Posted September 29th, 2010 | Uncategorized

Ingredients:  (serves toppings for 2 types of protein)

1 cup cherry tomatoes, halved

2 Tbs balsamic vinegar

2 Tbs olive oil

½ tsp kosher salt

¼ tsp garlic powder

¼ tsp red pepper flakes

½ tsp dried oregano

½ tsp dried parsley

Instructions:  Wash tomatoes, cut in half and set aside.  Combine all ingredients in a bowl and whisk to fully incorporate all flavors.  Add the tomatoes to the bowl and gently stir together.  Spoon over pan-seared fish, roasted chicken, or breaded pork cutlets.  The tartness of the oil, juiciness of the tomatoes, and the sweet and savory components of the herbs will put your meal over the top!

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Posted September 22nd, 2010 | Uncategorized

Here’s a delicious recipe that combines some unique flavors and is very simple to prepare.  Even Mary Beth can make this one.  At least I hope!

Ingredients for 2

4 wheat tortillas (small)

1 slice of thick bacon, cut into ¼ inch pieces

12 medium-sized shrimp, shelled and deveined

½ small white onion

1 avocado, seeded and sliced

1 tsp, butter

½ tsp salt

¼ tsp black pepper


Heat skillet and cook bacon until it begins to crisp.  Reduce heat to medium-low. Add onions and cook until translucent.  Add shrimp and cook until flesh turns whitish-pink. Mix together, remove from pan and set aside.  In the same pan, add butter. Place one tortilla in pan.  Add ½ the portion of bacon, onion, and shrimp combination.  Top off with ½ of the avocado slices.  Place other tortilla on top and gently press down.  Cook until the bottom tortilla starts to turn a golden brown color.  To flip the tortilla, take a pizza pan and cover the top of the skillet.  Carefully, but quickly flip the pan so that the tortilla is upside down.  Place skillet back on stove and gently slid the tortilla so that the untoasted tortilla is face down in the pan.  Once both sides are golden brown, use a spatula to place tortilla on a cutting board to cool and set.  Cut into several sections and serve with either your favorite shrimp cocktail sauce or sour cream.

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Posted September 15th, 2010 | Uncategorized

Ingredients (Makes 2-3 Appetizer plates)

2-3 slices of smoked salmon

1 avocado, seeded and sliced

2 Tbs olive oil

½ lemon, juiced

1 pinch of kosher salt

1 -2 cracks of black pepper

Fresh cilantro and lemon slices for garnish

Instructions:  Place salmon slices, fanned out, on the plate.  Top with avocado slices.  Whisk together olive oil and lemon juice.  Drizzle 1 tablespoon of lemon and olive oil mixture on top.  Be sure to coat the avocado to prevent it from turning brown too quickly.  Add a pinch of salt and a crack of black pepper, a lemon slice and a sprig of fresh cilantro.

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Posted September 8th, 2010 | Recipe-Drinks

Even though summer days fade into the cooling days of Autumn, the remaining seasonal fruits and vegetables remind me to be grateful for summer memories, new friends, and the delicious foods.  Here’s a fruit smoothie recipe that reminds me of the delicious and fresh smoothie served by a new Grace Before Meals friend in Costa Rica.

Ingredients:  Serves 2

1 mango, pealed and seed removed

1 banana, diced

1 cup fresh strawberries

8 oz. pineapple juice

2 Tbs honey

4 Tbs yogurt

1-2 cups ice

Instructions:  Place all ingredients in a blender with only one cup of ice.  Blend until all ingredients are fully incorporated.  Add more ice and blend until you achieve the desired consistency.  Serve with a strawberry as a garnish.

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Posted September 1st, 2010 | Uncategorized

Roasted Potato, Corn, and Asparagus Salad

Ingredients (serves 4-6)
4 large red potatoes, cut into ¼ inch pieces
1 branch of rosemary
Apx. 2 Tbs Olive oil
2 corn on the cob
¼ pound of baby asparagus
1 heaping Tbs Mayonnaise
1-2 tsp salt (to taste)
Black pepper (to taste)
2-4 Tbs Fresh cilantrochopped

Preheat oven to 400 degrees.  Season potatoes with salt, minced rosemary leaves, and 1 Tbs of olive oil.  Mix together and place on a baking sheet.  Cook for about 30 minutes, occasionally stirring potatoes around on sheet to help cook evenly. When potatoes are fork tender and some pieces golden in color, remove from oven and combine with other ingredients.  Prepare corn by removing the beard and cutting the kernels away from the cob.  Heat ½ Tbs of olive oil in a sauté pan until smoking point.  Add corn and cook until caramelized—when the corn begins to slightly char and parts turn golden brown.  Season with a pinch of salt and pepper.  Once corn is grilled, place in a large mixing bowl. Prepare the asparagus by cutting into ¼ inch pieces.  Sauté in same pan until some pieces are caramelized.  Once cooked, place all ingredients in a large mixing bowl. Add mayonnaise and fresh cilantro.  Season with salt and pepper to taste. 

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