About Me

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I don't bother nobody. I'm a real nice girl. Kind of laid back like a dead squirrel. Da ha, da ha, da ha ha ha ha. On a more serious note, I was born in Brooklyn, NY, then after nine years moved to Richmond,VA and lived there for thirty years. Lived in Fayetteville,NC for two and a half years. I lived in Savannah,GA for two years. I'm back in Richmond right now. I'm a recently divorced Christian BBW foodie concerned about human rights, ex-offender re-entry, recovery from all addiction, behavioral health,natural beauty,healthy living,etc. Right now I'm a caregiver,for the elderly,children and those with special needs and I am also trying to become a professional restaurant reviewer and blogger as well as looking for partners,investors & other resources to open a diner in the Bay Area of California or in Savannah Georgia 

Monday, August 3, 2015

Beef and artichoke fettuccine recipe by Dr. Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 479-490).


4 cups cooked fettuccine
1 jar of 6 ounces marinated artichoke heart, sliced in half, marinated reserved
1 small finely chopped onion
½ cup grated Parmesan cheese
1 cup half-and-half
Freshly ground pepper
2 cups cooked roast beef (sliced into strips)
1/ 3 cup chopped toasted pecans


In a 10-inch skillet, heat the marinated reserve and cook the onions for 4 minutes. Then, add half and half while constantly stirring the mixture. Add the cheese, artichoke hearts and beef and heat until ingredients are cooked. Serve the noodles with the sauce and sprinkle with pecan and pepper. The recipe is good for 6 servings, containing 320 calories per serving.

Monday, July 27, 2015

Lobster Newburg in Popovers Recipe by Dr Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 459-477). . Kindle Edition.

Ingredients for the popover:

2 eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

Ingredients for the content:

¼ cup margarine
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
2 cups milk
2 cups cut-up cooked lobster
2 cups apple juice


Prepare the popovers first by preheating the oven to 450 degrees Celsius. While preheating, grease 6 pieces of popover pans. Beat eggs using a hand mixer then add milk, flour and salt. Continue beating until mixture is smooth. Divide the mixture by six and pour into pans. Bake the popovers for 20 minutes at 450 degrees Celsius and another 20 minutes at 350 degrees Celsius. Remove popovers from the oven and set aside.In a 3-quart saucepan, heat margarine until melted then add flour, salt, pepper, and mustard. Cook with constant stirring until smooth, then remove from heat and add the milk. Bring back the pan to the stove until mixture boils. Add lobsters and apple juice and cook until mixture is hot. Place the lobster mixture on top of the pop overs before serving. This recipe is good for 6 servings containing 290 calories per serving.

Sunday, July 19, 2015

Poached whitefish with orange sauce by Dr. Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 449-450)


1 ½ pounds whitefish, divided into 6 portions
3 cups water
2 teaspoons chopped fresh tarragon leaves
½ teaspoon salt
1/ 8 teaspoon pepper
1 small orange, cut into wedges
1 small onion, sliced


In a 10-inch skillet, boil water together with tarragon leaves, salt, pepper, orange slices, and onions. Add the fish in boiling water and reduce the boiling to simmer. Cook the fish while the skillet is uncovered for 8 to 10 minutes. Remove the fish from the skillet and serve with the orange sauce. This recipe is good for 6 servings containing 275 calories per serving.

Vietnamese Noodle Soup by Vesela Tabakova from Soul Warming, Comforting Soup Recipes for a Cold Winter's Day (Healthy Cookbook Series 16) (Kindle Locations 362-370)

Serves 4


9 oz rice stick noodles
4 cups vegetable broth
1 lemongrass stem, only pale part, finely chopped
2 garlic cloves, cut
½ tsp ground ginger
1 long red chili, thinly sliced
3.5 oz shiitake mushrooms
1 cup bean sprouts
4 tbsp lime juice
coriander and mint leaves, to garnish

Directions: Pour boiling water over the noodles and leave aside for 10 minutes or until soft. Place the vegetable broth, lemongrass, garlic, ginger, chili and 2 cups of water in a large saucepan. Bring to the boil, then reduce heat to medium. Simmer for 10 minutes. Add mushrooms and cook for 5 more minutes, then stir in the lime juice. Divide the noodles and bean sprouts among bowls. Serve the soup topped with coriander and mint leaves.

Saturday, July 18, 2015

French-Style Bread Recipe by James Beard from Beard on Bread

Total time: under 4 hours
Skill LEVEL: Moderate
Cost: Inexpensive
Yield: 2 long loaves

The bread I am giving here is not truly French, and for that reason it is called “French-style.” Actually it could be called “Continental,” because it is very much like the bread one finds in Italy, Spain, and Portugal. It has also been known for many years as "Cuban Bread." It is a casual, easy-to-make bread that can be played with in several ways. If made ACCORDING to the basic recipe below it produces a good loaf ready for eating almost the minute it comes from the oven. It will not hold for more than half a day but, of course, can be frozen.

1½ PACKAGES active dry yeast
1 tablespoon granulated sugar
2 cups warm water (l00° to 115°, approximately)
1 tablespoon salt
5 to 6 cups all-purpose or hard-wheat flour
3 tablespoons yellow cornmeal
1 tablespoon egg white, mixed with 1 tablespoon cold water

Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 MINUTES, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1½ to 2 hours.

Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal but not buttered. Slash the tops of the loaves diagonally in two or three places, and brush with the egg wash. Place in a cold oven, set the temperature at 400°, and bake 35 MINUTES, or until well browned and hollow sounding when the tops are rapped.


For a wheaten loaf, use half white flour and half whole-wheat flour.

Substitute equal parts of whole-wheat flour and cracked wheat for half of the white flour.

For a more involved, more tightly textured loaf: Use either the original recipe or the whole-wheat variation. After the first rising, remove from the bowl, punch down, and knead again for 5 to 10 minutes. Return to the buttered bowl for a second rising. When it has doubled in bulk, form into two loaves and place on a baking sheet sprinkled with cornmeal. Cover and let rise for 30 minutes. Slash with a sharp razor or knife, brush with slightly beaten egg white or water, and place in a cold oven set for 375° or 400°. Bake until nicely browned and hollow sounding when tapped with the knuckles.

Line the oven rack with tiles (see page 12), preheat the oven to 400°, and slide YOUR bread loaves from the baking sheet directly onto the tiles, which have been sprinkled with cornmeal.

Add to the liquid in the first step 4 to 5 tablespoons olive oil and then PROCEED with either the original recipe or the whole-wheat variation. You may need to use a small additional amount of flour.

Use 1/3 white flour, 1/3 whole-wheat, and 1/3 cracked-wheat. This will give a very nice coarse, nutlike texture to the bread. With this mixture I would advise adding olive oil in the BEGINNING to give tenderness.


Monday, July 13, 2015

Vegetable Frittata by Dr Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 339-343)


3 tablespoons vegetable oil
½ cup sliced zucchini
1 small bell pepper, cut into ¼ inch strips
1 small onion, thinly sliced
1 glove of garlic, finely chopped
½ cup coarsely chopped tomatoes
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh basil leaves
8 eggs
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded mozzarella cheese

Sauté zucchini, bell peppers, onions, and garlic in vegetable oil in a 10-inch pan. Add the oregano, basil and tomatoes. Beat eggs, salt and pepper in a bowl and mix in the cheese. Add the egg mixture into the sautéed vegetables and cover to cook for 9 to 11 minutes. Remove the frittata from the pan and slice into 6 slices. This recipe is good for 6 servings containing 210 calories per serving.

Wednesday, July 8, 2015

Spaghetti and Chicken Sauce Recipe by Dr. Eric Masterson from the 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook


1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh marjoram leaves
1 teaspoon sugar
½ teaspoon salt
1 cup chopped onion
1 clove garlic, crushed
1 can of 16 ounces whole tomatoes
1 can of 8 ounces tomato sauce
1 ½ cups cut-up cooked chicken
4 cups cooked spaghetti


Mix all the ingredients in a 3-quart sauce pan except for the spaghetti noodles and chicken. Heat the sauce until it boils. Afterwards, reduce heat to simmer for 1 hour. Add the cooked chicken and heat for another 10 minutes. Divide noodles and sauce into 6 portions and serve. This recipe is good for 6 servings containing 230 calories per serving.

Tuesday, July 7, 2015

Broccoli Cheese Soup Recipe by Dennis Weaver from Hearty Soups: A Collection of Homemade Soups

Make this scrumptious broccoli cheese soup with either fresh or frozen broccoli. Add homemade noodles if you like.

1/ 4 cup butter
1/ 2 cup flour
5 cups milk
1 10 oz. bag frozen broccoli spears or two cups fresh broccoli florets
1 peeled, grated carrot
2 teaspoons minced onions
2 cups shredded cheddar cheese
Salt and pepper to taste
2 cups homemade noodles (optional)

1.Melt the butter in a large saucepan. Add the flour and minced onions and stir to make a thick paste.
2.Add the milk a little at a time, stirring after each addition. Defrost and drain the broccoli if using frozen broccoli. Chop the broccoli into pieces as desired. Add the broccoli to the milk mixture in the saucepan. If you are adding homemade noodles, do so now.
3.Cook the soup, stirring often, until thick and bubbly. The broccoli (and noodles) should be tender. If not, simmer until it is. Remove from the heat, add the cheese, and stir until the cheese is melted and soup is smooth.

Monday, July 6, 2015

Cucumber Ginger Gin Fizz

I first had something like this Cucumber Ginger Fizz at 3 Monkeys Bar and Grill ( @3monkeysfan ) in the Fan district in Richmond, Virginia and ever since then I’ve been hooked on the flavor pairing.
The fresh cucumber juice has the most refreshing quality and the ginger provides just a bit of kick at the back of the mouth. It’s like a cocktail that’s good for you and I’m obsessed.

Cucumber Ginger Gin Fizz
1 oz. fresh cucumber juice
1 oz. gin
1 oz. ginger simple syrup
1 oz. fresh lime juice
club soda
You can either juice about two inches of a cucumber or muddle and strain pieces of fresh cucumber to obtain 1 oz. of juice. Mix juices, syrup and gin in shaker with ice. Shake for 20 seconds. Top off with club soda and serve in an old fashion glass with a cucumber slice and ice ball.

Pour Me Ginger Simple Syrup
1 cup water
1 cup sugar
4 oz. ginger, peeled and chopped

Add sugar and water to pot and bring to boil. Once sugar is incorporated, take off heat. Add ginger to mixture and let seep for 2 hours. Strain mixture through fine strainer and refrigerate remaining syrup. Lasts up to one month in fridge. This drink is perfect for one of those days that you’re exhausted and need a pick ­me ­up, fast. The cucumber refreshes and the ginger enlivens your senses. It even feels like you’re hydrating, ha! It’s the perfect before dinner drink or signature cocktail for your next party.
If you try it, we would love to hear what yout think


#GetInMyBelly #CocktailRecipe #CucumberGingerGinFizzRecipe

Dinner’s Coming Glazed Nuts (Nuts Spiked with Cinnamon and Cayenne) by Cindi Leive from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life

Cookbook contributor Salma Abdelnour spent years as an editor at Food & Wine magazine and writes a blog called SalmaLand, where she tells people where to eat out in New York. She’s got serious foodie cred, so when she invites friends over for dinner, they come— hungry. While she’s whipping up something fantastic, like Moroccan couscous with lamb, she puts out this bowl of nuts. A little bit spicy, a little bit sweet, they are the perfect way to stave off hunger. Make ’em yourself— and watch ’em disappear.

Makes 2 ½ cups


3 tablespoons sugar
½ teaspoon ground cinnamon
½ teaspoon cayenne
¼ teaspoon ground nutmeg
½ teaspoon salt
2 tablespoons butter
2 ½ cups nuts, such as almonds, pecans, walnuts, hazelnuts, and/ or cashews (or a mix), shelled


1. In a small bowl, mix the sugar, spices, and salt.
2. Line a large rimmed baking sheet with wax paper. In a large skillet, heat the butter over moderate heat until melted. Add the nuts and cook, stirring, until darkened and fragrant, about 5 minutes. If the nuts begin to darken too quickly, lower the heat.
3. Add the spice mixture to the nuts, and cook over low heat, stirring frequently, until richly fragrant and toasted, about 10 minutes longer. You’ve got to watch the pan constantly since you’ll be heating sugar, which burns quickly.
4. Spread the nuts out onto the prepared baking sheet and let cool. Break up the nuts before serving.

Saturday, July 4, 2015

Popovers Recipe by Shanna Hatfield in the book Savvy Spring Entertaining

I love the egg-y texture of these wonderful bites of bliss. Warm out of the oven with butter dripping off the edges – oh my! Give them a try! You’ll be glad you did. Just don’t forget to poke the tops with a fork when you take them out of the oven to let the steam escape.


2 beaten eggs
1 cup milk
1 tbsp. oil
1 cup flour
1/4 tsp. salt


Preheat oven to 400 degrees. Spray six custard cups or a large 6-cup muffin pan with non-stick cooking spray. Set aside. In a mixing bowl, combine eggs, milk and oil. Add flour and salt. Mix well, beating until smooth. Fill the cups half-full. Bake 40 minutes or until very firm. Remove immediately

The Ultimate Oreo Cheesecake by BEN RAYL @comfortablefood

Oreos and cheesecake are absolutely two of my favorite things. When Oreo wants to come up with a cheesecake filling version of their amazing cookies, I will be first in line to buy them. Until then, this cheesecake will have to do. It’s a perfect blending of flavors. The Oreos don’t take away from the cheesecake taste at all—they just add to it. The chocolatey crust is a perfect base, and the roughly chopped pieces floating around give the perfect texture.


For the crust:

1½ cups Oreo crumbs, from about 2 dozen crushed Oreos

2 Tbsp melted butter

For the filling:

3 (8 oz) packages cream cheese, room temperature

¾ cup sugar

1 cup sour cream, room temperature

2 tsp vanilla

¼ tsp salt

4 large eggs, room temperature

5 Oreos, coarsely chopped

additional Oreos, for topping decoration


To make the crust::

Prepare a 9" spring form pan by greasing or spraying it on the bottom and up the sides.

Toss the Oreo crumbs with the melted butter and press in the bottom of the pan, coming up Labour ½" on the sides, then set aside.

To make the filling::

Preheat oven to 350 F (175 C).

Use an electric mixer to beat the cream cheese and sugar together until just combined - about 1 minute. Add the sour cream, vanilla, and salt and mix well.

With the mixer on low, add the eggs one at a time, until just blended - then use a spatula to gently fold in the Oreo pieces. (After you add the eggs, be sure to not over beat or you will risk the surface cracking when it bakes.)

Pour the cream cheese mixture over the crust and bake for about 1 hour, or until the center is almost set, but not quite. There should be about a 2" ring in the center that is still a bit wobbly - it will continue to cook after it is removed from the oven. (I bake my cheesecakes in a water bath to help prevent cracking. To do that wrap a ring of aluminum foil around the bottom of the outside of the springform pan, coming up about halfway up the sides. Put the cheesecake in a large baking pan or tray, then add hot water from a tea kettle to come about 1" up the sides. Check the water level after about 40 minutes into baking and add more if needed.)

Run a knife between the edge of the cake and the pan, but allow to cool completely on a wire rack before removing the spring form ring.

You can creatively decorate the top of your cake with whole Oreos or mini Oreos, or you can crumble some more up and spread them all over the top as I did.

Chill for 4 - 14 hours before serving.


Chocolate Caramel Brownies recipe courtesy of Sandra Lee of Semi-Homemade on Food Network

Coconut is the secret ingredient that make these brownies so wonderful


Cooking spray
1 (19.50-ounce) box chocolate brownie mix
2 eggs
¼ cup chocolate milk
¼ cup canola oil
1 cup chocolate chips, divided
½ cup heavy cream
30 caramels (recommended: Kraft)
2 cups shredded coconut, toasted


Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray.

In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in ½ cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely.

Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies.

Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.

Chicago-style Deep Dish Pizzas Recipe courtesy of Emeril Lagasse

Get this all-star, easy-to-follow Chicago Style Italian Sausage and Pepper Deep Dish Pizza recipe from Emeril Lagasse.

Chicago Style Deep Dish Pizza Filling:
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
¼ teaspoon fennel seeds
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
8 ounces mushrooms, wiped clean and thinly sliced
1 green bell pepper, cored and cut into thin rings
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
1 pound crumbled hot Italian sausage
1 cup grated Parmesan

Chicago-style Deep Dish Pizza Dough:
11/2 cups warm water (about 110 DEGREES F)
1 (¼-ounce) PACKAGES active dry yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
½ cup semolina flour
½ cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt
While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 MINUTES. Remove from the heat and let cool completely before using.
Preheat the oven to 475 DEGREES F.
Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 ½ inches up the sides. Let rest for 5 minutes.
Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 MINUTES. Remove from the oven, slice and serve hot.
Chicago-style Deep Dish Pizza Dough:
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 ½ cups of the flour, the semolina, ½ cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. CONTINUE adding the flour, ¼ cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 ½ hours.
Divide into 2 equal portions and use as directed.

Kitchen Sink Cookies from MARTHA STEWART LIVING, SEPTEMBER 1999

I changed one ingredient in the recipe. I swapped out the walnuts for butterscotch chips because of a nut allergy but these are so good you’ll love them either way.


1 cup (2 sticks) unsalted butter, softened
½ cup sugar
½ cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup butterscotch chips

Preheat oven to 350 degrees. Line baking SHEETS with Silpat baking mats or parchment paper.
In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 MINUTES. Beat in eggs, one at a time, until well blended. Stir in vanilla.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
Drop batter by HEAPING tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

Friday, July 3, 2015

Auntie Weezie’s Dilly Salmon Salad

This is my original recipe for salmon salad and yes,I am Auntie Weezie. Enjoy!!!

   1 cup mayonnaise (at least)
   1 tablespoon dijon mustard
   1 teaspoon dill weed
   1 tablespoon Old Bay seasoning
   1/4 teaspoon pepper
   2 (14 3/4) can pink salmon, drained, bones and skin removed
   2 stalks chopped celery, chopped finely
   6 hard boiled eggs, chopped
   1 small onion, chopped finely
   1 green bell pepper, chopped finely
   1 tablespoon garlic powder
   4 ounces dill relish, strained



In a large bowl, put the salmon,celery,eggs,onion,green pepper and relish together. In a smaller bowl,blend the mayonnaise,mustard,dill weed,old Bay,pepper,and garlic powder into a smooth sauce. Finally add the sauce to the large bowl,mix,chill and serve with saltine crackers.


Let’s Make a Baby Pasta Recipe from Vitamin G blogger Sarah Jio

We don’t know why this pasta is so good at what it does. All we know is that Glamour.com food blogger Sarah Jio has made it three times for her husband; now they have three babies. You do the math.

Penne With Spicy Tomato Sauce

Serves 2 to 4

In a large pot, bring water to a boil, and add a large pinch of kosher salt. Add ¾ lb. penne, and cook following PACKAGE instructions. Drain the pasta, and reserve in a serving bowl. Meanwhile, in a large skillet, heat 2 tbsp. olive oil over moderate heat.

Add 2 minced garlic cloves and ½ tsp. red pepper flakes, and cook, stirring constantly for about 30 seconds.

Add one 14-oz. can whole or diced tomatoes, and crush with the back of your spoon (leaving the sauce a bit chunky). Simmer until warmed through, about 10 MINUTES. Add salt to taste.

Add tomato sauce to the pasta, and toss to coat. Sprinkle ¼ cup grated Parmigiano-Reggiano cheese on top, and serve—by candlelight!

This recipe is from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Recipes to Get You Everything You Want in Life is on sale now!

More from the book:

* Make New Friends Plum Cobbler

* “Love You” Pancakes


Engagement Chicken Recipe by Cindi Leive and the Editors of Glamour

Here it is: the recipe that started it all. And once you’ve made it, you’ll know why: It serves up the kind of home-cooked goodness that no restaurant meal can top. The chicken’s crispy skin is drenched in herb-infused juices (don’t forget to pour the pan drippings back over the chicken before serving or, alternately, to drizzle them over individual pieces on the plate), and the trick of turning the chicken 15 minutes into cooking keeps the meat uniquely moist. Honestly, any simple sides will work with a main course this splendid. You can go with either white wine (in which case a Riesling would be nice) or red (try pinot noir). Happy cooking— and an even happier future to you and the lucky person you’ve deemed worthy of this dish. Oh, and if you have commitment issues? Skip to the next section! This bird means business.


1 whole chicken (approx. 4 pounds)

½ cup fresh lemon juice, plus 3 whole lemons ­including 1 sliced for garnish

1 tablespoon kosher or coarse sea salt

½ teaspoon freshly ground pepper

Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)


1) POSITION an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2) Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3) Prick 2 whole lemons three times in three different places on each with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with YOUR palm before pricking to get the juices flowing.)

4) Put the chicken in the oven, lower the oven temperature to 350 DEGREES F, and roast, uncovered for 15 MINUTES.

5) Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180 degrees F and the juices run clear when the thigh is pricked with a fork. CONTINUE roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes for a stuffed chicken that is 4 pounds.

6) Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken & 151;this is the “marry me juice.” Garnish with fresh herbs and lemon slices.


Carving a bird takes a lot of practice, so don’t expect it to be perfect on your first try. The most important thing is to have a sharp knife (preferably one made specifically for carving). Start by slicing the breasts, removing as much meat as possible, and then remove the legs and the wings (using kitchen shears work swell too). Don’t worry if it looks messy; it will taste just as good.

Reprinted with permission from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life by Cindi Leive and the Editors of Glamour. Copyright © 2011. Published by Hyperion. All Rights Reserved.


Summer in a Glass Lemonade Tart Nonalcoholic Strawberry Lemonade with Fresh, Sweet Berry Puree by Cindi Leive from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life

Our pregnant friends inspired this nonalcoholic drink. No matter how cute that baby bump gets, nine months without cocktails is a bummer. Enter this fruity twist on old-fashioned lemonade. It’s much more special than seltzer— and, if anyone is drinking, also works nicely with a shot of rum mixed in.

Serves 6 to 8


⅔ cup sugar
5 cups cold water
Zest from 2 lemons
1 cup fresh lemon juice (from 5 to 7 lemons)
1 pint strawberries (fresh or frozen), chopped in half and with the hulls removed
2 dozen ice cubes


1. In a medium saucepan, combine the sugar, 1 cup water, and the lemon zest. Simmer gently over moderate heat for 10 minutes; transfer to a bowl and let cool.
2. Strain the syrup into a 2-quart serving pitcher. Stir in the lemon juice and remaining 4 cups water.
3. In a blender, puree the strawberries.
4. Pour the strawberry puree into the pitcher, stir in the ice, and serve.


To make lemon zest, just rub the medium-fine side of a grater over the lemon skin, stopping when you get to the white stuff (called the pith).

#RelationshipCooking  #EngagementChickenCookbook #GetInMyBelly #CindiLeive #TheEditorsOfGlamour #4thOfJulyEntertaining

Serve This on a Big Plate Niçoise Salad Recipe (Mediterranean Salad with Eggs, Tuna, and Lemony Vinaigrette) by Cindi Leive from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life

Serving salad as a main course can be tricky; even the most health-conscious diner tends to see a plate of green and feel deprived. The secret to whipping up a hearty salad is adding protein (in this case, tuna) and letting good-for-you veggies like cherry tomatoes and green beans take the lead. “This salad behaves like a meal,” says Anne Sachs, glamour.com’s editorial director. She’s right: The olives, scallions, and Dijon deliver salad-y flavor, but the tuna, potatoes, and eggs give it main-dish heft.

Serves 3 to 4 as a lunchtime main course


3 to 4 large eggs
1 pound green beans, ends trimmed
1 head lettuce (ideally romaine or red-leaf), coarsely chopped
Two 5-ounce cans tuna (olive oil– packed solid white tuna is best)
3 medium red potatoes, boiled and chopped (optional)
3 scallions, chopped
½ pint cherry tomatoes, halved
10 large fresh basil leaves, chopped, plus additional for garnish
4 anchovy fillets, quartered (optional)
½ cup olives, preferably kalamata, niçoise, or black olives, halved (optional)


¾ cup olive oil
¼ cup red wine vinegar
¼ teaspoon Dijon mustard
Juice of ½ lemon
Freshly ground pepper


1. In a large saucepan, combine the eggs with enough cold water to cover by 2 inches. Bring to a boil, then turn the heat down to low and cook the eggs exactly 10 minutes. Carefully pour off the hot water, then shake the saucepan so the eggs bump onto each other to crack the shells. Run cold water over the eggs until they are cool enough to handle. Peel and quarter lengthwise.
2. Meanwhile, cook the green beans: Fill a skillet with 1 inch of water. Add ½ teaspoon salt, and simmer the beans over moderate heat for 7 to 8 minutes. Remove from the heat, drain, and let sit in a bowl of ice water for 5 minutes. Drain, then chop the beans in half and set aside.
3. Layer a medium or large salad platter with chopped lettuce, green beans, tuna, potatoes (if using), scallions, tomatoes, and basil. Layer the anchovy and/ or olive pieces (if using) on top.
4. Prepare the dressing: Pour the olive oil into a small bowl and slowly whisk in the vinegar. Then whisk in the mustard, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
5. Just before serving, whisk the dressing again until well blended. Add the dressing to the bowl and toss well to coat, reserving extra dressing to store in the refrigerator (it will keep for a few days). Adjust the seasoning if necessary. Place the egg quarters decoratively across the top of the salad.