Tuna Ceviche

One of my husband's favorite things to eat. I've never made ceviche, and for some reason, I thought it would be a lot more difficult. Nothing could be easier! Now that I know that, I'll definitely be making it a lot more for him. 

Ingredients:

- 1 tsp. chopped garlic

- 1/2 tsp. ground ginger

- 1/2 cup low-sodium soy sauce

- 1/4 cup fresh lime juice

- 2 Tbs chopped cilantro

- 1 lb good quality yellowfin tuna

- sesame seeds

- pinch diced jalapeños, optional

In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in cilantro. Slice tuna into very thin strips or very small cubes. Place tuna on a serving platter and top with a little bit of the sauce. Add a few sesame seeds and diced jalapeños and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Good food... good mood." - Anonymous

Chicken and Shrimp Kabobs with Basil Oil

Summer vegetables, fresh shrimp, juicy chicken and mouthwatering pineapple make these brightly colored kabobs easy to make and even easier to eat!

Ingredients:

- 12 (10-inch) wooden skewers
- 2 cups water
- 2 cups loosely packed fresh basil leaves
- 1 Tbs white balsamic vinegar
- 3/4 cup olive oil, divided
- 2 tsp. coarse salt, divided
- 1 tsp. black pepper, divided
- 1 1/2 to 2 lb. boneless skinless chicken breast, cubed
- 1 lb peeled and deveined raw medium shrimp
- 1 orange bell pepper (red or yellow is fine as well)
- 1 large zucchini, cut into 1/2" to 1" pieces
- cocktail tomatoes
- fresh pineapple, cubed

Soak wooden skewers in water 30 minutes and then drain. In a medium sauce pan, bring 2 cups water to a boil. Add basil and stir constantly until all the leaves have wilted. Drain and pat leaves with a paper towel. Place basil, vinegar, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender. Process until smooth.

Preheat grill to 400 degrees. Thread chicken, shrimp, bell pepper, zucchini, tomatoes and pineapple on each skewer. Drizzle remaining 1/4 cup olive oil over skewers and sprinkle with remaining salt and pepper. Grill, turning skewers after 3 to 5 minutes, until chicken is done (the shrimp will cook a lot faster than the chicken). Transfer kabobs to a serving platter and brush evenly with basil oil. Use remaining basil oil for dipping sauce. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't waste your time looking back. Keep 

moving forward." - Anonymous

Tomato Basil Corn Salad with Shallot Miso Dressing

A very easy-to-make dish containing a white miso dressing that adds an earthy flavor to enhance the meaty flavor of the tomatoes. By salting the tomatoes and letting them set for 20 to 30 minutes, draws out their juices so they'll meld with the dressing when you combine all the components. Definitely a favorite! 

Ingredients:

- 3 large ripe heirloom tomatoes, cored and cut into 1-inch pieces, or 2 cups halved cherry tomatoes

- 1/2 tsp. salt

- 1/3 cup extra virgin olive oil

- 1 Tbs parsley, minced

- 3 Tbs red wine vinegar

- 1/2 Tbs Dijon mustard

- 1 Tbs reduced-sodium soy sauce

- 1 Tbs white miso

- 1/4 cup diced shallots

- 3 cups fresh corn kernels

- 1/4 cup shaved parmesan cheese

- 1/2 cup fresh basil, torn into small pieces

Place tomatoes in a large bowl and sprinkle with salt. Let set 20 to 30 minutes. Combine oil, parsley, vinegar, mustard, soy sauce, miso, and shallots in a pint jar. Seal and shake until blended. You can also add these ingredients to a blender to combine. Add the vinaigrette dressing, corn, cheese and basil to tomatoes. Toss gently to combine, serve immediately, and most importantly, ENJOY! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Life is 10% of what happens to you and 90% of how 

you react to it." - Anonymous

Turmeric-Pickled Deviled Eggs

What a beautiful color this tangy turmeric brine makes for these deviled eggs! A great-tasting smooth filling, that has a touch of curry, transform regular deviled eggs into something more appetizing and interesting. 

Ingredients:

- 2 cups water

- 1 cup apple cider vinegar

- 2 Tbs ground turmeric

- 2 tsp. salt, divided

- 8 to 12 boiled eggs, peeled

- 3/4 tsp. curry powder

- 1/4 tsp. cumin or garam masala 

- 1/4 cup mayonnaise 

- 3 Tbs sour cream

- 1 Tbs yellow mustard

- 2 Tbs fresh chopped chives, divided

Combine 2 cups water, vinegar, turmeric, and 1 teaspoon of salt in a bowl or large jar. Add eggs and chill 4 to 8 hours (or overnight). The longer you leave the eggs marinating in the brine, the more vibrant the color gets. Drain eggs and pat dry. 

Heat a small skillet over medium heat. Add curry powder and cumin or garam masala (which is what I used), stirring constantly until fragrant; about one minute. Cool. 

Cut eggs in half cross-wise and carefully remove yolks. Place yolks in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat). Add mayo, sour cream, mustard, and remaining 1 teaspoon salt to the food processor. Pulse until smooth. Add 1 1/2 tablespoons of the chives to the processor and pulse until combined. Divide filling evenly among egg whites and top with additional chives. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Every new day is a chance to change your life." - Anonymous

Pork Cutlets with Red Wine Cherry Sauce

It's all in the sauce! That's what I've heard and deem it to be true. The concentrated fruit flavor, body, and thickness from the cherry preserves and red wine make this sauce a great complement to the pork. 

Ingredients:

- 1 Tbs olive oil

- 1/4 cup onions, diced

- 1 lb. pork tenderloin (sliced) or pork cutlets

- 1 Tbs fresh thyme, divided

- 1/2 cup corn, optional

- 1/2 cup dry red wine

- salt and pepper to taste

- 1 cup chicken broth

- 1/3 cup cherry preserves

Heat oil in a large skillet over medium-high heat. Add onions and pork and cook pork for 2 to 3 minutes on each side, while stirring onions. The pork and the onions both should have a nice sear on them. Remove pork and onions to a plate and keep warm. Add the corn and 2 teaspoons of thyme to the skillet and cook until corn has a nice char or sear (about 1 to 2 minutes). Spoon corn over pork. Turn the heat to high and add wine and salt and pepper; cook two minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add the chicken broth and cherry preserves; cook until it's reduced to about 1/2 cup (about 6 to 7 minutes), stirring occasionally. Spoon cherry mixture over pork and sprinkle with remaining teaspoon of fresh thyme. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be more heart and less attack." - Anonymous