8 Mahi-Mahi fillets (or fish fillets of your choice)- cut into 3 or 4-inch sections.
1 large onion, chopped fine
1 lemon, juiced
1 lime, juiced
1 lime, sliced thin for garnish
5 tomatoes, seeded & chopped
5-6 shallots, chopped
1/2 cup fresh basil, chopped
Capers (8 oz. jar)
1 cup EVOO
1½ tsp fresh thyme (more or less to taste)
In a medium bowl combine the EVOO, capers, basil, thyme, shallots, tomatoes, lemon juice, lime juice, onions, 1½ tsp salt & 1½ tsp pepper. Mix well, cover and refrigerate at least an hour or overnight.
Position your oven rack at about 5 inches from the broiler and preheat the broiler.
Place the fish fillets on a baking sheet then season with salt & pepper.
Broil fillets on first side approximately 2-3 minutes, being careful not to overcook as they cook quickly.
Remove from broiler and turn fillets over.
Top each fillet with a scoop of vegetable salsa.
Return to broiler and cook until fish is fully cooked through the middle. The fish should be opaque in color.
Garnish each dish with a slice of lime. Serve as is with a salad or over your favorite rice or pasta.
Avgolemono is a staple in Greek cooking used for sauces and soups. The only ingredients are eggs, lemon juice, and broth. I asked Marina, my wonderful tour guide in Athens, what her favorite Greek dish was and she was kind enough to share it with me. She enjoys this dish with either chicken or pork and since we had chicken tenders on hand we made the dish with chicken. The blended flavors worked so well together...mild, but extremely flavorful. Our husbands and nephew along with myself and Barbara really enjoyed this dish, which we served over Jasmine rice. This will definitely be a repeat meal for family and friends!😋😋
1/2 cup EVOO
2 lbs chicken tenders or pork (cut into 1″ pieces)
3 leeks, diced
3 spring onions (scallions), diced
3 carrots, diced
2 cups chicken stock or vegetable stock
1/2 cup white wine
celery leaves or parsley cut into pieces (we used Italian parsley)
1/4 cup fresh dill, chopped
juice of 1 large lemon
1 extra large egg, room temperature
salt & pepper to taste
In a large skillet heat the EVOO over medium-high heat.
Season the meat chunks with salt & freshly ground pepper.
Saute until nicely browned on both sides, do not overcook.
Remove the meat to a platter and keep warm.
Add the leeks, carrots, and onions to hot skillet & saute until nicely tender, about 5-7 minutes.
Add the wine and let it evaporate. Once evaporated, add the stock and simmer 3-5 minutes.
Add the parsley or celery leaves, stir, then add the meat. Remove from heat.
In a medium bowl, using a whisk, beat the egg until frothy. Slowly whisk in the lemon juice.
Ladle 1 cup of the skillet liquid little by little into the egg mixture, constantly whisking to temper the egg & prevent curdling.
Add the egg-lemon mixture to the skillet, stirring gently. Serve immediately over rice or pasta.
Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite. As you may know, whenever possible we always make a gluten-free version of our recipes for Teresa’s husband Jack. We don’t want him to ever feel left out. This recipe was very easy to convert since you just replace regular penne pasta with Gluten-Free penne pasta. Thanks to great improvements in gluten-free products, having Celiac’s disease no longer means you have to miss out on delicious pasta meals.
This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick.
Prepare basic tomato sauce ahead of time (see recipe link below)
One of our best Sunday morning memories is of our mother frying meatballs for our Sunday dinner. There is something to be said for the wonderful aroma of meatballs frying along with the anticipation of the meal to follow, as it was usually shared with grandparents, aunts, uncles, and cousins. It wasn't just a meal...it was an event! Sundays were always special in our home because we would get to spend time with our cousins who we had so much fun with. As soon as Mom started placing the cooked meatballs in the bowl we would sneak into the kitchen to grab them out of the bowl while they were still hot; a tradition that our children and husbands still carry on today! Most of our followers know my husband Jack has celiac disease and I've had to adapt all our recipes to gluten-free when cooking for him. Converting some recipes can be quite challenging; however, I used some really good GF Italian style bread crumbs to substitute for the Italian bread and Jack loves them! Without a doubt the best Italian style Gluten-Free meatballs ever! 😋😋
1 lb ground beef 80-85% lean/20-15% fat
1/2 cup whole milk
4 ounces Aleia’s Italian Bread Crumbs* (please see note below)
4-5 garlic cloves, finely chopped or grated
1/2 large onion, finely chopped
3 Extra-Large eggs
1 ½ large handfuls grated Pecorino Romano cheese
1 handful fresh parsley, chopped
salt and pepper to taste
EVOO (for frying)
Place ground meat in a medium size mixing bowl, break up with a fork and set aside.
In a small bowl, soak bread crumbs in 1/2 cup milk until completely absorbed (about 2-3 minutes). This should yield about 1 cup of bread crumbs. (If too loose add a little more bread crumbs. If too dry, add a little more milk).
Place bread crumbs on top of ground meat.
Add the onion, garlic, salt, and pepper to combine well.
Make a well in the center of the meat mixture and place all the eggs, Pecorino Romano cheese, and the parsley.
With a large fork scramble the eggs, cheese, and parsley in the well, then start to combine into the entire meat mixture. You can do this best with your hands that are scrupulously clean or with gloves…your preference.
Once well combined (don’t over mix) scoop out about 1/2 handful of meat mixture and roll into a ball and place on parchment or waxed paper. Continue making meatballs until all meat has been formed.
In a large skillet pour enough EVOO to half the size of your meatball. Let the oil get hot, then working in batches, brown all sides (Don’t overload, allow each meatball some breathing room).
When meatballs are browned and crisp remove to a paper towel lined bowl or tray. Repeat until all meatballs are cooked.
30 minutes before your tomato sauce is ready, place cooked meatballs in the tomato sauce and continue cooking the sauce.
Serve with your favorite pasta and enjoy!
Notes: These meatballs are delicious as a stand-alone meal with or without tomato sauce. Make them smaller and they become a delicious appetizer
* As a substitute for the breadcrumbs above, I have also used with great success UDI’sGluten-free white bread soaked in milk or Against the Grain gluten-free baguettes soaked in milk. Against the Grain is my preference; however, this brand is not available in the Wilmington, NC area.
Mixing breadcrumbs with ground beef, onions, and garlic
We have been trying an ocean full of different crab cake recipes only to find they had too much breading or too much seasoning which took away from the rich crab taste & texture we were looking for. We also wanted to make sure it was gluten-free without anyone being able to detect the difference. We think we hit a home run with our crab cake recipe which checked all the boxes for us. Serve as a main dish over mixed salad greens topped with our homemade tartar sauce, coleslaw even your favorite pasta with a scampi sauce.🦀
Put crab meat in a small bowl, keeping the lumps together, do not break apart and set aside.
Put the Glutino crackers in a plastic bag and crush until very fine crumbs.
In a large bowl mix together all remaining ingredients including the cracker crumbs. (do not add crab meat at this time)
Take the crab meat and gently fold into the mixture without breaking up the lumps. Do not stir or mix, just fold until it looks uniform.
Line a baking pan with either waxed or parchment paper. Using a 1/2 cup dry measuring cup, loosely fill the cup & turn out to shape into patties then place on the waxed or parchment paper lined baking pan. Place in refrigerator for 60 minutes to set.
In a large skillet on medium heat, add the 2 Tablespoons of butter and 2 Tablespoons of EVOO.
Once the skillet is hot enough, place each pattie in the skillet making sure not to overcrowd. You should be able to get 8 patties in a 12-inch skillet.
Cook until a nice deep golden brown then carefully flip to cook the other side until deep golden brown.
If browning too quickly, lower heat to medium-low.
Remove and place on paper towels to absorb any excess butter/oil.
Serve warm or room temperature. Enjoy!
Notes: To serve as an appetizer, make the crab cakes smaller and serve on a platter with some homemade tartar sauce.