As featured on WTNH today!

It was another fun morning with the hosts of WTNH News Channel 8, Good Morning Connecticut! Thank you again to the co-anchors, Jocelyn, Laura and Gill. You guys are great! Plus… the rest of the crew, producers and camera men. This team always makes you feel welcome and right at home!

Today, I made one of my favorite recipes…. Chicken with White Beans and Spinach. Not only is this recipe simple and fast to make, but it’s full of flavor and super healthy. The important part is to saute the chicken thighs in olive oil for a few minutes until golden brown. This gives the dish a lot of flavor.

I prefer using chicken thighs in this recipe. I buy them at Trader Joes or Whole Foods, skinless and boneless. Chicken thighs have a lot more flavor and stay moist, especially when cooking for a while. However, if you prefer chicken breasts, you can certainly add them in here. Just keep in mind that chicken breast has less flavor and dries up quickly.

Another tip… when adding the dried rosemary, you want to rub it between your fingers and stir fry it in the oil for a minute, this helps ignite the dried herb and bring it back to life. This is key to great tasting dishes; the spices and herbs are stir fried in oil before adding the remaining ingredients.

I hope you enjoy this dish as much as we do. I can just eat these beans and spinach by the spoon-fulls. This dish is full of fiber and protein so it keeps you satiated for hours. I prefer serving it with quinoa, but you can certainly serve with rice or polenta. Until next time…. enjoy!

Yesterday on WTNH News Channel 8

It was another fun morning with the anchors on WTNH News Channel 8. We made these delicious eggplant “meatballs”, such a simple and yummy meal. We use traditional Italian flavors in these “meatballs” such as parmesan cheese, fresh basil and parsley, garlic and Italian style bread crumbs.

Eggplant “Meatballs”.…¬† a healthy twist on the traditional “meat” ball. Vegetarian, full of fiber, moist, delicious and loaded with flavor. A unique dish.

First, you peel and chop up a large eggplant. Cook it with a bit of olive oil and water for 8-10 minutes until softened. Then, add it to the food processor along with a can of cannellini beans. Process until pureed and then add to a large bowl, along with all the seasonings. Roll into balls, spritz with some olive oil spray and bake in a 400 degree oven for about 20 minutes and they will be golden brown. Toss them into your favorite tomato sauce until heated through and enjoy with a side of pasta. Delicioso!

Always a fun time on WTNH…. until next time!

Look at the staff enjoying this delicious meal!

Smoothie Bowl

What is light and refreshing and perfect for the summer? A smoothie bowl!

It’s so easy to prepare…. you make a smoothie, pour it into a bowl and then add your toppings of choice (granola, fresh fruit, dried fruit, nuts or seeds).

Miss Liz, founder of Food Jules, prepared this sweet and refreshing SUMMER BERRY SMOOTHIE BOWL LIVE on WTNH last week. The summer berries that she used are a mix of strawberries, blueberries, cherries and raspberries and then she topped the smoothie with home-made granola, dried coconut and fresh berries. Of course you can use any store bought granola too, but Miss Liz loves to make her own NUTTY GRANOLA.

There was a special guest on the show too… my daughter, Lilliana. She is my most valuable employee, she’s been helping me with all of our cooking classes and camps over the past few years. I couldn’t do this without her! She is amazing.

Hope you enjoy this smoothie bowl over the summer.

The perfect summer salad, featured on WTNH!

This morning was so much fun! Miss Liz hosted another cooking segment on WTNH’s Good Morning Connecticut on News Channel 8. The hosts and employees there are all so nice and so much fun! Always a pleasure visiting with them.

Today, I made Chickpea Salad, the perfect salad for the summer time! Made with a simple lemon vinaigrette, full of fresh vegetables: cucumbers, peppers, shallots, carrots, celery and my secret ingredient, spicy pickles! I absolutely LOVE chickpeas but if you’re not a fan, you can substitute the chickpeas with any other bean. This salad is so versatile, you can even add some feta cheese and kalamata olives to give it a Mediterranean flare or fresh mozzarella and basil for an Italian flare.

Today, I had a special guest with me. My niece, Elisa, just graduated middle school last week and today was her official first day of summer vacation! She was so excited to join me in the kitchen at WNTH and meet the hosts!

Be sure to check out the video below and recipe – this is a delicious salad to go along with your summer BBQ!

Here is a link to the video to watch me in action!¬†Looking forward to seeing everyone at WTNH in July and all my kids at this summer’s cooking camp.

Happy Early Summer! Miss Liz


Featured on WTNH News 8!

Did you know that Asparagus is in season right now? It’s an early spring vegetable from February thru June. Yes, I said Spring even though it’s a blizzard outside today and still officially winter, I’m looking forward to spring in a couple of weeks!

20180306_083629Asparagus is full of vitamins and fiber and so delicious. Yesterday, I cooked up this Tortellini with Asparagus on WTNH News 8 Good Morning Connecticut. It was another fun time with the anchors and studio members.


This is such a quick and easy recipe using simple ingredients. Asparagus is in plentiful and inexpensive at all the grocery stores now. So, go get some and enjoy making this delicious dish! You can watch me LIVE via this link.