Pizzas! -Pissaladiere and black olive,mushroom and ham

I love this pizza for parties-slice it up in smaller portions and you have a savory little bite.

I got two pre-made pizza doughs. Luckily as the pissaladiere took longer than expected. I had no idea what time it was and getting dinner done in 15 minutes wasn’t happening with onions that had to cook slowly for 45 minutes. So we ate the mushroom, black olives and ham pizza on Friday and enjoyed the anchovy, onion and black olive pizza on Saturday.

For the Pissaladiere:

3 lbs of sweet onions-about 7-8 depending on size

6 tablespoons of thyme

3 tablespoons of butter

3 tablespoons extra virgin olive oil

1 can pitted black olives or cured black olives

3 small tins of anchovies

Pizza dough-I bought mine as I love Papa Joe’s pizza dough and there is no reason for me to make it at home-but just google pizza dough if you want to make it homemade.

Slice up onions as thin as possible

Melt 3 tbsps butter in 3 tablespoons olive oil and add 3 tablespoons fresh thyme.  Add onions and stir occasionally. Keep onions covered for 45 minutes.

Once onion mixture is done add them to rolled out pizza dough that has been placed on a greased cookie sheet.  Add the anchovies in a criss/cross/latice manner-please see video above.  Place one olive in each rectangle/diamond area.  Sprinkle the rest of the thyme and bake at 400 for 20-30 minutes depending on your oven and likings.

This pizza can be frozen before it’s baked for up to one month. It’s great for appetizers or just a simple meal. Serve with a side salad with an easy dijon vinaigrette.



Herb and lemon lamb chops


Watch my video to see the recipe in action:


Lamb chops are easy to make and a great BBQ dish. However, it was too cold to cook outside so I made them in the oven.

Last night I served this with some creamed spinach on the side, but you will also see I have served it with asparagus and lemon wedges. I’m not huge on starches, but you could add a starchy dish-potatoes anyway, coucous, or even polenta would be delicious.

Turn oven on to 350

Recipe for 2 people: 6 lamb chops

Rind of one lemon

4 sprigs of Rosemary chopped

6 sprigs of Thyme (if you have it) chopped

7 cloves of garlic chopped

Coat both sides of lamb with the herb and lemon mixture. You can add 1/2 cup of bread crumbs to this if you want and 2 tablespoons of lemon juice.

Place in a pan and in the oven.  Cook for 10 minutes at 350. Turn broiler on high and cook each side for 3 minutes for rare.

Enjoy!!!!! IMG_3057



Pesto, pasta,scallops and tomatoes



I decided to make a big batch of pesto to have for future use and also for this pasta dish.  Pesto is great for so many things.

Some uses:

Appetizer for impromptu guests: I always have French bread in the freezer. Pop it in the oven at 350 degrees F, once soft enough cut in half, length wise and drizzle with olive oil and add a thick layer of pesto.  You can add a slice of tomato and cheese such as parmesan or fresh mozzarella to put on top. Put it back in the oven for 5 more minutes at 350 degrees F. It makes a great little appetizer.

Tea sandwiches:  Put some Pesto on a slice of bread with turkey and a slice of tomato. Place other slice of bread on top and cut into fours.

Finger foods: Stuff Cherry tomatoes with pesto or use as a dip with veggies.  If you have parmesan cheese put a small shaved piece on top.

Chicken Breast-cut a sliver into breast and stuff with pesto.

Pork Chops- cut a sliver into side of pork chop and stuff with pesto.

Steak- jazz it up with a dollop of pesto before serving.

Soups:  Add flavor with a spoon of pesto.

The list goes on… pizza… flat bread… filo dough…

Pasta: I play around with the ingredients that go with the pesto pasta as well as type of pasta. I’ve added all sorts of things. You can add Slices of chicken breast, scallops, grilled shrimp and play around with a veggie ingredient. I tend to stick to cherry or grape tomatoes.

Tonight I made my dish with scallops, grape tomatoes and parsley.

Pesto Recipe:  I make a huge amount so that I can keep a jar in the fridge, covered in a thick layer of olive oil to keep for up to 2 weeks and freeze the rest.

1 clove garlic- if you want it more garlic tasting add two.

1 cup parmesan cheese

2 cups pine nuts-I put a lot cause I’m nutty

1 big bunch of basil-maybe 2 cups worth

1 1/2 to 2 cups extra virgin olive oil

I make this in a Cuisinart. If you don’t have one, you can do it the old Italian way with a mortar and pestle. If you don’t have that, then start really chopping and mashing!!!

Put one clove garlic and chop it up.  Add the pine nuts, the basil and then the parmesan cheese.  Keep it spinning while adding massive amounts of olive oil, pouring it through the opening of the cuisinart.

And voila, you have pesto.  You can get inventive and make a parsley pesto, just use parsley vs basil.  I’ve also made a walnut and parsley pesto by swapping out the pine nuts and basil with walnuts and parsley.  Sun-dried tomato pesto is also wonderful, just use this recipe and add 1 cup of softened sun-dried tomatoes.


Now for the pasta dish:


For two people

Boil water for pasta-I used Fettuccini-see box for serving size

While water is boiling chop a bunch of parsley -1/4 cup

Halve the grape tomatoes or cherry tomatoes-about 6-8 tomatoes per serving

Heat a frying pan with 1 tablespoon butter.  Once butter is melted add your scallops and sear on both sides-2 mins max per side.

Drain Pasta and put back into pasta pot.

Add 3 big heaping spoons of pesto and stir together till well incorporated.  You may want to use more or less pasta depending on taste.

Put pasta into bowls, toss in tomatoes, arrange scallops and lastly add the parsley, a bit of salt and pepper to taste.


A fresh, home-made Pesto made to this recipe.

A fresh, home-made Pesto made to this recipe. (Photo credit: Wikipedia)

English: this is a picture of self made pesto ...

English: this is a picture of self made pesto in a mortar. (Photo credit: Wikipedia)

Salmon Cakes

I will write more detail when I can, but here is my youtube video.  The salad is not featured nor is the yogurt sauce on the side…. more to come.

If you have any questions, please comment on this blog and subscribe to my youtube channel.

Thanks for your support and love for food!

Ok here we go the ingredients and recipe!

2lbs salmon ( I think this would also be tasty with Tuna or swordfish)

1 big bunch baby spinach

2 eggs

1/2 cup Panko-japanese-style bread crumbs-alternatively you can use Italian bread crumbs, cracker crumbs etc.

2 big spoons of yogurt-full or non-fat

1/4 chopped red onion

3 dashes of garlic salt

3 pinches of regular salt, I added a bit of sesame seed salt mixture too

1/4 cup feta cheese

After making this recipe up I would change a few things.

Chop 1/4 red onion and chop the spinach loosely.  In my video I overloaded the mixer and tossed everything in-got overcrowded and feel the texture of the salmon could have been improved. Which is why now, I would also hand chop the salmon for better texture.

Put salmon in a bowl, add the yogurt, salt, garlic salt and bread crumbs.  Add the two eggs and mix well. Toss in the chopped fresh spinach and red onions and feta cheese. Make sure it’s all incorporated.

Now it’s time to make the patties.  If your patties aren’t sticking well together, add a bit more yogurt.  You can directly freeze the raw patties or cook them right away.

I cook this with a bit of olive oil in a skillet.  I used my hot pepper infused oil, which made it really too spicy.  So I served my salmon cakes with some yogurt on the side to dull down the heat!~ Make sure both sides are well browned and crispy. I would say about 4 minutes aside depending on your taste.  Think about timing on how you like your hamburger cooked.  You can alternatively grill this on the BBQ or broil them.

I would serve this with the remaining spinach leaves and make a nice little salad.  I didn’t make my dressing, I used a Japanese Sesame dressing.  However, I think a citrus vinaigrette would taste great.

Citrus vinaigrette:

Juice of one lemon

1 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 teaspoon salt





IMG_2989I make a lot of omelettes and usually make them with the same base– eggs, milk, veggies and cheese.  The rest just kind of depends what’s in the fridge.  This particular omelette was pretty basic, eggs, goat cheese, zucchini-spaghetti-style, halved cherry tomatoes, mushrooms and shallots with fresh chopped parsley.

I use about 3 eggs per person.  Add some milk and whisk for at least 1 minute.  In the meantime, spaghetti the zucchini, cut tomatoes in half, add salt and let sit a bit to drain out bitter juices. Add some olive oil in a pan, once hot add one chopped shallot let cook for 2 minutes and then add 5-6 sliced mushrooms-white/portabella/any kind works! Once mushrooms and shallots are cooked-about 8 minutes, set them aside. Now, add a bit more olive oil to your pan, drain or press water out of the zucchini with out squashing the tomatoes and add the veggies to cook for 5 minutes. Set aside.

Now it’s time to beat the eggs.  We are two having dinner so I’m using 6-eggs. Once well beaten add a drop of milk, salt and pepper to taste, mix again. Use about a tablespoon, one good pat of nice quality butter.  Heat it up in a non-stick pan.  It’s very important to use a nonstick pan at the beginning as omelette are difficult to make or more like, difficult to keep beautiful looking. Put your eggs in once the butter is melted and hot and let cook for about 20 seconds, start using a spatula to pull the eggs away from the center to the outside, this will make your omlette bigger as opposed to the outer side in.  You need to let the liquid stream down to have a chance to get cooked.  Do this maybe 3 good times all around, leaving each a few seconds to give the newly added egg to cook.  You don’t want to do it to much, or it may just end up as scrambled eggs.  Lower the heat.  Add all the veggies, goat cheese and then chop some parsley and sprinkle over.   Take a nice sized spatula and pick-up half the omelette to flip on the other side, making an envelope of deliciousness.  Cook a bit longer for cheese and ingredients to heat up, but don’t over cook.  Carefully place it on a platter or divide on individual plates.  Serve with a a nice, simple salad and crusty bread.


Check out my youtube channel to see the omlette made in action!

Great Omelette ideas:

Ham, cheese, tomato and spinach

Ham, Ricotta, Spinach and tomato

Asparagus, goat cheese and chives

Mushroom, shallots, ham and cheese

Tri-colored peppers, onions, cheese and ham

You can just imagine the possibilities are endless.  I usually put spinach in my omelette as the main vegetable and also really enjoy steamed asparagus.  It’s so good.  Spinach is the easiest as you don’t have to steam your spinach ahead of time.

Below is my favorite new kitchen toy.  I have been enjoying having zucchini in a different way. It’s really good steamed, baked, or just a simple sauté. Again, such a simple tool that transforms your zucchini into a lovely dish.  I ordered this one on amazon and seems to be a lot better than my sister-in-laws.  Check out my youtube channel Deliciously Detroit to see the cooking in action.

Enjoy!  IMG_2990Related articles

Grilled tuna with mango chutney

I love fish…. but what’s even better is when it has a great sauce, salsa or chutney!  This is my go to salsa for tuna and it’s super easy.

Cube one fresh mango, but if your greedy for this chutney like my husband and I are, double the recipe.

Chop up a bunch of cilantro

1/4 chopped red onion

1/2 cup lime juice

1 inch grated fresh ginger

2 tablespoons rice wine vinegar

1 chopped spicy pepper or jalapeno

And voila!!!!

Any side will do.  If you make rice, it goes well with salsa.  I made stuffed zucchini rounds.  I stuffed it with tomatoes, zucchini pulp, 3 tablespoons of bread crumbs with two tablespoons of grated parmesan cheese.  Back until browned on top.  Takes about 30 minutes at 350 in oven.  For the last 5 mins I like to put the zucchini on broil.