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)

Sunday, March 20, 2016

Roasted Red Pepper and Ricotta Soup


Running low on time? The most wonderful thing about this soup, aside from the creamy rich taste, is how quickly it can be made!


- 2 1/2 cups chicken stock
- 1 cup part-skim ricotta cheese
- 1/2 cup half-and-half
- 1/2 tsp. pepper
- 1, 12 oz. jar roasted red bell peppers, rinsed and drained
- 1 garlic clove
- 1 Tbs lemon juice
- 1/2 tsp. kosher salt
- 1 Tbs chopped fresh chives

Combine all the ingredients, except the chives, into a blender or food processor. Process until smooth. Transfer soup to a medium sauce pan and heat over medium-high heat until heated through. Top with fresh chives and enjoy! If you would like a printer-friendly version of this recipe, Click Here.

"Happiness is not the absence of problems, it's the ability to 
deal with them." - Anonymous

Monday, March 14, 2016

Creamy Purple Potato Soup


Smooth and creamy. this perfectly seasoned potato soup will surprise you not only with its color, but with its taste.


- 1 Tbs butter
- 1 cup chopped onion
- 2 cloves garlic, diced
- 1/2 tsp. coarse salt
- 1 1/2 lbs purple potatoes, peeled and chopped
- 4 cups chicken broth
- 1 tsp. dried marjoram
- 1/4 cup pomegranate juice
- sour cream
- fresh marjoram

In a 4 to 6 quart Dutch oven, melt butter over medium heat. Add onions, garlic, and salt. Cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, and dried marjoram. Bring to a boil and then reduce heat and let simmer about 20 minutes or until potatoes are tender. Using an immersion blender, puree until smooth. Stir in pomegranate juice. Top each serving with sour cream and fresh marjoram. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"You will always be who you think you are." - Anonymous

Friday, March 11, 2016

Raspberry Honey and Pepita Toast


An easy breakfast or a delicious snack, this five-ingredient refreshing raspberry, honey, and peptita toast is so easy to make, you can let your kids make it as you sit back and relax. :)


- Boule slices, french baguette rounds, whole-grain bread, english muffins, etc. (toasted)
- ricotta cheese
- raspberries
- honey
- pepitas, (pumpkin seeds)

Toast the bread of your choice, spread about a teaspoon of ricotta cheese on each piece, add raspberries, a drizzle of honey, and a few pepitas. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"There is nothing permanent except change." - Heraclitus

Thursday, March 10, 2016

Breakfast Enchiladas


These scrambled-egg enchiladas put a flavorful twist on breakfast, lunch, or dinner. Once you start making them and realize you can add any of your own choice of healthy ingredients, it just may be your go-to recipe that is sure to please the whole family!


- 1/2 cup mild salsa
- 2 Tbs salsa verde
- 1 Tbs butter
- 1/2 cup chopped red pepper
- 3 Tbs chopped sweet onion
- 6 eggs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbs water
- 6, 6-in whole wheat tortillas
- 2 cups shredded cheese, divided (I used Vermont Cheddar Cheese but feel free to use Colby Jack or your cheese of preference)
- Fresh cilantro, chopped 
- Cheese sauce (directions below)
- grape tomatoes, halved

Preheat oven to 350 degrees. In a small bowl, combine salsa and salsa verde. Set aside. Melt butter in a large skillet and then add red pepper and onions. Sauté for 4 to 5 minutes over medium-high heat. In a large bowl, whisk together eggs, salt, pepper, and water. Reduce heat to medium and pour the egg mixture in the skillet over the red pepper and onions, without stirring, until the eggs have began to set on bottom (about a minute). Draw a spatula across the pan to break up the eggs without breaking them up too small. Cook until eggs are almost done but still a little wet (they will finish cooking in the oven). Spread 1 to 1 1/2 tablespoons of the salsa mix in the center of a tortilla. Spoon about 1/4 cup egg mixture on salsa, sprinkle with 1 to 1 1/2 tablespoons of the shredded cheese and add about a teaspoon of fresh cilantro. Roll up and place, seam side down, in a 11x7 baking dish. Add cheese sauce and bake until sauce is bubbly and just turning lightly brown (about 20 to 25 minutes). Remove from oven. Sprinkle fresh cilantro and halved grape tomatoes on top and enjoy. 

Cheese Sauce:

- 2 Tbs butter
- 2 Tbs flour
- 1 cup milk
- Remaining shredded cheese

In a medium sauce pan over medium-high heat, melt the butter. Whisk the flour in the butter until the flour has dissolved. Add the milk and let come to near boil, stirring constantly until milk starts to thicken. Remove from heat and mix in remaining cheese, stirring until cheese has melted. (You will pour this over your enchiladas before they go in the oven.) 

If you would like a printer-friendly version of this recipe, Click Here.

"Believe you can and you're halfway there." - Theodore Roosevelt

Wednesday, March 9, 2016

Sweet Potato and Quinoa Pilaf


High in fiber, low in fat... this combination of quinoa, spinach, and sweet potato is wonderful and nutritious, keeping you healthy and satisfied! 


- 3 1/2 cups vegetable broth
- 3 cups fresh peeled and diced sweet potatoes
- 1 1/2 cups quinoa
- 1 1/2 cups fresh baby spinach
- 1/2 cup dried cranberries

In a large sauce pan, add the vegetable broth, sweet potatoes, and quinoa. Bring to a full boil. Reduce heat to low, cover, and let simmer for 15 to 20 minutes, until the sweet potatoes and quinoa are tender and the water has been absorbed. Add the spinach and cranberries, combine thoroughly, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Live the way you want to be remembered." - Anonymous

Tuesday, March 8, 2016

Tuscan Romesco


A sauce you will literally want to eat as a soup! Add to meats, fish, veggies, eggs, etc. etc. etc.  Delicious on just about anything you put it on! Two thumbs up, according to the family! :)


- 6 Roma tomatoes, halved
- 1 large red bell pepper, quartered and seeds removed
- 12 cloves of garlic
- 1/3 cup olive oil
- 1 slice of bread, toasted
- 1/2 cup whole almonds
- 1/4 cup red wine vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes (use more or less depending on your likeness)
- 1 tsp. kosher salt
- Cooking spray

Preheat oven or grill to 425 degrees. Spray baking sheet with cooking spray and line with tomato halves (cut side down), quartered bell peppers (cut side down), and garlic. Brush with a little bit of the olive oil. Bake for 20 to 25 minutes or until the veggies start to blacken slightly or the garlic is a deep golden brown. (If you can't get them to blacken, switch the oven to broil and that will do the trick.) Remove from oven and allow to cool 10 minutes. While vegetables are cooling, toast bread slice and let cool. Place vegetables into a food processor or blender. Break the bread into pieces and add to blender along with almonds, paprika, vinegar, red pepper flakes, and salt. Puree until almost smooth (still being able to taste the bits of almonds), then drizzle in the remaining olive oil while the food processor is running. ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

*TIP: Feel free to use 1/2 jar (12 oz.) of roasted red peppers if you do not have a fresh red bell pepper on hand. No need to bake or grill, just add to blender.

"Life is beautiful!" - Me

Sunday, March 6, 2016

Prosciutto Banana Rolls with Honey-Butter Drizzle


A very simple recipe I actually saw on The Food Network channel's, "The Iron Chef"... although they used a lot more cheese than I did. A delicious sweet and savory appetizer your family and friends will enjoy!


- 4 thin slices of prosciutto
- 1 banana, quartered
- 2 Tbs plus 2 tsp. crumbled feta cheese
- 2 Tbs butter
- 2 Tbs honey
- 2 tsp. brown sugar
- 1 tsp. corn starch

Preheat oven to 350 degrees. Cut a banana in half and then cut each half again lengthwise, creating 4 same size pieces. On a baking pan, lay out the prosciutto slices and place a banana on each slice. Sprinkle each slice with 2 tsp. of feta and roll the prosciutto around the banana. Place in the oven and bake for 15 minutes. Heat a small sauce pan over medium-high heat and add the butter, honey,  and brown sugar. Stir until butter is melted. Add the corn starch and continue heating until the sauce thickens slightly. Drizzle butter/honey sauce on the prosciutto-wrapped bananas and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"A day without a friend is like a pot without a single drop of 
honey left inside." - Winnie the Pooh

Wednesday, March 2, 2016

Sesame Soy Scallops


These savory and succulent scallops are quickly seared, creating the perfect taste with every bite!


- 1 tsp. ground ginger
- 1 garlic clove, minced
- 1 scallion, white part only, minced
- 1 tsp. water
- 2 tsp. soy sauce
- 2 tsp. sugar
- 1 tsp. sesame oil
- 1 Tbs olive oil
- 1/2 lb. sea scallops
salt and pepper

In a bowl, mix together ginger, garlic, scallion, water, soy sauce, sugar, and sesame oil. Set aside

Add olive oil in a large skillet over medium-high heat. Season scallops with a little bit of salt and pepper. Once the oil is very hot, place the scallops in the skillet. Sear on one side for one minute and then flip them over. Pour sesame soy mixture in the skillet and continue cooking for 30 to 45 more seconds. Remove scallops to a plate and serve with your favorite side dish. If you'd like a printer-friendly version of this recipe, Click Here.

"If you want something you've never had, then you have to do something you've never done." - Anonymous