Archive for Author Chef Ann

Chicken Kabobs

photo of chicken on skewer

Chicken Kabobs


Chicken Kabobs, cubes of chicken breast marinaded with Mediterranean/Middle Eastern spices. Complimented with decadent fruit and veggies, an experience of mouth watering flavors and textures.


  • 3 Boneless Skinless Chicken Breast split in half, then chop into 1 inch thick cubes
  • 18 Bamboo skewers (10 inch / 25.4cm)
  • 2 large bell peppers chopped into cubes
  • 2 large red bell peppers chopped into cubes
  • 2 medium onion (purple) chopped
  • 1 pint /cherry tomatoes yellow or red
  • 2 large zucchini chopped medium 1 inch thick (square or round)
  • 1 medium pineapple or can pineapple chunks (drain juice)photo of kabob ingredients
  • 4 Tbsp. crushed Garlic and juice (if using the jar)
  • 4 Tbsp. ground Coriander
  • 4 Tbsp. ground Ginger
  • 4 Tbsp. ground Sumac
  • 4 Tbsp. smoked Paprika
  • 3 1/2 Tbsp. Cinnamon
  • 2 Tbsp. ground black pepper
  • 2 Tbsp. Grapeseed oil


  1. Rinse chicken breast under cold running water and pat dry before chopping and adding seasoning.
  2. Wash and rinse all fruits and produce before using.
  3. Soak skewers in cold water for one hour before adding chicken, fruit and veggies.
  4. Cut your chicken, fruits and veggies one inch thick; see my tips below.

NOTE: My Chicken Kabob recipe gives you a choice, “To grill or not to grill”?

Cooking Method One

Preparation before grilling
  1. In a small bowl add cinnamon, coriander, ginger, sumac, paprika and black pepper then stir very well with a fork.
  2. In a large bowl add all of your chicken cubes, grapeseed oil and minced garlic. With your fingers or a fork coat your chicken
  3. Now add all of your dry spices to the large bowl of chicken and minced garlic cubes. Make sure to coat chicken on all sides.
  4. Cover and place in refrigerator for one hour or overnight for more intense flavor.
  5. After chopping fruit and veggies, place them in individual medium size bowls and set aside until ready to use.
  6. Remove chicken from refrigerator and prepare to arrange your skewers.
  7. Starting with skewer point, you can begin to arrange and create your kabobs or follow my photo as your guide.
  8. Leave about three and one half inch clearing at the bottom of the skewer for handling.
  • You are now ready to place chicken kabobs on a nice hot grill. Place a little space between each Chicken Kabobs, this will insure no problems when you turn them over to cook on the other side.
  • Allow chicken kabobs to cook three to four minutes on each side and keep a close eye out so that they do not burn.

Cooking Method Two

Preparation for Baked Kabobs
  1. Preheat oven at 450 degrees, thirty minutes before placing Chicken Kabobs in oven to bake.
  2. Place a layer of parchment paper over two long cookie sheets.
  3. Please follow direction 1-8 under “preparation before grilling”.
  4. After arranging chicken cubes, fruit and veggies onto your skewers, place them onto the cookie sheets and leave a bit of space between each skewer.
  • Place cookie sheets on middle rack and cover with foil. Do not let foil touch kabobs.
  • Kabobs should cook for 15-17 minutes then remove foil and give them five more minutes of baking time before removing from oven.
  • Keep a close eye out, so that chicken kabobs do not dry out.
  • You may baste kabobs with a brush of lemon and grapeseed mixture. This is of course optional.

Preparation time: 25 minutes
Cooking time: 6-8 minutes on the grill / 15-20 minutes in the oven
Total time: 33 minutes (grill; max) / 45 minutes (oven; max)
Servings: 6-10

Chef Ann Tips

  • The main plan for this delightful Chicken Kabob recipe, is for you to have fun and be creative!
  • Here are a few good pointers; Purchase nice plump boneless skinless chicken breast. You can butterfly them or ask the butcher.
  • Another matter you will need to attend; or again you can ask your butcher to remove the white tendon that runs along the inside of each chicken breast. It can be bothersome because it is tough and might be difficult for some to remove.
  • Be mindful when chopping your chicken breast; the larger your chunks equal longer cooking time. You will also need to cut your fruit and veggies the same size. Keep in mind that fruit and vegetables always cook quicker than your meat.
  • Your chicken cubes will shrink a little during the cooking process. Whatever you do, remember to soak those skewers in cold water. This will keep them from burning in the oven or on the grill.
  • I thought it might be nice to introduce some of you to an unfamiliar spice that is widely used in the middle east.
  • Since the origin of Kabobs is Middle Eastern, I thought it would be nice to take a moment and feature this most tasty spice called “Sumac”. The taste is citrus-like resembling the tartness of a lemon. I like to use it in place of salt in some of my recipes.
  • It is fairly new to North American cooking. My hope is that you will try it and like it because it is truly a nice substitute for salt, and adds a wonderful charm to any dish or beverage you prepare.
  • If you don’t find it at your local market, try any Mediterranean /Middle Eastern market and you are sure to find it. Check expiration date and any signs of discoloration or lumpiness.
  • Be sure to store this spice in a cool dry place away from light and air.
  • My Chicken Shish Kabob recipe is delicious over a bed of saffron rice and a drizzle of fresh squeezed lemon, mint, honey and yogurt sauce.
  • My chicken kabobs are arranged according to how my taste buds are satisfied. So be encouraged, be creative and let your taste buds guide you!

Buon Appetito my friends


Ziyad Premium Quality Mediterranean SeasoningSumac spice


Eggplant Casserole

photo of eggplant n dish

Eggplant Casserole


Eggplant Casserole, Just think comfort when it comes to this great entrée. Enjoy the tasty flavors that await you. Deliciousness to the very last bite.


  • 2 medium large (purple) Eggplant sliced 1/4 in thick (round)
  • 1 large red onion sliced very thin
  • 3 large Portabella caps sliced medium thin
  • 2 cups of chopped smoked turkey (turkey breast or leg)
  • 2 cups of shredded Mozzarella cheese (reduced fat)
  • 3 scallions diced
  • 1 large zucchini chopped 1/4 in thick (round)
  • 2 tbsp. of evoo (extra virgin olive oil)
  • 1/4 cup of chicken stock (low sodium)
  • 2 eggs beaten and a dash of sea salt
  • 1/2 cup of Cashew milk

    photo of a large eggplant

    Large firm Eggplant


  • Crushed Basil and marjoram sprinkle over eggplant
  • Dried parsley and garlic powder over portabella slices
  • Dried Oregano, and lemon pepper over zucchini


Wash and rinse all produce well before use.

Cut off both ends of the eggplant and zucchini, discard before you start to prep for this recipe.

Preheat oven at 450 degrees

Preparation before cooking:

  1. Pour eggs into 1/2 cup of Cashew milk and set aside.
  2. You will need an 11 x 7 baking dish or 2 quart (1.9 liter)
  3. Pour chicken stock into the bottom of the baking dish and add eggplant circles. Season with crushed basil and marjoram. Layer with onions then chunks of turkey and shredded mozzarella.
  4. Now place zucchini circles and sprinkle dried oregano and lemon pepper seasoning and add onions on top.
  5. Begin to layer eggplant and a drizzle of evoo. Season with basil and marjoram, then a layer of shredded mozzarella and turkey chunks.
  6. Start placing your beautiful rustic portabella slices and season with dried parsley and garlic powder.
  7. Layer eggplant then a drizzle of evoo. Season with basil and marjoram before adding onion, turkey chunks and shredded mozzarella.
  8. Now top with a layer of zucchini, oregano and lemon pepper.
  9. Repeat process, but be sure that eggplant is the top layer with no added evoo.
  10. Pour your egg and milk mixture over the entire eggplant casserole and add crushed basil, marjoram, some sliced onions, shredded mozzarella and diced scallions.
Preparation while cooking:

Lower oven temperature to 375


Cover and place Eggplant Casserole in oven for 50 minutes

Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour and 5 minutes
Servings: 6 – 8

Chef Ann Tips for Eggplant Casserole

Be sure to choose a deep purple eggplant with tight skin and heavy for its size. Be sure it has no blemishes or discoloration.

Keep eggplant in the crisper section of your refrigerator. It will keep nicely for several days after purchase.

Those of you who love eggplant are sure to enjoy this Eggplant Casserole.

It is most important that you pick a firm eggplant, this insures freshness and great taste! Fresh herbs and spices are of equal importance, but for those of you unable to find them use seasonings available to you and be sure to check expiration dates.

An all time favorite of mine is the Trader Joe’s (21 seasoning Salute) this is delicious on eggplant and zucchini. If you don’t have basil, marjoram or parsley go with this blend and you will be equally delighted!

This Eggplant Casserole freezes very well, should you have left overs. Also; if you wish to serve a smaller party, cut back and use one large eggplant and maybe two portabella caps, a medium size zucchini perhaps one and a 1/2 cups of chopped turkey and 1/4 cup of cashew milk with one egg instead of two. You can play around with the portions a bit.

Cooking time: reduced by ten to twelve minutes making serving size four to six.

Buon Appetito

Helpful information

Eggplant – wiki | Eggplant – | Eggplants: How to choose, store and prepare – LA Times


Curly Kale Stir Fry

photo of curly kale stir fry
photo of curly kale on plate

Curly Kale Stir Fry


Curly Kale Stir Fry, with tender carrots, onions, colorful bell peppers and the bold flavors of crushed garlic and Sriracha sauce. Click on the photo to enhance your taste buds.


  • 2 bunches of fresh Kale (chopped)
  • 2 medium carrots sliced thin
  • 1 large white onion (chopped)
  • 1 large yellow bell pepper (chopped small )
  • 1 large orange bell pepper (chopped small)
  • 2 Tbsp. crushed garlic
  • 2 Tbsp. of Sriracha hot chili sauce (optional)
  • 4 1/2 Tbsp. Sesame oil
  • 1 Tbsp. Soy sauce low sodium (optional)

    photo of fresh curly kale - organic

    Fresh organic curly kale


  1. Curly Kale can hold on to a lot of critters, debris and dirt. It is smart to wash it thoroughly.
  2. Chop the stems and set aside in a bowl of cold water and two tablespoons of white vinegar. This is of course optional, I realize some people just don’t care to eat that part of the vegetable.
  3. Place kale leaves in a large bowl or sink with 1/2 cup of white distilled vinegar and cold water allow to soak for 15 to 20 minutes.
  4. Before removing from water, swish Kale around vigorously then drain the water.
  5. Repeat this process until water is clear and you see no debris or sign of any critters on the curly leaves. Rinse in cold water before placing in colander or salad spinner.
  6. Wash bell peppers and carrots. Peel and rinse onions in cold water before chopping.

Preparation before cooking (using a Wok or Iron skillet)

Allow the wok to get very hot before adding Sesame oil, now pour 1.5 tablespoons of Sesame oil. You want to coat the wok very well, by making sure that the Sesame oil is evenly distributed from the bottom up and around the sides.

Preparation while cooking

Now you are ready to add your sliced carrots and stems from your kale. Stir continuously for about two minutes then add chopped onion. Continue to stir for about 10 seconds then remove from wok and set aside in a medium size bowl.

Coat wok again with 1.5 tablespoons of Sesame oil and add half of your fresh Kale. Stir fry for about two minutes adding only half of your crushed garlic, a splash of soy sauce and a splash of Sriracha sauce.

Now add half of the carrots, Kale stems, and chopped onion. Continue to stir fry for 10 seconds, making sure to incorporate all ingredients very well before removing from wok. Place in a large bowl.

You will now add the last 1.5 tablespoons of Sesame oil to your hot wok, and again making sure that the wok is evenly coated before adding the rest of the Kale. Quickly stir fry continuously for the next two minutes while adding the remaining portions of crushed garlic, carrots, onions, stems and another splash of Soy and Sriracha sauce.

Remove wok from heat and serve up this delicious Curly kale in a large bowl.

Preparation before cooking (using a skillet)

Do not worry about coating the side of your skillet. You need only be concerned with the bottom of your skillet being hot enough to begin the stir fry process.

Preparation while cooking

You want to heat 1.5 tablespoons of sesame oil at a high temperature before adding carrots and stems. Stir continuously for about three minutes then add chopped onion.Continue to stir for another 10 seconds then remove ingredients from skillet and set aside.

Add 1.5 tablespoons of sesame oil and allow it to get nice and hot before adding fresh Kale. Only add what comfortably fits into your skillet without spilling over. Stir continuously for about two minutes while adding only half of your crushed garlic, a splash of soy sauce and a splash of Sriracha sauce. Make sure to stir and mix all of your ingredients very well. None of your veggies should be sticking to the skillet.

Now add only half of the carrots, stems and chopped onion, stir for about 10 seconds and remove from skillet and place in a large bowl. You are now ready to start the same process all over again with the remaining uncooked Kale.

Preparation time: 20 minutes
Cooking time: 6 to 12 minutes
Total time: 26 to 32 minutes Servings: 4 to 6

Chef Ann Tips ‘Curly Kale Stir Fry’

Speaking of curly Kale; this is just one way to clean kale. I repeat the cleaning process at least three times, and it usually does the job! My husband and I enjoy every bit of this wonderful vegetable; yes it is true that the stems of curly Kale can be tough. It’s for this very reason that I chop the stems and discard the bottom tip about 1/2 inch before washing, rinsing, chopping and stir frying.

The stems stir fry nicely when added with the carrots and onions in the hot sesame oil. This method actually tenderizes the stem and gives you a slight crunch, but no toughness at all! However, stir frying the stems is optional.

Please keep in mind when chopping carrots to stir fry, you want to make sure that you slice them diagonally and the thinner you chop or slice them the quicker they will cook. The tenderness will depend upon two things, how thick or thin you chop or slice your carrots and how long you stir fry.

If you want extra tender carrots and kale stems, you will need to stir fry for about three and a half to four minutes longer. Also note; that it is possible to use less or a tad bit more Sesame oil than called for, this is up to you and will depend upon how large or small the skillet or wok you are using.

Helpful information

If you like to cook and do not own a wok, take the plunge and buy one. You will love it!

Kale – nutrition – wiki


Kiwi Watermelon Smoothie

photo of kiwi watermelon smoothie

Kiwi Watermelon Smoothie


Kiwi Watermelon Smoothie, refresh your palate with this remarkable thirst quencher.


2 medium kiwi peeled
2.5 cups of watermelon chunks
6 oz glass of crushed ice (optional)

pic of sliced kiwi fruit melon and whole kiwi

Kiwi fruit and watermelon slices


  1. Place kiwi, crushed ice and watermelon into blender
  2. Puree until kiwi and watermelon are smooth
  3. Pour into a desired cup or glass and enjoy this surprising thirst quencher

Preparation time: 12 minutes
Cooking time: 0 minutes
Total time: 13 minutes
Servings: 2

Chef Ann Tips for Kiwi Watermelon Smoothie

This thirst quenching Kiwi Watermelon Smoothie is wonderful with or without the crushed ice. You may also refrigerate and enjoy hours later. This smoothie is perfect for any time of day!

The Benefits of Kiwi fruit

Vitamin K is considered to be a fat-soluble vitamin, which is present in the intestines of the human body. The most vital role that vitamin K plays is in controlling blood clotting and preventing blood loss during injury. Vitamin K also helps in assisting the absorption of calcium content from food, which helps in the formation and maintenance of healthy bones.

Kiwi fruit; another great antioxidant loaded with vitamins and minerals that do the body good! This little furry fruit packs more vitamin C than a medium orange! Read more in my blog, “The Benefits of Kiwi Fruit“.

Minerals like potassium and flavonoids and vitamins B9, C, E and K play a key role in this powerhouse fruit. Eating kiwi 2 to 3 times a week is good for your health. People who have a history of kidney stones may need to stay away or eat them sparingly. My blog will give you more insight.

FYI on Watermelon

Watermelon and summertime go hand in hand. Most watermelons contain about 6% sugar and 90% water. Another good source of vitamin C measuring about 8.1 mg. The pulp of the watermelon has 112 mg of potassium.

In my quest to know more about this delicious fruit, I find that eating the rind as well as the flesh is most beneficial to your health. Citrullus is an amino acid found in watermelon rinds. It’s important to note that eating the rinds causes the amino acids to convert to arginine in the body.

Arginine, is a precursor of nitric oxide, which is another amino acid. Arginine is essential in the human diet. Making sure that our vital organs, arteries, glands and tendons are functioning properly. When we deprive our bodies of arginine, symptoms of exhaustion, dizziness and frazzled nerves will persist.

  • Eating watermelon can help promote better sleep, which can lead to a better change in one’s mood.
  • Aids in insulin absorption, which is great for diabetics.
  • Supports growth of the osteoblast (the major cellular component of bone). This is very important in regard to osteoporosis; the Mayo Clinic says “Osteoporosis affects men and women of all races“.
  • Amino acid in watermelon increases elasticity of blood vessels and lends support to women who struggle with hot flashes.

Eat up my friends, you have so many good reasons to enjoy eating watermelon while the season is upon us.

Additional information

The Benefits of Kiwi Fruit | The Benefits of Vitamin C | What are Flavonoids? | Osteoblast – wiki


The Benefits of Kiwi Fruit

pic of kiwi fruit

Kiwi Fruit

Kiwi Fruit aka Gooseberry

You will not believe the awesome benefits contained in Kiwi! This unique little fruit is gigantic by nature because it is by far one of the best citric fruits sold in the marketplace. I bet you didn’t know that! I didn’t before I started my research.

Kiwi fruit, this unusual little fruit’s origin is native to a region of North China and Zhejiang Province, which is located on the Coast of eastern Asia. Gooseberry is among one of the names that the Chinese called this fuzzy little fruit. This is due in part to the color of its flesh.
Kiwi fruit is the national fruit of China, and is used in traditional Chinese medicine.

Sometime around the turn of the 20th century this small fruit spread to Europe via World War
ll American soldiers. New Zealand growers didn’t favor the fruit being called Gooseberry, so it was changed to Kiwi fruit; this name suited the industry and became commercially accepted worldwide.

Italy produced over 419, 000 metric tons of Kiwi in 2014, making it the leading grower in the northern hemisphere. New Zealand, Greece and Chili are climbing. I was unable to find China in the running, but I am sure it is somewhere on the charts.

Benefits of Kiwi fruit

Would you believe that this little fruit packs more vitamin C than an orange? Well it’s true! One medium orange has about 69.7 milligrams of vitamin C, where by one medium size Kiwi packs about 137.2 milligrams of vitamin C and supplies only 42 to 46 calories. If you are a smoker, know that you rob your body of this great antioxidant every time you light up and take a puff.

Kiwi fruit contains a generous portion of Potassium. The numbers are somewhere between 215 and 300mgs. This wonderful mineral helps to regulate your heat beat and lowers blood pressure. This can be an antidote to keeping a heart attack at bay. Potassium is found within all cell tissues and organs of the human anatomy. Nerve function and muscle control, key factors controlled by the kidneys. Electrolyte regulation is what conducts electricity in our body. Without this support the body will not function properly. Potassium also helps the body to metabolize carbs and proteins.

Kiwi fruit FYI:
Vitamin A
  • Helps the retina to adjust to changes in light
  • Boost our immune system
Vitamin E
  • Promotes proper blood circulation and protects against harmful toxins; you know those terrible pollutants they call free radicals.
  • Lowers cholesterol absorption
  •  aids in helping the body to regulate blood sugar.
  • May also reduces the risk of Coronary Artery disorder.
  • The pigment of the Kiwi fruit has antioxidants that act as anti-inflammatory agents in the body
  • The Antiviral properties in our small blood vessels and connective tissues lends support in fighting some types of cancer.
Folate (B9)
  • Necessary for the body to make new red blood cells
  • Reduce adrenal function
  • Can reduce the effects of Anemia Essential for a Pregnant woman and a new born
Vitamin K
  • Absolutely essential in the building of strong bones
  • Prevents excessive bleeding
  • Without vitamin K our blood will not clot
Calcium Oxalate
  • This mineral will cause kidney stones to develop in some people.
  • People with a history of kidney stones may want to stay away from Kiwi.

Kiwi fruit has an enzyme known as (actinidin) that aids digestion.
Actinidin breaks proteins down quickly and does wonders in helping with the
discomfort of feeling bloated after eating dairy products or red meat. People having issues with constipation can benefit by eating this delicious citric fruit.

Who would have thought that Kiwi fruit has a good source of omega 3 fatty acids? This is due in part to the tiny black seeds that have natural oil content. Eating Kiwi several times a week is a great way of getting all the vitamins and nutrients your body will need for optimal health. Even though the Kiwi is small, it is a giant when it comes to all the vitamins and nutrients that it possesses.

Make sure you buy them when they are slightly soft. If you buy very firm Kiwi, just put them in a brown paper bag with an apple and this will speed up the process for ripeness. When in doubt, just ask your produce man for help in picking the best. They are delicious and sometimes sweet and tangy.

How about this little trick? The next time you think about tenderizing meat, try using kiwi. I know you may be saying um really? Trust me and just give it a try. This powerhouse fruit contains Papain (papaya proteins) which breaks down tough meat fibers and tenderizes meat nicely. Peel the entire fruit and rub or just place on top of meat for about 15 minutes, remove and cook quickly. You may use the remaining kiwi to add with the juices that will render from the meat while cooking, this makes for an interesting AuJus.

Do consider that the little furry hairs on the skin of the Kiwi fruit can cause throat irritation if swallowed. You want to always wash your hands well when handling this fruit. I usually rinse them in cold water after I peel and before slicing.

As for now, those of you that have no health issues from eating Kiwi, take
the plunge and indulge in my Kiwi Watermelon Smoothie! I bid you good health my

My hope, is that this blog has been of interest to you; if so please leave me a comment at the bottom of this page.

Related articles

Kiwi Watermelon Smoothie

kiwi fruitl | kiwi fruit – crfg,orgKiwi fruit –


Lobster and Pasta Scampi Style

photo of lobster pasta dish
photo 4 lobster and pasta scampi style

Lobster & Pasta Scampi style


Luscious chunks of lobster meat dry rubbed in herbs and spices such as cayenne, crushed fennel, dill, crushed garlic, lemon zest and smoked paprika. Shallots and scallions sautéed with sweet mini bell peppers, in a savory scampi sauce tossed into a Nest of Tagliatelle Pasta.


4 3-4 oz lobster tails
6 or 8 Tagliatelle Nests (pasta)
1 Tbsp. of juice from fresh lemon + 1/4 tsp. of zest
6 medium mini sweet red bell peppers (sliced thin circular rings with seeds removed)
6 Scallions (diced)
8 large Shallots (chopped)
2 Tbsp. crushed garlic
1/4 tsp. cayenne pepper
1 1/2 tsp. crushed Fennel seed
1 tsp. of fresh crushed Dill weed
1/2 tsp. smoked paprika
1 Tbsp. crushed Rosemary
4 Tbsp. Sweet butter (optional)
2 Tbsp. Coconut oil
3 Tbsp. Honey Mustard
Pinch of Kosher salt (optional)
1 cup Mascot wine (white) (optional)
1 cup of water
1 1/2 cup of chicken stock

photo of ingredients 4 lobster pasta scampi style

Ingredients for Lobster Pasta

♦ Chef Ann’s Notes:

  • Let me start off by saying, preparing lobster can be intimidating for some. Please allow me to help you take the stress out of it.
  • You can buy fresh or frozen lobster tail. Check the fish market or your local supermarket to find out their delivery days.
  • This dish calls for (4) 3-4 oz lobster tails, this is of course optional. Those of you not wanting to fuss with removing the meat from the shell can always ask the butcher for help (refer to the link under helpful information below). Do keep in mind that the aim is to remove the meat completely from the shell.
  • My choice of wine for this dish is the Mascoto (white), of course this is optional. Any white (sweet) wine of your choice will work for this dish.
  • My photo displays the lobster for those advanced folks who don’t mind the extra time it takes to remove the shell.
  • I also want to make note, that some of the ingredients via my photo are optional for those that may not want to use some of the ingredients I have chosen for this recipe. There are a few missing ingredients in this photo as well. Visuals are wonderful aren’t they. -;)


FYI, if you buy frozen lobster tails and plan to cook them the same day, allow them to thaw in the refrigerator or in a bowl of cold water.

  1. Rinse lobster tails in cold water and refrigerate on ice until ready for use
  2. Wash and Rinse all produce
  3. Make sure you have all ingredients before you begin
  4. Peel and rinse shallots in cold water before slicing
Preparation before cooking Lobster:
  1. Remove meat from lobster tails
  2. Rinse in cold water and pat dry with a paper towel
  3. Chop 1/2 inch pieces and place in a medium size bowl
  4. Add cayenne pepper, dill weed, crushed fennel, smoked paprika and lemon zest
  5. Cover and place in the refrigerator until ready to use.
photo of pasta cooking 4 lobster pasta

Boiling pasta nest

Cooking Pasta Nest:
  1. In a larger skillet about 3.5 qt size, Add 1 cup of water plus 1 cup of chicken stock and bring to a rapid boil before adding tagliatelle pasta nest. A Pinch of salt is (optional)
  2. Add Rosemary and allow pasta to boil for about 6 to 7 minutes.
  3. While pasta is boiling and liquid is cooking down, take a fork or spoon and lift pasta nest and gingerly flip them over. This will insure no sticking to the skillet as well as perfect texture to your pasta.
  4. Also while pasta is boiling start the process for “Sauteed veggies and lobster”
  5. The amount of liquids will cook down quickly and you may need to add a tad bit more of chicken stock or water, this is optional depending on how many pasta nest you have placed in the liquid at the start.
  6. Lower heat to simmer when pasta is done, do not remove the liquid.
photo 4 lobster pasta

Sauteed lobster, peppers, shallots, scallions, herbs and spices

Sauteed veggies and lobster:

In a 10″/24 skillet (medium size) add 2 tablespoons of Coconut oil and heat at medium high temperature, add chopped shallots and bell peppers. Allow ingredients to slightly brown before stirring.

Remove lobster meat from refrigerator and add to your saute mixture along with scallions and crushed garlic. stir for about 1 minute and allow mixture to saute for about 4 minutes more, then remove from heat and add to the pasta skillet and toss.

Scampi Sauce:

In the same saute skillet add butter, lemon juice, honey mustard, Mascoto and salt to taste.

Allow this mixture to slightly boil for about 2 minutes then whisk for about 3 minutes and remove from heat and pour over your pasta and lobster saute.

You are now ready to serve up this scrumptious Lobster and Pasta Scampi Style entree.

Buon appetito

Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 20 minutes
Servings: 2 – 4

Helpful information:

How to boil and cook lobster (video)


Colorful Salad

photo 4 colorful salad

Colorful Cabbage Salad


Colorful Salad green and purple chopped cabbage, diced carrots, dried cranberries, sweet colorful bell peppers, onion, crisp jicama, sunflower seeds and walnuts. Tossed with an all natural sesame dressing. You will be asking for seconds!


1 medium green cabbage chopped

1 medium purple cabbage chopped

3 medium diced carrots

1/2 cup of dried cranberries

1 small Jicama diced

1 medium orange, 1 red and 1 yellow sweet bell pepper

4 medium Persian cucumbers (chopped in half)

1 white red onion diced

1/2 cup of salted or unsalted sunflower seeds

1 cup of chopped walnuts

(Optional) 2 cups of chopped or shredded /chicken or turkey

1/4 cup of 21 seasoning salute photo 4 cabbage salad(Trader Joe’s)label

1 cup of all natural Sesame Dressing


  • Wash and rinse all produce then place in colander to drain

♦ Chef Ann’s Notes:

  • This Colorful Salad is wonderful for a party.
  • This recipe will serve up to 12 guest. Chopping each cabbage in half, will give you 4-6 guest servings
  • Ms. Dash seasoning works well for those who are unable to find the Trader Joe’s, 21 salute seasoning
  • My Colorful Salad is Awesome with or without meat! Vegetarians go for it and by all means enjoy yourself
Preparation before serving:
  • Combine all of your chopped and diced produce in a very large bowl
  • Add seeds, dried cranberries and nuts
  • Combine either meat of your choice to the bowl along with seasoning
  • Pour on the Sesame dressing and toss, toss

This crunchy mouth-watering Colorful Salad will have you coming back for seconds!

Buon Appetito

Preparation time: 20 minutes

Cooking time: None
Total time:  30 minutes
Servings: 6-10

♥ Chef Ann’s Tip for the Colorful Salad: 

You can cut your prep time in half if you use a food processor. Cooking is therapy for me, so I love all the chopping and dicing.

Helpful information:

For those of you that have allergies to nuts and seeds, try grapes or tangerines.


Chef Ann


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