Crispy, Soft, Sweet Fried Plantains

Crispy, soft, sweet fried plantains free of seed oil or additives. Easy, quick, delicious and satisfying! They are vegan and gluten free, grain free, dairy free, and loved by all. Course / Side dish for any meal  Prep Time 2 minutes / Cook Time 5 minutes /Total Time 7 minutes /Servings 3 side dish servings / Calories 150 


  • 1 large plantain yellow to mottled yellow-black (ripe)
  • 2 tbsp coconut oil or ghee (clarified butter) if you prefer
  • Pinch of sea salt or more, to taste


  1. Heat your coconut oil in a large non-stick skillet (or seasoned cast iron) over med heat
  2. Peel your plantain by cutting off the ends and then scoring the peel twice to make it easy to peel, peel should slip off easily this way
  3. Slice plantain so you get med-thick round slices
  4. Fry plantains in coconut oil, making sure they don't touch each other. When the bottoms are golden brown, flip to brown the other side.
  5. Lightly with the back of a fork or spatula, press down on each one to flatten just a bit. Adjust the heat to avoid burning the second side.
  6. Remove from pan and add the salt Eat right away! But maybe wait a sec so you don't burn your mouth like I do every time without fail!






  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Appetizer
  • Cuisine: Latin American

Tostones are the naturally gluten-free Latin-American version of french fries. They’re ridiculously easy to make, and even more addicting than their fried potato counterpart.


  • 3 large green plantains
  • 2/3 cup oil (approximately)
  • Salt


  1. Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the Tostones.
  2. Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains.
  3. Cut the plantains into pieces, about 1″ thick.
  4. Fill a large skillet about a third of the way with oil. Heat over medium-high for a few minutes to warm up the oil.
  5. Take one plantain chunk and carefully place it in the oil. If the oil surrounding the plantain begins to bubble a bit, the oil is hot enough. If not, let it heat up for another minute or so, and try again.
  6. When the oil is ready, add your plantains to the skillet. Fry them for about 2 minutes on each side, or just long enough to soften them and turn them a light golden color. Remove the fried plantains from the oil and place them on a paper towel to absorb some of the oil.
  7. Using a tostonera, mallet, or the bottom of a soup can, flatten each fried plantain piece. I do this by placing one piece at a time on a cutting board and smashing it with the bottom of a big can. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart.
  8. Return to now-smashed plantain pieces to the hot oil and fry again. Turn them occasionally, until both sides are a deep golden color. You’ll likely have to work in batches. Don’t overcrowd your pan (ever, no matter what you’re cooking), or it won’t turn out as good as it could have, or it might not turn out at all!
  9. Remove the Tostones from the pan of oil, and place them on a paper towel again to absorb some of the oil. Sprinkle generously with salt and serve.

Artisan Lettuce Chopped Italian Salad

Chopped Italian Salad

 Artisan Lettuce Chopped Italian Salad

1 package Tanimura & Antle Artisan Lettuce
1 package fresh mozzarella cheese (8 oz.)
1 cup diced salami
1/2 cup diced ham
1 can garbanzo beans, drained and rinsed
1 jar artichoke hearts, drained and
1 medium tomato, diced
1 Sweet Italian Red Onion, diced
1 bell pepper, diced
5 leaves basil, julienned
¼ cup fresh parsley, chopped
¼ Freshly grated parmesan cheese
¼ cup Italian Dressing

Dressing Recipe
¼ cup plus 2 tablespoons red wine vinegar
2 garlic cloves, chopped
¼ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon Italian seasoning
Pinch ground black pepper
¾ teaspoon sugar
¼ cup plus 2 tablespoons olive oil

Dressing Instructions

1.In a medium bowl or dressing bottle, add all ingredients through sugar, and whisk to combine; 

2. Slowly add olive oil, pouring evenly and whisking until vinaigrette is combined

Salad Instructions

1. Wash and chop Artisan Lettuce, place in a large bowl

2. Add all ingredients 

3. Top with dressing and toss

4. Sprinkle with parmesan cheese and toss lightly again

5. Serve immediately, and ENJOY



Easy Corned Beef and Cabbage

  • 3 hrs 30 mins
  • Prep: 15 mins,
  • Cook: 3 hrs 15 mins
  • Yield: 6 to 8 servings

What You'll Need

  • 1 (3 1/2- to 5-pound) corned beef brisket
  • 2 teaspoons kosher salt (or to taste)
  • 1/2 tablespoon coarsely ground black pepper
  • 1 bay leaf
  • Optional: spice packet from the corned beef package
  • 2 pounds red potatoes (cut in half)
  • 4 carrots (peeled, cut into chunks)
  • 1 onion (large dice)
  • 3 ribs celery (large dice)
  • 1 -2 heads of fresh cabbage

How to Make It

  1. Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with three quarts of cold water.
  2. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
  3. Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes.
  4. Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender.
  5. Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard.
  6. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side.


Variations on this recipe are limited only to what the chef prefers, really. A small peeled and diced rutabaga or a few turnips can be added along with the vegetables for a more earthy flavor. Some sliced parsnips can be substituted for the potatoes or included along with them for a bit of variety.

For a slightly different flavor, use sweet onions instead of standard yellow onions and add with the potatoes, carrots, and celery. Alternatively, try adding a few small peeled boiling onions.


Pop's Escarole Salad


Pop's Escarole Salad

My father didn't get really interested in cooking until he was a bit older and wanted to re-create some of the dishes my mother used to make. He made an escarole salad based on my mother's method, and it's excellent. Just use the yellow-white leaves at the center, which are a bit bitter but very tender. Put them in a bowl, squeeze a little lemon juice over them, add some onions, a little olive oil, and salt and pepper to taste. It's simple, and just as good as it is easy.

Bette's Chocolate Covered Strawberries

Chocolate Covered Strawberries


Chocolate Covered Strawberrie

8 ounces semi sweet chocolate chips

1 pound container fresh strawberries with stems

Line a sheet pan with parchment or waxed paper.

In a small bowl, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.

Holding a strawberry by the stem end, dip into the melted chocolate, letting the excess chocolate drip off. Repeat with the remaining strawberries.

Optional: Immediately dip chocolate covered strawberries in either chopped nuts or coconut.

Refrigerate immediately until hardened.

Bette's Stir Fried Kale

Stir Fried Kale



5 tablespoons olive oil

1 medium onion (diced)

3 cloves garlic (minced)

1 bunch kale (shredded)

In a large frying pan, heat oil over medium high heat. Add onions and garlic; cook and stir until softened.

Stir in kale, and cook until wilted. Serve hot or warm.

Bette's Stuffed Artichokes

 Bette's Artichokes

4 medium-sized artichokes

 2 cups breadcrumbs 

1/4 cup Parmesan cheese 

1 tablespoon garlic powder 

1/2 teaspoon freshly ground black pepper

 1/2 cup (1 stick) butter, melted 

¼ cup water

3/4 cup olive oil

2 tablespoons parsley flakes


Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper. Add the melted butter, water and oil and mix well.  If needed, add more water or oil to make stuffing very moist.Turn the artichokes upside down and press firmly to spread the leaves. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed.  Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves.  Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes.   





6 red le rouge peppers

2 cups seasoned bread crumbs

1/2 cup chopped black olives

1/2 cup chopped green stuffed olives

2-3 plum tomatoes seeded and chopped

1/2 cup grated parmesan cheese

1/2 cup grated romano cheese

2 eggs

1/4 cup olive oil plus oil for frying 


Cut tops off peppers and clean out seeds. In a large bowl mix all ingredients except eggs and olive oil. Beat the eggs with the olive oil separately. Pour egg and oil mixture over dry ingredients and stir.

Stuff mixture into peppers. Fry peppers slowly in the additional olive oil over low heat turning frequently to brown all sides

Bette's Roasted Grape Tomato Bruschettas

 Bette's Roasted Grape Tomato 


2 pints grape tomatoes 

5 garlic cloves, chopped 

1/4 teaspoon crushed red pepper 

1/2 cup olive oil

salt and black pepper to taste

1 teaspoon rosemary 

1 teaspoon oregano 

Eight slices of bruschetta 


Preheat the oven to 400°. On a large baking sheet, toss the tomatoes with the garlic, crushed red pepper and 3 tablespoons of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stir once during roasting.

In a medium bowl, pour the remaining olive oil.  Add the rosemary and oregano with the olive oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes.

Reduce the oven temperature to 350°.  Arrange the bread on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and juices over the bruschetta and sprinkle with salt before serving.


Broccoli Rabe Pie

Grandma Albertell's Broccoli Rabe Pie



  • ½ pound broccoli rabe 
  • 1 small onion, diced 
  • 1 garlic clove, diced 
  • ¼  pound sausage, no casing 
  • ½  pound ricotta cheese (whole milk) 
  • ¼ cup shredded mozzarella cheese
  • 2 tablespoons grated cheese 
  • 1 egg
  • 2 pie crusts for bottom and top
  • 2 Tbsp olive oil 


Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked.  Drain the sausage mixture of any excess liquid.  Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture.  Blend well.  Next, add the ricotta, mozzarella, grated cheese and egg.   Stir until mixed well.  Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly.  Add pie crust over the top.  Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk.    Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving

Bette's Broccoli Rabe And Sausage

Broccoli Rabe and Sausage



  • 2 pounds broccoli rabe (Approximately  2 Bunches)
  • 1/4 cup olive oil 
  • 3 cloves garlic, peeled and sliced      
  • 1 pound sausage, hot or sweet 
  • ½ teaspoon hot red crushed pepper      
  • Salt & pepper to taste 
  • Cooked pasta (optional) 


In a large frying pan, brown sausage. After sausage is cooked, cut into approximately 1/4" circular pieces and set aside. Cut off about 2 inches from the bottom stem of the broccoli rabe; rinse well and drain. In a large pot, put in broccoli rabe and add approximately 4 cups of water, cover and steam on medium-high until tender, stirring occasionally.  In colander, drain broccoli rabe and set aside. In the same empty pot put in oil and garlic and sauté garlic until lightly browned. Add broccoli rabe, sausage, crushed red pepper, salt and pepper to the sautéed garlic and oil and stir together. If desired, place broccoli rabe over cooked pasta and serve.  

Mama Louise's Escarole 'n' Beans

Mom's Best



  • 2 heads escarole 
  • 1/4 cup olive oil 
  • 4 cloves garlic, chopped 
  • 2 cans Cannellini beans 
  • 1/2 teaspoon hot red crushed pepper   
  • Salt & pepper to taste 


Cut bottom core off escarole and rinse leaves well.  In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender.  Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly 

Bette's Broccoli Salad


Broccoli Salad

Yield: 8 servings

Salad Ingredients

  • 2 heads broccoli, cut into small pieces 
  • 1/2 cup golden raisins or dried cranberries      
  • 1/2 small onion, red or white, diced     
  • 1/2 pound bacon, cooked and crumbled     
  • 3/4 cup of cashew nuts

Dressing Ingredients

  • 1-1/4 cups mayonnaise 
  • 3-4 tablespoons red wine or balsamic  vinegar     
  • 1/3 cup sugar 


In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over broccoli and stir until well coated.  Chill and serve.      

Satsuma Orange Cheesscake


10 servings

Crust Ingredients

· 1 3/4 cups vanilla wafer crumbs 

· 1/4 cup chopped walnuts 

· 1 teaspoons ground cinnamon

 · 1/2 cup butter or margarine, melted 

Filling Ingredients

· 3 eggs 

· 1/4 teaspoon salt 

· 1 pound cream cheese, at room temperature 

· 1 cup sugar 

· 1 teaspoon vanilla extract 

· 2 teaspoons orange extract

· 3 cups sour cream 

· satsuma segments cut into pieces

· whole satsuma segments for topping


Preheat the oven to 375°F. In a bowl, mix together all the crust ingredients, then press on the bottom and sides of an 8 or 9 inch spring form pan. In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla and orange extract until smooth. Blend in the sour cream and cut orange segments.  Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean. Top with satsuma segments and chill for approximately 3 hours.