Monterey Bay Red Cioppino

Monterey Bay Red Cioppino

Seafood Stew

  • Dutch Oven


  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Large Onion (halved and sliced thinly )
  • ¾ tsp. Salt
  • 1 15 oz can Tomato Sauce (I used 2- 8 oz cans as my local store didn't have a 15 oz can at the time.)
  • 1 cup Canned Tomato Puree
  • ½ cup Fresh Basil (chopped)
  • 1 Tbsp. Light Brown Sugar (packed)
  • 1½ tsp. Worcestershire sauce
  • ¼ tsp. cinnamon


  • 1½ lbs. skinless cod ( or any firm white fish) (cut to 1 -1½ in. pieces)
  • 1 lb. extra large shrimp ((21-25 per pound) )
  • 12 oz Large Scallops (cut in half horizontally, tendons removed)
  • 3 Tbsp. Extra Virgin Olive Oil
  • ½ cup Fresh Basil
  • ¼ cup Dry sherry
  • 3 Garlic Cloves (minced)
  • 2 tsp. Worcestershire sauce
  • 2 8 oz bottles Clam Juice
  • 1 12 in. French Baguette (sliced and toasted)
  • lemon or lime wedges (if desired)


  1. Heat oil in Dutch Oven over medium heat until shimmering.

    Add onions, garlic, and salt and cook until onion is softened and just beggining to brown- 8-10 minutes.

  2. Next add tomato sauce, tomato puree, basil, brown sugar, Worcestershire sauce and cinnamon and bringh to a boil.

  3. Reduce heat to medium-low and simmer until marinara is slightly thickened about 10- 12 minutes.


  1. To the marinara add the basil, sherry, garlic, Worcesterhire, and ½ tsp. salt.

  2. Season the seafood with salt and pepper. Stir in clam juice and stir until completely combined, add cod and scallops and bring to a boil.

  3. Reduce heat to medium, cover and simmer until seafood is just turing opaque about 2-3 minutes. Nestle the shrip into pot and return to simmer,cover again and cook until all seafood is opaque about 3 minutes more.

  4. Remove from heat and let sit, covered another 8 minutes.

  5. Serve with toasted baguette slices and lemon/lime wedges.

Dinner, Game Day, Holiday, Soup
American, Italian
American, Cioppino, Fish, Italian, Scallops, shrimp

Seafood Linguine in a Creamy white CLAM sauce WITH GARLIC AND HERBS


  • Sauce Pan
  • Large Skillet
  • 1 Bag Seafood Mix
  • 1 16 oz linguine
  • 2  tbsp. butter
  • 1 tbsp. Vegetable Oil
  • ⅓ cup panko Bread crumbs
  • ⅓ cup Parmesan cheese (shredded)
  • 1 tsp.  lemon peel ( grated)
  • 2 tbsp Basil (chopped)
  • 2 Garlic Cloves (minced)
  • ½ cup Small Yellow onion (chopped)
  • ⅓ cup Dry White Wine
  • ¼ cup Heavy Whipping Cream
  • ¼ tsp. Red Pepper Flakes
  • 2 15 oz. cans Progresso™ white clam sauce with garlic & herb
  1. Thaw frozen seafood mix in the sink with water for about 10 minutes.

  2. In 4-quart saucepan, cook linguine as directed on package; drain

  3. Meanwhile, in 10-12-inch skillet, melt butter over medium heat. Add bread crumbs; cook 2 to 3 minutes or until browned. Remove from heat. Stir in Parmesan cheese, lemon peel and 1 tablespoon of the basil; set aside.

  4. In same pan add seafood mix and oil and cook on medium heat until cooked through, about 5-10 minutes.

  5. Stir in garlic and onion; cook 1 to 2 minutes, stirring occasionally, until tender. Stir in clam sauce, wine, whipping cream and pepper flakes. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally to blend flavors.

  6. Add linguine and remaining 1 tablespoon basil; toss to coat. Transfer pasta to serving platter; sprinkle with bread crumb mixture.

[wpedon id=”1646″ align=”center”]

Dinner, Game Day, Holiday, Lunch
Calamari, Clam, crab, garlic, herbs, linguine, Mussels, Pasta, Sauce, Seafood, shrimp, Squid

Cavatappi with ribeye steak, asparagus, peas, and crispy prosciutto


Ribeye steak and pasta with vegetables and prosciutto

  • Dutch Oven
  • Sauce Pan
  • 2 Ribeye Steaks
  • 16 oz. Cavatappi pasta
  • 4 oz. proscuitto (thinly sliced and cut into strips)
  • 1 medium onion (diced)
  • 1 Tbsp. Garlic (minced)
  • 1 cup Heavy Whipping Cream
  • 4 Tbsp. Butter
  • 1 Lemon (juice only)
  • 8 oz. Asparagus (cut into 1 inch pieces)
  • 1½ cup Peas (fresh or frozen)
  • 1½ cups grated parmesan cheese
  • 1 tsp. Salt and Pepper
  • ½ cup Basil (Fresh and chopped)
  • 3 tsp Vegetable Oil
  1. Using a large pot , add salted water and bring to a boil. Add the pasta and cook for 6 minutes. Add asparagus pieces and cook for another 6 minutes. Reserve ½ cup pasta water and drain and set aside.

  2. Meanwhile, in a dutch oven heat 1 tsp of the oil, over medium heat, once hot and shimmering, season both steaks with salt and pepper to taste. Cook to your liking, we like ours medium rare so about 5 minutes per side. Remove from pan and let rest 10 minutes.

  3. Add the rest of the oil to the Dutch oven, Once shimmering, add the prosciutto. Cook for 4-5 minutes or until crispy. Transfer to paper towel lined plate, set aside.

  4. Add the diced onions and garlic to pan, stirring occasionally until onions just begin to soften, about 4-5 minutes. Add the heavy cream, lemon juice and butter to the pan, let simmer for 4-5 minutes or until butter has fully melted and mixture has thickened slightly.

  5. Add cooked pasta, asparagus, peas, parmesan cheese, steak and salt and pepper to taste. If needed add up to ½ cup of the pasta water that you reserved. Top with basil and crispy prisciutto.

[wpedon id=”1646″ align=”center”]

Dinner, Game Day, Holiday, Lunch
American, Italian
asparagus, Pasta, peas, Prosciutto, Ribeye, vegetables

Pizza with Pesto, artichoke, prosciutto, Mushrooms, and Chicken

Today I am making a pizza with grocery store shortcuts! Quick and simple and done in about 10-12 minutes.


Pizza with grocery store short cuts

  • 1 tsp olive oil
  • 1 store bought pizza crust (you can make your own if you prefer)
  • 1 rotisery chicken breast (Shredded (you can boil your own if you prefer))
  • 1 tbsp. Pesto
  • ¼ cup Grilled Artichoke Hearts
  • ¼ cup proscuitto (diced)
  • ½ cup Mushrooms (sliced)
  • 1 cup Pizza blend cheese ((Mozzerella & Parmasean))
  1. Pre-heat oven to 425° F

  2. Add olive oil to pizza crust then add the pesto

  3. Next add the cheesss and artichokes

  4. Next, add the shredded chicken on top of the artichokes

  5. Next, add the prosciutto and mushrooms

  6. Place in pre-heated oven for 10-12 minutes or according to your package instructions

    here are the ingredients I used as well as some ingredients for the second pizza listed here:

Dinner, Game Day, Lunch
American, Italian
Artichoke, Chicken, mushrooms, Pesto, Pizza, Prosciutto

PIZZA with Pepperoni, prosciutto, black olives, and mushrooms

Pizza with pepperoni, black olives, and mushrooms

Pizza with grocery store short cuts!

  • 1 tsp olive oil
  • 1 pack Large pepperoni
  • ½ cup Mushrooms (sliced)
  • 1 small can black olives (sliced)
  • 1 cup Pizza blend cheese (shredded (mozzerella & parmasean))
  • ¼ cup proscuitto (diced)
  • ¼ cup Pizza sauce
  • 1 Store bought pizza crust (or you can mmake your own)
  1. Pre-heat oven to 425 °F

  2. Add olive oil to pizza crust then add your sauce.

  3. Next, add the cheeses and pepperoni.

  4. Next, add the prosuiutto, black olives and mushrooms.

  5. Place in oven for 10-12 minutes or how your package instrucktinos say.



Here are the ingredients I used as well as the ingredients for the 2nd pizza here:

Dinner, Game Day, Lunch
American, Italian
Black olives, mushrooms, pepperoni, Pizza

Chicken bruschetta pasta with roasted Mediterranean vegetables

Chicken Bruschetta pasta with roasted Mediterranean vegetables

Chicken and tomato pasta with zucchini, mushrooms and squash

  • Large Mixing bowl
  • Large Skillet
  • Rimmed Baking Sheet Pan
  • Silicone Baking Mat


  • 4 Medium zucchini (cut in half moons)
  • 4 Medium yellow squash (cut in half moons)
  • 1 lb. Mushrooms (cut in half)
  • ½ tsp. garlic powder
  • ½ tsp. rosemary
  • ½ tsp. Dried Oregano
  • ¼ tsp. Celery seed
  • ½ tsp. Onion powder
  • 1 tsp. Lemon Juice
  • 2 tbsp. Vegetable Oil
  • Salt and Pepper (to taste)

Chicken Bruschetta

  • ½ tsp. Onion powder
  • ½ tsp. Garlic Powder
  • ½ tsp. Basil
  • ½ tsp. Dried Oregano
  • Red Pepper Flakes (to taste)
  • ¼ cup grated parmesan cheese
  • 2 lbs. Roma Tomatoes (about 4 or 5 quartered)
  • ⅓ cup Vegetable Oil
  • 1 8 oz package Dried Pasta
  • 2 tbsp. Balsamic Vinegar
  • 1-2 lbs. boneless skinless chicken breasts (cut into 1/2 inch strips)


  1. Pre-heat oven to 425° F

  2. In a large mixing bowl, combine all seasonings, oil and vegetables.

  3. Spread seasoned vegetables evenly in a single layer on rimmed baking sheet lined with foil or silicon mat.

  4. Place on upper middle rack in oven and bake for 30 minutes or until desired texture. (I bake the veggies along with the chicken on 2 different racks)

Chicken Bruschetta with Pasta

  1. Pre-heat oven 425° F ( I cook at the same time I cook the veggies)

  2. Add all of the seasoning in a large mixing bowl, add chicken strips and tomatoes, making sure to coat evenly.

  3. Place in a single layer on rimmed baking sheet lined with foil or silicon mat.

  4. Place on middle rack in oven and bake 30 minutes or until chicken is cooked through 165°F

  5. When there is about 15 minutes left, i start my pasta so that it is done about the same time as the chicken and vegetables.

  6. Once fully cooked, drain pasta, add chicken and tomatoes and pan juices and combine well and serve along side vegetables.

Italian, Mediterranean
Chicken, mushrooms, Pasta, Squash, vegetables, Zucchini

Strawberry, goat cheese and spicy honey crostini

Rating: 5 out of 5.

This was another crostini that I made for Christmas this year! So many people enjoyed this as it is sweet, spicy, creamy and crunchy! Lots of wonderful flavor going on with this one, your guests will be sure to love! 🍓

Strawberry, Goat Cheese and Spicy Honey Crostini


  • 1 French Baguette (Sliced on a diagonal about 30 pieces)
  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Clove Garlic (cut in half)
  • 1 tsp Salt and Pepper

Strawberry Topping

  • 1 Quart Strawberries (sliced thin and stemmed)
  • 2 Tbsp. Mike's Hot Honey ()
  • 5.5 oz. Goat Cheese (spreadable style)
  • 2 tsp. Thyme leaves finely chopped (use fresh, not dried)


  1. Pre-heat oven to 320° F

  2. Brush bread slices with oil, sprinkle with½ tsp. salt and pepper on both sides and bake for 4-5 minutes, remove bread and rub with garlic top and bottom, bake another 4-5 minutes until golden brown.

Strawberry Topping

  1. Spread tops of crostini with goat cheese and layer on strawberry slices (trying to make it look nice) Drizzle with the Spicy honey and sprinkle with Thyme leaves. Refrigerate until ready to serve.

Appetizer, Game Day
Crostini, Snack, Strawberry

smoked salmon with dill and cream cheese crostini

Rating: 5 out of 5.

This is one of my Favorite appetizers! 💜 I love Crostini topped with anything! This one I made with a few others this year for Christmas, and they were a huge hit! Everyone loved them so much that there was none left!

Smoked Salmon with Dill and Cream Cheese Crostini

  • 1 French Baguette (sliced into ¼ inch slices on the diagonal)
  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Clove Garlic (cut in half)
  • 8 oz. Cream Cheese (Spreadable Style)
  • 2 tsp. Lemon Zest
  • 2 Tbsp. Lemon Juice
  • ¼ Cup Fresh Dill (Finely Chopped)
  • 1 lb. Smoked Salmon (I find it in the meat section of my grocery store)
  • 1 tsp. each Salt and Pepper
  • 3 oz. Capers


  1. Pre-heat oven to 320° F

  2. Brush bread slices with oil, sprinkle with ½ tsp. salt and pepper on both sides and bake 4-6 minutes

  3. Remove from oven and while hot, rub with the garlic pieces and bake an additional 4-5 minutes until golden brown.

    Let cool before adding toppings.

Smoked Salmon Topping

  1. Mix together cream cheese, lemon zest, lemon juice, dill as well as other ½ tsp. salt and pepper.

  2. Spread mixture on top of each crostini piece.

  3. Lightly drape pieces of smoked salmon, you don't want to fold it, just lightly layer it so it looks nice. Top with a few capers and a little of the chopped dill. Chill for 1 hour before serving.

Party, Quick