Cranberry Chicken Salad

2 cooked chicken breasts, chopped
1/2 cup plain yogurt or more to taste
2 green onions, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 tablespoon lime juice
salt and black pepper to taste
1/2 teaspoon dried dill weed

Mix together the chicken and yogurt in a bowl, stir to coat well, then stir in the green onions, dried cranberries, walnuts, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate. The flavor gets better with time.

Posted in Beth's Recipes

Amaretto Affogato


2 scoops vanilla ice cream
1/4 cup espresso or strong coffee
1 tablespoon amaretto
whipped cream
toasted almonds


Brew strong coffee or espresso.

2 scoops ice cream per glass dessert bowl. Pour 1 tablespoon amaretto over ice cream, then 1/4 cup coffee, top with whipped cream and toasted almonds.

Posted in Beth's Recipes

Tilapia With Toasted Almonds


1/2 cup sliced almonds
1 tablespoon butter
2 tablespoons olive oil
2 tilapia fillets (or any other white fish)
Salt and freshly ground black pepper
Juice of 1 lemon
1/2 cup flat-leaf parsley leaves, chopped


Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.

Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add tilapia fillets. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate.

Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over fish, and scatter with toasted almonds. Serve immediately.

optional: wedge of lemon for each serving

tilapia with almonds

Posted in Beth's Recipes

Broiled Fish With Lemon Curry Butter


  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 tablespoon thyme (fresh if available)
  • 1 teaspoon curry powder
  • 2 teaspoons grated ginger
  • 1/2 teaspoon fine sea salt, or less
  • 1 teaspoon finely grated lemon zest
  • Ground black pepper, to taste
  • 2 (6-ounce) tilapia, blackfish, flounder or hake fillets
  • Fresh lemon juice, for serving
  • Dill fronds or fresh parsley, for serving


  1. Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in olive oil, thyme, curry powder, ginger and salt; heat until fragrant, about 1 minute. Stir in lemon zest.
  2. Season fish with salt and pepper and place on a rimmed baking dish. Pour sauce over fish and broil until fish is flaky and cooked through, about 5-8 minutes. Top with a squeeze of lemon juice and fresh dill or parsley, and serve.
Posted in Beth's Recipes

Fillet of Fish With Grapefruit


  • 2  fillets of fish such as cod, red snapper or tilapia, about 1 pounds total weight
  • 1 teaspoon ground coriander
  • ½ cup fresh grapefruit juice
  • Salt to taste if desired and freshly ground pepper to taste
  • 2 small grapefruits or 1 large
  • 2 tablespoons olive oil
  • Maitre d’hotel butter (below)

  1. Preheat the broiler to high.
  2. Arrange the fish halves in one layer in a rimmed baking dish.
  3. Blend the coriander, grapefruit juice, salt and pepper. Pour this over the fish, and let stand 10 or 15 minutes.
  4. Meanwhile, peel the grapefruit, cutting away all the white fibrous portions beneath the skin. Cut the flesh into neat sections, cutting between the tough, fibrous white portions. Set the sections aside.
  5. Drain some of the grapefruit sauce from the fish fillets. Rub the fish with olive oil to coat evenly on both sides. Sprinkle with salt and pepper and place under the broiler about 4 inches from the source of heat. Broil the fish for 4 to 5 minutes.
  6. Spoon the butter over the fish, and let it melt. Arrange the grapefruit sections around the fish, and serve immediately.

Maitre d’Hotel Butter


  • ¼ cup butter cut into small cubes
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped parsley


  1. Combine the ingredients in a small mixing bowl
  2. Let stand until room temperature is reached.
  3. Blend the ingredients well with fork. Set aside.
Posted in Beth's Recipes

Green and White Pizza


  • 10″ thin crust pizza dough
  • Fresh mozzarella
  • Extra-virgin olive oil
  • Kosher salt
  • Parmesan, finely grated
  • 2 handfuls baby arugula
  • Half a lemon, juiced


  1. Heat grill with fire bricks for 30 minutes.
  2. Slice mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and scatter the Parmesan over the top.
  3. Using a pizza peel, pick up the thin crust pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 6 minutes.
  4. Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a pinch of salt, or to taste.
  5. When the pizza is done, put the dressed greens on top of the pie and serve immediately.
Posted in Beth's Recipes

Easy Thin Pizza Crust

1/2 cup lukewarm water
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
corn meal

In a large bowl, mix together the water, yeast and sugar. Let that sit and get foamy, about 10 minutes.

After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together. Flour your workspace and knead the dough a few times. Let it sit for 5-10 minutes.

Cut the dough in half for 2 pizza crusts. Roll the dough out as thin as you can with roller. Flour/corn meal your pizza peel well. To transfer the thin dough to your peel, gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings. Remember, with this thin crust it is best to not do lots of heavy toppings. Work quickly so the dough does not stick to the peel.

Bake on the fire bricks on the grill for between 4-7 minutes, depending on ingredients.

note: this is a “dry” dough and working with it is easy. It tends to bubble like a tortilla. I initially used parchment paper but it’s not really necessary and transfer from peel to grill is fairly easy.

Posted in Beth's Recipes