Tag Archives: Tbsp Olive Oil

Green Beans, Sausage & Sweet Tomatoes

Are you short on time and want to prepare a wonderful dinner?  As they say necessity is the mother of many inventions,  but don’t let the lack of time deprive you and your family from enjoying a delicious dish! Nowadays you markets have an assortment of chicken sausages. They have less fat than the traditional pork sausage and come in varieties such as apple and spice, smoked paprika, and if you like it spicy andouille and jalapeno!  Use fresh vegetables ( or a shortcut with frozen ones) and inexpensive  Queso Blanco and you’ll make a great  dinner for any time of the year.


2 cups pole or green beans, blanched ( use frozen for a shortcut)
2 smoked chicken & apple sausages chopped
1 cup cherry tomatoes, cut in halves
1/2 cup Queso fresco diced
2 Tbsp olive oil

Brown the sausage in a skillet with the olive oil, take the sausage out, keep warn.; lower the heat and place the tomatoes and queso in the drippings, stir gingerly till queso starts to melt.

Arrange the beans on a serving dish, layer on top the sausage and the tomato-queso mix. Serve with spicy tortilla chips for a snack, or over whole wheat pasta fir a dinner.

Zucchini Fingers

Thinking of unique appetizer that is on the healthy-side? Try using zucchini!

If you are calorie conscious, bake the zucchini in a 375 degree oven for 20 mins.

This dish is so versatile  that it can be an appetizer or a side dish;

either way, boring zucchini never tasted this good!


2 medium zucchini
2 tbsp olive oil
salt & pepper to taste
freshly grated Pecorino Romano
2 tbsp fresh tomato sauce

Wash the zucchini thoroughly and pat dry. Heat the oil in a heavy pan and cook the zucchini till golden brown. You will need to do this with a very hot pan or broil them in a hot oven so the zucchini don’t become a mush. Drain excess oil over paper towels. Salt and pepper to taste. Arrange on a serving dish, sprinkle with grated pecorino romano and a small dish of fresh tomato sauce for dipping. Enjoy with Fernet Branca and friends.

Marinated Olives

This is a wonderful tapas that can be enjoyed with blue cheese, sopressata, and a glass of Fernet Branca. It is easy to make and elevates ordinary olives to a whole new place. Best of all, they can be made ahead of time and keep well for a week.

Ingredients: (makes 2 cups)

1 and 1/2 cup queen olives
3 fresh roma tomatoes, chopped
2 garlic cloves, minced
3 Tbsp olive oil
3 Tbsp vinegar
1/4 cup chopped fresh herbs of your choice
salt & pepper to taste

Heat the oil in a small skillet and turn off the heat. Add the tomatoes, garlic and herbs. In a large bowl, mix the oil  and the vinegar till they form an emulsion,then add the olives and mix well.

Let rest for 4 hours or overnight for best results.
Enjoy with blue cheese, sopressata, and a glass of Fernet Branca

Best Roasted Chicken Ever


 A Whole bird, be it a chicken or a turkey,  is a proud and homey dish; a meal to sit down for a great dinner with family and friends.  Roasted chicken is so simple, yet so complex . I’ve tried dozens of methods, variations , tricks, and techniques. They all were good, but could get better.

My quest for the perfect roasted chicken started many years ago unknowingly and quite by accident 
My first experience roasting a chicken for dinner was at the tender age of 6. It was my first time cooking real dinner. The instructions were easy: salt the chicken and put lemon on the chicken. Being a child, one not always pays attention to adults, I understood: put the lemon in the chicken. So I did. My Grandma watched and smiled as I stuffed the chicken with the whole lemon, and into the oven it went!

An hour and some odd minutes later, out came a golden roast with a lovely lemon soup aroma.  I was so proud! The rest of family found out the fate of the lemon only after carving the bird. The chicken was delicios and tender and we all had a laugh , by the end of the meal, only some bones and the lemon seeds remained.

Since then, my roasting techique changed a bit and it will continue changing.  I omit the lemon inside (for starters) and add a bit more zing. However, I still serve the chicken with fresh cut lemon or lime wedges and smile while serving it every time 🙂



1 5-7 lb air chilled fryer 

1 TBSP olive oil

1 mix dry rub

For the Dry rub:

1 tsp sea salt

2 tsp dehydrated onion

2 tsp dehydrated garlic

1/8 teaspoon each: ground coriander, black pepper, celery seed, ginger and red pepper

1 tsp each of dried oregano, thyme, and basil

1 tsp of paprika


Preheat oven to 375 F. Take chicken out of plastic, remove giblets and neck ( if any)  and dry off any excess water.

Rub with olive oil , then pat on the dry rub on all surfaces and place breast side up in a 3 inch deep roasting pan. 

Let cook in the oven for 1 hour or till a meat thermometer placed in the thigh reads 180F. Let rest for 10 minutes then serve with lemon or lime  wedges.

If Desired, add  quartered potatoes, carrots, sliced onions and celery half way through the cooking, remember to season with salt and pepper before placing in the oven. The combined flavors are simply wonderful! Enjoy