Short Ribs for fall cooking

Even though I live in Southern CA where the temperatures stay moderate; it is fall now and I love to slow cook comfort foods.  My neighbors just had a baby girl, Remington so I decided to look at my Giada’s Italy: My Recipes for La Dolce Vita cookbook and found this simple recipe that will fill your whole house with delicious scents.  My neighbors down the street came over, smelling the delicious aromas and wondered what I was cooking today.  Short ribs need slow cooking to break down the meat but they are meaty and an inexpensive cut of beef.


Drench short ribs in flour, salt and pepper and brown in a dutch oven, coated with olive oil turning to brown on all sides. Once browned take out of pan and add cut up carrots, celery and onion, cooking through, scraping the pan to get all the flavors melded together.  Add  San Marzano Double Concentrated Tomato Paste a bottle of Barolo wine or any full bodied red, scraping the pans on all sides. Add Kitchen Basics All Natural Original Beef Stock, cover pot and slow cook for 2 1/2 hours or until fork tender.


I made green beans and scalloped potatoes to accompany the short ribs.


Love and light,

Jeanine on the Scene

Galley Kitchen Organization 101

I recently started a whole house remodel. Crazy right? Anyway the kitchen is one of the most important places for me to be organized and efficient since I LOVE TO COOK. My home has a very small galley style kitchen; 8 x 7 U Shape, give or take a few inches.  I met with my contractor and am expanding one wall an extra 4 feet, adding in a much needed pantry. I am working with the existing space and started research on options for utilizing all those hidden nooks and crannies where your tupperware lids disappear never to be seen again.  Challenge on for me!  I love to research and find new products and ideas.  I drew out my kitchen on graph paper so I could visualize what each space looks like. (pretty easy to do once you measure your space ). There are lots of apps out today for you to play with designs using 3-d imaging etc but you have to purchase the cabinets from them. I am utilizing the existing cabinets but re-facing the doors.  So one of my favorite spots to explore and store ideas is  Check out Jeanineonthescene on Pinterest to see what I am planning for my kitchen makeover.

As I explored I discovered many sites and ideas.  Here are some products I will be using and also a few sites to compare products to maximize kitchen space.  Stay tuned for updates on this project.



love and light,

Jeanine on the Scene

Healthy Greek Salad

I recently collaborated with my sister to cook dinner for our sisters birthday. I was put in charge of the meat and a Greek Salad.  Cool, Easy, I got this.  I brought a Filet Strip to BBQ and my simple, easy meal prepped Greek Salad.  Follow these 3 simple guidelines for a healthy simple salad that can be made ahead of time and tossed right before serving.


  • 1 English cucumber, cubed
  • 1 Yellow and Red Bell peppers, 2 Orange (can do any combo)
  • 1/2 Red Onion, chopped
  • 1/2 jar MEZZETTA Pitted Kalamata Olives, 9.5 oz
  • 1 Container cherub tomatoes cut in half
  • 1 container Athenos crumbled Mediterrean Herb Feta Cheese (or plain)
  • 2 Medium Avocados, quartered
  • Realemon 100% Lemon Juice
  • salt & pepper to taste


Cut up all vegetables and layer in a tupperware container, starting with the cucumber first and adding in each vegetable listed in order except for the avocado.  Place avocado in separate container and sprinkle with lemon juice to prevent from browning.

layered vegetables


Whisk together dressing ingredients and refrigerate until ready to us.

About a 1/2 hour before serving; toss all ingredients together in a salad bowl; adding the avocado just before serving.   Easy, delicious, nutritious!20181022_133054.jpg


Love and Light,

Jeanine on the Scene

Crab and Artichoke Quiche

Here is a quick and easy recipe for a delicious weekend brunch, a weekday luncheon or quick dinner,just add a green salad. If you have the time make the crust yourself.  It is really easy and tastes delicious.



  1. Line a greased glass pie pan with the rolled out pastry dough and bake for 10 minutes, making sure to prick in several places so it does not shrink in the pan. (*Blind bake the crust).  I usually prepare my crust the night before.
  2. Remove from oven and let sit.
  3. Beat together eggs, creme fraiche and salt and pepper.
  4. Spread crab on bottom of pie crust, then layer 3 oz shredded cheese, green onions and artichokes .
  5. Pour egg mixture on top.
  6. Sprinkle remaining 3 oz. shredded cheese on egg mixture.
  7. Bake in 400 degree oven for 40 minutes or until cooked through.
  8. Let set for 5 minutes before serving. Sprinkle with fresh parsley.


Serves 6 servings.


Love and light,

Jeanine on the Scene