Tag Archives: cooking


When I went home for my Mother’s Memorial party I wasn’t expecting to eat like she cooked it herself. My sister’s and their friends out did themselves. All of our family recipes were served, and just like Mom did, my sisters made enough for guests to take home; in jello containers to be completely authentic. When you came into my Mother’s home you were always well fed, and sent home with leftovers.

Because I moved away I have not had the pleasure of one of my Mom’s home cooked meals in quite some time. However, I cooked by learning over the phone speaking to my Mother. My sisters really knocked it out of park it was just like she made. The food was just fabulous. It was truly a testimony of her life and her gift of cooking for others. My sisters have her gift of cooking and continue her traditions, and I’m still learning. 

Chicken Vesuvio was always one of my favorites. I was excited my sisters included it, it was always so delicious. I did some thinking, it is relatively healthy too.  Here is the recipe like my Mom and my sisters cooked. I like to sometimes add wedged zucchini and onions to the dish and serve it with a crisp tossed romaine salad with oil and vinegar. So good! 

8 pieces of chicken. (2 wings, 2 breasts, 2 legs, 2 thighs)
1 teaspoons salt or salt substitute 
1 teaspoon ground black pepper
1/4 cup olive oil
4 large Idaho or russet potatoes, peeled and cut into wedges
2 clove garlic, peeled and mashed (I used a garlic press) I actually use a lot more garlic.
3 tablespoon dried oregano

Pre-heat oven to 375 degrees F.
Season chicken with salt and pepper Place chicken and potatoes in large roaster pan, coat with olive oil, oregano and garlic and toss well. (I like to also add wedged zucchini and onions too).

Place the roaster pan in the oven, and roast uncovered for 1 1/2 – 2 hours. (20 minutes per pound)

It is a simple yet comforting dish. I sometimes try it with boneless chicken breasts but it’s not the same. Just like Mom made.  

I was so lucky to be born her daughter, and I miss her every day. i love you More Mom. 






Trader Joe’s Lentil Dip




If you have followed me or you know me, you know I am often inspired when I walk into a Trader Joe’s. I love it and love their products. I sometimes think I am their biggest fan.

I had the opportunity to sample this Trader Joe’s recipe at one of my local Trader Joe’s some time ago, and I decided to recreate it at home and serve with all natural plantain chips. The original recipe calls for plain feta, but as the suggestion of a Trader Joe’s crew mate I used Mediterranean feta instead. This could be served over fish or chicken, or as a side dish as well as a dip. It was so delicious, both James and I loved this dip and we will be having it again. We killed it!!



1 package Trader Joe’s Steamed & Fully Cooked Lentils, rinsed to remove extra sodium

1 package Trader Joe’s Mediterranean feta cheese

1 container (7.25 oz) Trader Joe’s bruschetta Sauce



In a medium bowl, combine steamed lentils,  Mediterranean feta and bruschetta sauce, then stir. Serve cold with homemade or store-bought plantain chips. Trader Joe’s has two types of plantain chips and both only have two ingredients, a clean eating win. I am absolutely hooked on this healthy dip as I know you will be as well.  

You can treat your body as a temple and still enjoy the pleasures of life. Healthy does not equal boring.  As with everything I practice portion control.