Welcome to Coley Cooks! My name is Nicole Gaffney, but you can call me Coley.
I’m a professionally trained chef with expertise in Italian cuisine and seafood, and have been working in food and beverage for over 20 years. I attended the Academy of Culinary Arts before working as a culinary instructor and opening The Dinner Belle, my own personal chef and catering business.
In 2014, I competed on the 10th season of Food Network Star and finished in third place! Soon after, I began making regular appearances selling seafood and other gourmet products on QVC, and became the host of the syndicated program The Chef's Kitchen. I even got to prepare one of my most prized Sicilian family recipes, Spiedini, live on the Today Show!
I've always loved fresh, healthy food, so in 2017, I opened Soulberri Smoothies and Bowls in my hometown of Brigantine, NJ. Two years later, I released my first cook book, The Art of the Smoothie Bowl, inspired by the wildly popular smoothies, açaà bowls and smoothie bowls we sold at our shop.
I launched Coley Cooks as a way to share my best recipes with friends, family and clients.
It's my goal to teach you proper cooking techniques, inspire you with creative recipes and encourage you to spend more time cooking for the people you love.
I live at the southern Jersey shore with my husband, Chaser, a talented architect and taste-tester, along with our chocolate labradoodle, Phoebe, also an excellent taste-tester. We spend as much time with our feet in the sand and sea as possible.
I was raised on the coast in a family of commercial fishermen, so seafood has always been a big part of my life. My grandfather and his brothers fished for giant bluefin tuna, and my father fished for clams and scallops. Today we catch blue crabs off of our dock, fish for striped bass (rockfish) on the beach, and enjoy lots of locally caught treats, like fresh flounder and tuna, shared by our many fishermen friends.
Growing up in New Jersey, in a BIG Sicilian family, helped me feel deeply connected with my Italian heritage and I love immersing myself in everything Italian - traveling to Italy, learning the Italian language, using Italian ingredients, cooking authentic Italian recipes, as well as my family's traditional Sicilian recipes, plus the Italian American recipes that are so common here in the New York - New Jersey - Philadelphia area.
When I’m not in the kitchen, I love tending to my garden, traveling to exciting places and seeing live music and stand-up comedy.
I have a big sense of humor and always write this blog with a smile, so please, always read it with one!
Subscribe to my newsletter so you never miss a recipe and stay in touch on social media!
Contact
For all other inquiries please email me at Coley @ Coleycooks.com.
All content, including photographs and recipes, is property of Nicole Gaffney, unless otherwise stated. For more information, please see my Privacy Policy.
Dave Hegeman Sr.
Hi Coley! Just printed out your recipe for NE Clam Cowder. Can't wait to put it together. I'm a bit up the Jersey coast from you in a little fishing town, well getting slowly regulated out of the fishing trade named Belford. Been here in the Bayshore area all my life. I'll give you a shout out and let you know how the chowder turns out. Oh, BTW, I make what I'm told is an awesome crab / corn chowder! Going to definitely subscribe to your newsletter!
Coley
Hey Dave! Thanks for your comment! I've heard of Belford but never been. I would love to try your corn and crab chowder, yum! Please let me know how the clam chowder turns out. Cheers!
Tom Noble
Just made the Cioppino! So good ! Remember me? At your Uncle Joe’s wedding. We both loved the Dead and hung out……a little late!😂. Love your recipes!
Coley
Hey Tom - of course, how could I forget! It was a fun night! I hope you're doing well. 🙂 I'm so glad you made the Cioppino and liked it - would you mind leaving a rating and review on the recipe page? It would be a big help! https://coleycooks.com/cioppino/
Rick Fay
Looking forward to this newsletter!
John
Been reading your recipes for a while. Fantastic! Especially for Christmas. I too am Sicilian and Jersey guy and just came back from 2 weeks there on a tour. Curious, what was your last name and what part of Sicily was your family from? Grazie!
Coley
Hey John - thanks for your comment! I'm hoping to go to Sicily for the first time this year. Any tips?! My family's names are Curcuru from Palermo and Genovese from Trapani. How about you?
RICHARD WELLS
IM RETIRED 83 YEARS OLD IM GOING TO GIVE IT A TRY. YOUR PLEASANT NATURE WAS A FACTOR THAT ENCOURAGED ME
Coley
Thank you! Hope you enjoy the recipes!
Bj
Re: lemon donuts:
• can the sugar be substituted for
sweet&low/or non cane sugar
• can more tartness be added to
recipe
Note: I have an aversion to cane sugar
Bj at investopedia999@gmail.com
Coley
I'm sorry but unfortunately the sugar cannot be replaced in this recipe.
Evelyn
I just picked all my jalapeños from the garden and want to make this hot sauce and my question is this: can this be waterbath canned? If so, how long? Thank you so much.
Coley
Yes, it can be waterbacth canned, however I do not know the specifics for how long since I don't have a lot of experience canning. If you try it, please report back!
Yvette Morris
Hello Coley;
I subscribed to your emails because I made your Creamy Clam Chowder recipe. It was awesome. I’ve been craving some good clam chowder and your recipe was heavenly. Thanks so very much. I’m looking forward to other wonderful recipes from you.
Coley
I'm so glad you enjoyed the recipe!
Stang
Hello,
You’ve given Marian Burros credit for this recipe. Marian Burros merely wrote about the original recipe in 1983 which belongs to Lois Levine who sent the recipe into the NYT.
You can credit this information to Food 52.
Karen Kessler
I am trying to make your New England clam chowder recipe. You do NOT list the celery, onions, or garlic, or amount of them in your ingredients list!! Please let me know.
Coley
Hi Karen - The full list of ingredients is in the printable recipe card at the bottom of every post. I've copied it here for you as well. Hope it helps!
Ingredients:
6 ounces bacon, diced
1 very large or 2 smaller onions, finely chopped
6 celery stalks, finely chopped
2 cloves garlic, minced
â…“ cup all purpose flour
4 cups clam juice *see note
2 cups water
1 large sprig thyme
1 bay leaf
2 lbs red skinned potatoes, diced
freshly cracked black pepper to taste
1 ½ cups finely chopped clams *see note
2 cups heavy cream
fresh chives or parsley, minced
salt, only as needed
crusty bread for serving
Diane Hamilton
I just found your site while looking for a chicken cutlet recipe. Pleased to find that you live in Cape May - so do I. Looking forward to reading and trying your recipes. As a retired librarian, I agree you should publish a cookbook.
Coley
Hi Diane! I currently live in Brigantine but a lot of my family are still in Cape May. I hope you enjoy my recipes! I have a cook book about smoothie bowls https://www.amazon.com/Art-Smoothie-Bowl-Beautiful-Satisfying/dp/1624147011/ref=sr_1_3?crid=3UJ17WK4L4XWH&keywords=smoothie+bowl+book&qid=1687628085&sprefix=smoothie+bowl+book%2Caps%2C104&sr=8-3