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Summer Lunch



← Elotes (Mexican Street Corn)

I am fortunate enough to have an elotero in my neighborhood, but for those that reside in cities that do not allow street vendors, or cannot afford to purchase elotes for everyone you live with, this recipe is for you. It is an easy recipe that yields delicious results. You get the fattiness from the mayonnaise, the sweetness from the corn, the saltiness from the cotija cheese, the acidity from the limes, and spiciness from the ancho chile powder. In Mexico, we refer to elotes as antojitos, or "little cravings." Elotes are a dish that just hit the spot on a hot day. They can be prepared on a stick or you can cut the boiled corn and throw it all in a cup. If it is served in a cup, it is called an esquite! The recipe below has been refined from the one linked at the end. Enjoy!


  • 1 ear of corn per person

  • Mayonnaise enough to cover the corn

  • Cotija cheese

  • Lime

  • Chili powder (Ancho chile preferably)

  • Wooden sticks (for taffy apple, corn dogs, etc)


  1. Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.

  2. When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.

  3. Brush corn with mayonnaise, enough so that the cotija cheese will stick,

  4. Sprinkle the cotija cheese to your hearts desire and a squeeze of lime wedge so you get the acidity to cut through the fat of the mayo.

  5. Sprinkle chili powder to taste.

  6. Repeat with remaining ears of corn and serve.

Recipe refined from:


Cornbread Sausage Dressing from Real Simple →

This recipe is worth making! Growing up, I was not a fan of stuffing, it was too moist, didn't have texture or flavor. Dressing is different than stuffing, in that dressing is absolutely phenomenal. This recipe has the sweet, the savory, the crunch, a bit of moistness. I heat the leftovers up in the air fryer and ate it alone, it's that good. It was so good it became a main when it was supposed to be just a side. Make the cornbread a day or two before, set aside for it to dry out. and if you feeI up to it, I recommend subbing half the cornbread called for in the recipe for sourdough.


  • 2 tablespoons olive oil, divided, plus more for baking dish

  • 1 pound Italian pork sausage (sweet, hot, or a combination), casings removed if necessary

  • 2 cups chopped yellow onions (from about 2 onions)

  • 2 cups chopped celery (from about 5 stalks)

  • .50 cup chopped green bell pepper (from 1 pepper)

  • 1 large Honeycrisp apple, cored and chopped (about 2 cups)

  • 1 teaspoon celery seed

  • 2.50 teaspoons kosher salt, divided

  • ¼ cup dry white wine

  • 1.50 pounds cornbread (preferably day-old), cut into 1½-in. cubes (about 9 cups)

  • ¼ cup chopped fresh sage, plus leaves for serving

  • 1 teaspoon freshly ground black pepper

  • ¾ cup chicken broth

  • 2 tablespoons unsalted butter, cut into 1/4-in.-thick slices


  1. Heat 1 tablespoon oil in a large skillet over medium. Add sausage; cook, stirring often to crumble into medium-size pieces, until browned, 8 to 10 minutes. Using a slotted spoon, transfer sausage to a bowl.

  2. Add remaining 1 tablespoon oil to skillet and reduce heat to medium-low. Add onions, celery, and bell pepper; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Add apple, celery seed, and 2 teaspoons salt; cook, stirring occasionally, until apple is tender, about 5 minutes. Add wine; increase heat to medium. Cook, stirring occasionally and scraping up any browned bits on bottom of skillet, until wine has almost completely evaporated, about 2 minutes. Return sausage to pan.

  3. Combine cornbread pieces, sausage mixture, sage, black pepper, and remaining ½ teaspoon salt in a large bowl. Gently stir to combine, taking care not to completely crumble cornbread pieces. Gently fold in broth. Transfer to a 13-by-9-inch baking dish lightly greased with oil.

  4. To serve immediately: Preheat oven to 350°F. Cover baking dish with aluminum foil; bake for 20 minutes. Remove foil and top with butter slices. Continue baking until lightly browned, 20 to 25 minutes. Top with sage leaves.

To Store and Prep at Feast Time

Cover baking dish with aluminum foil and refrigerate for up to 1 day. To serve, preheat oven to 350°F. Let dressing sit at room temperature while oven preheats. Bake for 20 minutes. Remove foil and top with butter slices. Continue baking until lightly browned, 20 to 25 minutes. Top with sage leaves.

 ← Mom's Caldo De Pollo

Authentic chicken soup mixed with delicious vegetables. Perfect for a rainy day or when you yourself are feeling under the weather

What You Need:

  • Chicken Thighs or Drumsticks

  • Baby Carrots

  • Squash

  • Onion

  • Cabbage

  • Corn on the cob

  • Garlic

  • Lime

  • Chicken Bouillon

Boil (medium heat)thighs along with 1/2 onion, garlic (2)cloves with water covering the chicken thighs 


Add chicken bouillon. Depends on the pot size. Add one tablespoon at a time until you like the flavor. If it’s too salty add more water. ***If you feel it’s not flavorful and more onion and garlic to it.*** 


Boil chicken for 30 minutes 

Add Carrots first until soft. Then remove if chicken is cooked as well remove it too. 


Add squash by itself. Once that is cooked you return everything to the pot and add the cabbage and let boil on low. *** If there are more veggies, you repeat the boil, remove add the next.***

Image creds:

Banana Bread
 ← Banana Nut Bread
  •  ½ cups all purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ½ cup butter

  • ¾ cup granulated sugar

  • 2 large eggs room temperature

  • 2 cups mashed bananas

  • 1 teaspoon vanilla extract

  • ¾ cup chopped walnuts (or pecans)

  1. Preheat the oven and prepare the pan: 

  2. Preheat the oven to 350°F (175°C), and butter an 8 x 4-inch loaf pan.

  3. Mash the bananas and add the butter: 

  4. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

  5. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

  6. Pour the batter into your prepared loaf pan.

  7. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

  8. Cool and serve: 

  9. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

  10. Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

 ← Crostata soffice di Nonna Gina

This recipe brings back some wonderful memories from my childhood. I’m not sure if it falls in the category of crust pies because it lacks a crust, but it does have marmalade and a lattice on top. Anyway, it is soft and rather melts in your mouth without much chewing effort. Try it and let me know. By Vania Ferraro (Guest)​​

Nonna Gina soft crust-pie's Ingredients:

  • 2 eggs

  • 1 cup sugar

  • 3 tablespoons butter or margarine

  • 2 cups flour

  • 1 lemon zest

  • 1 pinch of salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • For the top: 1 cup of your favorite jam or marmalade


1) Heat oven 325* degrees.

2) Line a medium size round pan with parchment paper and set aside.

3) Beat the butter and sugar, then add the eggs and the pinch of salt. When it’s smooth and creamy, add the flour, the baking soda, baking powder and the lemon zest.

4) Pour the thick batter in the pan, saving a few tablespoon for the strips. Flat out the surface and pour the jam on top, smoothing it out.

5) Add some extra flour (about 2tbsp) to the saved batter, work it a little, and flatten it down with a rolling pin. Then cut a few strips with a knife or a pizza cutter.

6) Lay the strips on top of the jam, crossing each other.

7) Put in the oven for at least 35 minutes, but first check with a toothpick if it’s done.

8) Remove from the oven, let it rest and cool off, and finally enjoy it with your favorite tea and your favorite friends.


Buon Appetito!

 ← Pasta with Crème Fraiche

French Sauce, fettuccini, shrimp, fresh cream, white wine, chili sauce

Secret of this recipe is Bellwether Farms Crème Fraiche

1. add olive oil and garlic

2. saute with fresh and/or frozen shrimp, add white wine, and let it go until the shrimp is almost cooked

3. throw the Huy Fong chili sauce or any favorite chili sauce

(be careful because of the spice level) 5 mins and cook together

4. add special cream, and cook on low heat for 10 mins

5. For The other side (pasta), put pasta inside the sauce and let it sit until mixed

6. put parsley on top and add pepper


Note: when you saute the oil and garlic if you want you can add fresh lemon before you add the wine


Very simple and taste fantastic :-)  


1. pre-bought dough/homemade dough

2. put tomato sauce

3. put mozzarella cheese

4. add toppings you like

(examples: peppers, sausage, onions, or mushrooms, etc) 

5. put in a pan

6. Heat 375 degrees for 15 mins 

Note: You don’t have to worry about shaping the pizza into a round pie, instead, you can spread the dough evenly on a baking sheet.

Samantha: "I promise you this will taste so good and be easy to make. One of my favorite one is pizza with prosciutto and arugula"

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