Entrees, Brunch and Lunch
Spicy Tuesday – Sriracha Salmon with Spring Squash Noodles – Ginger
Spring is here and Mother’s Day is this weekend. Time for a special dinner – worthy of Mom! This salmon is super easy to make and so delicious too. We are using ginger in this recipe, one of our favorite herbs. Ginger is an immune building spice that is used all over...
Friday Four – Black Bean and Avocado Enchiladas – 043021
When a big week is ahead like this one – with both the Kentucky Derby AND Cinco de Mayo – its time for a festive and easy make ahead recipe like this one!
Spicy Tuesday – Baked Spinach and Artichoke Frittata – Basil
Spring seems like the best time to make a light dinner or brunch with a frittata. This recipe will have you enjoying the delicious egg dish in no time! We use basil to play up the Mediterranean flavors in the recipes. Just two tablespoons make it taste bright and full...
Friday Four – Salmon Cakes Salad with Honey Dijon Dressing – 041621
When the weather gets warm, I think salads and lighter fare, how about you?
Friday Four – Baked Penne with Prosciutto, Mozzerella and Peas – 040921
Oooey gooey cheesy pasta with the salty tang of prosciutto and sweet green peas. Springtime pasta perfection!
Friday Four – Shrimp and Grits – 040221
Shrimp and Grits may be one of your favorite restaurant meals – but how about an easy, yummy recipe to whip up at home?
Roasted Kahala with Brussels Sprouts Slaw
As promised, here’s my first recipe for the fresh Forever Oceans Kahala that I received a few days ago. (You can see my video on my IG profile.) WOW! It was super easy to work with, and it tasted incredibly good with awesome texture and flavor. Don’t be concerned...
031921 Friday Four – Crab Cakes with Mango Tartar Sauce – 031921
No. 1 : Quick Recipe Crab Cakes with Mango SauceGLUTEN FREE, PESCATARIAN 1 LB Lump or Special Crabmeat 1 Large Egg, Beaten 1 TB Chives, Chopped Zest from a Lime 2 TB Lime Juice 1 TB Dijon Mustard 1 TB Cilantro, Minced 1 tsp Worcestershire Sauce ½ tsp Sea Salt ½ tsp...
Friday Four – “Rumplededumps” Cabbage and Gooey Cheese Tucked a Potato – 031221
No. 1 : Quick Recipe “Rumplededumps” Cabbage and Gooey Cheese Tucked a Potato 4 Large Baking (Russet) Potatoes 2 TB Extra Virgin Olive Oil 2 TB Coarse Sea Salt ½ Savoy or Green Cabbage, Thinly Shredded 1 Cup Green Onions, Green and White Parts, Thinly Sliced ½ Cup...
Friday Four – Yummy, Easy Seafood Paella – 030521
Welcome March with a super easy and super yummy paella – one awesome pan of goodness and dinner is served!
Happy National Chocolate Month – Mole Enchiladas!
I had a blast sharing Mole Enchiladas with fun host Christine on 11 Alive's Atlanta and Company this week! Easy, Fast and Fun Mole Sauce topping Enchiladas that you stuff with your favorite ingredients. Click HERE to check out the video! February is the Chocolate...
Friday Four – Roasted Eggplant and Tomato Pasta – 021921
This pasta is a riff on Caponata, the luscious sweet and sour traditional dip or sauce from Sicily. I’ve chosen to top pasta with it…and OH! is it good!
Friday Four – Chili Taco Bowl for the Super Bowl – 020721
Here’s an easy and delicious way to get ready for the BIG GAME!
Friday Four – Wine Roasted Salmon – 012921
Perfect for weeknight OR weekend dinner, this roasted salmon is easy to make and enjoy with family or a few friends.
Spicy Tuesday – Breakfast for Dinner! Black Bean Tacos with Avocadoes – Turmeric
Maybe your month of “clean eating” is getting a little boring by now – Breakfast for Dinner to the rescue! This week we are creating a delicious dinner of tacos with eggs and black beans. Creamy eggs studded with black beans are the star of this dish, with supporting...
Friday Four – Roasted Red Pepper Risotto – 012221
It just seems like the “risotto” time of the year. Warm and appealing, creamy and rich!
Friday Four – Mushroom and Balsamic Onions Grilled Cheese – 011521
Up your oooey-gooey grilled cheese game with mushrooms and balsamic onions!
Friday Four – London Style Shepards Pie – 010821
Indian food is the cuisine of choice for many Londoners. This Shepard’s pie takes Indian and British cuisine and “mashes” them together to create a wonderful dish. We are taking a non-traditional twist with using mushrooms for the filling instead of meat AND we mash an assortment of root veggies instead of just potatoes because Root Veggies are Power Foods!
Friday Four – Eggplant Pecorino to Warm Up Winter – 120420
Here’s an EASY Eggplant Parmesan – Roman style. Made with Pecorino Romano instead of Parm, it brings all the flavors of Italy to the table.
Friday Four – Leftover Turkey Sandwiches with Apple Slaw – 112720
A smaller group around the Thanksgiving table means more leftovers – YEY! Here’s an easy way to enjoy them.