Sharing Plate – Your Cooking Coach |

I made these tacos for the New York Times, Local a few weeks ago. It was right after my daughter and I returned from our trip to Austin. We go there almost every year to visit family and really enjoy the Mexican food- it tastes a lot more authentic and it is available almost everywhere.

One of the things I really enjoyed was something called migas tacos. Eggs were cooked with onions, jalapenos, tomatoes and topped with cheese. The one ingredient that makes these tacos different are the tortillas chips- yes thats right- crunchy tortillas strips are added to the eggs while cooking. The chips provided a great texture and flavor to the eggs. The cooked eggs are placed on a tortilla and topped with cheese- what could be better than that? Well, how about a roasted poblano and avocado crema…

I made this yummy, creamy sauce to complement the tacos. It was delicious on top of warm, savory tacos.

Overall, the meal was a big success. I made some vegetarian refried beans and roasted potatoes on the side. I made them for dinner and everyone loved them- including my daughter. For her, I skipped the jalapenos and tomatoes. She had some of the beans but doesn’t like potatoes.

Try these tacos for a brunch or dinner – you will love them.
Click here for the recipe… »

This is my take on a plate of chicken parm served with spaghetti. We all love chicken fillets with mozzarella cheese and delicious red sauce- so I am always thinking of new ways of serving this delicious preparation.

Broccoli rabe is one of my favorite vegetables, especially to eat with pasta. I made a pesto with broccoli rabe and spinach. It was easy to make and worth keeping in the fridge for different preparations- especially in a pinch.

I had a pack of pappardelle in my pantry and decided to pair it with the broccoli rabe pesto. I simply boiled the pasta and spared some pasta water to mix with the pesto. I added some extra salt to fix the seasoning and the pasta was delicious- that could be a meal in its self.

I added a healthy protein by using chicken tenders and used my usual breading techniques. I sauteed the chicken till it was almost cooked and then topped with tomato sauce and cheese. I then placed the chicken in the oven to melt the cheese and finish cooking the chicken pieces to perfection.

More than the delicious taste, the plate looked gorgeous. I loved the bright red, white and green colors. We all enjoyed the dinner- even my daughter.

Next time you feel like eating chicken parmesan, make this version….
Click here for the recipe… »

It’s amazing how little things make me happy-especially things in the kitchen. I try to keep up with all the new, small gadgets- but there are so many out there and it is impossible to keep track. I do enjoy using the right gadget while cooking- it is amazing how much time I save doing so.

My Mom loves collecting small gadgets for her kitchen as well- I guess that is where I get the habit from. I always find myself in the small gadget area at Bed Bath & Beyond, Crate and Barrel and William Sonoma. I love looking at all the colorful, cute gadgets.

The one I have chosen to talk about today is the peeler (Messermeister). We forget how important a good peeler is. I use it on a daily basis. I peel potatoes, mangoes, cucumbers, etc. I even use it to make chocolate curls. I bought this particular one last year once my previous one was on its way out. It is available on Amazon as well as at kitchen a la mode (for those who live in the Maplewood/South Orange area). After I buying it, I brought it home to test it out and realized how fantastic this peeler was. It is a cinch to use  and does not involve much effort- it swivels!!

I especially found out how good the peeler is when my sister in law came to visit and used it in my kitchen. She had stopped using one since she didn’t like how hers worked. After using mine, she promptly ordered one for her online.

This past Sunday on Mother’s Day, as I prepared dinner, I asked my husband to peel the potatoes. He proceeded to use the peeler and announced how easy it was to use. That is when I decided to write about it and tell all of you.

So, go get yours- you won’t regret it. While you are at it- tell us what you love using in your kitchen and can’t do without…

I loved making these enchiladas- what a great way to use up my leftovers. I feel like a champion when I come up with a completely different preparation to use up stuff in the fridge.

I had the Mexican pork chili in the fridge and wasn’t in the mood to cook a whole new meal. I always have all kinds of tortillas and cheeses in the fridge. So, I immediately thought of enchiladas. I had enough to make 3 to 4 enchiladas which was perfect for my husband and I. A big salad with the enchiladas was perfect for a healthy, delicious dinner.

I separated the meat from the sauce and then shredded the pork with my fingers. I then placed the sauce in a flat platter so I can dip the tortillas in there to make them soft and pliable. I stuffed the tortillas, placed them in a shallow platter and then topped the whole thing with a mixture of Mexican cheeses- how easy was that!

This method can be used for any kind of leftover. Even if your leftover has no sauce, you can use a jar of your favorite salsa or tomato sauce and bake your enchiladas to perfection.

Dinner was delicious and didn’t look like old, boring leftovers…
Click here for the recipe… »

This is my version of hazelnut chocolate gelato. It is a bit different than what you find in the stores or the recipes you see on line.  First of all, I used my usual gelato recipe- which is made out of whole milk and corn starch. So, that means no fat from eggs and cream. Secondly, instead of steeping the nuts in the milk and then straining them out, I decided to include them in the mix. Doing that provides a great crunch and texture- although straining the nuts out makes this treat more kid friendly. My daughter liked it but she didn’t care for all the nuts in her mouth. I, on the other hand, thought it was delicious. The hazelnut flavor is richer and more enhanced. Especially once I added some hazelnut liquor- it makes it extra scrumptious.

To make the gelato more interesting, I added grated dark chocolate which changes the color as well as the taste. Milk chocolate can be added as well, but I prefer the dark one- plus it is healthier for you.

Overall it was a great, healthy treat we all enjoyed after a dinner get together. I think I will try another one soon – maybe a ginger gelato- yum!!!
Click here for the recipe… »