeds, making sure to push as much of the sauce through the strainer as possible to extract the sauce.  (My husband actually likes the seeds so I left a couple in this time). Return the sauce to the saucepan and bring to a boil.  Add the corn starch and mix until the sauce is thickened, about one minute.  Place in the refrigerator until cool.