Simple Mango Salsa

Spring is here …. despite the 40 degree weather. And it is time to break out all the spring and summer recipes. This Simple Mango Salsa is the first one that I thought of. It is so wonderful and versatile. I first made this salsa years ago and it has been on regular rotation ever since. It is simple to make and elevates anything you put it on …. grilled chicken or fish, tacos, salad, chips or in any bowl now a days.

Chop all the ingredients and combine in a bowl. Good luck cutting the mango. I think mangos are my least favorite thing to deal with. I make a huge mess trying to cut them, but it is worth it. Well worth it.

My advice is to let the salsa sit in the fridge for a few hours, but if you don’t the time, feel free to eat immediately.

Life without Mexican food is like no life at all.

-Unknown

Simple Mango Salsa

This mango salsa is great as an appetizer, condiment, side dish. Great on fish or chicken. Perfect to bring to a party as chips and dip also. So easy and fun to eat.
Course Appetizer, condiment, dinner, Main Course, Salad, Side Dish
Cuisine Mexican

Ingredients
  

  • 1 Fresh Mango Peel, sliced and diced
  • 1 cup Black Beans Rinsed
  • 1/2 Red onion Diced
  • 1/3 cup orange juice
  • 1 tsp cumin
  • 1 tbsp Fresh cilantro Chopped fine
  • Salt To taste
  • 1 Jalapeno De-seeded and diced fine. This is optional and you can add as little or as much as you want to.

Instructions
 

  • Peel and dice the mango into small pieces.
  • Chopped the red onion fine and add to mangoes.
  • Rinse the black beans and add.
  • Chopped the Cilantro fine.
  • Combine all the ingredients along with cumin and orange juice.
  • Refrigerate for at least an hour.

Notes

This mango salsa is the perfect addition to any meal. It goes great as an appetizer or snack combined with tortilla chips as a chip and dip recipe. You can also serve on top of grilled chicken or fish or a side dish. 
This fruity salsa is healthy and kid friendly. Mango salsa is also allergy friendly. 
Allergens: Contains black beans which are a legume. DAIRY FREE, TREE NUT FREE, PEANUT FREE, EGG FREE, GLUTEN FREE, SOY FREE
Keyword appetizers, black beans, chips and dip, condiment, fish tacos, fruit salsa, grilling, healthy salsa, mango salsa, mangoes, salsa, side dish

Easy Linguine With Clam Sauce

When I was a young girl we had a summer house on Cape Cod and my godfather would go clamming and make steamers.  I loved them… I would eat more than most of the adults.  Then I got a little older and turned into a squeamish teenage girl and that was the end of that.  Well this dish made me love clams again.  I was so intimidated to make it, but my husband told me to give it a try. It is so easy to make and everyone is always impressed with how it looks even if they won’t eat it. This one is so good, all my children eat love it!

Set a large pot with salted water to boil for the pasta. Cook the pasta and reserve a cup of the pasta water for later. Heat the oil in a large skillet with a cover. Add the garlic and red pepper flakes and sauté until garlic is translucent. Add the white wine and simmer a few minutes. If you can use a good wine. It always helps to use a good white wine. But if you don’t have it, anything will do. Add the reserved water. Bring to a boil. Add the clams and cover the pan. (I always buy my clams at our local fish monger, Fresh Catch. The employees are great and always help me find quality stuff). Leave the cover on and cook for approximately five minutes. Until the clams have all opened. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them. Add the juice of half of a lemon. Frankly, in my opinion the more lemon the better, so on my plate, I always add more. Take off the heat and add the pasta to the pan and very gently toss. At the last minute, add the parsley, some lemon zest and serve. Garnish with lemon and grated parmesan cheese. This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal.  I have even done this recipe on the grill outside and it works great. This meal is fantastic paired with a great with a Chardonnay and crusty bread. Enjoy!

Live in the sunshine, swim in the sea, drink in the wild air

Ralph Waldo Emerson

Easy Linguine With Clam Sauce

Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, dinner, Main Course
Cuisine American, Italian, Mediterranean

Ingredients
  

  • 1 lb. linguine Regular or Gluten Free (reserve a cup of the pasta water)
  • 2 lbs. clams Washed and scrubbed clean to get ride of the sand that may have been left on.
  • 3 cloves garlic Diced
  • 1 tbsp. olive oil Extra Virgin Olive Oil
  • 1/2 cup White Wine I use a good Chardonnay
  • 2 tbsp. Fresh Parsley Chopped. In a pinch you could use dry but fresh parsley is a game changer here.
  • 1/4 tsp. Red Pepper Flakes
  • 1 Lemon
  • Salt and Pepper To taste.
  • Shredded Parmesan Cheese To taste.

Instructions
 

  • Set a large pot with salted water to boil for the pasta.
  • Cook the pasta and reserve a cup of the pasta water for later.
  • Heat the oil in a large skillet with a cover.
  • Add the garlic and red pepper flakes and sauté until garlic is translucent.
  • Add the white wine and simmer a few minutes.
  • Add the reserved water. Bring to a boil
  • Add the clams and cover the pan.
  • Leave the cover on and cook for approximately five minutes. Until the clams have all opened.
  • If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them.
  • Add the juice of half of a lemon.
  • Take off the heat and add the pasta to the pan and very gently toss.
  • At the last minute, add the parsley, some lemon zest and serve.
  • Garnish with lemon and grated parmesan cheese.

Notes

This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal. 
Goes great with a Chardonnay and crusty bread. Enjoy!
Allergens: Shellfish, Dairy, Gluten (Does work good with gluten free past also)
Keyword Allergy Friendly recipe, clam chowder, family dinner, food and wine, gluten free recipe, home cooking, Italian dinner, italian recipe, sunday gravy, spaghetti sauce,, linguine with clam sauce, mediterranean food, mediterranean recipe, pasta, pasta dinner, seafood, shellfish, simple meal

GREAT GLUTEN FREE PANCAKES

I am the only gluten free person in our house (intolerance not allergy), so it can get complicated sometimes. On the rare occasion that something is so good my family likes to eat it even though it is gluten free is a true miracle. This recipe is one of those rare instances. I have tweaked this recipe a few times over the years, but I think I have found the sweet spot. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a game changer and I recommend everyone give it a try. This is an unsolicited recommendation. I made Irish Bread the other day (another recipe to come) and it was fantastic. Now I am going to get fat eating all this stuff I had to avoid before!

We are a big breakfast family and we are always making pancakes. Undoubtedly, I will try them and end up feeling horrible for a few days, so I am always on the lookout for a good gluten free pancake. There are multiple food allergies in our family and this one helps with a lot of them. It is peanut free, tree nut free, gluten free and can be dairy free if you substitute the dairy milk for almond or oat milk. I am always on the lookout for recipes that are family friendly and easily adaptable to be allergy friendly.

I have also used this in a waffle maker to make gluten free waffles and it came out wonderful also. I do recommend making these on the smaller side. I have found that when making gluten free pancakes they can be a bit grainy and mushy in the middle. Cooking them slowly and on the smaller side helps with this a lot. Also, for leftovers, I find they work best when toasted.

I hope you enjoy this recipe and if you have tips on how to make them even better, I would love to hear them.

What nicer thing can you do for somebody than make them breakfast?

Anthony Bourdain

Great Gluten Free Pancakes

With the invention of Bob's Red Mill Gluten Free 1-to-1 Baking Flour, making pancakes is now a regular occurrence in our house. So good even my non-gluten free family will eat them for breakfast. These gluten free pancakes are easy to make and very easily adaptable. A very kid friendly recipe your whole family will love.
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American

Equipment

  • 2 Mixing Bowls
  • Measuring cups
  • Measuring spoons
  • Griddle or skillet Waffle Iron if you decide to make waffles instead

Ingredients
  

  • 1 Cup Gluten Free Flour I recommend Bob's Red Mill 1-to1 Baking Flour
  • 1 tbsp. Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp. Sea Salt
  • 2 tbsp. Melted Butter
  • 1/2 cup Buttermilk I only had the light buttermilk on hand and it worked fine. I bet you could substitute Almond or Oat Milk in this for those with Dairy Allergies.
  • 1/4 cup Fat Free Milk This is all I had but I think any would be fine.
  • 1 large egg
  • 1/2 tsp. Vanilla (Optional) I have left this out and might almost like it better without.
  • Chocolate Chips, blueberries, bananas Optional ideas

Instructions
 

  • In a large mixing bowl mix all your dry ingredients. (Flour, sugar, baking powder, and salt.
  • Put the butter into a microwave dish and cover with a paper towel to avoid messing up your microwave. Melt the butter in the microwave for about 30 seconds.
  • Combine the milks with the vanilla and the butter.
  • Add the egg to the milk mixture and whisk together.
  • Add the liquid ingredients to the flour ingredients and mix until just combined. Will be a little lumpy. Feel free to add a little more milk here if needed.
  • Warm up your griddle to medium heat. When a splash of water bounces on the griddle it is ready. After the grill is warm enough grease with a bit of butter or cooking spray. You should not have to do this between every pancake. Usually only once but if you are making a lot you may need to add more down the line.
  • I like to make these on the smaller side because they can be a bit mushy if large and cooked to quickly. So I stick with the 1/4 cup size.
  • This is where I add some additions, like chocolate chips or bananas. (You can add to the mixture if you want also. When the edges start getting bubbly check to see if they are browning. If they are, give them a flip.
  • These are best if eaten right away.
  • Leftovers: I freeze them if I will be eating a lot later or a Ziploc bag in the fridge.
  • Because Gluten Free pancakes can get a bit mushy inside, I find that toasting them to reheat works best.

Notes

These are the best Gluten Free Pancakes I have ever had. Give them a try and let me know how you like them. Also, this recipe could easily be used in a waffle maker too!
Allergens: Dairy, Egg
Keyword Allergy Friendly recipe, Breakfast, cajun recipe, Family Friendly Gluten Free, Gluten Free Breakfast, Gluten Free Pancakes, gluten free recipe, Gluten Free Waffles, Pancakes

The Easiest Homemade Barbecue Sauce

This barbecue sauce has been a staple in our house for years. It is so easy to make and easily adaptable. Everyone loves it and it freezes wonderfully. It is great on chicken, spareribs, hamburgers, shrimp and even cauliflower!

Almost Everybody’s Happy to Be a Fool for Barbecue

-Jack Nicholson-

The Easiest Homemade Barbecue Sauce

This basic barbecue sauce is easily adaptable and great on chicken, ribs, burgers and cauliflower!
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine American

Ingredients
  

  • 2 tbsp. Avocado oil vegetable or canola will work too
  • 1 Shallot finely chopped, (onion will work too)
  • 3-4 cloves Garlic finely minced
  • 2 cups Ketchup
  • 3/4 cup Apple Cider Vinegar (I have used red wine vinegar in a pinch and it was great)
  • 1/2 cup Worcestershire Sauce
  • 1/2 cup Brown Sugar White sugar will work also.
  • 1 1/2 tbsp Chili Powder
  • 1/2 tsp Cayenne Pepper I have used Tabasco Sauce instead on many occassions.
  • 1/2 tsp Cumin
  • 1/2 tsp red pepper flakes optional
  • Salt and Pepper to taste

Instructions
 

  • Heat the oil over medium heat and saute the shallots for about three minutes
  • Add the garlic and sauté for another few minutes until translucent.
  • Add the Ketchup, Vinegar, Worcestershire Sauce, sugar, chili powder, cayenne and cumin, red pepper flakes, salt and pepper. (Don't put the vinegar first, the smell will burn your eyes. Like cutting onions x 100)
  • Mix and bring to a soft boil, then reduce heat and let simmer for at least 20 minutes. It will thicken up.
  • Makes about 3 cups.

Notes

This recipe is easily adaptable and freezes great. I hope you enjoy it!
Keyword barbecue,, dinner, easy recipe, family dinners, food allergy friendly, gluten free, grilling, home cooking, vegetarian friendly

Stuffed peppers

This recipe is one that I tried to re-create from a wonderful meal we had dining al fresco at Gillette Stadium, where they have a wonderful plaza of restaurants and shops. We decided to try Tavolino’s Pizzeria and it was great.  I had the Chicken Caesar Salad Gluten Free Pizza and I would highly recommend it. My husband ordered the stuffed pepper appetizer and they were amazing.  I just had to figure out how to cook them. To be clear, I currently have a stuffed pepper recipe that I love, but since I went gluten free it is on the “NO” list. But these stuffed peppers are gluten free and amazing. They are an updated version of the stuffed peppers that mom would make when I was a kid.  You remember those….minute rice and tomato soup!  These are much better and pretty easy to make.

“A home cooked meal is a labor of love”

Unknown

Stuffed Peppers

A traditional stuffed pepper recipe with rice and beef. They were warm and filling and wonderful.
Course dinner
Servings 6 servings

Ingredients
  

  • 7 Bell Peppers Any color you like
  • 1 tbsp olive oil
  • 1 lb Ground Beef 80/20 (You could use ground turkey or chicken also)
  • 1 lb. Hot or Sweet Italian Sausage I used sweet and then spiced up the sauce
  • 1 Small, white onion diced
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 2 28 oz. cans Ground Peeled Tomatoes I used Pastene No Salt Version (unsolicited)
  • 1 15 oz. can Diced Tomatoes
  • 3 tsp Dried Basil I tend to use more
  • 2 tsp Red Pepper Flakes Can use less if you not into spicy
  • 1/2 tbsp sugar
  • Salt & Pepper To taste
  • 2 tbsp. Fresh Basil chopped
  • 2 tbsp. Fresh Parsley chopped
  • 2 cups Cooked white rice
  • 1 1/2 cups Shredded Mozzarella

Instructions
 

  • Add Olive oil to hot frying pan.  Brown sausage and ground beef.  Drain off liquid. Add the onion and garlic and cook until soft and translucent. Add the wine and scrape the bits off the bottom of the pan.  Cook down a bit and then add the tomatoes, dried spices and sugar.  Let simmer for at least 30 minutes.   Add the fresh basil and parsley and now it is ready.
  • Preheat over to 350 degrees.
  • While the sauce is cooking cut the tops of the peppers and clean them out.  Put the cooked rice into the a mixing bowl and add a few cups of the sauce as well as the ground beef mixture.  Don’t make it too wet or you will have “soupy” peppers.
    Stuff the peppers with the rice/meat mixture and add them to a baking pan. Try to have them fit snuggly into the pan, so they do not tip over.
  • These take longer to cook than you might think.  I would cook them for at least 40 minutes.
  • After the 40 minutes, take them out add a generous amount of mozzarella to the top of each pepper and put them back into the oven for at least another 20 minutes.
  • Everything inside has been cooked but you want the peppers to soften and this takes a while.
  • Garnish with fresh parsley and serve with the extra sauce and a glass of wine! Be prepared one of these is a hearty meal. Enjoy!

Allergens: Dairy

Chocolate Muffins

These seriously are the best muffins ever and so easy to make.  I cannot take credit for these, someone gave me the recipe and I am not sure of the origin. But thank you to whoever thought of it. The idea seemed strange but I quickly realized what a great way to get a vegetable into my child who seems to be allergic to almost every other vegetable except broccoli and cauliflower.  So here it is …. couldn’t be any easier and they will never even know there is pumpkin in them. Preheat oven to 400 degrees  Fahrenheit.

It is always the simple that produces the marvelous – Amelia Barr

  • 1  15 oz can of pumpkin puree
  • 1 box devils food cake mix

Spray the mixing bowl and all the utensils with cooking spray because the mixture sticks to everything without it.  Mix the two together, it will take a while, but don’t give up. ( I have tried to do this in my mixer and it doesn’t work… don’t bother).

Spray a muffin tin with cooking spray (do not use paper muffin cup liners, it will not work) and use an ice cream scoop to split mixture evenly to make 12 muffins.

Add to oven and cook for 15 minutes.  That’s it and they are the best muffins. They are so moist and are perfect for breakfast or a snack.

Chocolate pumpkin muffins

Allergens: Wheat, Check your cake mix for other allergens.

Linguine with Clam Sauce

When I was a young girl we had a summer house on Cape Cod and my godfather would go clamming and make steamers.  I loved them… I would eat more than most of the adults.  Then I got a little older and turned into a squeamish little girl and that was the end of that.  Well this dish made me love clams again.  It is so easy to make and everyone is always impressed with how it looks even if they won’t eat it.

Live in the sunshine, swim in the sea, drink in the wild air – Ralph Waldo Emerson

  • 1 lb. linguine cooked (reserve a cup of the boiling liquid) Regular or Gluten Free
  • 2 lbs. clams (washed and scrubbed clean to get rid of the sand that may have been left on)
  • 3 cloves of garlic
  • 1 tbsp. olive oil
  • 1/2 cup white wine
  • fresh parsley chopped (about 2 tbsp.)
  • 1/4 tsp. red pepper
  • salt and pepper to taste
  • 1 lemon
  • Parmesan Cheese to taste (contains dairy)

Heat the oil in a large skillet. Add the garlic and red pepper flakes and saute until garlic is translucent. Add the white wine and the red pepper and simmer a minute and the reserved water. Add the clams and cover the pan. Leave the cover on and cook for app. 5 minutes until all the clams have opened.  If you need a few more minutes, take it and then throw out any of the closed clams.  Add the juice of half of a lemon. Take off the heat and add the pasta to the pan and very gently toss.  At the last minute add the parsley and serve. Garnish with lemon.  I put a little Parmesan Cheese on top also. Goes good with a Chardonnay and crusty bread.  Enjoy!

Allergens: Shellfish, Dairy, gluten  (Does work good with gluten free pasta also)

Linguine with clam sauce - kingsrookdreams

lemons and parsley - kingsrookdreams

parsley - linguine with clam sauce

Linguine with clam sauce - kingsrookdreams 2

Linguine with clam sauce - kingsrookdreams 3

Linguine with clam sauce - kingsrookdreams 4

 Linguine with clam sauce -kingsrookdreams 6
Linguine with clam sauce -kingsrookdreams

Linguine with clam sauce - kingsrookdreams 7

Chicken Cacciatore

I was feeling nostalgic today and missing my late father. This dish always reminds me of him. Everyone should know how to make a good Cacciatore!

Let food be thy medicine and medicine be thy food – Hippocrates

  • 4 Chicken Breasts (Bone In – chicken thighs or even boneless breast could be used to)
  • 1/4 cup olive oil
  • One red bell Pepper, chopped
  • One small onion, chopped
  • One shallot, chopped
  • 8 oz. white mushrooms, sliced
  • 1 15 oz. can diced tomatoes (No salt added)
  • 3 cloves garlic, diced
  • 1/2 cup good white wine
  • 1/2 cup chicken broth
  • Parmesan rind – about a tablespoon equivalent (whole)
  • 1/2 tsp. red pepper flakes
  • 2 tsp. dried basil
  • Salt and pepper to taste
  • 1 lb. pasta (pasta of your choice depending on allergies – gluten free works great here)

Heat a deep, heavy pot over medium heat until very hot. Add olive oil and chicken breasts. Brown for about 4 minutes or until the chicken releases from the bottom of the pan. If it is still stuck, give it a few more minutes. Just leave it, do not mess with it. Flip the chicken and repeat on the other side.

Remove the chicken from the pot and put aside. Now add the onions, shallots, and peppers to the pot. Saute’ until onions are translucent. Now add the mushrooms and garlic and cook a few minutes more.

Add the wine, broth, tomatoes, salt, pepper, Parmesan rind and red pepper flakes.

Bring to a boil and then reduce heat to a simmer. Add the chicken back to the pot, cover and simmer for at least an hour. Some will say quicker, but I think the extra time makes all the difference. Add more wine or chicken broth if needed.

Serve over pasta (regular or gluten free) with some crusty bread.

Allergens: Dairy

The Best Beef Stew

My kids Aunt Pam is a great cook and you will see a lot of her recipes here. I wish I had her talent. She is very brave and will try anything.  I am not so brave, but I will gladly copy her tried and true recipes and allow her to have all the glory.

The people who give your their food give you their heart – Cesar Chavez

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  • 5 lbs. sirloin tips (sometimes I use leftover roast beef cut into chunks and it is great)
  • 1 10z. package white mushrooms, sliced
  • 1 tablespoon flour (or corn starch to make it gluten free)
  • 1 cup water
  • 1 large can tomato sauce (i.e. Hunt’s)
  • 1 large turnip (I prefer 1 small)
  • 5 potatoes, peeled and cubed
  • 6 carrots, peeled and chopped
  • 2 cloves garlic, diced

In large, heavy pot, brown sirloin tips, add mushrooms and cook until soft. Add garlic and cook a few minutes more. Add flour (or corn startch) and mix well. Pour water over the beef mixture.  Add the can of tomatoes, potatoes, carrots and turnips.  If you are gluten free, leave out the flour and add a little cornstarch instead. Add more water and salt and pepper to taste.  I like to simmer for a few hours.

img_6113

YOU DEFINITELY NEED SOME BREAD TO GO WITH THIS STEW!

 

Allergens: Carrots, Gluten (unless switch flour for corn starch)

Perfect Roast Chicken

I spoke before of the fact that you need to learn how to cook three things in order to survive….one good breakfast, one good lunch and one good dinner.  Well this is the dinner. Roast Chicken is something I can make and be confident of.  Everyone is always so impressed and it is really quite easy.  Plus you can also make a great chicken soup after, which I will show you later. Here is a simple version for you to try….

You don’t have to cook fancy or complicated masterpieces. Just good food from fresh ingredients – Julia Child

Ingredients:

  • Roaster Chicken 7-8 lbs.
  • Kosher Salt
  • Fresh cracked pepper
  • Softened butter
  • Lemon

Preheat the over to 375 degrees F. Remover the giblets (I have to admit, I did leave these in one time and the whole meal was ruined. I believe more people have done it than they care to admit). Rinse the chicken inside and out. Pat dry with a paper towel. Put the chicken in a heavy duty roaster pan on a rack.

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Salt and pepper the chicken well, inside and out. Loosen the skin on the breasts and insert some lemon slices under it.

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Add the remaining lemon (cut up) into the cavity.  Rub the softened butter all over the chicken (Messy, but worth it!). Add some water to the bottom of the pan, (this helps with broth for soup later on).


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Cook for approximately 2 hours until juices run clear when the leg is cut or pulled on. (Internal temperature should be app. 165 degrees at breast and 175 degrees at thigh).

I usually shoot for 170 degrees at the breast, but that is my preference.   Let the chicken sit for a bit before cutting into it. Everyone in my family loves this and that is very hard to do with five picky eaters. Serve with rice or potatoes and some seasonal vegetables. Great for leftovers also
roast chicken