Monday, April 25, 2016

Swordfish and Scallops with Creamed Purple Cauliflower


Restaurant-quality food, easily made at home! This succulent dish will have your friends and family thinking they're dining at a five-star restaurant. The perfect dinner for that special someone, who will think you're a top chef! :) Pretty quick meal that tastes like you've been in the kitchen for hours! 


- 1 small head purple cauliflower, chopped
- 2 Tbs half and half
- 5 Tbs butter, divided
- 2 tsp. grated parmesan
- salt and pepper to taste
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1 lb. fresh boneless swordfish
- pinch of salt and pepper
- 2 sprigs of thyme
- lemon zest from one lemon
- 1/2 lb. fresh scallops
- basil, tarragon, or parsley for garnish

Rinse cauliflower, chop, and place in a microwavable-safe bowl. Add 2 tsp. water and microwave, covered, for 5 minutes. Remove, let cool slightly, and transfer to a food processor. Add half and half, 1 tablespoon of butter, parmesan, salt and pepper, onion powder, and garlic powder. Process until smooth. Set aside. (You can quickly reheat if it cools off too much).

In a skillet over medium-high heat, add 3 tablespoons of butter. Sprinkle swordfish with salt and pepper. Once butter starts sizzling and the pan is very hot, add swordfish and thyme sprigs and sear on each side for 2 to 3 minutes, while continually spooning the melted butter on top of the swordfish while it's searing. Remove from skillet to a plate and sprinkle with lemon zest.

In the same skillet, add last tablespoon of butter. Rinse scallops and pat dry. Sprinkle scallops with salt and pepper. Once butter starts sizzling, add scallops to skillet and sear for 1 minute on each side. Remove to a plate. 

Plate your beautiful entree' with the creamed cauliflower, then swordfish, and then scallops. Garnish with parsley, basil, or tarragon. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"Until further notice, celebrate everything." - Anonymous 

Monday, March 28, 2016

Crock-Pot Rice Pudding with Fresh Peaches


This creamy rice pudding gives a light nutty flavor by using basmati or jasmine rice. Very easy to make and quite a heavenly treat. Use fresh berries or fruit of any kind to top off your bowl of pudding!


- 4 cups 1% milk
- 1/2 cup uncooked basmati or jasmine rice
- 1/2 cup sugar plus 2 Tbs sugar, divided
- 1/4 tsp. kosher salt
- 1/8 tsp. ground cinnamon
- 1/8 tsp. nutmeg
- 1 (2-inch) cinnamon stick
- 1 vanilla bean, split lengthwise
- Cooking spray
- Peaches or fresh fruit
- pinch of cinnamon for the top, before serving

Spray a crock pot with cooking spray. Add milk, rice, 1/2 cup sugar, and next 5 ingredients (through vanilla bean) to crock pot. Stir well to make sure none of the rice sticks to the bottom. Cover and cook on low for 6 to 7 hours (depending how hot your crock pot gets), stirring occasionally. Scrape seeds from vanilla bean into the pudding and discard the shell along with the cinnamon stick. Stir in remaining 2 tablespoons of sugar. Spoon mixture into small bowls or ramekins and garnish with fresh peaches and a pinch of cinnamon. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"It takes courage to show up and become who 
you really are." - E. E. Cummings

Thursday, March 24, 2016

Mahi Mahi with Pink Peppercorn Tropical Salsa


Pink peppercorns lend a pretty color and lively note to this entrée


- 1 1/2 cups chopped pineapple
- 1/4 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 2 Tbs flaked sweetened coconut
- 2 Tbs lime juice
- 1/2 Tbs minced jalapeño peppers
- 1 tsp. pink peppercorn, crushed and divided
- 1/2 cup panko (Japanese breadcrumbs)
- 2 Tbs finely chopped macadamia nuts or pine nuts
- 1/4 tsp. salt
- 1/2 cup coconut milk
- 2 Tbs soy sauce
- 3, 6 oz. Mahi Mahi or other firm white fish fillets
- 2 Tbs olive oil

Combine first 6 ingredients and 1/2 teaspoon of the peppercorns in a medium bowl. Set aside. 

Combine panko, nuts, remaining 1/2 teaspoon peppercorns, and salt in a shallow dish. In another shallow dish, mix coconut milk and soy sauce. Heat a large skillet over medium-high heat with olive oil. Once the oil is hot, dip each of the fish fillets into the coconut milk mixture and then dredge one side in panko mixture. Add fish to skillet, crust side down, and cook for 2 to 3 minutes. Turn fish over and cook for about 3 more minutes or until fish easily flakes with a fork. Serve with pineapple salsa and enjoy! (You can also use remaining coconut milk/soy sauce mixture as a sauce for the fish.) If you would like a printer-friendly version of this recipe, Click Here!

*NOTE: If you're not a fan of spice, leave out the jalapeños and red onion.

"Don't be surprised when you don't get any results
 from doing nothing." - Anonymous

Tuesday, March 22, 2016

Cactus Pear Vinaigrette


A very light and refreshing dressing for salads, chicken, fruit and more!


- 2 cactus pears, peeled
- 1 banana
- 2 tsp. apple cider vinegar
- 2 tsp. lemon juice
- 1 tsp. lime juice
- 2 Tbs honey
- pinch of salt (optional)

Cut both ends off of the cactus pears. Make a slit down the middle of each one (lengthwise) and peel the skin off. Cut the peeled cactus pears in half and then add all of the ingredients into a food processor. Process until smooth. Strain vinaigrette through a sieve, to remove all seeds, before use. Enjoy on salads, chicken, fruit, and MORE! If you'd like a printer-friendly version of this recipe, Click Here.

"Aging is an extraordinary process where you become the person you always should have been." - David Bowie

Monday, March 21, 2016

Crab Cakes


Now this is what I'm talkin' 'bout! The best crab cakes this side of the Mississippi! :) Very meaty.... I mean crabby, held together with whole-wheat bread crumbs, and filled with fresh and savory ingredients that is very pleasing to the palate!


- 1/4 cup whole-wheat breadcrumbs
- 2 Tbs chopped flat-leaf parsley
- 2 Tbs chopped fresh chives
- 2 Tbs mayonnaise with canola oil or olive oil
- 1 tsp. fresh grated lemon rind
- 1/4 tsp. freshly ground black pepper
- 2 large eggs, lightly beaten
- 16 oz. fresh lump crabmeat
- 2 Tbs butter

Place first 7 ingredients, down to eggs, in a large bowl. Combine and then add in crabmeat. Divide crabmeat into 4 equal portions and shape each into 1-inch-thick patties. Heat a skillet over medium heat. Add butter. When butter is melted, add the patties to the skillet and let cook 3 to 4 minutes on each side, until crab cakes are golden brown. Enjoy alone or with a quick tartar sauce. I made an avocado aioli using:

- 1 avocado, peeled and seed removed
- 1 Tbs mayo
- 1 tsp. mustard
- 2 tsp. chopped chives
- 2 tsp. capers
- 1 tsp. lemon juice
- dash salt and pepper
- 1/4 tsp. creole seasoning (for a little "kick")

Place all ingredients in a food processor and process until smooth. If you'd like a printer-friendly version of this recipe, Click Here.

"How about coffee, drinks, dinner, a movie....for as long as we both shall live?" - You've Got Mail // Joe Fox (Tom Hanks)