Category Archives: Recipes


Classic Chicken, Traditional Tuna and Excellent Egg Salad

Everyone needs a fast, easy go-to salad recipe and this is it!  A tasty take on Classic Chicken Salad, this recipe is perfect for a quick luncheon or a super simple supper and is always thoroughly appreciated by all; with or without including the optional ingredients.  Additionally, this recipe also produces an Excellent Egg Salad and an outstanding Traditional Tuna Salad and is sure to be a crowd pleaser and solid staple in your rotation.  Classic Chicken Salad Sandwich


  • 2- 12.5 oz. canned Chicken Breast or 2 cups cooked Chicken Breast
  • 1/2 large Onion
  • 3 ribs Celery
  • 2 large Carrots
  • 3/4 cup Mayonnaise or Greek Yogurt
  • 1/8 cup Mustard
  • 1/3 cup Pickle Relish -optional-
  • 1 tablespoon Lemon Juice
  • 1 dash Pepper
  • 1 tablespoon Parsley
  • 1 teaspoon Dill Weed
  • 1/2 teaspoon Garlic Powder
  • 2 hard-boiled Eggs (chopped) –optional-
  • Bread, Pita, Wrap, Croissant or Rolls of choice
  • Lettuce, Spinach, Kale, Arugula or any other Greens
  • Tomatoes
  • Cooked Bacon -optional-
  • Cheese selection -optional-

Traditional Chicken Salad


Chop onion, celery and carrots and place in a mixing bowl.  Add drained shredded or chopped chicken, mayonnaise or Greek yogurt, mustard, pickle relish (if using), lemon juice, pepper, parsley, dill and garlic powder, then mix well to combine. If using the optional chopped hard-boiled eggs, add and mix thoroughly. Refrigerate for a couple of hours to chill the chicken salad. 

Serve on bread, pita, wrap, croissant or roll of choice with lettuce, spinach, kale, arugula, or any greens of choice and sliced tomatoes.  If desired, top with cooked bacon and cheese selection.

Leftovers can be easily stored by refrigerating  in an air tight container for up to three days.


Open-Faced Chicken Salad Sandwich

Primo Pizzelles!

Pizzelles with Nutella & Powdered SugarA staple at each & every Italian holiday, Pizzelles are a tasty treat that are easily made all year round!. The classic cookie recipe traditionally has the delicious taste of Anise, however, these crispy, delicate delights can be flavored with Vanilla, Chocolate, Almond, Cinnamon, & Orange, Lemon, Lime or almost any other flavor you fancy.  Pizzelles can be made into a cone or tube shape while warm for cannoli’s, ice cream, etc.  I prefer my Pizzelles with a layer of Nutella  in between them, as featured in these photos, however, they are divinely delectable sandwiched, filled, topped or plain and simple.

Please note:  A Pizzelle Press or Iron is required to make these tasty treats.  The press/iron is available in stovetop & electric versions and  both work equally well. 

Depending on the size of your Pizzelle press/iron, this recipe yields approximately 30-40 Pizzelles.


  • 3 eggs
  • 2/3 cup sugar (or 2/3 cup brown sugar)
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons anise seeds
  • 1 tablespoon Anise oil
  • Nonstick Cooking Spray
    • Powdered Sugar (For Sprinkling)

Optional: remove anise oil & anise seeds & add:

  • 1/8 cup unsweetened cocoa powder, & 1 additional tablespoon vegetable oil
  • 1 1/2 teaspoons of cinnamon
  • 2 teaspoons of vanilla
  • 1/8 cup Amaretto, Frangelico, Sambuca or any liqueur & an additional 1/8 cup all-purpose flour
  • Rind of ½ an orange, lemon or lime & 2 teaspoons of orange, lemon or lime extract
  • Salt for sprinkling


In a large bowl, combine the eggs, sugar, butter & vegetable oil & mix until well combined. Add the flour, baking powder, salt, anise seeds, anise oil or optional ingredients if desired, & mix well to form a homogenous batter.  Set aside at room temperature for 30 minutes, the batter should be loose.

Heat the pizzelle iron until very hot & spritz with a nonstick cooking spray.  Pour 1 heaping teaspoon to 1 tablespoon of batter onto the press/iron (depending on size), close it, & return to the heat. Cook until golden brown, about 45 seconds to 1 ½ minutes. Repeat, (ensuring iron/press is hot for each batch) until all the batter is used, or batter can be stored in the refrigerator for up to 3 days.  Allow Pizzelles to cool on a paper towel or wire baking rack.  Sprinkle with powdered sugar & enjoy!

Leftover Pizzelle are easily stored in air tight containers, for up to a week, separated with layers of wax or parchment paper or they may be frozen for up to 3 months.

Choclate Pizzelles with Peanut Butter & Powdered Sugar Pizzelle with Almond Butter & Powdered Sugar


Cuisinart Pizzelle Maker

Fast “Fiesta” Bean Burritos

These easy to make, filling Bean Burritos are a wonderful quick meal and require minimal clean-up too!  As always, I recommend purchasing the highest quality (low sodium and organic, if possible) ingredients you can find.  This recipe yields approximately six medium size burritos.

Rice and Bean Burrito Filling

  • 1 teaspoon of extra virgin olive oil
  • 1 Bay Leaf
  • 1 cup of mixed peppers and onions
  • 1 jar of salsa
  • 1 package of steam-in-bag rice, cooked to package directions, or about 2.5 cups cooked rice
  • 1 can of Black or Red Kidney Beans
  • 1 package of medium size tortillas (room temperature or warm)
  • Condiments of your choice- shredded cheese, sour cream, lettuce, tomato, onion, guacamole, pico de gallo, corn, olives, hot sauce, etc.

Heat the olive oil and bay leaf in medium pot on the stovetop and add the peppers and onions to sauté.  When the peppers and onions are cooked through, add the salsa and rice and then mix well. Lower the temperature on the stove; rinse and drain the beans and add them to the mixture and stir well.  Cover and continue to cook on low for 5 to 10 minutes, stirring frequently. Remove the bay leaf, place about 1/4 to 1/3 of a cup of the mixture onto a tortilla; then add your desired condiments, fold and enjoy!

Tortilla with Filling and Toppings        Rice and Bean Burrito

Now, what about those leftovers?? Breeze through breakfast by reheating (without overheating) the mixture, either by stovetop or microwave.  Next, plate the mixture, add your desired condiments, top with an egg prepared your favorite way and garnish with cilantro or parsley.  Serve with a warm tortilla and enjoy!

leftover rice and bean burrito filling with an over easy egg