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Here you can find what is the Latest and greatest in Food. New magazines, chefs and fun recipes I come up with.

Bacon Chipotle Burger with Gaucamole

By Dana18 · August 26, 2011 · 0 Comments ·



Burgers are great to grill this time of year. It is fun to jazz them up with different toppings.

It takes them from that plain old backyard burger to something you can have at a party.

For this burger I added bacon, chipotle sauce and if that is not enough guacamole to finish it off.

Lets have more fun with our burgers! What toppings do you like to add to your burgers?


Bacon Chipotle Burger with Guacamole:


4 Slices of bacon

1 1/2 lbs of ground beef

1/4 teaspoons of cumin

1 teaspoon of smoke paprika

1 teaspoon of Chile powder

salt & pepper to taste


chipotle sauce:

1/2 cups of sour cream

1 tablespoon of chipotle sauce from the chipotle pepper can.

half the juice of a lime

salt and to taste



1 avocado mashed

1 clove of garlic mashed in to a paste with salt (1 pinch will do)

half the juice of a lemon or lime

1/4 of a cup cilantro

1/4 cup of red or white onions chopped



In a heated non-stick pan add the bacon. Cook until crisp, then drain on a paper towel.

In a large bowl add the ground beef,cumin, smoke paprika, chili powder and salt and pepper

to taste.  Mix the ground beef and meat until all the spices are mixed well. Form in to 4 patties and

cook on your grill,or pan on medium heat 5 to 3 minutes on each side. If you like it medium well cook it

 for 2 minutes on each side.  When the burger are done add to a plate and clove with foil and let them rest for

5 minute. I a bowl add avocado, garlic paste, lemon juice,cilantro, red onions and salt and pepper to taste.

Mix well and rest on the side. In another bowl Mix together sour cream, chipotle sauce, lime juice and salt.

When all the toppings are ready to be assembled add them to you bun and bon appetit!



Filed in: Burgers
Tagged with: Gaucamole, chipotle sauce

Arugula Devil Egg Salad

By Dana18 · August 25, 2011 · 0 Comments ·



I came up with this salad after I saw a version of a spanish salad with blue cheese deviled eggs with

a round crisp piece of pancetta in the center of the egg. I said to my self I must go their at once and have that

salad. Then I started to think, I can make this salad myself.  This has become one of my favorites salads.

And if you make this salad you will want it again and again.



Arugula Devil Egg Salad:


1 6oz bag of arugula

1 1/2 inch of pancetta or 4 slices of chopped bacon

8 eggs boiled and cooled off

4 Roma tomato's chopped

3 tablespoons of mayonnaise

1 teaspoon of Dijon mustard

salt and pepper to taste



1 tablespoon of red wine vinegar

3 tablespoons of extra virgin olive oil

1 clove of garlic minced

1/2 teaspoon of honey

salt and pepper to taste

Filed in: salad
Tagged with: arugala

Caesar Dill Cold Slaw

By Dana18 · August 1, 2011 · 0 Comments ·
Caesar Dill Cold Slaw
With all of the hot summer days cooking becomes a challenge. That is why I love cold slaw for those days you don't feel like slaving over the stove. Sometimes it is fun to give a new twist to cold slaw, so I decided to make a Caesar one. But to give it an extra edge I added dill, which is one of my most favorite herbs. It is also great with chicken Salad too. So let’s cool off with slaw! Caesar Dill Cold slaw 1/2 a head of cabbage 1 cup of mayo ( I used veganaise-egg free mayo) 1 tablespoon of anchovies paste 1 teaspoon of Dijon mustard 1/4 cup of chopped fresh dill I clove of garlic minced 1/2 the juice of one lemon 1 teaspoon of salt pepper to taste. In a bowl add mayo, Dijon, dill, garlic, lemon juice and salt and pepper to taste. Mix will and set on the side. Shred the cabbage with grater or chop into small pieces. Mix cabbage and Caesar dressing and leave in the fridge for one hour so that the flavor marry.
Filed in: Cold Slaw
Tagged with: cabbage

Bikini Ready Zucchini and Eggplant Succotash

By Dana18 · July 17, 2011 · 0 Comments ·




With summer in full swing the farmer market is the best place for summer time eats.

When the tempature rises I try to find simple and light dishes to have for dinner.

Zucchini is a great summer time vegetable that is in season. I love to make a succotash with it.

This time I made it with a basil corn cream dressing. Its so light that it will leave you bikini read for the beach!


Zucchini and Eggplant succotash:


1 small eggplant cut into cubs

2 zucchini cut into cubs

1 small onion chopped

4 clove of garlic chopped

3 ears of corns cut off of the cob. or 2 cups of frozen corn.

1 large tomato chopped.

one bunch of basil

1 tablespoon of lemon juice

3 tablespoons of olive oil  or more if needed.

salt and pepper

grated Parmesan cheese (optimal)



In a 9 inch pan on medium heat add the olive oil . Add the cropped garlic and onions for 3 minutes.

Then add a teaspoon of salt to the pan. Add eggplant and zucchini and let brown. When they are brown

add the1 1/2 cups of  corn. 5 minutes later add the tomatos and cook for another 3  minutes. Take of the heat and set a side.

In a food processor or Blender at the basil 1/2 cup of corn and 1 tablespoon of olive oil, lemon juice and salt and

pepper to taste. Blender until smooth. Add the sauce to the cooled eggplant and zucchini. Mix and top with Parmesan.



Filed in: Succotash
Tagged with: zucchini

Chicken Taco's

By Dana18 · July 7, 2011 · 0 Comments ·


I have an Mexican food obsession. Tacos are one of my favorite go to meals.

This time I decided to make chicken tacos. Usually I like to make guacamole,

But I made a chipotle cream to spice up my chicken taco. This was so good I must

make it again soon.



Chicken taco's:


3 skinless chicken breast

1 tablespoon of smokey paprika

1 tablespoon of Chile powder

1/2 teaspoon of cumin

salt & pepper to taste


Chilpotle cream:

1/2 cup of sour cream

1 chilpotle pepper chopped skin and seeds ( if you don't want to much heat don't us the seeds)

1 clove of garlic minced

salt to taste

4 Flour , corn or rice torilla


Pico De Gallo:

1 tomato chopped

1/2 of a small yellow onion chopped

1/4 of cilantro chopped

1/2 of a jalapeno pepper with or with out seeds.

The juice of 1/2 a lime.

Salt to taste.



In a a 9 inch pan heat the olive oil on med heat. Season the chicken with smokey paprika,Chile powder,

cumin, salt and pepper. Add the chicken to the pan and cook for 8 minutes on both side or until done.

In a bowl add the sour cream, grated garlic and salt. Mix well and set on the side.

In another bowl add tomato's, onions,jalapenos, cilantro and lime juice. Mix and set on the side.

Heat the torilla on both sides. After the chicken has rested 5 minutes or more, slice the meat.

Add chipotle cream to the tortilla. Then chicken and pico de gallo and enjoy. I added Parmesan cheese.

If you have caso fresco even better. Have fun with food and mix it up!


Filed in: Chicken taco's
Tagged with: taco's

BBQ Pizza with Chorizo

By Dana18 · July 6, 2011 · 0 Comments ·




So I had a pizza crust in my fridge and did not know what to do with it. Then I thought about a chopped BBQ pizza.

I went to Brooklyn Kitchen in Willaimsburg and got some prepared chopped cows tongue. My parent are from the south;

So I am use to this cut of meat. I mix it with a BBQ sauce for the pizza. I didn't have mozzarella  on hand , so I used a

sheep's milk cheese I had on hand. I love spice so I also added chorizo for that added kick.

Have fun this summer. What are some of your pizza idea's?



BBQ Pizza with Pork and Chorizo:


1 Fresh or frozen pizza crust (Trader Joe's is where I get mine)

1 cup of riccotta cheese or more as needed ( Salvatore Brooklyn is the best)

1 cup of grated sheeps milk cheese (any you like)

1/2 an onion sliced thin

1 fresh chorizo cut in slice

 1 prepared crop pork in BBQ sauce. (left over pork tenderloin or pork butt)

1 tomato sliced

1 garlic clove grated

1 -2 tablespoons Extra Virgin olive oil

Salt and Pepper to taste


Heat the oven to 400 . Roll out the pizza dough, drizzle with olive oil and salt. Put in the oven for 10 minutes.

While the dough is in the oven slice the tomato's, onions, cooked chorizo and grate cheese.

Add the garlic to the ricotta cheese and set to the side. Take the pizza crust out of the oven.

Top with ricotta cheese, grated sheep's milk cheese, onions, chorizo, tomato's and chopped BBQ.

Sprinkle with salt and pepper to taste. Put in the oven for 7 minutes or until melted.

Slice hot and severe office 5 -8 ,minutes.

Filed in: Pizza Recipes
Tagged with: barbecue Pizza

Playing with Panzanella Salad

By Dana18 · June 28, 2011 · 0 Comments ·

Panzanella salad



One of my most favorites things to have in the summer is basil. It is so sweet and herbaceous

at this time of year. The first thing that I love to make with it is Panzanella Salad.

But I wanted to kick it up a notch , so I added Parmesan cheese and prosciutto.

So go to your famers market and enjoy all the fruits and herbs of summer.



Panzanella Salad:


One day old Italian bread

4 ripe vine tomato's chopped

One big bunch of basil

4 cloves of whole garlic

1/2 cup of shaved Parmesan cheese

6 slices of prosciutto chopped in 1inch slices.

2 tablespoons of Extra virgin olive oil. ( more or less)

salt and pepper to taste.


Take the day old Italian bread and rub the cloves of garlic all over the bread. Then cut in even cubes and put it in a big bowl.

Now add the chopped tomato's, shaved Parmesan cheese and prosciutto. Drizzle extra virgin olive oil and toss together.

Add salt and pepper to taste.

Filed in: Panzanelle Salad
Tagged with: Italian bread

Pork Chops with Chimicurri sauce

By Dana18 · June 20, 2011 · 0 Comments ·



Pork chops are fun and easy to make. You can add some many different herbs and spices

to jazz up the sometimes plain pork. For this dinner I decided to make a chimichurri sauce.

I paired it with grilled onions and corn.



Pork chops witt Chimicurri sauce:



4 bone in pork chops

1 cup of fresh oregano

1 tbsp of minced garlic

1 tbsp of red pepper flakes

1 tbsp of smoky Paprika

1/4-1/2 cups of Extra Virgin Olive oil..



In a food processor or blender mix the oregano, garlic,red pepper flakes,smoky paprika and extra virgin

olive. Put hafe of the mixture in a bowl and set a side for later. Rub the rest of the chimicurri mix on the

pork chop. Let set in the fridge for 1 to 4 hours. In a pan put 2 tablespoons of olive oil in the pan on medium heat.

Cook the chops on both sides or 5 to 8 minutes or until golden brown.

Serve with extra chimicurri sauce on the side.



Filed in: Pork Chops
Tagged with: Chimicurri sauce

Kale Salad with Blue Berries and Shallot Vinaigrette

By Dana18 · May 29, 2011 · 0 Comments ·




I love kale .I love it so much I would call my self a kaleaholic! LOL!

With the warmer wheather salads are a great go to lunch.

For a fun twist I added blue berries and I paied it with shallot vinaigrette to

give the salad some bite.

Do you add any fun things to your salad ?



Kale Salad with Blue Berries and Shallot Vinaigrette:


Half a bunch of kale

handful of blue berries

one small roma tomato diced

have of a shallot chopped

1 teaspoon of honey

1 teaspoonn of dijon mustard

4 tablespoon Extra Virgin olive oil

Salt and pepper to taste



In a bowl mix the shallots, dijon mustard, honey, olive oil, salt and pepper. Set on the side for later.

In another bowl put kale, tomatos, and blue berries. Top with  dressing and mix. 

Filed in: Kale Salad
Tagged with: salad

Baked Tofu with Parsley in lemon sauce

By Dana18 · May 12, 2011 · 0 Comments ·

I really like fresh parsley. It can brighten up any meal.

Then I saw a recipe for sole with parsley in lemon butter sauce.

Since I am allergic to fish a decided to make a tofu version instead.

On the side I also made potatos and pea salad and sautaed broccoli with garlic.

This is a great recipe to make for spring.

Happy cooking


Baked Tofu with parsley and lemon sauce


1 package of baked tofu or any fish you like

1 clove of garlic minced

one handful of parsley chapped

1 tablespoon of Extra virgin olive oil, more if needed

the juice of one lemon

2 table spoons of butter, (I used earth balance spread)

1 teaspoon of old bay seasoning

1 teaspoon of dulse sea weed (optional)

salt and peper to taste


In a bowl mix the chopped parsley garlic and olive oil.

season the tofu with salt, pepper and old bay seasoning.

rub the parsley mixsure on the tofu and let it sit in the fridge for 4 hours or more.

When ready, Put the pan on medium heat. Add butter and lemon juice.

Let it cook for 1 minute, then add the tofu . heat on both sides until warm.

sprinkle with dulse flakes and serve.


potato and pea salad


1 pound of Yukon gold potato's

2 to 3 tables spoon of mayo

1 teaspoon of Dijon mustard

1 teaspoon of white vinegar

1/2 teaspoon of sugar

1/2 cup of peas frozen of fresh


1/4 cup of chives

Salt and pepper to taste.


Put the potatos in  cold water and bring to a boil or until fork tender

When the potato's and been drained and cooled cut each potato in fours.

In a bowl add the vinegar, sugar and Dijon mustard, mayo and mix.

Then tossed the cut potatos with the mayo mixture.

sprinkle with salt and pepper. Top with chives.

Filed in: tofu
Tagged with: potato salad