Cheesy Arugula, Tomato and Mushroom Pizza with White Truffle Oil

I'll be the first one to say that AUTHENTIC white truffle oil is very, very pricey. Here's a big tip- if the ingredient says "truffle oil essence" or the like, it's engineered to taste like truffle. Real truffle oil will usually say, "pressed" or the like. Now, I'm not super picky, especially if I'm using very small amounts at a time because with all other flavors present in a dish, unless you're a world class chef with a super-sensitive palate, you honestly won't know the difference in taste! You can usually find truffle oil in the specialty foods section of your local TJMAXX, Marshalls, or even Ross. Weird, I know... if all else fails, the supermarket always carries it. But trust me, for $5.99 for a 12oz bottle of the fake "authentic" tasting stuff at TJMAXX, it's well worth searching for.

PICTURE

Ingredients:

Serves 4

4 whole wheat pitas

2 cups baby arugula, washed and dried

8 crimini mushrooms, washed-dried-thinly sliced

8 slices of thinly sliced swiss cheese (i used the Sargento thinly sliced 40cal/slice)

16 slices of roma tomatoes (about 4 tomatoes total)

1 tbsp white truffle oil

salt and pepper to taste

1 clove garlic smashed in a small microwavable cup with 2 tbsp butter

• Preheat the oven to broil. Make sure the oven rack is in the middle.
• Meanwhile, arrange 4 pitas on a cookie sheet, curled side up. Melt garlic+butter in microwave for about 20 seconds. Brush the face of the pitas with the melted butter.
• Layer the mushrooms, then the tomato slices on each pita - (4 on each) Sprinkle sparingly with salt. Season with pepper. Then top with the arugula, and drizzle the truffle oil sparingly on each pizza. 
• Cover each evenly with a layer of cheese. 2 slices per pizza. (tear to fit if necessary. no one likes wasted cheese that drips to the baking sheet!) Sprinkle with more black pepper.
• Serve with baked green beans, or whatever you fancy!

I hope you enjoy this delicious recipe! I know I did....mmmmmm...

Herbed Swai with Parmesan Orzo

Tilapia is a great alternative to this dish and also a bit cheaper if you want to save some money on this recipe, I just like the flavor of Swai a little bit more. This dish tastes wonderful alongside some nice bright greens paired with a good white wine. Swai is a flaky white fish with a mildly sweet flavor. If you don't like overpowering full fish flavors like that of swordfish or salmon, you will enjoy this dish tremendously! You won't be sorry!! :) Steak seasoning is used on this tender fish because it's so floral and adds a good depth of flavor to this dish!

Ingredients:


4 swai fillets patted dry with paper towels
1/2 lb of orzo pasta
1 large garlic clove
1 32-oz box chicken stock
block of fresh Parmesan 
1 tbsp butter
salt/pepper
steak seasoning
garlic powder
vegetable oil

• In a saucepan, heat up the chicken stock on medium to high heat - just simmer.
• Lay the 4 fillets on a cookie sheet greased with vegetable oil. Sprinkle with salt, pepper, garlic powder, and a couple pinches of steak seasoning.
• Preheat oven to 375*.
• In another medium saucepan turn heat to medium. Add butter. Add orzo and toast until lightly golden. 
• Add simmering chicken stock 1 ladle at a time stirring until absorbed. Add another ladle. Stir until absorbed. Repeat until pasta is cooked through. You MUST stir constantly so the pasta does not stick to the bottom of the pan!!*(You will not use all of the stock.)
• When orzo is about halfway done (still very firm to bite), grate the garlic clove straight onto orzo. Next, put fillets in oven and cook for about 8-10 minutes until fish flakes easily with fork. 
• When orzo is no longer firm to the bite, grate about 1/2 a cup of Parmesan cheese. Gently fold into orzo and remove from heat. Season to taste with salt and pepper. Remove fillets from oven.
• Plate with your favorite greens and serve immediately.

Serves 4

I hope you enjoy this recipe! And don't be afraid to put your own spin on this yummy dish!

Bacon, Cheddar, and Vegetable Omelette

Want this for breakfast? Lunch? Dinner? No matter what time of day you serve this fluffy pie, it's sure to be a hit! I think it washes down with orange juice just as well as it does with a Blue Moon! :) All the veggies make it a great light and healthy meal!

Ingredients:


6 large eggs
2/3 cup of half and half
4 strips of turkey bacon, cut into thin strips
1/2 white onion, diced
1 cup crimini mushrooms, sliced
1/2 cup cut broccoli (in small pieces)
1 cup chopped kale
1 large minced garlic
1 tsp paprika
1 tsp no salt seasoning (your favorite)
1/2 cup of shredded cheddar cheese
Olive oil
salt and pepper to taste

• In a large glass bowl, crack in the eggs, pour in half and half, a pinch of pepper, and whisk together until all incorporated. Add a little bit more than half of the cheese and stir. Reserve the remaining cheese.
• In a medium skillet, turn heat to medium high and add about 2 tsp of olive oil. Saute broccoli and kale until lightly wilted with a pinch of salt and half of the garlic. Add onions and mushrooms adding a drizzle of olive oil if needed. Light pinch of salt.
• Add turkey bacon and cook together for about 5 minutes adding the rest of the garlic, spices, and a pinch of salt and pepper.
• Meanwhile, spray a  9" x 2" round cake pan (alt a square baking dish) with non stick spray and preheat oven to 450*.
• Turn off skillet, remove from unit and cool.
• Take mixture and pour into egg mixute. Gently stir then transfer to the cake pan. Top with remaining shredded cheddar.
• Bake for 20-25 minutes and for the last 2 minutes, broil until top is golden and delicious looking!

Enjoy with some fruit or a small salad. I hope you like this smoky, cheesy egg cake!

Linguine all'Amatriciana

Traditionally, this dish is made with bucatini pasta, not linguine and pancetta instead of bacon! Bucatini noodles are long and thick with a hole running through the center and grooves along the strands. Unfortunately, my local store doesn't sell that style noodles. Not many specialty noodles to choose from so I had to improvise with good ol' thick linguine! I also put my own twist to this Italian classic. 

Ingredients:


6 strips bacon, sliced thinly
1/2 large white onion, diced
1 cup crimini mushrooms sliced
1/2 cup white wine
1 large garlic clove, minced
1/2 tbsp red pepper flakes
1/2 tbsp italian blend (oregano, basil, thyme, etc)
1 tsp dried rosemary
salt/pepper to taste
herb olive oil (i make my own with pepper, salt, and italian blend)
1 28-oz can Contadina brand crushed tomatoes (roma style)
1 lb linguine 
1/2 cup shredded parmegiano reggiano
1/2 cup chopped fresh parsley

• In a medium skillet, drizzle some olive oil. Turn heat to medium high and saute bacon until fat is rendered and bacon is cooked. Remove bacon from pan and set aside. Do not wipe pan.
• Add onions to skillet and saute in bacon fat until almost translucent. About 2 minutes.
• Add about 2 tbsp of herb olive oil then mushrooms and spices and cook until almost soft. Add garlic. Turn heat to high and add white wine. Scrape pan and slightly reduce. About 4 minutes. Return bacon to pan.
• Stirring, add crushed tomatoes to skillet. Season with salt and pepper. Turn heat to medium. leave uncovered to cook down stirring occasionally, about 8-10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until almost al dente. (Very firm, almost cooked through.) Drain and return to pot. Turn heat to low.
• Turn skillet off and ladle sauce into pasta pot 1 scoop at a time, evenly distributing sauce until cooked through. Add parsley and half of the parmegiano reggiano. Toss.
•  Plate and garnish with a drizzle of herb olive oil, fresh parsley, and a sprinkle of parmegiano reggiano.

Serves about 4-6 people

I hope you enjoy this recipe! Try not to add too much salt because you don't want to ruin the sweet and spiciness of the sauce. 

Mini Egg Sandwiches

Hmm... breakfast lunch or dinner...eggs are great anytime of day if you ask me! I made these for breakfast and served them with fruit, cottage cheese and OJ. Whatever you pair it with, be it potato chips or potato hash, these little sandwiches go great with either! ;)

Ingredients:
Serves 4


8 eggs
8 mini whole wheat bagels
4 leaves romaine
cream cheese
sriracha
salt & pepper

• Heat a skillet to medium high heat and fry all the eggs until they are over-hard. (or to your liking) Season to taste with salt and pepper.
• Meanwhile, heat oven to 350*. Pull apart all bagels and lay them cut side up on a cookie sheet. Place in middle oven  rack until they are toasted to your liking. (preferably lightly browned)
• When bagel and eggs are done assemble in order: Lightly spread cream cheese and a drizzle of sriracha on top and bottom slices. Lettuce on bottom, egg, then top bun.
• 2 sandwiches per person.

SO GOOD, easy, and satisfying. Pair with cottage cheese and fruit, a banana, a granola bar, or whatever! :)

Southern Crab Cakes with Spiced Cream Sauce

You'll be surprised with what goes into these savory cakes! And the sauce is so rich and simple. Steak seasoning is an important ingredient in these delicious, fluffy clouds because the coriander, dill seeds, and paprika liven up the sweet sea flavor.

Ingredients:


Makes 18 1/8 cup size patties OR 9 1/4 cup patties


Crab Cakes:
16 oz fresh lump crab meat, lightly rinsed/drained
3 scallions, finely chopped
1 large clove garlic, minced
1 package saltine crackers, crushed fine
2/3 tbsp Old Bay seasoning
1 1/2 tsp Louisiana Hot sauce
2 tsp steak seasoning
2-4 pinches of cayenne
1 lemon - zest and juice
1 egg, beaten
vegetable oil (for frying)
flour (for dusting)


Sauce:
1 8-oz tub of sour cream
1/2 cup milk
2 tsp Old Bay
2 tsp steak seasoning
1 tsp Louisiana Hot sauce
1 lemon -zest and juice

• Combine all crab cake ingredients, except crackers, in bowl, folding gently until all incorporated. 
• Fold in crackers last. Mold into evenly sized patties then dust both sides lightly with flour. Place in refrigerator to firm.
• Meanwhile, heat oil in skillet (preferable cast iron) on medium heat.
• Meanwhile, in a small sauce pan heat first 5 sauce ingredients on low heat stirring occasionally.
• Cook all patties until golden brown and firm on both sides and cooked through. About 2 minutes on each side. Place on wire rack (or paper towels) to get rid of excess oil.
• Lastly, stir in the other lemons' zest and juice.
• Plate with 2 cakes and a dollop of sauce and serve with vegetables. (1 left over!) :)

I hope you enjoy your soft and spicy crab cakes!!

Sweet Tuna Salad in Butter Lettuce Cup

Now, when I'm fishing around for something to eat in the kitchen, I usually come across something in a metal can, whether it be canned creamed corn, diced tomatoes, potatoes, peas, or the common staple: TUNA. Tuna is not only filling, but it's so versatile it can be put in soups, chowders, pastas, salads -- basically anywhere where you want a quick protein! With some veggies and mayo, there's nothing quicker than tuna salad.

Ingredients:

12 butter lettuce leaves

4 Ice cream style bowls

3 7-oz cans chunk white albacore tuna 

1/2 medium yellow onion, minced
1 large rib celery, minced
2 tbsp herb olive oil (I just make my own with dried oregano, basil, garlic powder, crushed red pepper salt, and pepper)
3/4 cup light mayo with olive oil
1 tsp yellow mustard
4 tbsp sweet pickle relish
salt and pepper to taste

• Wash and dry the lettuce and arrange in a circle of 3 leaves per ice cream bowl. Set aside.
• In a large bowl add tuna and mash with fork until no big chunks left.
• Combine remaining ingredients until you've reached your desired consistency.
• Adjust seasonings as needed.
• Using ice cream scoop or the roundest spoon you have, take a big scoop, about 2/3 cup and place in center of bowl. Sprinkle with black pepper.

Well, that's it! I feel guilty because this recipe is so easy! But don't be afraid to change it up! Instead of relish, you can try adding sweet roasted peppers pureed with some black olives and fresh basil, then fold in the flaky tuna, adding mayo to taste with a little olive oil. Mmm!

Shrimp with Cheese and Corn Grits

On a rainy Houston day, there's not much to do but stay inside until it clears up! Not wanting ramen, mac n cheese, or soup like I usually do when such weather rears its ugly head, I decided on something a little more festive. Let me start by saying I am just in love with grits. When they are cooked just the right way they are creamy and oh-so-gooey. Shrimp and grits is a traditional southern dish that combines the taste of sea and starch in a great way. A couple of dashes of Old Bay seasoning and this dish is good to go! 

Ingredients:


Serves 1


5 16/20 shrimp, peeled, deveined, thawed and shelled completely
1/4 cup canned corn (or frozen corn cooked in microwave)
2 pinches of parmesan cheese
1 tsp Old Bay Seasoning
pinches of salt and black pepper
dried chives for garnish (alternatively chopped fresh green onion)
1 tbsp olive oil
1 tsp butter (salted)
Package single serving instant grits, butter flavor (Quaker)
Milk

• Place shrimp in shallow plate. Pat dry with paper towel then sprinkle with salt, pepper, and 1/2 tsp of Old Bay. Coat both sides, set aside.

• Combine milk and grits and cook as package directions in microwave.

• Meanwhile, heat up nonstick frying pan medium heat. Add oil. Ad shrimp and cook evenly on both sides until the shrimp are white and firm throughout. About 2 minutes on each side. Add more time if necessary.

• While shrimp cook, remove grits from microwave and add corn, pepper, butter, and 1/2 tsp Old Bay. Mix well. Salt to taste. Set aside.

• When shrimps are cooked through, arrange in circle of four with fifth in center. Garnish with a pinch of dried chives.

I hope you enjoy the shrimp-y goodness! This can easily be multiplied by using large boxed quick grits.

Tomato and Mushroom Grits with Fried Egg

Sometimes in the morning I really can't decide what I want to eat. One morning I saw eggs, mushrooms, tomatoes, and instant grits. Hm... you'd think that's hardly a marriage of flavor...until you put everything together and something amazing happens!! Instant grits make this dish quick and easy! You could also use boxed quick grits for larger portions! Remember, milk or cream make more luxurious grits than any old cup of water could ever do. Throw in some cheese, too. Everything's better with a little cheese. :]

I've also just made it without the egg when I'm craving, with more tomato.

Ingredients:

1 large grade A egg (the higher the grade, the higher the yolk will set)

1/2 cup sliced crimini mushrooms

1/2 cup diced fresh tomato

2 tbsp olive oil

1 single serving package of instant grits, butter flavor (Quaker)

Milk (any grade)

Couple pinches of shredded parmesan cheese

1 tsp salted butter

black pepper, salt-less seasoning (your favorite blend), and salt. season to taste

• Bring 1 medium non stick frying pan to medium heat.

• Meanwhile empty contents of grits into microwave safe bowl and prepare by directions using milk instead of water. Pop in microwave.

• Add 1 tbsp of olive oil to pan and add mushrooms, stirring frequently. Saute 1 minute. 

• Add tomatoes and seasonings, stirring. Turn heat to low and cook 2 minutes more till soft.

• Meanwhile, remove bowl from microwave and stir in cheese, butter, salt, pepper, and salt-less seasoning to taste. Set aside.

• Remove pan and pour mixture onto grits. Return pan and wipe with paper towel.

• Turn heat to medium high heat. Add remaining oil to pan. Heat. Crack egg in pan--try not to break the yolk. Let fry for 20 seconds, lower heat and quickly cover pan for about 1 minute to set egg.

• Gently slide egg out of pan and onto tomato and mushroom grits.

If you like the egg cooked longer, just flip and continue to cook until desired firmness of yolk is achieved. -- There you have an super delicious breakfast! Fun for a weekend brunch with a glass of mimosa. Mmm..Can be easily quadrupled for a great family breakfast topped with some crumbled bacon bits and served with some fresh fruit and cottage cheese! Yum, yum, yum!

Zuppa di Pesce

Inspired by my trip to Italy...When I was in Venice, I had the most amazing fish soup! Unfortunately I didn't have any whole prawns (as it's typical in zuppa di pesce) to make this dish... regular headless tail on shrimps were just as good. 

Mmm, lump crab, tomatoes, and mussles. It's so good...and the secret is boxed and canned for those of you needing to save money! 

*I didn't put measurements of the spices because I believe people have their own preferences. Some people may be allergic, others prefer one spice to the other, etc.

Ingredients:


1/2 lb large shrimp - peeled, deveined, tail on
1 lb frozen pre-cooked mussels (if fresh; purge and de-beard)
2 tilapia filets semi-thawed, cubed
1 6-oz can lump crab meat (Chicken of the Sea) drained/rinsed
1 6-oz can pink crab meat (Chicken of the Sea) drained/rinsed
1 14-oz cans of diced tomatoes with green peppers and onions (alternatively something with garlic and onions)
1 6-oz can tomato puree
1 8-oz bottle clam juice
1 large clove garlic minced
1 tbsp good olive oil
**1 can lobster stock (~15oz) (Bar Harbor brand)


**If you cannot find this, please use fresh seafood stock if available, but you may sub boxed seafood stock.


+black pepper, salt, dried parsley (fresh is better), Italian seasoning blend (oregano, basil, thyme etc..) season to taste

• In a large pot, turn heat to medium-low. Add olive oil then garlic, stirring until it becomes fragrant, about 1 minute.

• Add lobster stock (or fish stock) and bring to a low simmer for about 2 minutes.

• Add the whole, UNdrained can of tomatoes and tomato puree into the pot and bring up the heat to medium-high. Stir in the clam juice, cover and bring to a medium boil for about 5 minutes.

• Add shrimp, tilapia, mussels, and seasonings. Cover again cooking until the shrimps have turned opaque and the mussels have opened completely (if fresh). Discard unopened ones because they are dead.

• Last, add the pink and lump crab meat; stir. Turn heat to low. Cover and let sit 15 minutes to let the flavors develop.

• Serve in shallow bowls garnished with freshly chopped (or dried) parsley and serve with toasted sourdough bread.

Makes about 4-6 servings.


This is so simple to make, so inexpensive to make, and you can really whip it up in no time at all! Alternatively you can swap out the ingredients with fresh shrimp (head-on), live mussels, fresh packed lump crab, peeled diced roma tomatoes, fresh yellow onion diced, green bell pepper minced and fresh herbs. Will taste twice as good! :) Enjoy.

Mussels with Garlic Butter and Spaghetti

Mussels are so delicious...If I'm in a hurry or if it's late at night and the seafood counter is already closed, I grab a bag of frozen precooked mussels. (I like the ones sold at Walmart or HEB) Tastes just the same. ;) You can substitute for clams, shrimp, or crab.

Ingredients:

1/2 of large white onion diced

3-4 cloves of garlic

4 tbsp salted butter

3 tbsp chopped fresh parsley

Juice and zest 1 large lemon
1 pinch crushed red pepper

1/2 cup of chicken stock (or white wine)

1 1/2 tbsp of cornstarch or flour (mix with 2 tbsp water)
1 lb of cleaned mussels

1/4 cup extra virgin olive oil

1/4 cup shredded Parmesan cheese
Fresh ground pepper to taste
1/2 lb spaghetti pasta

• Set a medium pot of salted water on high heat for the pasta. Cook pasta until al dente.
• Take a medium size sauce pan and turn the heat medium-high heat.
• Add butter to the pan; melt. Add olive oil. Add the garlic and onions. Stir until incorporated. Lower heat. Let simmer 1 minute, stirring occasionally.
• Add chicken stock. Bring pan up to medium boil. Toss in the mussels. Shake pan to coat mussels.
• COVER. Leave 5-8 minutes. Make sure all of the mussels have opened up, discard the closed ones because they are dead.
• Uncover pan and stir mussels. Turn heat to low. Add lemon juice and zest. Add lots of cracked black pepper and throw in pinch of red pepper and cornstarch+water mixture. Stir until all the ingredients incorporated. Let thicken to get rid of cornstarch taste. About 2 minutes.
• Mix in parsley.
• When done, divide pasta in 2 plates, top with mussels and sauce. Garnish with a sprig of parsley and fresh ground black pepper.

Serves 2. Could also be an appetizer if you omit the spaghetti and serve with bread sticks. Enjoy!

Mozzarella Melts

Nothing like a quick bite. Faux bistro food at it's best. With a glass of vino and you've got yourself a tasty app, my friend.

Ingredients:

8 roma tomato slices

Rosmary and olive oil round bread

4 slices about 3/4 inch thick

2 tbsp shredded parmesean cheese

8 oz mozzerella sliced from log or presliced package

good olive oil from drizzling

cracked black pepper

garlic powder to taste

2 tbsp fresh chopped basil (or 1 tbsp dried basil)

• Lay the bread slices down like an assembly line, one next to the other.

• Lay the 2 ounces of mozzerella, 2 slices of tomato, 1/2 tbsp shredded parmesean sprinkled over the top, cracked black pepper, and a pinch of garlic powder on each one, in that order.

• Put in a preheated 300* oven for 10 minutes until toasted and bubbly and crusty on top.

• Remove from oven, drizzle with olive oil and sprinkle with basil.

• Serve and garnish with fresh basil leaf if desired. Serves 2 people. 2 slices per person.

Enjoy with a glass of white wine and good conversation. :) A perfect lite-bite.

Spicy Dijon Mashed Potatoes

Dijon mustard, cracked black pepper, and crunchy chopped jalapenos. Interesting...

Ingredients:

3-4 big red potatoes, cubed
2 tsp fresh cracked black pepper
1/4 tsp garlic powder
1 tsp salt (for boiling water)
1 tbsp dijon mustard
1 medium jalapeno, seeded and minced
1 hearty stalk green onion, chopped
1 tbsp butter
1/2 cup milk
1/4 cup shredded parmesean cheese

• Set medium pot filled with enough water to cover the potatoes, add salt, set heat to high and cover.
• Meanwhile, chop the potatoes into quarters.
• When  boiling, add potatoes. Boil 15-20 minutes until potatoes are fork tender.
• Drain, return to pot. Mash, adding ingredients one by one while keeping the heat on very low. Only add salt to taste!

Serves about 4-6 :) depending on the scoop... I love jalapenos, but this is a must try even without them. Delicious!!

Lime Marinated Shrimp and Mango Salsa

Spur of the moment recipe when I wanted sweet, spicy, and the sea all in my mouth at the same time! :d

Ingredients:

2 wooden skewers, soaked in water at least 10 minutes
(alternatively, metal skewers)


12, 16/20 size shrimp, peeled deveined thawed
For marinade:
2 cloves garlic, minced
2 small shallots, minced
1/2 tsp salt
1/2 tsp pepper
pinch garlic powder
juice of 1 large lime
For brushing:
1/2 tsp old bay seasoning
1/4 tsp cayenne powder
1/4 tsp pepper
1/4 tsp cumin
2 tbps butter, melted


Mango Salsa
1 tbsp cilantro
1 medium jalapeno, seeded and minced
pinch cumin
juice of 1 lime
1 mango, chopped
pinch of salt

• Place shrimp in 1 layer on a shallow plate. Top ingredients for marinade. Cover with plastic wrap and place in the fridge to marinate.
• Meanwhile, combine ingredients for mango salsa and set aside.
• Start heating up your indoor or outdoor grill.
• When hot, take the shrimps out of the fridge and start sticking them on the skewers. There are 6 shrimps on each skewer.
• Brush the butter mixture on the shrimp just before hitting the grill.
• The shrimps should cook 4 - 5 minutes on each side until they are firm and slightly charred.
• Plate then top with mango salsa. Garnish with cilantro sprig.

Serves 2, but can easily be multiplied! Great idea for a cocktail party, just make short skewers with 2 shrimps on each one. :) Enjoy

Ahi Tuna Ceviche

Tuna is velvety smooth and so sweet. It's so versatile and changes flavor just through cooking! I love tuna just as much as anyone else. It's sexy, affordable, and a great way to meet someone who's as adventurous as you. ;) Be careful when picking your tuna steak. Sushi grade if possible.

photo borrowed from Judy's Blog.

Ingredients:


fresh ahi tuna steak, cubed
1 large lime juiced
1 small clove garlic minced
1 jalapeno, seeded and minced
2 tbsp fresh cilantro
3 tbsp minced red onion or white onion
tiny pinch of salt
pinch of pepper
1/4 cup diced tomato (optional)
1/4 cup diced avocado (optional)


2 cups of shredded iceburg lettuce (Use when ready to serve.)
4 martini glasses
Triangle tortilla chips

• Combine all ingredients in a nonmetallic bowl, except lettuce.
• Cover and let chill/marinate in the fridge for about 1-3 hrs.
• When ready to serve, use 4 martini glasses. Load 1/2 cup of lettuce into the bottom of each glass.
• Top off with 1/4 of the ceviche mixture.
• Place a square paper napkin on a small dish and set glass on top.
• Garnish with lime wedge on edge of glass and surround with tortilla chips.

Serves 4. Enjoy with a cool margarita with a nicely salted rim. Mmm! Hope you like my simple ceviche! =) Good luck.

Fiesta Wonton

These little bites are so simple to make, easy on the wallet, and make great party food. Enjoy with some frozen margaritas! Ole!!

Ingredients:

4 oz. cream cheese softened
1 jalapeno, seeded and minced
1/2 red bell pepper, minced
1/4 cup sweet corn
1/4 tsp onion powder
1/4 tsp salt
1/2 tsp pepper
1/2 tsp cumin powder
dash of cayenne (optional)
juice of 1/2 small lemon
12 round wonton wrappers
oil for frying
(egg yolk optional for brushing wonton wrappers to pinch closed)

• In a medium saucepan, bring about 2 cups of oil to 375* degrees, or until a cube of bread browns in 30 seconds.
• Meanwhile, combine first 10 ingredients in bowl. Set aside.
• Unstick the wonton skins and fill with about 1 1/4 teaspoon of mixture. Fold in half and pinch closed to create a half circle.
• Make sure there are no holes in the wontons otherwise oil will enter your treat and ruin the taste.
• Fry until golden and garnish with cilantro sprig and fresh slices of red bell pepper.

Enjoy! ;)

Mozzarella, Tomato, and Rucola Salad

If you didn't know, rucola in Italian is arugula. This is the love child of the famously known starter: the caprese salad from Italy with fresh tomato, basil, and mozzarella. In this tantalizing lite-bite, baby arugula is the star! Step aside basil, there's a new kid on the block. :) Inspired by my trip to Italy. In very small amounts, this leafy treat provides calcium, iron, manganese, copper, and potassium.

Ingredients:


1 large beefsteak tomato
1 1/2 cup baby arugula
2 slices of fresh mozzarella 1/2 inch thick
--(prepackaged log preferable)
olive oil for drizzling
balsamic vinigar for drizzling
salt and fresh ground pepper

• Place plate in freezer to chill for 10 minutes.
• Meanwhile, slice tomato's head and base to make it flat on both sides. Slice tomato in half and set aside.
• Rinse baby arugula (if not prewashed) well in collander. Set aside.
• Slice off 2 slices of fresh mozzarella from log.
• Remove plate from freezer. Top with baby arugula.
• Drizzle oil and balsamic.
• Add the sliced tomato parallel with eachother. Same for the mozzarella slices.
• Season the tomato slices well with salt and freshly ground pepper to taste.

Inspiring meal! :) I hope you enjoy this tasty salad!!

Fried Old Bay Shrimp Pasta

Was going for a scampi sauce when all of a sudden woosh-- it turned itself into a spectacular sea side affair. I know there's butter and oil in here, but hey, you only live once and everything is good in moderation. ;)

Ingredients:

1/3 lb spaghetti pasta
12, 16/20 shrimp thawed, peeled, deviened and patted dry with paper towel
1 1/2 cups baby arugula
1 tsp crushed red pepper flakes
Vegetable oil for frying


Sauce
1/2 stick lightly salted butter
1/4 cup olive oil
2 large cloves garlic, minced
1 large shallot, minced
1 tbsp Old Bay Seasoning
1 tsp black pepper
1 cup 2% milk
1 1/4 tbsp flour


Breading
1 egg
1/2 cup italian style bread crumbs
1/2 cup powdered parmesan
1/2 tsp garlic powder
1 tsp Old Bay Seasoning

• Bring one pan of UNsalted water to a boil. Add pasta and cook until al dente and drain.
• Meanwhile, heat a skillet filled to about 1 inch high of vegetable oil to fry shrimps. 375* Degrees.
• In a small bowl, wisk milk and flour together. Set aside.
• In a small bowl, crack and wisk egg for your egg wash.
• In a shallow plate combine breading ingredients and sift together.
• Coat shrimp in egg then coat with breading mixture. Fry until golden brown on both sides. About 2 minutes on each side. Continue until all shrimps are fried. Dry on paper towels.
• Turn another pot on medium heat and add butter, melting slowly. Add garlic and shallots and let marry 1 minute.
• Add olive oil to butter mixture. Stir with wisk until almost incorporated. Add milk+flour mixture and turn heat to low-medium. Let thicken while still wisking. Add pepper and O.B.S.
• When thick, add pasta and arugula to sauce until the arugula has just wilted.
• Divide pasta mixture between 2 plates and place a circle of 6 shrimps, tail up, in the middle.

Sprinkle with the crushed red pepper flakes and you are in for a seriously good "lick-the-plate-clean" meal!!

Bacon Wrapped Filet with Whipped Potatoes

Craving a 5 star meal, but like me, you work in the industry and get off at a late hour? This really satisfies the cravings, without paying that $50 dollar tab!! Enjoy with a small salad and a glass of red wine and you've got a perfect meal for 2. Or 3...or 4! :P If the butcher counter is closed, one of those prepackaged bacon wrapped filets are just the ticket! About $5-$7. They are usually sold in twos or by themselves.

pictured with basil olive oil drizzle (see Sauces)

Ingredients:

2, 6 oz filet of beef, (tenderloin) about 1 1/2 inches thick

ROOM TEMPERATURE, let it sit out for about 30 minutes.

2 slices of bacon

grill or steak seasoning

worcestershire sauce

olive oil

8 toothpicks soaked in water for 5 minutes

1 large russet potato, peeled, rough chopped

1/4 cup milk

2 tbsp butter

1 tbsp dijon mustard

1 tsp ground black pepper

salt to taste

• Take one filet, wrap snugly with bacon. Secure with 4 toothpicks. Do the same for the other filet and set on plate.
• Drizzle worcestershire sauce and olive oil on both sides. Sprinkle with grill/steak seasoning, pressing the seasoning into the beef with the back of a spoon. Set aside to quick marinate.
• Start grill with coals until hot.
• Meanwhile, fill a pot of water up just enough to cover the potatoes with big pinch of salt. Bring to a boil and cook for 15 minutes or until fork-tender.
• Cook the filets for about 5 minutes on each side >(for medium-rare. If you want it more well, adjust the time.)
• While the filets cook, drain then return potatoes to their pot. Stir in butter, milk, pepper, and dijon mustard. Whip with whisk until fluffy. Set aside.
• Divide the mashed potatoes on 2 plates. Place the each filet on an angle on the potatoes.
• Drizzle with lemon basil olive oil. Garnish with fresh basil leaf.

I hope you enjoy this dish!! Serves 2, but will easily be multiplied! Remember to enjoy a light salad with every meal! ;)

Scallop and Frisee Salad with Basil Oil

Nothing like a light summer salad! This salad can brighten up anyones' day with all its fresh flavors. Scallops are a great source of vitamin B12, essential for cardiovascular health, so eat up my followers!

Ingredients:

8 bay scallops thawed

lemon pepper seasoning to taste

6 baby tomatoes. yellow, red, etc.

1 handful baby arugula

1 handful frisee

dressing see sauces: lemon-basil olive oil

4 lemon wedges

fresh ground black pepper

olive oil

• In a skillet heat about 2 tbsp olive oil on medium-high heat.
• Meanwhile in a bowl, season scallops with lemon pepper seasoning and pinch of salt. Set aside.
• In a bowl, tear frisee into bite size pieces. Mix in baby arugula. Divide mixture on 2 chilled plates. Slice baby tomatoes lengthwise, placing 6 pieces on each plate in a circle.
• When skillet is hot, but not smoking, sear scallops on both sides. About 1 1/2 minutes on each side. They should be browned and firm.
• Place scallops on greens and drizzle all over with lemon basil olive oil. Squeeze 1 lemon wedge over salad. Sprinkle with ground black pepper. Garnish with remaining fresh lemon slice!

Enjoy!! :D Serves 2.