All Posts By: NANCY DeLUCIA REAL

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Peaches, Blueberries & Oregano Salad

In Meats On July 3, 2021 0 Comments

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This salad was inspired by fresh peaches and blueberries in season. I created a lemon-dijon dressing and tossed it into the fruit. It’s perfect for our upcoming 4th of July cookouts!

Prep time: 5 – 10 minutes
Serves: 4 to 6

Ingredients:
4 peaches, thinly sliced
1/2 cup fresh blueberries
1/4 cup extra virgin olive oil
2 to 3 tablespoons fresh lime juice
1 tablespoon honey
salt & ground black pepper, to taste
1/3 cup fresh oregano leaves

Directions:
1. Place sliced peaches and the blueberries in a 4-cup serving bowl; set aside.

2. In a 2-cup mixing blow, prepare the dressing by whisking together the olive oil, lime juice, honey, salt and pepper.

3. Pour dressing over the peaches and blueberries; toss lightly.

4. Add oregano leaves & toss once more.

5. Serve immediately as a side with meat, chicken or fish. Alternatively, serve this salad as part of a vegetarian or vegan meal.
Text & Photograph ©2021 Nancy DeLucia Real

CBD Hemp Salsa & Avocado Cups for Dads!

In Appetizers / Starters, Fun Foods On June 1, 2021 0 Comments

NOTE: THIS CBD HEMP RECIPE IS FOR ADULTS 18 YEARS OF AGE OR OLDER.

IF YOU WANT TO SERVE THIS RECIPE TO UNDERAGE INDIVIDUALS, PLEASE OMIT THE KICKBACK FULL SPECTRUM TINCTURE®.

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Here’s an appetizer that’s guaranteed to make Dad “chill” on Fathers’ Day!

Prep time: 30 minutes
Makes: 15 servings

For the Shells:
One 1.9 ounce package – fully baked Athens Phyllo Shells® (available on Instacart)

For the Salsa:
4 ripe plum tomatoes
1 jalapeno pepper, minced
1/3 cup corn kernels
Juice from 1/2 lime
1/4 cup minced cilantro leaves
salt, to taste
2 pumps Kickback® Full Spectrum CBD Tincture.

For the Avocado Filling:
1 large Haas avocado (very ripe)
Juice from 1 lime
2 tablespoons olive oil
salt, to taste
2 pumps Kickback® Full Spectrum CBD Tincture
1 small food storage bag (Ziploc
® brand)

Directions:
1. In a glass or porcelain bowl, stir all the salsa ingredients together.

2. Taste for seating and set aside, covered.

3. Meanwhile, in a food processor, stir all the avocado ingredients together.

4. If avocado does not puree well, stir in a little more olive oil until it becomes slightly creamy.

5. Spoon the avocado cream into a corner of a small plastic food storage bag.

6. With the bag open, gently push the avocado cream as far as it can go into the corner.

7. Using scissors, cut off a 1/4-inch tip.

8. Place all the phyllo shells on a serving platter.

9. Holding bag tightly, pipe the avocado cream into half of the phyllo shells (you may have some cream left over).

10. Fill the remaining half of the phyllo shells with the salsa (you may have some salsa left over).

11. Serve immediately or cover with aluminum foil and store in refrigerator up to 30 minutes before serving.
NOTE: If you want more “chill” for Dad to relax, add 1/2 pump extra to each the salsa and to the avocado filling.
Text & Photograph ©2021 Nancy DeLucia Real

 

 

Red Potatoes & Fresh Dill Salad (Vegan)

In Salads, Vegetables On May 5, 2021 0 Comments

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This dish is made with four ingredients – that’s it! Make Red Potatoes & Fresh Dill Salad in minutes. It’s a  great dish for that Mothers’ Day buffet!

Prep time: 5 minutes (plus boiling potatoes)
Serves: 4 to 6

Ingredients:
1 pound small red potatoes
1/3 cup extra virgin olive oil
salt, to taste
1/3 cup chopped fresh dill

Directions:
1. Rinse potatoes in a colander in cold water; drain.

2. Transfer potatoes to a 4-quart saucepot; cover with cold water.

3. Bring potatoes to a boil.

4. Cook on medium-high heat until potatoes are fork-tender – about 12 to 15 minutes.

5. Drain potatoes in a colander.

6. When potatoes are warm to the touch, cut them in half.

7. As you cut potatoes in half, transfer them to a mixing bowl.

8. When all potatoes have been cut in half, add olive oil, salt and chopped fresh dill.

9. Stir and taste. Adjust seasonings, to taste.

10. Transfer Red Potatoes & Fresh Dill Salad to a serving bowl. Cover with plastic wrap until ready to serve. NOTE: This dish can be made in the morning and left at room temperature until dinner time.
Text & Photograph ©2021 Nancy DeLucia Real

 

 

Almond Cornmeal Cookies

In Cookies, Candies & Sweets On March 26, 2021 0 Comments

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These almond-cornmeal cookies will steal the show at. your Easter brunch or dinner!

Prep time: 20 – 25 minutes
Bake time: 12 to 14 minutes
Makes: 25 cookies

Ingredients:
1 cup unbleached, all-purpose flour
3/4 cups cornmeal (raw polenta)
1 teaspoon baking powder
1/2 teaspoon salt
1-1/8 cups unbleached, granulated sugar
2/3 cups blanched almonds, toasted & ground
7 ounces unsalted butter, softened
3 large egg yolks
1 teaspoon vanilla extract

25 blanched whole almonds (to place at top center of each cookie)

Directions for Mixing Dough:
1. Preheat oven to 375°F.

2. Line two 18 X 12-inch baking sheets with parchment paper; set aside.

3. Sift the flour, cornmeal, baking powder and salt into a 3- quart mixing bowl.

4. Make a well in center of flour mixture; stir the sugar, ground almonds, butter, egg yolks & vanilla extract in center of well.

5. Using a pastry cutter, combine all ingredients; mix to form a dough.

6. Knead the dough until it is uniform.

Shaping & Baking the Cookies:
1. Shape dough into 1-1/2-inch balls and place them 2 inches apart on baking sheets.

2. Press a whole blanched almond on top center of each cookie dough.

3. Bake cookies for 7 minutes.

4. After 7 minutes, invert top baking sheet with lower baking sheet; bake for an additional 8 to 13 minutes or until cookie edges turn light golden brown.

5. Cool and serve.

6. Alternatively, cool completely and store cookies in double Ziploc® freezer bags for up to one month.
Text & Photograph ©2021 Nancy DeLucia Real

Chicken with Peppers & Cherry Tomatoes

In Poultry On March 3, 2021 0 Comments

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Don’t know what to make with leftover chicken? Here’s a great dish that’ll comfort everyone!

Prep time: 20 – 25 minutes
Serves: 3 to 4

Ingredients:
3 to 4 tablespoons olive oil
3 to 4 cups shredded, precooked chicken
2/3 cup chopped red bell peppers (1/2-inch pieces)
2/3 cup chopped white or brown onion (1/2-inch pieces)
1 to 1-1/2 cups chicken or vegetable broth
salt and ground black pepper, to taste
1 cup cherry tomatoes, whole

Directions:
1. In a 12-inch nonstick skillet, heat the oil.

2. When oil is hot but does not smoke, stir in the shredded chicken.

3. Stir-fry chicken on medium-high heat until it has warmed through and begins to brown.

4. Add bell peppers and onion; stir-fry for 2 to 3 minutes or until onion is translucent.

5. When onion is translucent, stir in 1/2 cup of the broth.

6. Cook on medium heat for 2 minutes.

7. When broth has reduced, add another 1/2 cup of the both and cook 2 to 4  more minutes.

8. After 2 to 4 minutes, if chicken is too dry, add remaining 1/2 cup broth and reduce over medium heat.

9. Stir in the salt and pepper, to taste.

10. Add the cherry tomatoes; stir and cook over medium heat, covered, for 3 to 5 minutes.

11. When cherry tomatoes have wilted, transfer the chicken stew to a serving dish.

12. Garnish with fresh parsley and serve immediately.
Text & Photograph ©2021 Nancy DeLucia Real