Zavacky Green Jello Stuff

This jello recipe is a Zavacky staple during holiday gatherings.

1 small package lime jello

8 oz cottage cheese

20 oz can crushed pineapple

1 cup pineapple juice drained from the can

8 oz cool whip

1/2 cup chopped walnuts

Make the jello following directions, using the 1 cup of pineapple juice instead of the cold water. Chill. When the jello is at lumpy set, whip the jello. Stir in the cottage cheese, pineapple, cool whip and walnuts. Chill in a bowl or mold overnight.

Jellied Cranberry Sauce

 12 oz bag cranberries

1 cup water

1 cup sugar

Rinse berries. Bring water and berries to a boil. Boil 5 minutes until the berries pop. Strain out the pulp through a fine mesh strainer. Use a spatula to scrape pulp off the strainer and back into the pan. Put all the pulp back in the saucepan and mix with 1 cup of sugar. Bring to a boil and remove from heat immediately. Pour into a bowl or mold, and top with waxed paper to prevent a skin from forming on the top. Refrigerate overnight before using.

Cranberry-Apple Conserve

This recipe is from the 1991 Thanksgiving edition of Cooking Light and is a delicious addition to your holiday table.

4 1/2 cups peeled and diced cooking apples (Honeycrisp, Jonathan, Jonagold, Braeburn)

1 small bag fresh cranberries

1 1/2 cups unsweetened apple juice

1/4 cup + 2 tbs packed dark brown sugar

1/4 cup golden raisins

2 tsp peeled and grated ginger root

1/2 tsp ground cinnamon

1/8 tsp salt

1/8 tsp ground cloves

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium low and cook, uncovered, for 10 minutes, stirring occasionally. Remove from the heat and cool. Serve chilled or at room temperature. Cover and store in the refrigerator for up to 1 week. (I have had it last longer). Yields about 5 cups.

Apple Fritters

 I’ve had his recipe forever; it makes crispy little fritters!

1 c flour

1/4 c sugar

1 1/4 tsp baking powder 

1/2 tsp salt

1 tsp cinnamon 1 egg

3 tbs milk, or more if needed

1 tsp vanilla extract 

1 tbs melted butter 

1 diced apple

Mix dry ingredients and stir into the wet ingredients. Fold in the apple until incorporated. Drop 1 tbs of batter into hot oil and fry until golden. Drain on paper towel then place on a baking rack. Top with sugar or powdered sugar. You can also drizzle or dip into a glaze.

Glaze Recipe

1/2 c powdered sugar

1 tbs soft butter

1 tbs milk

Splash of vanilla

Pinch of salt

Whisk until smooth.

Italian Seasoning Blend

I grow a great variety of herbs at my home, so when I went to buy Italian seasoning blend at a store and all the herbs in the jar were yellow instead of green, I knew I had to make my own. I love this blend and will never buy store brands again. If you have homegrown herbs, just dry and jar them for personal use, and share your own herb blends as gifts👌🏼

2 tbs dried basil

2 tbs dried oregano

2 tbs finely chopped dried rosemary 

2 tbs dried chopped parsley

1 tbs dried thyme

1 tbs crushed red pepper flakes

1 tsp garlic powder

1 tsp dried chopped marjoram

Charred Tomato Salsa

I make this on the regular and it’s great! 

1/2 white onion, chopped

4 garlic cloves, sliced

2 tbs olive oil

4-5 large plum tomatoes, halved

Lawry’s Garlic Salt or Sazon Seasoning 

1 Serrano pepper or 2 jalapeño peppers, halved and seeded

3 tbs lime juice

1 tbs (or more) chopped chipotles in adobo

1/3 c chopped cilantro

1 tbs lime juice

Cook onion, garlic and oil in skillet over medium heat until translucent. Remove from heat and add to blender to cool. 

Sprinkle the cut sides of the tomatoes with seasoning salt and place cut side down in the skillet, along with the jalapeños. Cover the skillet and grill the tomatoes over high heat until charred but still holding their shape. 

Blend the onion, garlic, tomatoes, chipotles, jalapeños and 3 tbs lime juice until smooth. Add the cilantro and season with salt, pepper and lime juice; pulse to combine. If it’s too thick, add some water to reach desired consistency. Store in the refrigerator in a mason jar.

Pancho's Black Bean Soup

In 2010 we went on a cruise to Mexico and while on Cozumel Island, had an amazing lunch at Pancho's Backyard. This recipe for black bean soup was on the back of a matchbook from the restaurant and has become a favorite. I've modified it slightly for canned black beans. Delicious and quick meal.

3- 26.5 oz cans black beans

3 tbs olive oil

1/2 white onion, finely chopped

2 bay leaves

1 tsp dried oregano

1 tsp cumin

2 minced garlic cloves

1 seeded and chopped jalapeno pepper

2 oz dry sherry

4 cans beef consommé

Sazon or garlic salt to season at the end

Diced tomatoes and onions for garnish

In a pot over medium heat place olive oil, onion, bay leaves, oregano, jalapeno pepper, garlic and cumin, and cook briefly to bloom the spices, until the onion turns golden. Add the consommé, stir and add the black beans with their liquid. Bring the pot to a gentle boil, stirring frequently to avoid sticking. At this point, use a potato masher to smash the beans slightly. Add sherry slowly as you stir, and add salt and pepper to taste. I also like to season with a sprinkle of Sazon or garlic salt. Turn off the heat and remove the bay leaves. Garnish the soup with a side plate of diced tomatoes and onions. I also like adding shredded cheese or a sprinkle of cotija. Serve with crusty bread, a heated tortilla or buttered toasted French Bread.

The Modern Nonna Ultimate Seafood Feast

This recipe is quite awesome, but I recommend that you use 1 1/2-2 times the seafood! I have half left over and will add more seafood and serve it over fresh tagliatelle I will make. Recipe as written on Instagram by The Modern Nonna:

A divine seafood dish, absolutely perfect in a beautiful white wine tomato sauce and incredibly delicious with crusty bread. You can use any seafood you love for this dish and I will give you all of the tips in my notes. This recipe makes 4-6 portions but feel free to add as much seafood as you like. You will need: 
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3 tablespoons olive oil 
1 finely diced onion 
1 finely diced celery stalk 
6 cloves of minced garlic 
salt, pepper, dry oregano to taste 
1/2 cup white wine — I used Sav Blanc
2.5 cups tomato sauce 
2 cups water, fish stock, or veggie stock (I used veggie stock)
1 bay leaf 
1 piece of any white fish or salmon that’s cubed 
12 pasta clams or any small clams that were washed and scrubbed 
8 jumbo tiger shrimp peeled and deveined 
6 large scallops 
parsley or basil for garnish 
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Please note: you can use cod, halibut, salmon, or any fish or seafood you love. You can use muscles or crab too. Any tomato sauce works just chose something cleaner —our homemade one only has salt tomatoes and basil in it. If any of the clams don’t open, throw those out as they are an indication that they are bad. 
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In a skillet with high sides or in a pot add the olive oil and let it heat up on medium heat. Sauté the onions, celery, and garlic for a few minutes until translucent. Add salt pepper and dry oregano to taste and you can taste and adjust later. Add the white wine and let it reduce for about a minute or two. Stir in the tomato sauce and water, or you can even use fish stock or veggie stock as well for more flavor. Add a bayleaf, let it come to a boil, reduce the heat to medium low and let it second until your desired consistency. Mine was perfect after an hour. After the sauce has reduced add the fish, washed and scrubbed clams and let it boil for 2 minutes. Add the shrimp and scallops and let them go until the clams open, which should take another 3-4 minutes. Garnish with parsley and enjoy with crusty bread or pasta. 
 

Pancho's Black Bean Soup

Ten years ago we went on a cruise trip to Mexico. On a stop in Cozumel, we shopped at a gift store named Pancho's that also had a cantina in the back (amazing food!). This recipe appears on the inside of a matchbook from the restaurant, and it is worth making!

1 1/2  lbs cooked black beans (1 lb uncooked bag), or two 14 oz cans

1 1/4 tsp ground bay leaves

1/4 tsp ground oregano

1/4 tsp ground cumin

2 minced garlic cloves

1 chopped jalapeno pepper

1/2 white onion, finely chopped

1 3/4 oz dry sherry

3 tbs olive oil

4 cans beef consommé

Mash beans slightly. In pot over medium heat, place olive oil, add onion, bay leaf, oregano, jalapeno pepper, garlic, cumin, and cook briefly until onion turns golden. Add consommé, stir, and add black beans. Bring pot to a gentle boil, stirring frequently to prevent the beans from sticking on the bottom. Add sherry slowly as you stir, salt and pepper to taste, and turn off heat. Garnish with a side plate of diced tomatoes and onions. Serve with garlic buttered and toasted French roll.

Fish Tacos with Slaw and Avocado Crema

This recipe appeared in a local publication and is a recipe from The Local, a Charlottesville VA restaurant.

2 ripe avocados 

4 oz chevre’ goat cheese 

Juice of 2 or more limes 

1 ½ tsp cumin 

2 c finely shredded cabbage, red or green 

½ red pepper, diced 

1 jalapeno pepper, minced 

1 small red onion, thinly sliced 

½ c cilantro leaves 

2 tbs apple cider vinegar 

Extra-virgin olive oil 

Coarse salt and freshly ground pepper 

1 ½ lbs mild white flaky fish (rockfish, cod or tilapia) 

Favorite cumin-heavy spice mix (Tajin or Cajun) 

12-18 corn tortillas 

 

Make avocado crema: Blend avocado, goat cheese, lime juice, 2 tbs water and ¾ tsp cumin until smooth. Add a little more water if it is too thick, and more lime juice if needed. 

 

Make the slaw: In a large bowl, combine cabbage, peppers, onion, cilantro, cider vinegar, 2 tbs olive oil, ¾ tsp cumin. Season with salt and pepper, cover, and refrigerate at least 30 min, or up to 1 day. 

 

Drizzle fish with olive oil, and season with spice mix. Grill or pan fry fish, turning over once, 3-4 min per side. 

 

Wrap tortillas in foil and warm them on a grill, or in a 250-degree oven for about 5 min. To serve, arrange bite sized chunks of fish, slaw, and crema on each warm tortilla. Serve immediately. 

Charred Tomato Salsa

This is my favorite homemade salsa; great with chips, on tacos, and wonderful with any kind of eggs for breakfast.

1/2 white onion, chopped into 1 inch pieces

4 large garlic cloves, halved

2 tbs olive oil

4 -5 large plum tomatoes, halved

Sazon or Lawry's garlic salt

2 large jalapenos, seeds removed and halved or quartered

3 tbs fresh lime juice

1/3 c. chopped cilantro

1 tbs chopped or blended chipotle in adobo

Sprinkle garlic salt or Sazon on the cut side of the tomatoes. In a large skillet, add oil, onion, garlic, tomatoes (cut side down), and jalapenos. Char everything for 5-10 min on high heat until there is some caramelization and the vegetables are tender but not cooked through. Remove from heat and let it cool.

Add the vegetables to a blender with the lime juice and blend until smooth. Add the cilantro and chipotles, season with salt and pepper, and pulse until combined. Adjust seasoning to your taste. If it needs more heat, add more chipotle. Add more lime juice if it needs additional acid.

Simple Baked Egg Cups

 Preheat oven to 425°. Prepare as many muffin cups as you need with cooking spray. I use a six cup muffin tin that has deep cups.

For each cup, line the bottom of the cup with a slice of Black Forest Ham. Add a sprinkle of cheese, and any other filling you wish to include.

Break an egg into the cup, add salt and pepper to taste and another sprinkle of cheese.

Bake in a 425°oven for 15-20 min or until set.

Serve with Homemade Hash Browns.

Favorite Pizza Sauce

 2 tbs. olive oil 

1 yellow onion, diced

1/4 tsp red pepper flakes

2 minced garlic cloves

750 g of passata or 28 oz can crushed tomatoes 

1/2 c dry white wine

1 tsp ground fennel or porketta seasoning

In a medium saucepan, add olive oil, onions, red pepper flakes and a generous pinch of salt. Cook until translucent. Add garlic and briefly cook until it starts to brown. Add the tomatoes, wine, and fennel. Simmer until thick, about 30 min. If you would like a smoother sauce, purée with a stick blender until smooth. Taste for salt and adjust. Note: in the first step when you are sautéing the onions, you can add two anchovy filets for some subtle umami