Chicken Cutlets

Here is a delicious dish that is easy to prepare. Buy a package of thin chicken cutlets. Pound them with a wooden mallet to get them as thin as possible.

Mix two eggs in a shallow dish or pan. Mix a half cup of parmesan cheese with a cup of seasoned breadcrumbs in another pan. You can add a little salt, pepper, and seasoned salt if you wish.

Dip the cutlets in the eggs and then in the breadcrumb mixture.

Heat a frying pan with extra virgin olive oil. When the oil is near boiling, add the cutlets. Watch them carefully, as they will cook quickly.

Your guests are in for a treat!

Dutch Babies

If you have not had a Dutch baby, you must try this recipe! It is really a treat for a lazy weekend morning! A Dutch baby is a combination of a pancake and a popover. It is light and thin and, unlike other types of pancakes, is baked in the oven. I like them best with good quality maple syrup and butter but you can choose any type of syrup or fruit, whatever your pleasure.

2 Tbl. butter
2 eggs
1/2 cup whole milk
1/2 cup flour
maple syrup
powdered sugar

Preheat the oven to 425 degrees. Use a 10 inch non-stick frying pan. You need an old fashioned electrical blender. This is one of those recipes where mise en place is critical. Have all your ingredients measured and ready to go before you start. First put the butter in the frying pan and place in the oven to start melting. Put the two eggs in the blender and blend for one minute. Keep blending while you slowly add the milk and then the flour and blend an additional 30 seconds. Very quickly open the oven and pour the batter into the melted butter in the pan. Cook for 15 minutes. Remove and let rest for a minute or two. Sprinkle powdered sugar over the top. Add warm maple syrup. Serve immediately and enjoy!

The Ritz-Carlton Wedge

Here is a recipe for an old-fashioned salad that has been returning in recent years. The dressing is easy to make and delicious. Try it!

1 ½ cups of mayonnaise
1/3 cup of buttermilk
¼ cup of sour cream
2 tablespoons of fresh lemon juice
½ teaspoon Worcestershire sauce 
¼ teaspoon Tabasco sauce
5 ounces of Roquefort cheese
romaine lettuce

In a mixing bowl, whisk together all ingredients except the Roquefort until smooth, and then stir in the Roquefort and salt and pepper to taste. Refrigerate. Serve the dressing over Romaine lettuce with some small pieces of fresh tomato and red onion.

Kevin’s Pancakes

My late friend, Kevin O’Grady from Beverly, Massachusetts made wonderful buttermilk pancakes. If you want your guests saying, “wow”, try his recipe!

2 eggs at room temperature
2 tbls of melted margarine or butter
2 cups of buttermilk at room temperature
2 cups of flour
2 tsps of baking powder
4 tbls of sugar
1/2 tsp of salt

Preheat your griddle to 400 degrees. Grease with a non-stick substance. Beat eggs, milk, and melted butter, add dry ingredients. Mix just enough to make a creamy batter with some lumps. It is important not to over mix.  If the tops of the pancakes bubble but the bottoms don’t brown, the heat is too low. If they brown before they bubble, the heat is too high. Don’t let the batter stand. It will thicken.

Makes 18 four-inch pancakes.

Stuffed Mushrooms – Italian Style

Try this recipe if you are looking for an appetizer to have your guests smile broadly. 

Buy fresh mushrooms, cut off the stems, and scoop out the innards. 

In a large mixing bowl, add Italian Seasoned Bread Crumbs. Add an egg, a little tomato juice, some white vinegar, salt, pepper, a little garlic salt, seasoned salt, and basil. Add a little olive oil. The mixture should be moist.

Cut up some pimento olives and add them to the mix. Take some of the stems, cut them into fine pieces, and add them to the bread crumbs.

Stuff the mushrooms with the bread crumb mix and place in the oven on a baking pan for thirty minutes at 300 degrees. Baste the mushrooms first with extra virgin olive oil.

The appetizer is delicious!


Here is a dish that is very tasty and easy to make. Buy some thin chicken cutlets at your local grocery store. At home pound your cutlets with a wooden mallet to make them thin and tender. Then set out two large bowls. In one mix two eggs. In another add a cup of Italian seasoned breadcrumbs along with a half cup of parmesan cheese. Add some garlic salt, seasoned salt  and basil. Add a little white vinegar (it makes a big difference).

Dip the cutlets in the eggs and then through the breadcrumb mixture.

Place some Extra Virgin Olive Oil in a large frying pan and heat up. When the oil is sizzling, place the cutlets in the pan. They will cook in a few minutes each side. 

Serve with Italian potatoes, and you have a great meal!

Tonno Roma

One can of Genova tuna in olive oil
Red onion
Fresh tomato
White vinegar
Seasoned salt 
Garlic salt

Put the contents of the tuna in a mixing bowl.
Add ample olive oil.
Add some white vinegar (key to having a sharp taste).
Add salt, pepper, seasoned salt, basil and garlic salt.
Slice some small pieces of red onion and then tomato. 
Add Mayo to bind the mix.

Serve on bread or cracker of your choice.

Potatoes Antonio

Here is a recipe for spicy Italian potatoes that are wonderful for dinner and then heated up in the morning and served with eggs and bacon.

Bake in the microwave the number of potatoes you need.

Sautee in a frying pan thinly sliced bell peppers and yellow onions.

Cook them in olive oil.

When the potatoes are ready, cut them up into bite-size pieces. Mix them up in a bowl and add the cooked peppers and onions. Add salt, pepper, garlic salt, and seasoned salt. Add olive oil and a teaspoon of white wine vinegar. 

Heat the mixture in a large frying pan when ready to serve. 

Guacamole Italian Style

Guacamole dip is a popular food in Southern California. Here is a recipe you won’t find in a restaurant, but which is tasty.

Mash some avocados in a bowl. Leave the mix chunky.
Add chopped tomatoes and chopped white onion.
Add juice from a fresh lemon.
Add a little white vinegar.
Add salt, pepper, seasoned salt and garlic salt.
Serve with robust chips.