Wednesday, May 29, 2019

Cilantro Lime Grilled Chicken with a Strawberry Salsa

This Cilantro Lime Chicken with a Strawberry Salsa is perfect for summer. It’s light and refreshing and ready in only 25 minutes! What is the secret to moist tender chicken when using a marinade? Serves 4

Adding club soda and marinating for a minimum of 20 minutes.

The salsa alas will keep in the fridge in an airtight container up to 1 week or freeze up to a year. 301 calories per serving.


4 skinless boneless chicken breasts


2 tablespoons olive oil
1 teaspoon honey
1/4 cup cilantro, chopped
1 teaspoon lime zest
2 tablespoons lime juice
Salt and pepper, to taste
1/4 cup club soda

Strawberry Salsa:

1 cup tomatoes, chopped
1 cup strawberries, chopped
1 jalapeño, seeded and chopped
5 green onions, chopped
1/4 cup cilantro, chopped
2 tablespoons lime juice
Salt and pepper, to taste


Combine all marinade ingredients in a blender and blend until smooth. Place the chicken breasts between 2 pieces of plastic wrap and gently pound using a meat mallet until 1/2” thick. Place chicken in a large bowl and pour the marinade over chicken. Make sure chicken is coated with marinade. Let sit for a minimum of 20 minutes. Preheat your grill.

In a medium size bowl combine all the salsa ingredients, cover and refrigerate until the chicken is ready to serve.

Grill the chicken on both sides, 3-4 minutes each. Serve grilled chicken on a platter and spoon strawberry salsa on top. Yum Yum!

You’ll need a meat mallet and a blender for this recipe

Tuesday, May 28, 2019

BHG’s Italian Potato and Green Bean Salad

Wouldn’t you like a different potato salad that isn’t loaded with calories? This Italian Potato and Green Bean Salad from BHG is just 186 calories a serving. Great for lunches and picnics, because there is NO mayonnaise, just lemon juice and a little extra-virgin olive oil. Do you know what they say about olive oil?

From a 2012 study in Spain..Only two tablespoons of extra virgin olive oil per day protect you from heart disease. It does so by reducing the total cholesterol level in the blood as well as the LDL cholesterol level. At the same time the more polyphenol is contained in olive oil (such as in extra virgin olive oil), the more HDL your body will produce, which is essential to extract oxidized LDL from arterial plaque. On top of that polyphenol rich olive oil will increase the size of the HDL particles (these larger particles are called HDL2), which are more efficient in extracting oxidized LDL from arterial plaques. A Sept. 2014 study in humans showed that higher polyphenol olive oil as found in extra virgin olive oil caused an increase in the more effective HDL2 particles, which cleans out plaques from arteries more efficiently than the regular, cheaper olive oil. Serves 8 Total Time: 40 minutes plus cool time.


1 lemon
1 1/2 pounds tiny red new potatoes, quartered 8 ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/3 cup olive oil
1 tablespoon capers, rinsed and drained
3 anchovies, mashed with a fork, or 1 to 2 teaspoons anchovy paste
2 cloves garlic, minced
1/4 teaspoon ground black pepper
2 hard-cooked eggs, each cut into 6 wedges
1 cup grape tomatoes, quartered, coarsely chopped roma tomatoes, or roasted red sweet pepper strips 1/3 cup green Italian olives, pitted and quartered, or pitted large ripe olives, quartered
1/4 cup packed fresh basil leaves, cut into very thin strips 
Salt and Ground black pepper, to taste


Finely shred peel from lemon; measure 2 teaspoons lemon peel. Juice lemon; measure 3 tablespoons juice. Set aside. In a 4-quart Dutch oven combine potatoes and enough salted water to cover. Bring to boiling over high heat; reduce heat. Simmer, covered, for 12 to 15 minutes or until potatoes are tender, adding green beans for the last 4 minutes of cooking. Drain. Let stand at room temperature about 1 hour or until cool.

For the dressing, in a screw-top jar combine oil, the 2 teaspoons lemon peel, the 3 tablespoons lemon juice, the capers, anchovies, garlic, and the 1/4 teaspoon black pepper. Cover and shake well.

In a large bowl toss potatoes and beans with half of the dressing. Add eggs, tomatoes, olives, basil, and the remaining dressing; toss gently to coat. Season to taste with salt and additional black pepper. Yum Yum!

Piadini with Gorgonzola, Prosciutto, and Fig Jam

This variation of this Italian flatbread dish, Piadini with Gorgonzola, Prosciutto and Fig Jam, is stuffed with salty cheese, a mixture of herbs and spicy arugula Serves 8 Total Time 1 hour


5 tablespoons olive oil
1 teaspoon snipped fresh thyme or oregano or 1 teaspoon dried thyme or oregano, crushed
1 clove garlic, minced
2.5-2.75 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup water
3/4 cup fig jam
4 ounces Gorgonzola or blue cheese, crumbled
2 cups lightly packed arugula
2 – 4 ounces thinly sliced prosciutto, torn into bite-size pieces
Ground black pepper


In a small bowl whisk together 4 tablespoons of the oil, thyme and garlic. Set aside. In a large bowl combine 2 1/2 cups of flour, the baking powder and salt. Add in the water and the remaining 1 tablespoon oil o the flour mixture, stir until a ball forms. Turn out dough onto a lightly floured surface. Knead for 3-4 minutes or until the dough is soft, pliable and smooth, adding remaining flour as needed. Divide dough evenly into four balls. Roll each ball into a 8-9” circle. Brush both sides with the oil mixture.

For a charcoal or gas grill, grill the dough rounds on a greased rack of a covered grill directly over med/high heat for 2-3 minutes or until browned and crisp. Turn over spread on the fig jam and sprinkle with cheese. Grill an additional 2-3 minutes or more until browned and crisp. Remove from heat. Top with arugula and prosciutto. Sprinkle with pepper. Fold in half and serve. Yum Yum!

Grill Pan Method:

Heat a greased grill pan over med/high. Cook one or two dough rounds on the hot grill pan for 2-3 minutes or until bottoms are browned and crisp. Turn rounds over, spread with fig jam and sprinkle with cheese. Cook an additional 2-3 minutes or until browned and crisp. Remove from heat. Repeat with the remaining dough rounds. Serves as above.

Saturday, May 25, 2019

Cheesy Gnocchi and Sausage Skillet

Quick and easy skillet dinner. This Cheesy Gnocchi and Skillet recipe is great for a weekday meal. With only 301 calories per serving this could be a healthier option for your family. Serves 4 Total Time: 25 minutes. 


16 oz gnocchi
2 teaspoons olive oil 
2 cloves garlic, minced 
12 oz Italian sausage 
1 can diced tomatoes 
1 teaspoon Italian seasoning 
1 teaspoon salt 
1/2 teaspoon pepper 
1/4 cup heavy cream 
1/2 cup part-skim mozzarella, shredded 


In a large skillet cook the gnocchi in the oil until browned, about 7 minutes. Remove 

In the same skillet brown the Italian sausage. Remove 

In the same skillet add the garlic, tomatoes, Italian seasoning, salt and pepper. Cook until tomatoes are tender, about 7 minutes. Add the sausage and gnocchi back in, stir in the cream and top with the cheese. Heat until cheese melts. Yum Yum! 

Easy Grilled Salmon with Basil Butter & Broccolini Recipe

One of my favorite things I made on the grill last summer was salmon. So simple, yet so delicious. Try these with basil butter and some broccolini to make this recipe into a Keto friendly meal. Serves 2 Total Time: 22 minutes

(What’s broccolini? It’s like broccoli and asparagus had a baby.)


2 6-8 oz salmon fillets, skin removed
2 tablespoons unsalted butter
2-3 basil leaves, minced
1 clove garlic, minced
6 oz broccolini
1-2 tablespoons olive oil
Salt and pepper, to taste


For the compound butter, place the butter into a small microwave safe bowl and microwave for 10-15 seconds. Mash in minced basil and half of the garlic until well combined. Place onto a small sheet of tinfoil and roll up, doing your best to reshape into a log. 

Place in the fridge until ready to serve. Preheat the grill to medium-high heat. Season both sides of the salmon filets with salt and pepper to taste and set aside. Place the broccolini in a medium bowl and toss with olive oil and remaining garlic. Set aside. Lightly brush the grilling surface with olive oil and grill salmon for 5-6 minutes per side for medium. At the same time, add the broccolini. 

Occasionally turning until slightly charred and golden, about 10-12 minutes. Serve each salmon filet topped with a slice of basil butter and a side of grilled broccolini. Yum Yum.

Thursday, May 23, 2019

Creamy Chicken and Gnocchi Soup

What is the big deal about Gnocchi? Sur la Table is having special classes to make Gnocchi. So...What is Gnocchi? According to Wikipedia “Gnocchi are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa, or prunes.“ Don’t worry we are not making homemade Gnocchi with this recipe. Serves 8 Total Time: 40 minutes 


4 skinless boneless chicken breasts, cut into 1/2” pieces 

1/3 cup butter, divided 
1 small onion, chopped 
1 medium carrot, shredded 
1 celery rib, chopped 
2 cloves garlic, minced 
1/3 cup flour 
3 1/2 cups 2% milk 
1 1/2 cups heavy cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper 
1 pkg (16 oz) gnocchi
1/2 cup chopped fresh spinach 


In a Dutch Oven, brown chicken in 2 tablespoons butter. Remove to a plate, cover to retain heat. In the same Dutch Oven sauté the onions, carrots, celery and garlic in the remaining butter. Whisk in the flour until blended then gradually stir in the milk, cream, bouillon and pepper; bring to boil. Reduce heat and cook stirring occasionally until thickened, about 2 minutes. Add the gnocchi and spinach and cook until spinach wilts, 3-4 minutes. Add in the chicken then cover and let simmer until heated through (do not let boil), about 10 minutes. Yum Yum! 

You need a Dutch Oven and a Pkg of Gnocchi for this recipe. 

DescriptionGnocchi are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa, or prunes.

Creamy and Super Easy GHG's Meatball Casserole

Creamy and Super Easy BGH's Meatball Casserole is combined with red-skin potatoes and stir-fry vegetables to make a hearty main dish.  Makes a great weekday meal for the whole family. Serves 6 Total Time: 1 hour 15 minutes


1 10.75 oz can of Cream of Mushroom soup or Cream of Onion soup
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb 4 oz red-skinned potatoes, cut into wedges 
1 16 oz pkg (32) frozen cooked meatballs
1 16 oz pkg frozen stir-fry vegetables, any combination


Preheat oven to 350F.  Cook the meatballs according to the package instructions. In a large bowl combine the soup, milk, sour cream, salt and pepper, Stir in the potato wedges, cooked meatballs and frozen vegetables. Mix to coat well.  Transfer to an ungreased 3qt rectangular baking dish. Bake, uncovered, for about an hour or until heated through. Yum Yum!

Want to make your own meatballs?  Check out this recipe:  Homemade Pork and Beef Meatballs

Wednesday, May 22, 2019

Bacon Ranch Potato Salad

A creamy and delicious potato salad just in time for Memorial Day. Made with bacon and a ranch flavor that is sure to be a hit with your family. Serves 8 Total Time: 30 minutes + chill time.


2 lbs potatoes, cut into bite size pieces
16 oz sour cream
1 oz ranch dressing mix
1 1/4 cup cooked bacon, crumbled
1 1/2 cup shredded cheddar cheese
2 bunches green onions, sliced thin


Cook potatoes in boiling water for 12-15 minutes or until fork tender. Drain and rinse under cold water.

In a small bowl whisk together the sour cream and ranch mix until well blended.  In a large bowl add the potatoes, bacon, cheddar cheese and green onions; stir in the sour cream mixture until blended and coated well. Refrigerate 2 hours before serving. Yum Yum!

Tuesday, May 21, 2019

BHG’s Baba Ganoush Flatbread

BHG states “This Mediterranean flatbread puts other flatbread recipes to shame. Topped with cherry tomatoes and Baba Ganoush, this Mediterranean recipe is perfect for your dinner table.” Serves 6 Total Time:40 minutes


1 lb pizza dough
Olive oil
3/4 cup baba Ganoush
1 cup cherry tomatoes, halved
1/4 cup toasted hazelnuts, chopped
1/4 cup fresh mint, chopped
Lemon Zest
Sea salt, to taste


Preheat oven to 450F. Lightly grease a baking sheet and sprinkle with cornmeal. On a lightly floured surface roll out the pizza dough into a 12x8 rectangle. Lightly brush olive oil over the dough then transfer to the baking sheet. Bake 10 minutes.

Spread crust with Baba Ganoush and top with tomatoes. Bake another 10 minutes or until crust is golden brown and crispy. Top with hazelnuts and mint. Sprinkle on the lemon zest and salt, to taste. Yum Yum!

To toast hazelnuts spread them evenly over a shallow pan and bake in a 375F oven 5-10 minutes. Shake pan once or twice while baking. Rub warm nuts with a kitchen towel to remove the loose skin.

Baba Ganoush


3 medium eggplants (about 1lb each)
1/2 cup tahini (sesame seed paste)
1/4 cup fresh Italian parsley leaves
1/4 cup lemon juice
2 cloves garlic, peeled
1 teaspoon salt
1 tablespoon olive oil
Crushed red pepper (optional)
Toasted baguette slice


Preheat oven to 425F. Line a 15x10-inch baking pan with foil.  Prick the eggplants all over with a fork. Place on the prepared pan and bake for 30-40 minutes or until very soft and skin is charred.  Let cool until easy to handle.  Remove and discard skin from eggplant. Place eggplant in a food processor or blender. Add the next 5 ingredients through salt. Cover and pulse until smooth, leaving some pieces of eggplant. Taste and adjust salt, if needed. Transfer to a serving bowl, drizzle with olive oil and sprinkle on crushed red pepper, if using. Serve with baguette slices.

Note: leftover baba Ganoush can be kept for 3 days in an airtight storage container and refrigerated. Let stand at room temperature before serving.

Instead of pizza dough you can make Food Processor Flatbread Dough


Olive oil or a nonstick cooking spray
2 cups all-purpose flour
1 pkg active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
2/3 cup warm water (105F-115F)

Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes). <

Monday, May 20, 2019

Radicchio Salad with Roasted Sweet Potatoes

I love a good dinner salad, don’t you? This Radicchio Salad with Roasted Sweet Potatoes is loaded with eggs for your protein, but you can swap them out for whatever protein you may like such as; chickpeas, chicken or salmon. You can also add other veges like; Brussel sprouts, carrots, broccoli or any vegetable you may have on hand. And it comes with a spicy cashew dressing. Yum Yum! Serves 4


Spicy Cashew Dressing:

1/2 cup salted, roasted cashews
1/4 cup vegetable oil
3 tablespoons unseasoned rice vinegar
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon fish sauce
3/4 teaspoon honey
1 clove garlic
Salt, to taste

4 small sweet potatoes (1 1/2 lb), scrubbed and halved lengthwise
2 tablespoons extra-virgin olive oil
Salt, to taste
4 large eggs
2 heads radicchio (1 lb), quartered, cores removed, leaves separated
1 small fennel bulb, quartered lengthwise, sliced thin lengthwise
2 tablespoons unseasoned rice vinegar
Salt, to taste
Garnish: 1/2 cup crushed salted, roasted cashews and/or 1/2 cup cilantro leaves with tender stems


Spicy Cashew Dressing: Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and ⅓ cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt. Do Ahead: Dressing can be made 3 days ahead. Cover and chill. 

Salad:  Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20–25 minutes. Let cool. Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel. Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing. 

 Transfer salad to a platter. Tear sweet potatoes and eggs into 1 1/2” pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and garnish with cashews and cilantro. Serve with remaining dressing alongside. Yum Yum!

Sunday, May 19, 2019

Butter Chicken

This is Pillsbury cost saving crockpot recipe made with butter, chicken and heavy cream cooked to perfection for 3.5 hours and served with your favorite rice. Add a side salad and a beverage and there’s dinner for a family of 4. Total Time: 4 hours 20 minutes.


1/4 cup butter
20oz skinless boneless chicken thighs or 4 chicken breasts, cut into 2” pieces
1/2 cup onion, chopped
2 cloves garlic, finely chopped
2 tablespoons garam masala
1/4 cup tomato paste (from 6oz can)
3/4 teaspoon salt
1/2 cup chicken broth
1/2 cup heavy whipping cream

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken, onion and garlic; cook 8 to 10 minutes, turning once, until browned. Spoon chicken mixture into slow cooker. Stir in remaining ingredients except whipping cream until well blended. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in whipping cream. Cover; cook about 30 minutes longer or until slightly thickened. Serve over rice. Garnish with cilantro leaves (optional). Yum Yum!

Western Ham and Egg Benedict

What meal does Mom want more than any other? Dad, why don’t you make her this Western Ham and Egg Benedict...she’ll love you for it. You can make the hollandaise with a bought mix or if your feeling adventurous make your own. Serves 4 Total Time: 17 minutes


4 frozen biscuits
4 tablespoons butter, melted
3 tablespoons fresh chives, chopped and divided
1 1oz package hollandaise sauce mix or make your own. See this recipe: Gordon Ramsay Hollandaise Sauce 
1 cup milk
1 tablespoon lemon juice
3/4 cup cooked hame, chopped
1/4-1/2 teaspoon ground red pepper (optional)
1/2 teaspoon white vinegar
4 large eggs
2 cups loosely packed arugula
1 small avocado, sliced
Black pepper, to taste


Bake biscuits according to package. Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture. Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.

Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter. Sauté ham in skillet over med- heat 3 minutes or until lightly browned. Stir ham and red pepper, if using, into Hollandaise sauce; keep warm. Add water to a depth of 2 inches in a large sauce pan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water. Simmer 3-5 minutes or to desired doneness. Remove with slotted spoon. Trim edges with sharp knife.

To Serve: Place bottom biscuit halves, buttered side up on 4 warmed plates. Top with arugula, slices of avocado (if using), and then poached eggs. Pour the Hollandaise mixture evenly over eggs. Sprinkle with remain chives and black pepper to taste. Serve remaining biscuit halves on side. Yum Yum!

Friday, May 17, 2019

Instant Pot Corn on the Cob

Every Spring I am so ready to have fresh corn on the cob and now it will be so fast with my Instant Pot.  I am defiantly saving this recipe! Makes 5 in a 6 qt Instant Pot and only 3 minutes.  


1 cup water
5 ears of corn (if shucked add the butter, otherwise cook in husk)
1 tablespoon butter
1/2 teaspoon salt


Pour water in the bottom of the Instant Pot

In Husk: Insert Trivet and place corn on top

Shucked: Place corn and butter in water

Shut lid, close vent, select Pressure on high and time for 3 minutes. When done use the quick release method to let steam out before opening lid.  Be careful to open lid. Remove corn and serve immediately with your favorite entree.  Yum Yum. 

Wednesday, May 15, 2019

BHG’s Upside-Down Pizza Casserole

Who doesn’t like pizza! This cost saving Upside-Down Pizza Casserole can be changed to your liking. Add peppers, onions or even pepperoni. Take out the mushrooms and black olives and the cost per person is under $2.50 each. Serves 5 Total Time: 45 minutes 


1.5 pounds lean ground beef
1 15 ounce can Italian-style tomato sauce
1 1/2 cups shredded mozzarella cheese (6 ounces)
2-3 cups sliced mushrooms
2-3 cups sliced black olives (optional)
1 10oz pkg refrigerated biscuits (10 biscuits)


Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce, mushrooms and black olives (if using); heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Yum Yum!

Tuesday, May 14, 2019

Applebee’s Tuscan Garden Shrimp Salad

Doesn’t it irk you to go to another Applebee’s and they don’t have the same things on the menu? This recently happened to me. I had this brand new Tuscan Garden Shrimp Salad and fell in love with it. Then I went to a different Applebee’s and they didn’t have it!😟. I just say fooey to that, I’ll just make it at home! Serves 1 Calories 530


2-3 cups mixed greens
10-15 medium size shrimp, cleaned and deveined
2 tablespoons vegetable oil
Salt and pepper, to taste
1/4th cucumber, diced
1/4-1/2 cup bruschetta tomatoes
1/4 cup edamame
1/4 cup red onion, chopped

Bruschetta Tomatoes:
6 or 7 ripe tomatoes (about 1 1/2 lbs), diced
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon extra virgin olive oil.
1 teaspoon balsamic vinegar.
6-8 fresh basil leaves, thinly sliced* or chopped
Sea salt and pepper, to taste 

Lemon Olive Oil Vinaigrette:
1/2 teaspoon finely grated lemon zest.
2 tablespoons freshly squeezed lemon juice.
1 teaspoon sugar.
1/2 teaspoon Dijon mustard.
1/4 teaspoon fine sea salt, or to taste.
3 to 4 tablespoons extra-virgin olive oil.
Freshly ground black pepper to taste.


In a small bowl combine all the bruschetta tomatoes ingredients and season with salt and pepper, to taste. Refrigerate while cleaning, deveining shrimp. In another bowl combine all the vinaigrette ingredients together, transfer to a oil & vinegar dispenser. 

If you buy frozen shrimp that’s already been cleaned and deveined (I do), just thaw them out in a bowl of cool water. Drain then season shrimp with salt and pepper, to taste. Heat a skillet on med/high heat and add the oil. Once the oil glistens add the shrimp and cook until pink and opaque, 1-2 minutes. Turn over and remove from heat, let sit 1-2 minutes. 

Arrange salad in a medium size serving bowl, add in the mixed greens, then the diced cucumber, bruschetta tomatoes, edamame and chopped red onion. Top with shrimp and drizzle on the lemon olive oil vinaigrette. (Or serve on the side) Serve with a bread stick (optional). Yum Yum!

Grilled Salmon with Arugula, Orange and Fennel Salad

There are a few things you need to know about salmon. One, never buy salmon from a fish farm! You don't even want to know what they feed them...yuck! Always buy wild-caught salmon. Two, slice off the skin before grilling and lastly it is important to remove the salmon before they are completely cooked, because they will continue to cook once removed.  You can check to see if they are done if they are slightly pink on the inside and flaky. Serves 4

Vinaigrette Ingredients:
1/4 cup shallots, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoon fresh lemon juice
1/2 tablespoon ground mustard
1/2 tablespoon honey
Salt and pepper, to taste

Salad Ingredients:
2 large oranges, peel and segment
5 cups (5oz) arugula
1 fennel bulb, cored, quartered and thinly sliced

4 6oz salmon
vegetable oil for grilling
salt and pepper, to taste


Vinaigrette Dressing:
In a medium bowl whisk together all the ingredients and season with salt and pepper, to taste.

In a large serving bowl add the arugula, orange segments and thinly sliced fennel. Drizzle on the vinaigrette and toss to coat. Taste and adjust seasoning, if needed.

Lightly coat your grill or stove top grill pan with vegetable oil.  Preheat over medium heat. Pat salmon dry with a paper towel and season with salt and pepper.  Place on the grill top side down and DO NOT FLIP until the salmon releases easily from the grill, about 3-4 minutes. Using a fish spatula carefully flip and cook an additional 2-3 minutes.  Internal temperature should reach 135F.

To serve:
Transfer salmon to the top of the salad and drizzle any unused vinaigrette on top. Serve immediately. Yum Yum.

Items you could use to make this recipe.

Monday, May 13, 2019

Seared Scallops with Tarragon Butter Sauce

Remember scallops do not need to be cooked very long, about 5 minutes on both sides. Searing scallops until they are golden brown before you turn them.  Be careful not to overheat the butter sauce as it will cause the sauce to separate.  I love scallops and have always been afraid to cook them,  by taking my class at Sur la Table we found out that scallops as well as shrimp are quick to cook and can be overcooked rather quickly, making them rubbery. A big reason scallops are overcooked is the fact that your skillet isn't hot enough to sear them fast.  Mix oil with some butter to get great flavor at a higher smoke point for the butter. Serves 4


1 1/4 lbs fresh scallops, tough muscle discarded
Salt and pepper, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons shallot, minced (we put 1/2 cup)
1/4 cup dry white wine
1/4 cup white wine vinegar
2 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, minced


To prepare scallops: pat dry and season with salt and pepper, to taste. In a large skillet over med/high heat, add the oil and butter. When the butter foam subsides, about a minute, add the scallops and cook, TURNING ONLY ONCE, until golden brown and cooked through.  Using a tong, remove to a serving plate and cover with foil to keep warm.

To prepare tarragon butter sauce:  return the same skillet to the stove over medium heat, add the shallots and cook until translucent, about 2 minutes.  Pour in the wine and vinegar and bring to boil, scrape up the fond (brown bits) on the bottom of the skillet. Cook until reduces by half, about 2 minutes. Pour in the cream and reduce to simmer until sauce thickens, about another 2 minutes. Add in the lemon juice and tarragon, adjust seasoning if necessary. Cover scallops with sauce and serve immediately. Yum Yum.

Sunday, May 12, 2019

Carne Asada

We can all agree that a great Carne Asada should taste first of beef, nicely charred from the grill or broiler. Tender enough to eat it in a taco, but could also be served as a steak. The marinade should have balanced flavors and produce a Carne Asada that the whole family will love ❤️!

Use a variety of whole chilies (not powdered) for better flavor. Ancho, guajillo are used in this recipe, but negro, pusillanimous and California can be substituted. Serves 6


3 whole dried ancho chilies, stems and seeds removed
3 whole dried guajillo chilies, stems and seeds removed
2 whole chipotle peppers, canned in adobo
3/4 cup fresh juice from 2-3 oranges
2 tablespoons fresh juice from 2-3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 medium cloves of garlic
1 small bunch cilantro, leaves and tender stems only, divided
1 tablespoon dried cumin
1 teaspoon dried coriander
2 tablespoons dark brown sugar
Salt, to taste

2 lb skirt steak
2 tablespoons vegetable oil
To serve: flour tortillas, lime wedges, diced onion, avocado slices. In class we used our guacamole and Mexican Street Corn in our tortilla (See pic)


In a skillet on medium heat cook the ancho and guajillo chilies until toasted, 1-2 minutes. Transfer to a blender along with the remaining marinade ingredients and blend until smooth. Divide the marinade in half by placing half the marinade in a large zip-lock bag and the other half in a sealed container in the refrigerator.

Add steak to the marinade in the bag, seal and toss to coat. Refrigerate 3 hours or overnight. When ready to cook take the refrigerated marinade out of the refrigerator so it can warm to room temperature. We used a stove top grill and added the vegetable oil. Heat on high, sear meat on both sides to desired doneness. At least 110F for medium rare. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Serve immediately with tortillas or as a steak with side dishes. Yum Yum!

I want this stove top grill from Sur la’s wonderful! We’ve used it for steak and salmon.

Friday, May 10, 2019

Churros with Chocolate-Dulce de Leche Dip

Made these Churros in my Sur la Table cooking class. You can make these Churros right in your Dutch Oven, but make sure you have a thermometer handy to keep the temperature at 350F or they’ll soak up the oil. The Chocolate-Dulce de Leche Dip was delicious, they had to stop me from eating the entire bowl. Serves 4-6


Churro dough:

Vegetable oil for frying
1 cup water
1/2 cup (1 stick) butter
1 cup flour
3 eggs, beaten

Cinnamon Sugar:

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt

Chocolate-Dulce de Leche Dip:

1/2 cup Dulce de Leche
1/4 cup bittersweet chocolate chips
1 teaspoon salt
1 tablespoon unsalted butter or if using salted butter don’t add the teaspoon of salt.


In your Dutch Oven add 3” of oil and heat to 350F, using a cooking thermometer. In a saucepan add the water with the butter and salt, bring to boil over high heat. Using a wooden spoon stir in the flour. Reduce heat to low and stir vigorously until the mixture forms a ball around the spoon, about a minute. Remove the dough from the heat and while stirring constantly gradually beat the eggs into the dough. Transfer dough into a pastry bag filled with a #8 star tip.

Prepare your cinnamon sugar by combining ingredients in a bowl or parchment paper lined baking sheet. Set aside.

Squeeze a 2-3 6” Churro logs into the hot oil, turning frequently and adjusting temperature if oil goes below 350F. Cook until golden brown, about 6 minutes. When done transfer to a paper plate or a plate with a paper towel to remove oil. When cool enough to handle roll in the cinnamon sugar to coat, then transfer to a serving plate. Repeat until all the dough is used.

For the dip. Add water to a saucepan when it is boiling place a glass or stainless steel bowl on top add in your chocolate chips and stir until melted. Add in the rest of the ingredients and mix until incorporated. Transfer to a serving bowl and serve with churros. Yum Yum!

Items you may need with this recipe: