blueberry lemon pound cake6

blueberry lemon pound cake7

Time to welcome in Spring in style! This Blueberry Lemon pound cake is a perfect combination of dense yet fluffy. The fresh blueberries simply pop in your mouth, while the lemon taste adds a refreshing splash to your palette. The cream cheese glaze is something unreal that will have you eating it by the spoonful. You will not want to use any other type of glaze besides this one. It is the perfect companion to the cake. Try yours today!

Prep Time: 20 Minutes

Cook Time: 55 min to an hour

Cooling Time: 1 hour+


1 ½ cups of fresh blueberries

6 tbsps. of fresh lemon juice

2 capfuls of vanilla extract

2 sticks of butter, softened and at room temperature

3 cups of sugar

3 cups of all-purpose flour

6 large eggs at room temperature

1 ½ cups of Greek yogurt at room temperature (you can substitute sour cream for the yogurt)

½ teaspoon of baking soda

1 teaspoon of baking powder

½ teaspoon salt

Lemon zest from one large lemon

For the icing

½ a packet of cream cheese

½ a cup of heavy milk

1 cup of powdered sugar


  • In a large bowl mix the flour, baking powder and soda, salt, and 1 tablespoon of the zest
  • In a stand mixer bowl, or in a large bowl with a hand mixer, add the butter and sugar and blend until fluffy
  • Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract
  • Add the yogurt and blend until light. Then add the flour mixture slowly, ½ a cup at a time until it has been incorporated well and there are no dry spots
  • Add the blueberries and incorporate into the mixture with a rubber spatula
  • Preheat the oven to 35o degrees. Grease a flouted pan with butter and pour in the mixture slowly and evenly. Add to the middle rack of the oven and bake for 55 minutes to an hour or until when a toothpick is inserted, it comes out clean.
  • Once cooked, let cool in the pan for about 20 minutes, then remove and allow to cool on a cooling rack with a pan underneath for at least 40 more minutes
  • While the cake is cooling, prepare the glaze
  • In a small saucepan mix all the ingredients with a whisk until a thick, syrupy mixtures forms. If it is too thick, slowly add heavy cream little by little. If it is too runny, slowly add more powdered sugar pour over cake and then garnish with some leftover zest

blueberry lemon pound cake4

  • Serve and enjoy!


blueberry-lemon doughnuts5

blueberry-lemon doughnuts3

With summer ending, I thought about sending off my favorite season with one final hoorah! I wanted something that incorporates summer flavors, with a treat that’s more Autumn inspired. What I came up with were these delicious lemon-blueberry doughnuts utilizing and old fashioned cake doughnut recipe ! They are bite size and full of flavor with the juiciness of each blueberry popping off with each bite. Try yours today!

Prep time: 10 minutes

Wait time:1 hour

Cook time: 20 minutes


2 1/4 cups all-purpose flour, spooned and leveled

2 teaspoons baking powder

½ packet of yeast

3/4 teaspoon salt

1/4 teaspoon ground nutmeg

¾ cup white sugar

Zest from one lemon

2 tablespoons unsalted butter, at room temperature

3 large egg yolks, at room temperature

1 cup sour cream

Shortening or vegetable/corn oil for frying

For the glaze:

3 1/2 cups powdered sugar, sifted

1 capful of vanilla extract

1/4 – 1/3 cup of water, added as needed to make a thick glaze

Zest from half a lemon


For the donuts:

  • In a bowl, sift together the flour, yeast, baking powder, salt, the zest, and nutmeg.
  • In a separate bowl, using a whisk, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the sour cream and mix
  • Add the dry ingredients to the mixing bowl in 3 additions and mix using a rubber spatula. Add the blueberries and mix by folding over the batter. The dough will be sticky. Cover with plastic wrap and let stand for 1 hour.

blueberry-lemon doughnuts

  • Pour 2 inches of oil into a heavy bottomed pot or Dutch oven. Heat to 325°-350°F, or about medium heat. Using a medium sized ice cream scooper, scoop even amount of the dough into the oil and fry about 2-3 minutes on each side or until golden brown. Transfer onto a wire cooling rack and prepare the glaze

blueberry-lemon doughnuts2

For the glaze:

  • Mix all ingredients in a bowl with a whisk until smooth. Add more powdered sugar if glaze is too runny or more water if glaze is too thick. Slowly pour over doughnuts, flip the donuts, and pour on other side
  • Let glaze set
  • Serve and enjoy!!!


grilled fish4

Summertime and nothing I love more than grilling! With the occasional burger or sausage being grilled, I get cravings for some good, old fish. There is nothing like the smell of a beautifully seasoned fish over a nice hot fire. The best part, it is pretty easy and not as difficult as some people think. For my recipe below, I show you how to grill some nice sea bass, but any meaty fish will do. Try it out today!

Prep Time: 20 minutes

Cook Time: 15 Minutes

Serves: 3


3 large meaty fish like sea bass, porgy, branzino, cleaned and scaled (I used sea bass)

1 lemon, sliced in ¼ in slices

A handful of fresh thyme

A handful of fresh oregano

Zest of one lemon


Black pepper

Red chili flakes

Olive oil

Ground oregano


  • In a small bowl, add 3 tablespoons of salt, 1 tablespoon of black pepper, ½ tablespoon of red chili flakes, ½ tablespoon of oregano, the lemon zest, two drops of olive oil, and mix together
  • Make sure the fish is dry. Coat the fish with the spice rub inside and out. Evenly stuff each fish with the lemon, thyme, and oregano

grilled fish

  • Whether charcoal or gas grill, get a nice, even fire going. You’re going to need a high heat
  • Transfer the fish over to a grill basket and place a few lemon slices between the fish and the basket on both sides

grilled fish3

  • Using a lemon slice, rub the grill grate to get some flavor. Add some olive oil to a paper towel and rub the grill grate. Use tongs to hold the paper towel so you don’t get burned. Add the fish on the grill and let it cook evenly on both sides, about 8-10 minutes on both sides

grilled fish3

  • Serve and enjoy!




Olive oil cake7

Olive oil cake5

As much as I love butter, olive oil has to be my favorite fat to use in cooking (maybe it’s the Greek in me). The taste, texture, and aroma of olive oil brings back fond memories of Mediterranean Summers. Besides the above reasons, using olive oil in place of butter makes the fluffier, softer, and less prone to harden after a few days. My recipe below is a delicious treat for welcoming Summer. The taste of the lemon and saffron combination will transport your thoughts to your favorite beach. Add ice cream and you really have a winner! Try it out today!

Prep Time: 20 Minutes

Bake Time: 45 Minutes

Serves: 10


For the cake:

4 large eggs, at room temperature, yolks and whites separated

¾ cups of sugar

¾ cups of olive oil, regular or extra virgin is fine

1 cup flour

½ cup of almond flour

1 teaspoon vanilla extract

½ cup of Meyer lemon juice

Zest from one Meyer lemon (will be used in both the cake and syrup)

1 teaspoon baking powder

½ teaspoon sea salt

For the syrup

¼ cup sugar

¼ cup water

1 teaspoon of Meyer lemon zest

2 tbsp lemon juice

1 good pinch of saffron threads


  • Preheat oven to 350 degrees
  • Grease a 9-in springform pan with oil and line the bottom with parchment paper and grease it as well. Set aside for now
  • In a large bowl, combine the dry ingredients: both flours, baking powder, lemon zest, and sea salt
  • In a separate bowl, beat together the egg yolks with half a cup of sugar until well blended on a high speed. Once blended, reduce speed and add olive oil, vanilla extract, and lemon juice, beating until it becomes combined. Slowly add in the dry ingredients and stir using a wooden spoon
  • In another separate bowl, beat the egg whites with clean beaters until they become foamy and slowly add the remaining ¼ cup of sugar in, beating until peaks start to form.
  • Fold the egg whites into the cake mixture one at a time, gently folding to mix. Transfer the batter to the springform pan and make sure it is leveled
  • Bake until golden brown and a toothpick comes out clean when inserted in the center. Let cool for about 10 minutes, then run a knife around the edge before removing pan. Let cool before serving and you remove the parchment paper and bottom of pan. While the cake is baking, before you take it out of the oven, make the syrup
  • Combine all the syrup ingredients in a saucepan over a medium heat. Stir until it begins to boil then reduce heat to a simmer, all while continuing to stir. Once the sugar has dissolved and the syrup has thickened, slowly pour over the cake while it is cooling. You can also use a brush to spread the syrup on the cake if you don’t want it too syrupy.
  • Once the cake has finished cooling, cut it in even pieces and serve
  • Enjoy!

Olive oil cake4.jpg



lemon squares3

lemon squares2

A taste of Mediterranean summer in every bite! That’s what you get with this recipe for lemon squares. A savory, yet slightly sweet, shortbread base accompanies the creamy, tart Meyer lemon curd, giving notes and daydreams of summer adventures to come. This dessert may look intimidating to make, but trust me it is not. It is very simple and you will relish at the result! Try making yours today!

Makes 20 2×2 squares

Prep time: 20 minutes

Bake time: 45 minutes


5/6 Meyer lemons, juiced

3 teaspoons lemon zest

1 ¼ cups all-purpose flour

1 ¾ cups granulated sugar

Powdered sugar

½ teaspoon sea salt

14 tablespoons butter, cold

2 large eggs

3 egg yolks

1 ½ teaspoons of cornstarch

3 sprigs of rosemary, finely chopped to a near powder form


  • Preheat the oven to 325 degrees
  • Butter and line a baking pan with parchment paper, with enough hanging over the edges to pull when baked
  • In a food processor, add the flour, granulated sugar, three tablespoons of powdered sugar, the lemon zest, rosemary, sea salt, 10 tablespoons of the butter, and pulse until a crumbly dough forms with the consistency of wet sand. If the dough is too dry, add a little bit of water and pulse until you reach the proper consistency
  • Press the dough evenly into the pan and about half an inch up the sides of the pan. Using a fork, poke holes in the dough to prevent any rising. Place in oven and bake until light golden brown. While the shortbread base is baking, prepare the lemon curd
  • In a saucepan, add the sugar, lemon juice, the corn starch, a small pinch of the lemon zest, a dash of sea salt, the eggs and the yolks, and whisk over a medium heat bringing to a boil, constantly whisking, until the curd thickens. Do not let it overboil and bubble as it will break apart and thin out
  • Strain into a bowl and whisk in the remaining 4 tablespoons of butter, one tablespoon at a time, constantly whisking until the butter is mixed in and not separating from the curd
  • Once the shortbread base is ready, take it out and carefully and evenly pour the curd into the base
  • Place the pan into the oven and bake for about 10-15 minutes or until the curd just sets and is jiggly not runny
  • Let it cool to room temperature before refrigerating. Once cold, cut into even sized bars. Sprinkle powdered sugar and top with rosemary before serving
  • Enjoy!





Oven Baked Salmon Steaks

Oven baked Salmon 3

Oven baked Salmon 2

Salmon is definitely one of my favorite tasting and versatile fishes to cook. They are filled with good fat and vitamins, and when fried in butter, the skin turns to crispy perfection. Instead of frying the salmon, this variation instead bakes it in foil, sealing in the juices and flavor, thus keeping the meat tender and moist. Plated with some sautéed spinach, this dish is a tasty, nutritious meal that will not leave you feeling bloated and lethargic.

Prep Time: 15 Minutes

Stand Time: 30 minutes to 2 hours

Cook Time: 20 Minutes


4 wild caught salmon steaks

½ a stick of butter

Zest from one lemon

1 lemon, sliced

Kosher Salt

Fresh ground black pepper

8 sprigs of rosemary

12 sprigs of thyme


  • Line two large stacked pieces of aluminum foil with a slightly smaller piece of parchment paper
  • Lightly butter both sides of the salmon steaks. Season with the salt and pepper to taste. Evenly sprinkle the lemon zest over the salmon
  • Place the steaks on the parchment paper. Evenly distribute the rosemary and thyme over the steaks. Cover with another piece of aluminum foil and let marinate for half an hour to two hours
  • Preheat the oven to 375 degrees. Bake the salmon steaks while covered for 15 minutes. Uncover and set the oven to broil and broil the salmon steaks on the middle rack for 5 minutes or until the meat chars a little
  • Serve and enjoy!

For Sautéed spinach to accompany the salmon steaks

  • 1 large bunch of spinach
  • Red chili pepper flakes
  • 4 cloves of garlic, minced
  • Olive oil
  • Drizzle the olive oil in a large pan and heat over a medium heat. Sauté the garlic until fragrant. Add the spinach and cook, using tongs to evenly move the spinach around. When the spinach begins to cook and shrivel, add the pepper flakes based on personal preference of spiciness. Plate the spinach and top with the salmon and enjoy!

Shrimp Scampi with Fresh Homemade Fettucine


You have not enjoyed pasta until you have eaten handmade pasta, especially when it is made by you. Most people are intimidated at the thought of making their own pasta, but trust me, it is not as difficult as it appears. I have written down easy to follow steps on how to make your own pasta. After you make your pasta, you can use it to make this scrumptious Shrimp Scampi with fresh Linguine. One bite and the taste will transport you to Italy’s Amalfi Coast.

Prep Time: 1 hour and 20 minutes

Cook Time: 15 minutes

Serves 6


2 pounds large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

5 garlic cloves, minced

½ cup dry white wine

Kosher salt

Freshly ground black pepper

1 pinch of red pepper flakes

½ lemon, juiced

1/3 cup chopped parsley

2 ½ cups all-purpose flour

4 large eggs at room temperature

1 teaspoon salt

1 tablespoon butter


For the pasta:

  • In a mixing bowl, add the flour and teaspoon of salt and mix them together
  • Clean a flat surface and pour the flour mixture. Shape the flour into a mound and from the middle going outwards, make a well
  • Add the eggs in the well and using a fork or a small whisk, beat and whisk them together
  • Add flour from the rim of the well into the eggs and mix. Keep adding flour into the eggs while maintain the mound shape. The dough will look messy, but keep adding flour until it begins to form a ball shape
  • Knead the dough and shape it into a smooth ball. Add more flour if the dough is sticky in ½ cup increments. Knead until the dough is elastic and not too sticky
  • Place the dough in a clean bowl and cover with plastic wrap. Let it rest for half an hour
  • Coat with flour a baking sheet and add the ball of dough to it, dividing it into equal sized quarters. While flattening the pasta, any piece of dough not in use, keep covered with a kitchen towel or plastic wrap
  • Set your pasta machine to the thickest setting and flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. If you do not have a pasta roller, use a rolling pin to flatten it out to a thin consistency of your choosing using the pasta roller method below
  • Fold this piece of dough into thirds, like folding a letter, and feed the pasta crosswise between the rollers. Feed it through once or twice more until smooth.
  • Change the setting on the roller to the thinner settings so that you can roll the pasta into thinner segments. Roll the pasta two or three times at each setting. If the pasta has become longer from the folding, cut it in half
  • Switch from a pasta roller into a noodle cutter and feed the pasta sheets through to cut them. If you do not have a noodle cutter, cut them into thin flat noodles using a chef’s knife
  • To cook them, bring water to a boil and add a little salt. Add the pasta and cook for 4-5 minutes or until al dente

For the Shrimp:

  • In a large skillet add the olive oil and garlic. Sauté until fragrant
  • Add wine, Kosher salt, red pepper flakes, black pepper, and bring to a simmer. Let wine reduce by half.
  • Add the shrimp and sauté them until they just turn pink
  • Add the butter, parsley and lemon juice and stir
  • Serve over pasta and enjoy!


Blueberry Lemon Crumble

Bluberry Lemon Crumble 2

One of my go-to desserts to make is a crumble. It is easy, versatile, delicious and pairs well with ice cream. This Blueberry Lemon version is a perfect balance of tart and sweet with crunchy, buttery oats baked right in.

Prep Time: 10 Minutes

Cook Time: 30 Minutes


1 package of blueberries, washed

¼ cup lemon juice

1/3 cup granulated sugar

½ cup all-purpose flour

1 teaspoon of vanilla

Canola oil

1 cup of oats

½ of brown sugar

½ cup of blanched, chopped almonds

5 tablespoons of butter

1 tablespoon lemon zest


  • Preheat the oven to 350 degrees
  • Oil up a baking dish using the canola oil.
  • In a large mixing bowl, mix the blueberries, granulated sugar, ¼ cup of the all-purpose flour, ¼ cup of the brown sugar, the lemon juice, lemon zest, and the vanilla. Mix well.
  • In a separate large mixing bowl, mix in the oats, almonds, the rest ¼ cup of flour, the rest ¼ cup of the brown sugar and the butter. Mix it well
  • Transfer the blueberry filling onto the baking dish
  • Evenly pour and spread the oat mixture over the blueberry filling.
  • Bake for about half an hour, or until the berries become soft and bubbling
  • Serve and enjoy (you can eat it straight or with a scoop of your favorite ice cream flavor or whipped cream)