Judi Rutland
Coldwell Banker Realty

Growing up Italian in a small town in up-State NY called Herkimer, I was blessed with parents and grandparents that could cook very well.  Cooking and eating was always an event and very social.  I got to thinking that sharing recipes on my website would be  fun and different.  As you surf the net for real estate, you might also like to look at some of my favorite recipes.  Keep coming back as I will add more recipes for you to enjoy. PLUS!  If you have a receipe that you would like to share, please send it to me and I will post it.....giving you all the credit of course!  "Mangia bene, vive felice!"



These delicious little no-bake energy bites are great as an energy booster.  It was adapted by GimmeSomeOven.com

1 c. dry oatmeal

2/3 c. toasted coconut flakes

1/2 c. peanut butter

1/2 c. ground flax seed

1/2 c. semisweet chocolate chips (or vegan chocolate chips)

1/3 c. local honey or agave nectar

1 T. chia seeds

1 t. pure Vanilla extract

 Stir all ingredients together in a medium bowl until well mixed.  Cover and chill in the fridge for a 1/2 hour or so.  Once chilled, roll into 1" balls.  Store in an airtight container and place back into the fridge.  Makes about 20 to 25 balls.


Fusilli with Peas and Feta


1 1/2 cups low-salt chicken broth

1 lbs fresh or frozen peas (about 3 cups)

3 T. extra virgin olive oil

2 T. chopped fresh dill

Fresh ground black pepper to taste

12 oz. dried fusilli pasta

4 oz. finely crumbled feta cheese

Lemon wedges for serving


Bring a large pot of well salted water to a boil over high heat.  In a separate sauce pan bring the chicken broth to a boil.  Add the peas and cook until crisp-tender (about 2-4 minutes).  Remove from heat and remove with a slotted spoon.  Reserve one cup of the peas and add the others along with broth to a blender.  To the blender add the  olive oil, 1/2 of the dill, salt and pepper to taste and blend until smooth.  Meanwhile, cook the pasta until al dente.  Drain and transfer to a large bowl.  Toss the pasta with the sauce.  Mix in the reserved peas and 3/4 c. of feta.  Serve with garnished with the remaining feta and dill then garnish with a lemon wedge on the side.  Enjoy!

 This great recipe was found in The Fine Cooking Magazine (June/July 2013)


 Stuffed Shells Florentine

 I love stuffed shells.  I found this simple recipe while shopping at Publix and thought I would give it a try.  I am sure my grandparents are rolling in their graves for not making homemade sauce :)

Olive oil cooking spray

1T Extra Virgin Olive Oil

1/2c fresh onion diced

3 cloves garlic, chopped

1lb mild Italian pork sausage (I buy the fresh ground)

20 pasta shells

1-24oz. Bertolli Tomato Basil Pasta Sauce or any of your favorite sauce - divided in half

2T fresh parsley

Oregano to taste

4c Fresh Spinach

2c shredded Mozzarella cheese

 Preheat oven to 350 degrees.  Lightly coat baking dish with olive oil or cooking spray.  Bring water to boil and add pasta.  Don't over cook! In the meantime, place oil in pan then add onions and garlic. Sauté for a few minutes then add ground pork sausage.  Cook until no pink remains.  Stir in 1/2 of the sauce, parsley, oregano and spinach.  Sauté until spinach is wilted.

Drain pasta well.  Then spoon mixture into each shell.  Line baking dish with stuffed shells.  Add the rest of the sauce and top with Mozzarella cheese.  Cover with foil and bake for about 15 to 20 minutes or until sauce is bubbly and cheese is melted.  Shake some parm or favorite cheese over top along with some pepper flakes if you like and then enjoy with a glass or red wine.


15 Minute Roasted Chicken and Veggies


  • 2 boneless chicken breasts, chopped
  • 1 cup bell pepper, chopped - I like to mix up the colors
  • ½ onion, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • ½ cup tomatoes, chopped or plum/grape
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon italian seasoning
  • ¼ teaspoon paprika (I like the smoked)

Preheat oven to 500 degree.  Chop the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.Bake for 15 minutes or until the veggies are charred and chicken is cooked.  Recipe by Gimme Delicious 


Slow Cooker Beef and Broccoli

2 lbs. sirloin or boneless beef chuck roast

1 can beef broth

1/2 cup low-sodium soy sauce

1/4 cup brown sugar

1 Tbsp. sesame oil

4 garlic cloves, minced

4 Tbsp. cornstarch

4 Tbsp. water

1 head of broccoli, cut into florets

In the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours. After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.  Recipe from BuzzFeed

Serve over warm white rice. Enjoy!


Low Carb Cauliflower Breadsticks

This recipe is from Real Housewives.  I learned something that I will share.  The frozen riced cauliflower works well if you don't have a ricer or you don't want to take the time.  Be sure, when you unfreeze the frozen riced cauliflower that you spread it out on a cookie sheet.  I would like the sheet with several layers of paper towel so you can get it as dry as you can before preparing the bread sticks.  Also, I lined the cookie sheet with foil...I would not do that again.  The recipe calls to line it with a silicone baking mat or parchment paper.  I tried it again with no lining...just lightly sprayed the cookie sheet with Pam...it worked well...so here it goes; with way these are tasty!

2 bags frozen riced cauliflower

1 c shredded Mozzarella Cheese

1 c shaved Parmesan Cheese

2 large eggs whipped

1 T minced garlic (less if you prefer)

1- 2  T fresh basil coarsely chopped and fresh Italian Parsley coarsely chopped

2 t dried oregano (or none if you prefer)

salt and ground pepper to taste

Preheat over to 425. Mix all ingredients in a large bowl.  Then place in a rectangle in the cookie sheet and spread out to about 1/4 inch thick. Bake for 10-12 minutes.  Remove from oven and sprinkle more Mozzarella over the top.  About 3/4 cup...bake until cheese bubbles and starts to brown.  Garnish with more fresh herbs and Parmesan.  Serve with red sauce or sweet and spicy BBQ sauce.


Cowboy Chicken and Rice

1 1/2 lbs boneless chicken breasts cut into bit-sized chunks

2 small tomatoes

2 c frozen corn (I like white corn)

1 pkg (8.8oz) cooked brown rice

1 can (14.5oz) seasoned collard greens

1 can (15.5oz) white beans of your choice

1 1/2 t minced roasted garlic

1 T red wine vinegar

1 T olive oil (extra virgin)

Herbal seasoning to taste

Drain greens and beans; rinse lightly.  Coarsely chop tomatoes. Combine with herbed seasoning and vinegar; mix.

Pre-heat large non-stick skillet. Place oil in pan.  Add chicken and cook until browned; about 4-5 minutes.  Add corn, rice, and tomatoes.  Cook for an additional 3 minutes or so.  Stir in greens and beans and cook until all are heated through; maybe another 4 minutes.  Recipe from Publix/Apron...I tried it at the Pulbix kiosk when I was shopping one day. The I picked up the next recipe...mmmmmm good!


Steaks with Avocado Chile Sauce and Chili BBQ Sauce

4 t chili powder divided

1 T brown sugar

1 t garlic sauce

1 1/2 lbs NY Strip

1/2 c Salsa Verde

1/4 c Guacamole

1  c sweet and spicy BBQ sauce

2 T Chipotle pepper sauce

Pre-heat your grill.  Combine 2t chili powder, brown sugar, and garlic salt.  Coat steaks with this mixture.  Grill steaks as you like them (125 degrees for medium rare; 130 for warm pink center and up to 170 degrees for well done). 

Combine Salsa Verde and guacamole in one bowl and combine Chipotle pepper sauce, BB@ sauce and remaining chili powder in another bowl.  Slice steaks and serve with the two sauces - GOOD!  Recipe from Publix/Aprons