Hanukkah Latkes

6 Potatoes
2 large Onions
Matzo Meal
3 Eggs
Salt and Pepper

Peel your potatoes
Cut into Cubes
Run through Food Processor with Shredder blade
Put in Large Bowl
Run Onions through the Food Processor
put into bowl with shredded potatoes
add 3 eggs beaten
matzo meal as needed to firm up somewhat
salt and pepper

heat oil in skillet (i use vegetable oil)
when hot add your latkes mix
flatten out slightly
let get golden brown then flip over
remove and put on dish with paper towels to drain off excess oil

Serve with Applesauce - they are delicious!

Secret is to add enough onion and dont cheap out on the salt!

Holilday Cake Pops

Love making these holiday cake pops - dont just have to be for the holidays even - I made them for thanksgiving but much larger - they were actually too big because they are very rich.  I also made them with a white pop stick in them for thanksgiving then realized I should try making them smaller and with a pretzel stick instead! Sweet and Savory goes so well together - so this is now how I will always make them! Here is the recipe its really so simple:

1 Box of Duncan Hines Cake Mix (I love the red velvet if you can find it - if not any kind you like is ok)
1 can of frosting - I use milk chocolate most of the time
Bag of pretzel sticks about 3 inches long and not the real skinny sticks use the medium size
Bags of Chocolate for dipping pops into - I use semi-sweet, bittersweet and white chocolate
any kind of nuts - just grind them up to sprinkle on
colored sprinkles or any type of decorations to sprinkle on

Follow directions on Cake mix - under bake by about 5 minutes
take out of the oven and let it cool down just alittle just till warm
put into a large bowl and crumble up
add the 1 can of frosting and mix up with your hands
make into balls
stick pretzel stick in and squeeze cake around stick so it will stay in
put in the freezer ( I put mine on a disposable cookie sheet covered with wax paper)
freeze for atleast 2 hours can be left in freezer for up to 1 week

Melt your chocolate in the microwave in a small dipping bowl follow directions on the bag on microwave melting - mine said 1 minute in micro and that worked fine
then dip your frozen cake pops into chocolate you will most likely need a spoon or little knife to smooth the chocolate all around and remove excess. Put back on the wax paper - I also try to seal the pretzel stick around the base of where it goes into the cake so it will stay in place and not side out
sprinkle immediately while chocolate is wet with whatever you want - sprinkles or nuts etc...
put back in freezer and take out 30 minutes prior to serving.

One note of caution White Chocolate is much harder to work with - it does not melt as easily as the semi or dark so just be more patient when working with white - but it does look great with blue sprinkles if you want to make those for hanukkah crowd!

If you make them the size in this photo - 1 cake mix will yield 40 cake pops!

They will be a big hit! Enjoy making them as much as I did:)

Dark Chocolate Peppermint Bark - Healthy For You

I found this recipe in a Health Magazine and it was so easy to make! It took me under 15 minutes to throw it together.  Here is the recipe:

12 ounces of dark or bittersweet chocolate chips
1 teaspoon mint or peppermint extract
8 large candy canes (crushed up)

melt the chocolate over a double boiler till melted add in the mint extract and 4 crushed up candy canes. Stir very well. I used a metal disposable tin 13x9 size - line the bottom with wax paper.  Pour the melted chocolate mixture into the pan and smooth out with a spoon - then add the rest of the crushed candy canes on top - gently press into the chocolate.  Put in the freezer for 30 minutes.  After 30 minutes take out and break up into bark pieces! Oh and dont forgot to peel away the wax paper. This will totally satisfy those craving you may have similar to mine:) Dark Chocolate is very good for us! Enjoy it~

White Chocolate Coconut Creme Pie



We were invited to a dinner party on saturday Nov 12th. - friends from our Marina - Carol and Aaron - glad we met them.  They are so much fun to be around! In any event, I love when I can bring a homemade dessert and I do search my many recipes to find something special.  This is a special one and here is the recipe:

CRUST
1 cup fresh coconut
1/2 cup crushed graham cracker crumbs
1/4 cup butter melted (no substitues)

FILLING
2 cups whole milk
1 cup fresh coconut
6 egg yolks
3/4 cup sugar
1/2 cup all-purpose flour
1 tablespoon butter (no substitues)
2 Tablespoons creme de cacao or Godiva Chocolate liquor

WHITE CHOCOLATE LAYER
4 ounces of white baking bar
1 tablespoon butter

TOPPING
2 cups heavy creme
1/2 cup powdered sugar
1 Tablespoon creme de cacao or Godiva Chocolate liquor

SPRINKLE ON TOP OF TOPPING
Toasted Coconut for topping

For the Crust:
stir together first 3 ingredients
press onto bottom and sides of a 9 inch pie plate
bake 350 for 10 minutes
let it cool

For the Filling:
heat the milk and 1 cup of coconut in a heavy saucepan just till simmering, stirring slowly

Meanwhile:
combine the egg yolks, sugar and flour in a mixing bowl.
beat with electric mixer on a medium high speed till combined
gradually stir 1 cup of the hot milk mixture into the egg mixture.
stir egg mixtureinto remaining milk mixture in the saucepan
cook and stir will mixture comes to boiling and stir for 2 more minutes or so
remove from the heat
stir in Tablespoon of butter and 2 tablespoons of the creme de cacao or godiva liquor
cover with wax paper

Melt white baking bar with 1 tablespoon butter in a small saucepan over low heat
stirring constantly
spread onto the bottom of the cooled crust
cool until chocolate is firm

POUR filling into the crust. Cover and Chill for 2-4 hours.
BEAT the creme, powdered sugar and 1 tablespoon of liquor in a chilled bowl till stiff peaks form.
Pipe Creme Topping over filling
COVER and chill at least 30 minutes - can be more.
GARNISH with the toasted coconut - sprinkle some coconut into a baking pan - put oven on 350 and toast coconut till golden about 2-3 mintues - this is your garnish.

Does have lots of calories - but its something you make for special occasion! So we'll just work harder this week in the gym :)

Enjoy it!!!

Zalkin's "Not So Boring Chicken" Dish

1 1/2 Chicken Cutlets pounded Thin (about 8-10)

1 Cup all-purpose flour

3 Eggs, lightly beaten

1 1/2 cups grated Romano or Parm Cheese

1 cup Olive Oil

6 TBS Butter

1 Med Onion, diced

1 Box (10 ounces) mushrooms, sliced

4 Cloves Garlic, Minced  1/2 Cup Dry White Wine

 1/2 Cup Dry White Wine  

4 Cups Chicken Broth

2 Ripe Tomatoes, sliced

Bag of Baby Spinach

10 slices of Baby Swiss Cheese

1) Preheat your oven to 350 degrees.

2) Pound those Cutlets thin with your mallet

3) Dredge Cutlets in flour, then egg, and then dip into the grated cheese. Reserve alittle flour and set aside.

4) In a large saute pan. heat up the oil and butter.  Add the cutlets and cook until golden brown in color. Remove cutlets from the pan, and put into baking tray and set aside.

5) In the same saute pan, saute the onions and mushrooms until they are golden brown and add in the garlic. Cook for about 1 minute, then add in the remaining flour (about 5 tablespooons) and cook for 5 more minutes, then add the chicken broth and stir well.

6) After the sauce starts to thicken (about 15 minutes), pour sauce over the cutlets and then add layers starting with some baby spinach, sliced tomato and then top with the Swiss Cheese.

7) Cover pan with foil and bake 350 degrees for around 30 minutes, then remove the foil and brown under the broiler for about 1 minute. 

This will serve 4 people - this is so tasty and makes a beautiful presentation !

Enjoy it:)

beginning layers

finished product!

final layering

Slow-Cooker Lasagna - REAL easy and Delicious!

As a working woman - I am always looking for something that I can make in advance so I am not fussing when I get back from my long days! This was an awesome recipe and it took me 15 minutes to put it together before I left for work the other day. I used my slow cooker pot - which I purchased last year in Cosco for $40.00.  I love this slow cooker and use it alot in fall and winter.  Here is the recipe - I will warn you - it definitely has lots of calories - you can probably cut down on the calories by using low fat or no fat cheeses.  I work out for 1-2 hours five nights per week - so I eat what I want!! Thats why I endure the torture at the gym :) Actually I love Equinox - it has changed my life and the way I feel!

1 small container of ricotta cheese
3/4 cup of parmesan cheese
3 cups of Marinara sauce
1 package of regular (no boil) Lasagna noodles in box
2 cups of grated mozzerella cheese
salt and pepper
1 small package of chicken saugage (take out of casing) could use any type of saugage if you want

put a layer of the marinara sauce on the bottom of your slow-cooker
then a layer of lasagna noodles - I broke them up to fit the shape of the slow cooker
then a layer of ricotta, parmesan and mozzerella cheese
a layer of saugage out of casing broken up into small pieces
sprinkle of salt and pepper
then your sauce
then your noodles
keep on layering until all noodles, cheeses and saugage are done - finish with top layer of sauce and mozzerella cheese.
Cover and set your slow cooker for 6 hours on low.

Heat a small amount of sauce separately to sprinkle on top if need be when you dish it out.

I served it with a nice salad and fresh hot italian bread on the side!

Wow what a meal and my husband was extremely happy!

Happy Cooking and Keep Smiling in YOUR kitchen!!

Pick me up healthy Dark Chocolate Candy

While headed down to Key West with my son Michael - I was watching one of the food channels on the airplane.  I had to copy this recipe down  because I like a little dark chocolate pick me up every so often and it supposed to be healthy for us.  This was a healthy recipe - and sooooo easy. I made these in about 15 minutes!
heres the recipe: ( did double this recipe to make 24 candies)
1/2 cup of dark choc chips
1/4 cup of creamy peanut butter
1/2 cup of chopped almonds
1/3 cup of dried cranberries or cherries
1/8 tsp of almond extract
Melt chips in micro about 1 minute and 20 seconds, stir till smooth then stir in peanut butter, then add the rest and stir till blended well.  Spoon into small cupcake cups using cupcake holder (small one) it will help to keep the shape of the candy as it hardens. Put in freezer for 30 minutes then keep in refrig. They are really delicious! Enjoy them!

Lemon Bars

Lemon Bar Recipe
For the Crust:
1 cup all-purpose flour
1/8 tsp salt
1/2 cup confect sugar
1 stick (8 Tbs.) butter, melted but not hot

For Filling:
2 large eggs
3/4 cup sugar
1 1/2 Tbs all-purpose flour
6 Tbs. juice from 2 lemons
2 tsps. finely grated lemon zest

adjust oven rack to lower middle position and heat oven to 325 degrees.  Spray an 8x8 inch baking pan with veg cooking spray(pam). Fit a 8 inch by 16 inch piece of heavy-duty foil across pan bottom and up the 2 sides as foil overhangs to pull bars easy from the pan.  Spray foil with Veg cooking spray (pam).  Mix flour, salt, confect sugar in a medium bowl; stir in butter to form dough.  Press dough into pan bottom (the bottom of a measuring cup dipped in flour helps) - Bake until pale golden, about 20 minutes.  While pastry bakes, whisk eggs, sugar, flour,lemon juice and zest in a medium bowl. Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer, let cool in pan for a few minutes and then using foil overhang handles, pull bars from pan and let them cool completely. Cut into squares and serve up!

I doubled this recipe because the above only makes about 12 bars.

simple and delicious to make - if you want my recipe just let me know! Has a shortbread thin crust and sweet/tart filling made with fresh squeezed lemons.  Easy to pick up like eating a cookie!

Blueberry Ice Cream Almond Crunch Pie

This was an awesome recipe! I am a real Blueberry nut! I eat them every single day in something - mainly my morning Oatmeal but this was outstanding as it had a almond crunch crust and a layer of almond crunch in the middle.  The photos show the 3 stages of making this pie from beginning to end product! It did not last very long - everyone wanted a piece.  If you want this recipe just send me a message.

Simple and Easy Cheesecake Pops

So I was invited to my good friend Laura's house for Easter Sunday.  I was alone because my husband and son went to the Mets game at Citifield.  Laura asked me to bring a couple bottles of red wine but of course I had to play in my kitchen and bring along something different for dessert. I had found this recipe in one of the many food magazines that I read in my spare time - LOVE reading food magazines and adding to my collection of simple recipes.  This by far was one of the simpliest I think I have ever made - look at that photo - it really makes all who see them go WOW!!! First of all what I do when I am invited to someone's home - I head right to Home Goods (another favorite pastime place of mine:) - I buy a great platter or dish to display whatever I am bringing plus I leave it behind as a gift for the entertainer. This was a beautiful little platter in teal color with sea horses and shells - just in time for hopefully sunny warm weather plus the color made the cheesecake pops stand out.

Here is the recipe:

1) 6 inch Pop Sticks (get them in Michaels or a Chocolate shop that makes homemade lollipops)
2) 8 ounces of Bittersweet Chocolate (melt in microwave - start with 1 minute if you need more time add 10 second at time just until chocolate is smooth and melted)
3) Toppings: Shredded Coconut, Colored Sprinkles etc...
4) Frozen Cheesecake (in frozen food section of your grocery)

Take your frozen cheesecake out of freezer and cut with a sharp knife into 1 inch squares. Stick the pop sticks into the 1 inch squares.  Melt your chocolate in microwave, then dip your cheesecake pops into chocolate using a small spoon - spoon chocolate up the sides of the cheesecake pops - then dip into toppings of your choice. Put on wax paper to harden then on a dish and put in the freezer until ready to serve.  About 30 minutes prior to serving take out of freezer.  Put on a nice platter and see what reaction you get from your guest! Now anyone can make this simple dessert! Also try to purchase a good quality frozen cheesecake - Trader Joes has some good ones - also the larger the cheesecake the more chocolate and toppings you will need but one small cheesecake will make plenty.  ENJOY:)

Brian's Powerful and Nutritious Kale

I love blogging about food and recipes.  What makes me smile even more is when I get responses to the blog with new recipes that others have enjoyed.  Brian and I worked together here in NY - I saw something outstanding in Brian from the day we worked together.  Brian has since been promoted to management out in La Jolla and Hawaii - how lucky is he!! He shared this very healthy recipe with me that came from his trainer at his gym.  Kale is one of the most healthy veggies we can eat. It is packed with vitamin A, C, potassium and lutein. It also has zeaxathan, which can help reduce certain cancers and help with our eyesight. I changed the recipe slightly by adding Red Pepper instead of Green Pepper - the Red Pepper adds nice color to the dish and I also added the Chicken Stock.  Here is the recipe - try to buy organic veggies if you can.

1) Bunch of Fresh Kale (washed real well) torn up
2) 1 small yellow onion - chopped up
3) 2 sticks of Celery - chopped up
4) 1 half Red Pepper - chopped up
5) lemon pepper  - a sprinkle
6) few drops of chicken stock
7) 3 tablespoons of EVO (olive oil)

Saute your onion, celery and red pepper until lightly browned in the EVO
add your Kale (tear up in small pieces)
add a splash of chicken stock or broth just to coat all in pan
sprinkle with lemon pepper
cover and let cook up for maybe 15 minutes - stir around every so often.

This is an excellent side dish or Brian tells me he even adds some grilled chicken and serves his over brown rice.  How healthy is this after a long day and working out?? I did not add the chicken but had mine as a side dish.  It was wonderful! Thanks Brian for sharing - this will now be a staple in Linda's Kitchen!

Laura's Special Chicken Cutlets Over Fresh Spinach

This is one of those amazing Chicken Cutlet dishes that you just go WOW when you take a bite! Laura is my very dear friend - top realtor on North Shore of Long Island as well - so if you ever need a fabulous realtor I can give you her info but she is also a wonderful cook! Over the past 23 yrs we have shared many great recipes and many great home cooked meals together. This is her recipe that I enjoyed at her home and had to get this recipe. So while waiting for the washing machine repair man this morning at 7am (who is fashionably late!) - this is what I made in preparation for tonights dinner - one less thing I will have to do after working all day today.  I will just put it in the oven for 30 minutes once I get home this evening.  It is already on a bed of fresh spinach - I get the spinach  in the bag already triple washed and lay the entire bag down first then add my chicken - spinach will shrink up alot once you bake in the oven but atleast you already have your veggie as part of the meal - super food veggie Spinach -so great for us! So here is the recipe:
1 package of thin sliced cutlets
3 eggs
drop of milk
Flour or you can use Cake Meal during Passover
White Wine about 1/2 cup
Chicken Stock about 3/4 cup
Cornstarch (2 Tablespoons)
Drop of half n half
1/2 cup Lemon Juice or Juice of 2 lemons squeezed in
1) dip cutlets in egg then flour
2) Saute cutlets in olive oil
3) deglaze pan with white wine
4) whisk in together cornstarch, chicken stock and half in half
5) add Lemon juice
6) add to the white in the pan stirring constantly
7) layer your pan with spinach top with the cutlets
8) pour sauce from pan over the cutlets with spinach
9) sprinkle with some parsley
10) cover with foil and cook 350 for 30-35 minutes

Enjoy this one I know you will:)

Matzo ButterCrunch and Chocolate Toffee Crunch Matzo

I always look for something sweet to make for Passover that of course does not include flour.  Most desserts you find are really not that great - but this one is truly excellent! I would say its a cross between a cookie and a candy. It also only takes a few minutes to whip it up. Your guests will eat this one up guaranteed. Nice treat to bring along with you as well - I would get a nice little plastic container - line up the crunch and wrap with clear cello wrap. You will notice two types in my photo - one without nuts is the Matzo Buttercrunch and the one with nuts in the Chocolate Toffee Crunch.  I like the chocolate Toffee one better - as I enjoy the added nuts plus it is made with bittersweet chocolate and other with semi-sweet. Don't get me wrong - the matzo crunch is delicious as well. The Chocolate Toffee Crunch was in Newsday a few weeks ago - so I cannot take credit for the recipe.  Here is the recipe - make it before you head to your Seder tonight that's how easy it is:
1) matzos (salted ot unsalted either is fine)
2) 1 cup (2 sticks) unsalted butter
3) 1 cup packed dark brown sugar
4) 6 ounces bittersweet chocolate, melted
5) 2/3 cup of chopped walnuts, pecans or almonds ( i used walnuts)

preheat the oven to 400. Line your cookie sheet with foil then parchment on top of foil.  Lay matzo on parchment - break up to fit on cookie sheet as evenly as possible. Then melt butter in pot add brown sugar stir until boiling then lower flame and stir gently for about 2 minutes. Pour this mixture over the matzo and apread evenly over the matzo till all covered. Put in oven for 5 minutes. Melt your Bittersweet in microwave it took me 1 minute to melt the 6 ounces until till smooth and creamy. After 5 minutes take out the matzo, drizzle the warm bittersweet over the matzo and then sprinkle the nuts and press nuts down gently. Put finished matzo on cookie sheet in refrig for about 30 minutes - then take out and break up into nice looking pieces. If still alittle tacky after 30 minutes - just let it air dry. Tell me how many of your guest will want this recipe??? All of them: :) Happy and Healthy Pesach!

Change it up Sunday with Chicken Ragu...

Every Sunday in our house we usually have a traditional italian pasta dinner.  Something my family has done since I was a little girl growing up with an italian mother.  It makes the weekly meal selection real easy knowing that every sunday we have sauce, pasta, meatballs, sausage and a good crusty italian bread. This particular sunday I decided to make something a little different - it was a Rachel Ray recipe (I love her recipes).  It took me about 30 minutes to prepare - it was made with boneless chicken thighs and pancetta. It was really fabulous - great flavor and hearty! Even the dogs thought it was tasty - I added a tad to their boring dog food to spice it up a bit:) Actually it spiced our sunday dinner up - sometimes good to change it up keeps the excitement going in the kitchen - if you are a kitchen nut like me you like that type of excitement!!

The EASY and FABULOUS Bennardo Pulled Pork Dinner

Nothing like taking a wonderful walk in the quaint town in Northport with my sister Darlene and Brother in law Sal this past saturday with our dogs! Teddy is the Bennardo Basset Hound (named after the President Theodore Roosevelt) and my 2 dogs Natasha Standard Poodle and Stoli Mini Poodle  (named after a Russian Woman and of course the Russian Vodka). As we strolled along, of course we spoke about great cooking and meals - they shared this simple pulled pork recipe with me.  It is called the Dumbie Version of a Pulled Pork Meal that will make your mouth water and your family grin from ear to ear - it will also add on the pounds but that's where you must work it out daily in the gym so you can eat these special treats. Well it was a REAL treat especially after doing a "Navy Seal" workout in the gym. If you want this recipe - let me know I will share the simple secret!

Chocolate Cake Drizzled With A Vanilla Glaze...
Nothing like heading out for a day of work and then the predicted ice storm starts to creep your way! Once the windshield started to freeze up - my day was over I was headed back home! Of course what is better than easing the pain of loss income than a GREAT Chocolate Cake.  We all have a little sweet tooth in our home - and we all need to work it off as well:) although getting to the gym has been a challenge due to the weather conditions. Missed my spin class at Equinox last night - and I LOVE that spin class - but ate some Chocolate Cake instead - how wonderful is that! Before I went to bed I had a taste of this cake about a fork full - that did satisfy my sweet tooth BUT when I woke up half the cake was gone along with the empty jug of milk! That's what happens when you have a 21 year old son living home...glad he ate that much - now less for me to eat as I once again am home due to bad weather conditions:)

French Onion Soup On a Snowy Day...

Seems we are having alot of snowy days so far this winter - supposedly a record high for snow fall in the Northeast.  Lucky us - Florida seems better each and every day!  But in the meantime, I might as well just continue to cook to find recipes that warm the body and the soul. Nothing better than a great French Onion Soup topped with Gruyere Cheese.  So simple to make French Onion Soup - and most think it is difficult. If you want my recipe just let me know and I will send it your way. The key to easy cooking- is to make sure you plan ahead and have all the ingredients in your home.  I do my food shopping every sunday morning - since we eat dinner home Sunday-Thursday - I pre-plan what we will have each night and make sure all ingredients are in my grocery cart on Sunday when I shop. Very Simple - try it!

Food and Legacy...

I can start by saying the most enjoyment I get - I get in my kitchen! I enjoy it because it makes everyone else around me happy.  Food is all about family - it helps to keep the family connected.  Food is also of course about friends - friends always enjoy knowing and being around a good cook even if they do not enjoy cooking themselves.  I have always enjoyed creating something fabulous to eat in the kitchen - since my early days of marriage. My husband will tell you he is the luckiest man on earth - he would almost always walk in to a house full of delicious smells and a wonderfully satisfying dinner on the table. Except the years that I did alot of traveling for my business - I still made sure there was good food in the refrig. Many times I would spend my weekends premaking special dinners - before leaving for a business trip - the thought of the family eating fast food was never an option. Legacy and cooking go hand in hand because the fondest memories I have are those as a child eating special meals with the family. Besides the fact the we have recipes that are handed down from generation to generation. Recently my daughter, who has decided her career will be something in the world of food - asked for all my best recipes. I printed up all those recipes and put them in a nice binder each page in a clear sleeve so when cooking those paper pages do not get dirty.  This is something she will enjoy and have for her lifetime of cooking.  Both my children are excellent cooks in the kitchen - they can create and prepare great meals which will someday be satisfying for their own families. How special is that? A week does not go by that I do not come home from work and immediately turn on the Food Network - I get a new recipe to make every week from either Food Network or Cooking Channel.  After many years of refining my cooking - I now look for simple recipes. My rule of thumb - if the recipe is longer than one page - Skip it! I can also tell by watching food network recipes which flavors really do mesh for my families taste. I usually do make one dessert weekly - I always try something new - a new recipe that I found in one of my food magazines.  If it's great - it makes it too my personal binder in a clear sleeve - if not, out it goes! So little time and too many great recipes then to try to save one that is less that perfect! After all someday maybe I will have grandchildren and I would only want them to eat a PERFECT mouthful from grandma's legacy of recipes:)