I was a little hesitant making Shrimp Curry with Coconut Rice my family. I knew my husband would like it, but I wasn’t so sure about the girls. Boy was I wrong; they loved it! In fact what’s in this picture is all that I had left over for lunch! I wasn’t sure that they would [Continue...]
Love this Wilted Spinach Quinoa Salad with Cranberries and Bacon. I could eat it alone as an entree salad or along side a nice juciy tenderlion or grilled shrimp. Ingredients: 1 cup quino (cooked to package directions) 1 package (6 ounces) fresh baby spinach, torn 6-8 slices crispy bacon 1/2 cup dried cranberries 1/4 cup green onion, [Continue...]
I love this Steamed Wild Striped Bass with Ginger and Scallions recipe. It’s so easy to prepare and full of flavor. I first made this recipe adapted from Food & Wine magazine a year or so ago. I like to add fresh vegetables such as asparagus and shiitake mushrooms to make this a a one skillet meal. After over indulging [Continue...]
This is a great versatile recipe. I have made this as a side for an Easter buffet, I have made it for brunch and most recently I made it for dinner for a good friend. Pair it with a nice leafy salad and a glass of Pinot Grigio and it’s the perfect light dinner. You [Continue...]
Ingredients For the shrimp: 3/4 cup dry white wine 3 garlic cloves, minced 1/2 teaspoon red pepper flakes Salt 1/2 lemon, juiced 1/2 cup olive oil 1 pound (U-15) jumbo shrimp, peeled and deveined 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp) 10 (8-inch) skewers, [Continue...]
Ingredients: 4 slices of pancetta 1/2 cup all-purpose flour 1 large egg beaten with 1 tablespoon of Olive oil 1/2 cup yellow cornmeal 1/4 tsp. cayenne pepper Salt and freshly ground pepper 1 pound unripe green tomatoes, cut into 1/2-inch slices Canola oil 8 thick-cut slices of Italian bread, toasted goat cheese and baby arugula, [Continue...]
Ingredients 1/4 cup chopped fresh cilantro 2 tablespoons chopped green onions 1 tablespoon fresh lime juice 1/2 teaspoon ground cumin 1 Anjou pear, cored and finely diced 1 jalapeño pepper, seeded and minced 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers 8 (8-inch) flour tortillas 2 cups chopped cooked turkey 1/2 cup [Continue...]
Sometimes the simplest of foods are the most delicious. I love going out to the garden and picking my dinner. On this particular night the kids were at Grandma’s and the husband was working. A few fresh tomatoes and basil is what makes this simple meal outstanding. I poured myself a nice glass of wine [Continue...]
Ingredients: 4-6 boneless, skinless chicken thighs (I like Bell and Evans) 3 tbsp. olive oil 4 shallots, sliced (1 medium red onion) 3 peaches, cut into wedges 1 bunch arugula 3 tbsp balsamic vinegar 2-3 oz blue cheese, crumbled sea salt and freshly ground black pepper Directions: Heat grill (or large stainless steel skillet) to [Continue...]
Ingredients – Creamy Cider Vinaigrette: 1/2 cup mayonnaise 1/4 cup sour cream or 1/4 cup buttermilk 1/4 cup olive oil 1/4 cup cider vinegar 1 tsp dry mustard 1 clove garlic, minced Celery Slaw: 2 lbs large shrimp, peeled & deveined 3 tbsp olive oil 1 tsp Spanish paprika sea salt and fresh ground black [Continue...]
This dish works well for an appetizer as well as a main course. I serve with Cilantro Lime Rice and Grilled Corn Salad. Ingredients: 4 dried medium heat peppers, ancho work well and are fairly common 1/4 cup plus 2 tbsp fresh chopped cilantro 3 garlic cloves, minced 2 tbsp pine nuts 1/2 cup olive [Continue...]
I like to serve this pasta salad with grilled chicken and fresh vegetables from the garden or delicious on it’s own for a light meal. Ingredients: 6 ounces uncooked ditalini (about 1 cup) 2 1/4 cups diced plum tomato (about 14 ounces) 1/3 cup capers, rinsed and drained 1/4 cup finely chopped red onion 1/4 [Continue...]
