Blog Posts - NORTH PALM BEACH LIFE

NORTH PALM BEACH LIFE

Chicken Drumsticks

10/25/2025

Contributed by Chris Lambroia

Recipe Memory Honoring her Mother
Margaret Capizzi

Several years ago, prior to the Pandemic of 2019, I was fortunate enough to meet one of the kindest people I could have imagined. The first time we spoke, there was something about her at this private restaurant in Old Port Cove. At first, I noticed her smile and how she made and held eye-contact. As years went on, it became just her kind and caring way. It was the beginning of a lovely friendship.

Chris has contributed this recipe to honor her beloved Mother, Margaret, and the memories she has of that time. Although originally from Publix, modifications were made to make it truly Margaret's. Here's to your beautiful Mother, Chris. Thank you for sharing here with all of us.

From Chris...

“This is an old recipe she found in Publix about 7 or 8 years ago, before she got sock. She loved making for the grandchildren. Enjoy!”

Ingredients:

Cooking spray
2 lb chicken drumsticks
1 teaspoon seasoned salt
2 tablespoons unsalted butter, melted
2 tablespoons honey
1 1/2 cups cornbread stuffing mix, coarsely crushed

Preheat oven to 350°F. Coat 13-x 9-inch baking dish with spray.

Coat chicken with seasoned salt. Melt butter and stir in honey; brush one-half of the mixture over chicken.
Crush stuffing; coat chicken with crumbs, pressing with fingertips to evenly coat.
Arrange drumsticks in baking dish; drizzle with remaining butter mixture. Bake 50-60 minutes and until chicken is 165°F.

OTHER OPTIONS

Slow Cooker: Place 2 lb drumsticks in slow cooker. Combine 1 cup chopped onions, 12 oz chunky salsa, 1 teaspoon chili powder, and 1 teaspoon ground cumin; pour over chicken. Cover and cook on HIGH for 2-3 hours, stirring occasionally, and until chicken is 165°F.

Grill: Combine 2 cups mojo marinade and 1 teaspoon Sazón seasoning; toss with 2 lb drumsticks. Let stand 30 minutes (or overnight) to marinate. Preheat grill.
Grill chicken 20-25 minutes, turning occasionally, and until chicken is 165° F.

Mother's Simple Tuna Salad

10/25/2025

Through the years I have continued to make tuna salad from canned tuna. My Mother saw no reason to change what she liked so she stayed true to her simple formula.

However, I vary it and make it to my own taste by adding chopped/grated onions, Harry & David's Pepper & Onion Relish, garlic salt, onion powder, Duke's Mayonnaise, dill relish...only one relish at a time.

Now, there was always a big difference of opinion about ingredients I had with my Mother. As a teen, I began to make Tuna Salad. The first thing I asked my Mother to buy was tuna in water. As she also made tuna, she thought the oil-packed tuna had more flavor, so she continued to buy it. She had a method to pacify my taste. She rinsed the tuna, and I pouted a bit, but in the end, it was really okay.

The really BIG contention was....the use of Miracle Whip. No, it had to be mayonnaise She never in her life liked mayonnaise, which I silently attributed to the fact her older sister agreed with me about Miracle Whip vs. mayonnaise Siblings, don't you know. I can say I have never used Miracle Whip, and never will unless it is a dire food situation.

Serving tuna is simply a personal preference, and my Mother brought out white bread, while her sister used wheat. Again, sisters.

Topping a ripe, red tomato with tuna salad or over crackers is my favorite. But, slathering up an artisan bread is also an excellent option.

Those summers, with my Mother and her sister, making lunches together, the chilled ice tea (sweet for my Mother, unsweetened for my Aunt, lemon for my aunt, not lemon for my Mother, of course) will always be a treasured memory...lemon, no lemon, sweet, unsweetened, white, wheat, mayo or the Miracle, what sweet memories for me.

While making my own tuna is almost as simple as my Mother's, I admit I love to buy the premade Tuna Salad at Costco. My mate, Gerry, prefers mine.

M. Patricia's Simple Tuna Salad

Canned Tuna In Oil (size depends on how many will be served)
Miracle Whip (I use Duke's Mayonnaise as I think Miracle Whip is not really a thing)
1-2 Boiled Eggs
Chopped Dill Pickle

Boil eggs, let cool and peel.
Chop dill pickles.
Drain tuna.
Place in bowl and break into smaller pieces.
Add Miracle Whip to taste.
Add chopped pickles.
Chop boiled eggs and add to mixture.

Chill briefly and serve on white breaded, toasted or plain.

Nana's World Famous Meatloaf

10/24/2025

Contributed by Deborah Hamilton-Lynn

Longtime resident of Austin, Texas, writer (she wears many hats, actually) Deborah Hamilton-Lynn is sharing comfort food recipes with us. Whether we are feeling under the weather, want something reminiscent of our childhood, or just crave a forever favorite...meatloaf and potatoes will always fill the bill. She tells us many recipes have never been written down, just word-of-mouth. True for all of us, usually.

When Deb visits us here in the Palm Beaches, we enjoy great conversations, and food together. Sometimes we dine out, but sometimes we grab ingredients, pull out pans and cook, have wine or make cocktails. That is the most comforting, every-time.

Deborah explains...

“This may not be the healthiest meal but growing up it was the best winter comfort meal and a lot of us grew up coming to the dinner table that always included meat and potatoes.

“I continue to make the meatloaf when I need a comfort meal boost. I use leftovers for meatloaf sandwiches which can be cold or room temperature.

“I have added one ingredient (Worcestershire sauce) to make it my own.

"Like a lot of these recipes they came from word of mouth rather than a written recipe and like most cooks a lot of things were done to taste (meaning the cook's taste as they cooked.)"

Thanks, Deb, for including the handwritten recipe for us to enjoy. Yes, it has some age on it, like many of mine.

Nana's World Famous Meatloaf and Butter Potatoes
From Deborah Hamilton-Lynn

Nana's World Famous Meatloaf

Ingredients:

2 packages dry French onion soup mix
2 eggs
2 1/2 to 3 pounds of ground beef
1 1/2 cups of seasoned Italian bread crumbs
Garlic salt to taste
Pepper to taste
1 T Worcestershire sauce
2 small bottles of ketchup (save 2-3 T for topping at end of baking)
Optional: chopped yellow onions

Mix wet ingredients and dry ingredients separately
Add wet ingredients to ground beef first then add dry ingredients.
Mix thoroughly and place in a glass baking dish.
Cover with aluminum foil.
Bake at 350 degrees for 2 to 2/12 hours.
remove foil. Cover the top with saved ketchup..
Return to oven for an additional 10 minutes
Allow meatloaf to rest and cool slightly before cutting to serve.

Butter Potatoes

Slice 6 medium russet potatoes into medium slices.
Melt i stick of butter in a large skillet add potatoes, salt and pepper to taste.
Cook on medium heat until fied and cooked through
Add 1 to 1 1/2 cups of water. Bring to a boil then cover and simmer until buttery "sauce" is thickened.
Optional add: chopped onion and minced garlic.

Steve Campbell's Almond Joy Cheesecake

10/24/2025

Read More About Steve Here

Almond Joy Cheesecake
Photo: Steve Campbell

Steve Campbell's Almond Joy Cheesecake

Recipe:

40oz of softened cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup heavy cream
1 cup cream of coconut
1/3 cup cake flour
1/2 teaspoon baking powder

Beat cream cheese with flour and sugar. Add heavy cream, vanilla and eggs beat until smooth. Bake in an 8" cake pan that has been lined with parchment paper. Be sure to leave enough parchment paper to go up and over the sides of the cake pan. Bake at 400 degrees for 40 minutes. Once cool, remove cake from pan and top with coconut, toasted almonds and melted chocolate.

Steve Campbell's Tomato Tart

10/24/2025

As we gather these scrumptious recipes to share, and enjoy together, as we are Whisking Up Treasured Recipes, let me tell you just a little about contributor, Steve Campbell.

Not only is he a dear for sharing these delicious recipes with us, he is a dear friend, and we have enjoyed being a part of breaking bread in his home on many occasions. Sometimes casual, sometimes beautifully more formal, but always comfortable and memorable.

As a gourmet cook, Steve is meticulous not only as he conjures up a variety of sumptuous dishes in his lovely kitchen, but he takes entertaining to the next level. Even on evenings when it is cocktails and pizza, everything is presented on the finest dish and glassware, every detail attended to.

Adding to the charm, the kitchen is awash with an assortment of Mackenzie Childs flair.

Entertaining, proper entertaining, is an art. Steve Campbell is an artist of the highest caliber. Gourmet cook, and consummate host.

Tomato Tart (Steve Campbell Photo)

Steve Campbell's Tomato Tart

Recipe:

1 Ready Made pie crust
1 1/2 cups mozzarella cheese
6 Roma Plum Tomatoes
1lb Italian sausage crumbled
Minced garlic to taste
Fresh Basil leaves
1/2 cup Mayo
1/4 cup Shredded Parmesan Cheese
1/8 teaspoon pepper

Spray a small amount of cooking spray on the bottom of a pie plate. Place pie crust in pan and crimp the edges. Sprinkle 1/2 cup mozzarella cheese in the bottom of crust and bake as directed on pie package. Set aside to cool.

Cut up roma tomatoes into quarters. Put them cut side down on paper towels and drain for appx 2 hours. Once drained and pie crust has cooled, place tomatoes on the pie crust in a circular fashion. Sprinkle with garlic and basil. Next put the cooked sausage that has been crumbled all around the top of tomatoes.

Next in a medium bowl combine

1 cup mozzarella
1/2 cup mayo
1/4 cup parmesan cheese
1/8 teaspoon pepper

Stir to combine and top the sausage with this mixture. It will be thick, but you may add additional mayo if required. Cover the pie edge to edge. Cover edges of pie crust to avoid burning crust. Bake at 350 for 30 minutes.

BeeGee's Take-To-Work Breakfast Casserole

10/24/2025

Her name was Barbara, but I never called her that as it didn't really fit her. Barbara was my sister. My dear friend, whose last name began with G, became, BeeGee, and she loved it.

Now, that was my nickname for her, but she had one for me as well, so it was a two-way street. My friend was also a respected colleague, and I always told her she had forgotten more about media than I would ever know. Oh, she was also a wonderful cook.

The recipe I am sharing here is one she always made when we had those...Work Spreads. You know, pot-luck at work! According to her, it was her go-to because she could easily adapt it to what she had on hand, or what she was in the mood for.

This breakfast casserole needed to be served warm, and as she had to drive over 30 miles to work, she had a carrying case designed to keep food toasty. She brought along Maple Syrup, which she warmed prior to serving. It is a heavy recipe, and some people at work would even had extra toppings, like Cool Whip.

BeeGee had a lot more experience than I, and she was willing to share her knowledge and provide guidance. I proudly stood on her shoulders, always acknowledging her for the efforts she made on my behalf. Her impact on my career I have always deeply appreciated as, through the years, I fully understood the necessity to mentor and bring along those coming up behind me.

My dear friend, BeeGee, is no longer here, but her contributions to my life will never leave me. She loved to give me a hard time about the amount of clothing and shoes I owned, especially when she helped me with a garage sale where store tags still dangled from garments. She was kind, and giving. I hope you enjoy reading over her breakfast casserole and think of how in life food, like people, enrich us in countless ways.

BeeGee's Take-To-Work Breakfast Casserole

Preheat Oven to 350 Degrees
Coat a two quart baking dish with non-stick spray.

1 Pound Sausage (she used hot)
6 Frozen Waffles, Toasted and Torn into smaller pieces. (She would also use various types of bread, such as cinnamon-raisin).
1 Cup Shredded Cheese (Your choice)
6 Eggs
2 Cups Milk (She used whole)
1/8 Teaspoon Black Pepper
She varied this recipe by using bananas, cranberries, blueberries or raspberries.

Cook and drain sausage.

Combine the waffles (bread), sausage and most of the cheese, pour into dish.

Whisk eggs, milk and pepper.

Pour over waffle mixture.

Cover and refrigerate overnight.

Uncover and bake approximately 45-60 minutes. Check at 45 minutes and insert knife. If clean, remove from oven.

Top with remaining shredded cheese.

Let rest before serving.

Aunt Deanie's German Pancakes/Dutch Babies

10/23/2025

German Pancakes

There are many recipes I could contribute from my Auntie because she was a gourmet cook with a gourmet kitchen, who always looked fabulous IN the kitchen.

My Aunt Deanie (her name was Madina, but she preferred to be called, Deanie), was the beautiful older sister of my Mother. She was my one-and-only Aunt.

Now, about the German Pancakes, which we called Dutch Babies. In a restaurant, these are served from the hot pan, straight from the oven and prepared table-side. Heaps of real butter are added first, then warmed lemons squeezed over them, topped off with sifted powdered sugar. Not a dish to be be eaten with any regularity.

Although she cooked these at home, her real joy was going to the Ol' South Pancake House and ordering them. Honestly, being in a restaurant with her could make me cringe on occasion. She was one of those truly strong women (like my Mother), she knew what she wanted and was keen to let others know as well. So, when ordering these pancakes, she gave very specific instructions...extra lemon, very warm, extra butter, extra powdered sugar on the side.

Throughout her life, she was truly my second Mother, I spent a lot of time with her and her home was my second home. I loved being with her for a plethora of reasons. While my Mother had a sense of style that was classic, her evening wear was flash, and I learned so much from her. However, her big sister tended to be trendy, and flash which intrigued me from an early age.

In the kitchen she always looked like a fashion model. A model wearing an apron. Unlike my Mother, she cooked while teaching me, sharing her tips, plus she liked the help. She clipped recipes from the newspaper and gave them a try. She checked the grocery store sales in the newspaper each week, and made her list. But, like her younger sister, my Mother, she had her staple dishes she cooked with regularity.

My Aunt and my Mother would get together and do home canning with fresh vegetables. This was something they decided to stop doing when they realized they were not really saving money, and it was less expensive to simply buy the food already in the store. However, canning worked for them as a pair in the kitchen. Creating dinners? Not so much. When together, one cooked, the other kept her company.

I will add more of her recipes as Whisking Up Treasured Recipes continues.

AUNT DEANIE'S (MADINA) GERMAN PANCAKES/DUTCH BABIES

Preheat over to 450 degrees.

1 Tablespoon Butter
½ Cup Whole Milk (adjust milk type to your preference)
½ Cup Flour
2 Eggs-Slightly Beaten
Dash Salt
Dash Cinnamon
Splash Vanilla (may be omitted)
Warmed Lemons (optional)
Powdered Sugar (optional)
Syrup (optional)
Butter (amount used on regular pancakes)

Place butter into a 9-inch square baking dish, and put into the preheating oven.

Whisk milk, flour and eggs together in a large bowl. Add the salt, cinnamon and vanilla. Stir.

When ingredients are fully combined, remove baking dish from oven, pour mixture in, return to oven.

Bake for 15 minutes (time could be less depending on the oven).

When ready, it will be puffy and the edges will be slightly brown. Once removed from oven, it will lose the puffiness. Immediately add butter. She used ample, like on regular pancakes.

While the pancake is baking, warm lemons by placing on pan and putting in oven for a few minutes, or microwaving (time depends on size). Keep warm until the pancake is ready to serve.

This is where you do things to your taste. The options are: Liberally squeezing warm fresh lemon juice over them, sprinkling them with powdered sugar, using syrup or syrup reduction.

German Pancakes may easily be used as a savory dish.

Mildred's Corn Casserole

10/22/2025

This easy to make casserole goes great with any dinner. But, for me it holds special memories of family time with Gerry and his Mother and Father at Thanksgiving and Christmas.

My mother-in-law, who made delicious dishes everyday of the year, always made this for those two holidays only. The holiday dinners were served on the china she received when she and my father-in-law were married. They were the most happy couple, having met just after WWII.

Because we loved it so much, she shared the recipe with Gerry one day and he scrawled it on a piece of lined paper. That paper, all these years later, is still the one we refer to for making this dish. We make Mildred's Corn Casserole at Thanksgiving, Christmas or whenever we feel inclined. On holidays we honor Mildred by using her china.

Mildred's Corn Casserole

Preheat Oven to 400 Degrees

Combine
2 Cans Cream Corn
2 Tablespoons Flour
1 Cup Milk
2 Eggs-Slightly beaten
1 Tablespoon Sugar
Salt and Pepper To Taste
2 Tablespoons Melted Butter
Spray 9x13 Casserole Dish With Nonstick Spray.

Combine all ingredients in bowl, then pour into casserole pan.
Pour melted butter on top.

Bake 45 minutes or until knife inserted into the middle comes out clean. Let rest a few minutes before serving.

Barbara's Hamburger Pie

10/22/2025

This recipe was created by my big sister. Barbara, when she had two small children. It is easy, tasty and the recipe may be varied in many ways. She preferred cooking elaborate steak dinners, or making homemade noodles or dumplings -- cooking for children is always a challenge, so she had this in her arsenal.

My sister was older than I, and she blazed a trail for me in so many ways, including cooking. She was a natural, and while both living at home, my mother who discouraged me from cooking, always welcomed meals prepared by my sister because she needed no instructions. My Mother was right, the meals prepared by Barbara were always perfectly prepared and mouth-watering.

Although she made this pie for her children, she actually did not care for ground beef. She shunned dips and sandwiches as well. When we were together and sandwiches were served, we ate them with forks, something I still do. I was in high school when she married, so when I visited her I always asked her to make this kid-friendly dish.

Years later when I had learned to cook, she took the time to type the recipe out for me on a pink sheet of paper she pulled from her...From the desk of...pad. She knew I still loved this pie.

All these many, many years later, I use ground chicken and mix up the spices a bit, but I still pull out that pink piece of paper to make this dish. That paper is still pink, but it has seen better days.

I think she would get a chuckle out of me selecting this dish to honor her.

BARBARA'S HAMBURGER PIE

Preheat oven to 425 Degrees

1 Can Biscuits (premade pie crust may be used, but should be precooked about 5 minutes)
1 Cup Taco or Picante sauce
1 Chopped Onion
1 Pound Ground Beef (ground chicken may be used)
1 Sliced Tomato
Seasonings to taste.

Thoroughly spray a 9 inch pie plate with non-stick spray.
Press biscuits into plate. A premade pie crust may also be used instead of biscuits.
Sauté chopped onion in olive oil until transparent.
Add ground meat, and brown.
Add salt, pepper, garlic and onion powder to taste.
Stir taco/picante into mixture.
Pour into pan, top with grated cheddar cheese and arrange the sliced tomato on top.
Bake 18 to 20 minutes.

Effie's Pecan Pie

10/21/2025

By PAMELA BARKER
Oct. 21, 2025

In my life I have been fortunate to experience many great foods by many great cooks. I mean cooks because that is exactly what they were. Yes, chefs have served up creations extraordinaire, too that's another story, for another time.

My mother cooked food steeped in the history of our country...chicken, beef, pork, potatoes and garden fresh vegetables when available. She could take a boneless rump roast and cut it into steaks to match any butcher. Her method was cutting against the grain with knives, kept their sharpest by my Father and his whet-rock.

Her gravies were beyond compare and she worked magic with any sort of dough. She considered herself a basic cook, and she did not care to tarry in the kitchen. She simply got it done. Because of her culinary style, I did not cook with her, but watched her cook with admiration. Teaching cooking was not what happened in our kitchen. However, I did learn through observation. My job was to properly set the table, which I still do. Dinner was family style, with the food placed on the table and passed from one to the other. Table manners were taught and expected around our table.

There is much I could write about food and my immediate family, but I will stop here and share my first recipe, one of my Mother's favorites, one she got from her mother-in-law, my paternal grandmother. This is a recipe I have never made and will never make, but I honor her, M. Patricia.

EFFIE'S PECAN PIE

Cream together:

1 Cup Karo Syrup
1 Cup Sugar
1/8 Pound Butter

ADD;

2 Slightly Beaten Eggs
1 Teaspoon Vanilla
1 Cup Chopped Pecans

Bake in unbaked pie shell at 200 degrees until done, approximately one hour.

Let cool before slicing.