Category: Delicious

CHILEAN SEA BASS CEVICHE

7/10/2020

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Chilean Sea Bass Ceviche
(Serves 6)

Ingredients:

1lb Chilean Sea Bass Fillet
6oz Diced Tomatoes
4oz Diced Red Onions
2-3oz Chopped Cilantro
2oz Finely Diced Green Peppers
1/2 cup Extra Virgin Olive Oil
1qt Lime Juice
1 Diced Hass avocado
Salt & Pepper to Taste

Instructions:

Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.
In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add oil, salt and pepper to taste and set aside.
Drain the fish leaving 15% of the juice.
Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.
Chill for another half hour, dice avocado and gently mix in with the other ingredients.

Serve with tortilla or plantain chips.

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4TH OF JULY RED, WHITE & BLUE CUPCAKES

7/3/2020

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Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

4th of July Red, White & Blue Cupcakes
(makes 12 cupcakes)

Ingredients:

For the Blue Vanilla Cupcakes:

1½ cups all-purpose gluten-free flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
6 tablespoons blue food coloring (liquid)
12 medium sized strawberries

For the White Frosting:

1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners' sugar
1 to 2 tablespoons milk (optional)

Instructions:

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
In a mixing bowl, cream butter until smooth.
Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

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SUMMER MELON SALAD w FETA CHEESE

6/29/2020

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Summer Melon Salad w Feta Cheese (serves 4-6)

Ingredients:

1/2 small seedless watermelon
1/2 medium cantaloupe
Feta cheese
1/4 med size onion
4tbsp Extra Virgin Olive Oil
3tbs White wine vinegar
Salt & Pepper

Instructions:

Clean and cut melons into 1/2” cubes
Thinly slice onion
In a large bowl combine, melons, onions, crumbled feta, EVOO and vinegar. Mix together and start tasting depending on the juiciness of your melons you will need to adjust to taste. Now you are ready to add salt and pepper, also taste.

NOTE: Remember that feta is naturally salty, so go easy on the salt!

Serve with your favorite grilled protein!

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HOW TO: GOLDEN ROASTED CHICKEN

2/21/2020

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Roasting Methods:
We are going to concentrate on two methods for roasting a whole chicken: Traditional and High Heat.

Before roasting. season whole thawed out chicken to your preffered liking.

1 Traditional method:
• Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chicken for 20 minutes per pound, plus an additional 15 minutes.

2 High heat method (this creates a crispy, darker skin):
• Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the traditional method.)

Both methods require basting every 20 minutes of baking.

Let chicken rest, cut into desired pieces and serve with your favorite sides.

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STEAK AU POIVRE FOR TWO

2/8/2018

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Steak au Poivre for Two
2 beef tenderloin steaks (5-7 ounces each)
2 tablespoons olive oil, divided
1 tablespoon whole white or black peppercorns, crushed
1/4 teaspoon salt1 tablespoon finely chopped shallot
1/4 cup port wine1 tablespoon balsamic vinegar
1/4 cup condensed beef consomme, undiluted
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped

Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil, cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil. Add chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.

Pairs well with home style, fried, or mashed potatoes as well as asparagus.

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CELERY ROOT AND POTATO GRATIN

11/24/2014

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Celery Root & Potato Gratin (serves 12)

Ingredients:

1/2 tablespoon butter
1 1/2 cup reduced fat (2%) milk
2 cups half-and-half
2 teaspoons chopped garlic
2 tablespoons gluten-free flour
Salt and pepper, to taste
2 pounds celery root, peeled and thinly sliced
1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
1 1/2 cup gluten-free regular bread crumbs
1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
2 tablespoons chopped flat-leaf parsley

Instructions:

Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes.
Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes.
Set aside to let rest for 15 minutes. Garnish with parsley and serve.

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ONION, BACON AND BUTTERNUT TART

11/17/2014

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Onion, Bacon & Butternut Tart
(serves 6 as a main course, 12 as an appetizer)

Ingredients:

All-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen or gluten-free remade pizza crust…we like Cali'flour Foods {If you get the ready-made crusts, follow instructions on package and skip to step 2!}
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme

Instructions:

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.

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5 MINUTES BANANA PISTACHIO NUT MUG CAKE

9/25/2013

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Ingredients:

4 tbsp all-purpose {gluten-free} flour
3 tbsp sugar
1/8 tsp baking powder
1 Egg white
3 tbsp milk (or soy milk)
1 tbsp vegetable oil
¼ tsp vanilla extract
2 tbsp pistachio nut halves (can also use walnuts)
3 quartered slices of banana ½ inch thick
1 Microwave-safe large mug
Pumpkin Spice or cinnamon for garnish
Whipped cream (optional)

Instructions:

Mix flour, sugar and baking powder
Mix in egg white
Pour in milk, oil, vanilla and mix well
Add pistachios, banana and mix
Put in microwave for 2.5 minutes (add 30 sec if necessary) on maximum power
Wait until it stops rising and sets, let cool 1-2mins
Top with whipped cream, garnish with spices and EAT!!

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Caramelized Onions, Eggplant, Shrimp and Goat Cheese Pizza

6/29/2013

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I got this idea from a true hostess. My friend Suzi, makes Wednesday dinner for an average of 4-6 people on a weekly basis; as well as weekly brunches. Having said that, one can imagine all the yummy plates that have stepped out from her kitchen. But, she really wowed me with this mouthwatering pizza delight. Its easy to make and the presentation makes for a colorful appetite pleaser.

Caramelized Onions, Eggplant, Shrimp and Goat Cheese Pizza (serves 4)

Ingredients:

4 tbsp olive oil
3oz thinly sliced red onions
1 tbsp sugar
6 thin slices eggplant
1 med tomato thinly sliced
½ lb shrimp (about 24 shrimps)
½ tsp garlic finely chopped
Salt & Pepper
1 pkg pizza dough (I recommend Trader Joe’s Herb Dough)
¼ lb goat cheese
5 fresh basil leaves finely chopped

Instructions:

Preheat oven to 425°F.
Heat 1 tbsp olive oil to medium in a large skillet. Add onions and sauté until lightly browned, about 5mins; add sugar and stir till caramelized. Remove from skillet, let cool slightly and set aside.
Heat 2 tbsp of olive oil in a large skillet, add eggplant slices and cook on both sides till golden, remove from skillet, let cool slightly and set aside.
In the same skillet, heat the remaining tbsp of olive oil; add garlic and stir till golden, add shrimp, salt and pepper to taste. Cook for 2 minutes, remove from skillet, let cool slightly and set aside.
Roll pizza dough into desired shape and place on a nonstick baking sheet.
Sprinkle onions over pizza dough, top with eggplant and tomato.

7. Top eggplant and tomato with goat cheese.

8. Place in oven and bake until crust is golden brown, about 12 minutes. Add
shrimp and cook for an additional 2-3 minutes.
9. Remove, garnish with basil (optional), slice and serve.

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MACADAMIA, HAZELNUT, GINGER AND CHOCOLATE CHIP COOKIES

5/15/2013

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Baking is not my number one thing, so when I find a killer recipe, I make it, I try it and then I have to share it!! I found this ultra tasty looking recipe for macadamia, hazelnut, ginger and chocolate chip cookies on Luna and Chloe Weddings' blog that appealed to me in every way!! From the ingredients to the mouth watering visual appeal.

Macadamia, Hazelnut, Ginger & Chocolate Chip Cookies

Ingredients:

4 1/2 Cups Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Cup Unsalted Butter, room temperature
1/2 Cup Caster Sugar
1/2 Cup Light Brown Sugar
1 Tsp Ground Ginger
2 Eggs
1 Cup Dark Chocolate Chips
Large Handful of Macademia Nuts
Large Handful of Hazelnuts

Instructions:

Preheat oven to 350 and line 2 baking trays with parchment paper, set aside until required.
In a large bowl, sieve flour, baking soda, baking powder and ground ginger. Using a stand mixer, creamed softened butter and two sugars together until light and fluffy. In a small bowl beat the 2 eggs and add to the butter/sugar mix, beat for a second or so and then spoon in the dry ingredients, in a few batches using a large spoon. Mix until well combined then add the chocolate chips and nuts.
Place in heaped desert spoon-fulls (or use and ice cream scoop) of the mixture on the baking trays, allow room for spreading and bake for 20-30 minutes or until golden brown.
Cool on tray and store in airtight container

I latter found out that the genius behind the beautiful pictures and recipe was from What Kate Ate, one of my favorite food blogs!

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CHILEAN SEA BASS CEVICHE

4TH OF JULY RED, WHITE & BLUE CUPCAKES

SUMMER MELON SALAD w FETA CHEESE

HOW TO: GOLDEN ROASTED CHICKEN

STEAK AU POIVRE FOR TWO

CELERY ROOT AND POTATO GRATIN

ONION, BACON AND BUTTERNUT TART

5 MINUTES BANANA PISTACHIO NUT MUG CAKE

Caramelized Onions, Eggplant, Shrimp and Goat Cheese Pizza

MACADAMIA, HAZELNUT, GINGER AND CHOCOLATE CHIP COOKIES

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