Delicious and Simple Recipes | Delicious And Simple

Tyler Licata

Apr 8, 20151 min read

Heidi's Chocolate Chip Banana Bread

Ingredients: 1 cup Flour 3/4 cup Granulated sugar 1 teaspoon Baking soda 1 teaspoon Salt 1 teaspoon Vanilla 1/2 teaspoon Ground cinnamon...

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Tyler Licata

Mar 18, 20151 min read

Greet Hwy68 Loop Magazine

Plum Cake

Featured in the September 2014 Issue of ‘In the Loop’ Step 1: Bottom Dough Ingredients: 12 Pitted plums* 1 stick Softened unsalted butter...

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Tyler Licata

Mar 18, 20151 min read

Greet Hwy68 Loop Magazine

Heidi’s Turkey Burgers

Featured in the March 2015 Issue of ‘In the Loop’ Ingredients: 1 package Ground turkey, approx. 1 pound 1 Egg, beaten 1 cup Caramelized...

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Tyler Licata

Mar 18, 20151 min read

Greet Hwy68 Loop Magazine

Spring Rolls with Peanut Sauce

Featured in the February 2015 Issue of ‘In the Loop’ Step 1: Spring Rolls Ingredients: 4 cups Finely chopped Napa cabbage ½ cup each...

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Tyler Licata

Mar 18, 20151 min read

Greet Hwy68 Loop Magazine

Crab Cakes

Featured in the January 2015 Issue of ‘In the Loop’ Ingredients: 1 Egg, whisked 2 ½ tablespoons Mayonnaise 1 ½ tablespoons Dijon mustard...

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Citrus Vinaigrette Shrimp and Crab Salad

Tyler Licata

Mar 18, 20151 min read

Greet Hwy68 Loop Magazine

Citrus Vinaigrette Shrimp and Crab Salad

Featured in the December 2014 Issue of ‘In the Loop’ Step 1: Citrus Vinaigrette Mix in a mason jar the following ingredients, then shake...

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Tyler Licata

Mar 18, 20151 min read

Greet Hwy68 Loop Magazine

Stove Top Apple Pie

Featured in the November 2014 Issue of ‘In the Loop’ Step 1: Pie Crust For the crust, you may use a store-bought pie crust, make your own...

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Mini Baked Jalapeño & Pumpkin Seed Brie Cups

Tyler Licata

Mar 18, 20151 min read

Greet Hwy68 Loop Magazine

Mini Baked Jalapeño & Pumpkin Seed Brie Cups

Featured in the October 2014 Issue of ‘In the Loop’ These wonderful appetizers are perfect for entertaining this autumn or anytime!...

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Tyler Licata

Mar 17, 20152 min read

Pro Chef/Restaurants

Grilled Swordfish with Roasted Winter Vegetables and Balsamic Reduction by Executive Chef Juan Ponce of The Old Fisherman’s Grotto

Click Here for the Official Webpage for the Old Fisherman's Grotto Step 1: Grilled Swordfish Ingredients: 4 - 1 inch thick Swordfish...

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Tyler Licata

Feb 17, 20151 min read

Oyster Rockefeller

Recipe by Chef Misty Rimassa of Elements Tasting Bar & Bistro Ingredients: 12 Oysters, cleaned, shucked (Misty's recommendation: Use Blue...

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Tyler Licata

Jan 23, 20151 min read

Heidi's Recipes

Heidi's Healthy Blueberry Waffles

Makes 8-10 Partial Waffle Squares Ingredients: 2 cups Oat flour (To make: Grind raw oats in a Nutribullet or other food processor) 2...

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Tyler Licata

Dec 22, 20142 min read

Pro Chef/Restaurants

Pan Roasted Halibut, Fennel, Potatoes and Salsa Verde by Executive Chef William Bennett of Corral de Tierra Country Club

Ingredients: 4, 6 oz. Portions of halibut fillet, skin off, no bones ¾ lb. Fingerling or other small yellow waxy potato 1 head Fennel,...

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Tyler Licata

Dec 15, 20141 min read

Pro Chef/Restaurants

Autumn Roast Pork by Central Coast Event's Executive Chef Claire Hulstrom

Yield: 6 servings Ingredients: 2 lb. Pork Roast, bone out 1 large Yellow onion, medium dice 1 cup Whole, peeled garlic cloves 2 cups Baby...

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Tyler Licata

Nov 26, 20141 min read

Pro Chef/Restaurants

Pumpkin Cream Cheese French Toast: A Breakfast Club Creation

Pumpkin Cream Cheese French Toast An Exclusive Recipe by The Breakfast Club Located at: 1130 Fremont Blvd., Seaside, CA 93955 Sign up for...

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Tyler Licata

Nov 19, 20141 min read

Pro Chef/Restaurants

Pork Tenderloin with Rosemary, Blackberry Balsamic and Orange Zest Reduction from Triò Carmel's Owner, Karl Empey

Ingredients: 2 large Pork tenderloins 6 tbsp. Leccino or other Trio Carmel Extra Virgin Olive Oil 1-1/2 tbsp. Black pepper 1 tbsp....

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Tyler Licata

Nov 16, 20141 min read

Submitted Recipes

"Sopa de Arroz aka Spanish Rice" by Denise Fogel

Recipe Submitted by Home Cook Denise Fogel Sopa de Arroz , pronounced soap-ah day are-ohz. Translates to rice soup. This dish is...

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Tyler Licata

Nov 9, 20141 min read

"Mexican-Style Shrimp Cocktail"

Ingredients: 2 pounds of Cooked shrimp (Peeled & Deveined) 1/4 cup Fresh squeezed lime juice 2-5.5 fluid ounces of Tomato juice I bottle...

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Tyler Licata

Nov 8, 20141 min read

Pro Chef/Restaurants

“Bleu Cheese and Pear Tart” submitted by Professional Culinary Coach Valerie Kazansky

“Bleu Cheese and Pear Tart” submitted by Professional Culinary Coach Valerie Kazansky Ingredients: ½ pound Puff pastry (Homemade, bought...

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Tyler Licata

Nov 3, 20141 min read

Heidi's Recipes

"Stuffing Frittata"

Ingredients: Premade seasoned stuffing (Any premade stuffing will do, I love making this with leftovers from Thanksgiving.) 8 Eggs 1/4...

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Tyler Licata

Oct 30, 20141 min read

Pro Chef/Restaurants

Burrata, Persimmon & Arugula Salad with Crushed Hazelnuts by Chef Todd Fisher

Ingredients: 8 oz. Burrata cheese (Del Destino Brand) 2 Tbsp. Aged sherry wine vinegar 1 Tbsp. Minced shallot 1 1/2 tsp. Dijon mustard...

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