Tyler Florence’s Arroz con Pollo & Salsa Verde


I have saved tons of recipes over time. Most of them I’ve picked up from cooking shows, cookbooks, or from a magazine. The only problem is as they say, “…so much of this and too little time.”

Recipes can be used as blueprints. I find that it’s a good idea to follow a recipe as it is the first time. The next time around you can play with the ingredients by substituting one protein for another or substitute this herb for a different one. Eventually that recipe becomes your very own.

However, this recipe is a very special one. Each time I’ve made it over the years I get many compliments. It’s memorable because it’s just that darn good. No matter how many times I’ve made it, it remains unchanged because in my opinion it is perfect just the way it is. I got this recipe from a show a long time ago called, “Food 911”. It was hosted by one of my favorite chefs, Tyler Florence. He also provides a recipe for a nutty, and refreshing green sauce to compliment this rich chicken and rice dish. I really would like to emphasize you have to have this salsa verde because it’s just that awesome! It isn’t the typical green tomatillo salsa that you’ve had with most of your favorite Mexican foods. This one is tangy, nutty, spicy, and it will brighten up the dish because it’s so refreshing. Especially if you have a nice bottle of chilled Rioja red wine to go along with it. I always do. The spices that soaked into the rice, the savoriness of the chicken, and the fresh sauce that’s made of toasted almonds, green jalapeño, cilantro, and lime are complemented beautifully with a little sip of Rioja. Try it for yourself!

…and if you’d like I’d love to know what you think! Here’s the link to this beautiful recipe: Arroz con Pollo with Salsa Verde





It’s that time of the year when bright and colorful veggies are plentiful and stacked high at the market. On my last trip I got a little produce-happy and I ended up bringing home lots of crisp vegetables. I whipped out my favorite recipe for this occasion. That’s right; Ratatouille. The recipe that I use is actually from one of my favorite chefs, Tyler Florence. This recipe tastes even better the next day once all of the flavors combine. My favorite way to serve it is over a slice of toast with some grated parmesan, chopped parsley, and a drizzle of extra virgin olive oil


If you top it with an egg, crispy bacon, chopped parsley, and Parmesan you’ve got breakfast!


Here’s the link to this recipe. Enjoy!

Bread Loaf Pizza

Bread Loaf Pizza
About a month ago, during a grocery shopping trip I discovered some packaged artisan breads that are ready to finish off in the oven. Not the frozen kind. I’m not kidding…they turn out like a fresh loaf from the bakery! One of my favorites is the Tuscan loaf. I like to rip it into pieces and spread some fresh goat cheese, extra virgin olive oil and fresh minced herbs…so delicious!
One night I was in the mood for pizza and I don’t really care for delivery pizza. I picked up a ciabatta loaf to use as pizza crust and topped it with what I had on hand. It turned out really, really, good and it hit the spot.

For the pizza sauce:
1/2 yellow onion, diced
3     cloves of garlic, diced
1      Tsp dried oregano
1      Tsp parsley (dried or fresh)
1/2  Tsp dried rosemary
6      Oz can tomato paste
A pinch of chili pepper flakes
Salt and freshly ground pepper

Heat up a sauce pan on medium heat and add olive oil.  Saute the minced onion and garlic until they are soft (about 2 mins).  Add the tomato paste, ground herbs and stir.  Next, add 1 1/2 cup of water, season with salt, pepper, and chili flakes. Turn down the heat to low, and allow a gentle simmer for about 20 mins while the bread bakes.
Once bread is ready, slice open in half. Spread desired amount of sauce on each half of the bread. Add toppings of your choice and bake at about 400 degrees for about 5 mins. This will make two very generous personal pizzas.
Keep an eye to prevent the sides from burning. If cheese isn’t completely melted, finish off under the broiler for about 1-3 more minutes to wilt the veggies and melt the cheeses. Before slicing, drizzle with a little extra virgin olive oil. Serve immediately.

Foodie, Food-lover, Food-enthusiast, Food-Geek, etc…

peach harvest7

Hi everyone! Welcome to my new website! If you’re following from my previous site, “www.morethansaltandpepperblog.blogspot.com”, thanks for tagging along! I hope that you enjoy!

I love good home-cooked food but I especially love preparing it. Cooking is another creative medium for me. I feel that cooking is a great way to relax and show love to those you care about by sharing great food with good company.

I’m often asked for some of my favorite recipes so I was inspired to create this blog. In it I share my food photography, anecdotes, and recipes that I grew up with or some from my favorite chefs. That’s how this blog got started. As they say, “a picture is worth a thousand words.” Since I enjoy working on this blog and a lot of hard work goes into it, I have been working on my food styling and food photography as an extension of my creative portfolio. I hope that you enjoy it as much as I enjoy creating it.

By the way, all content in this blog is my work. If you would like to use any of my images, photographs or designs, don’t be shy and ask. If you would like for me to create a design or graphic just for you please contact me. I’ll be happy to hear your ideas.