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Ahi Tuna Bowl with Asian Slaw

An easy Ahi Tuna Bowl when you can’t bear to drag your kids into a restaurant for sushi. Frozen brown Rice, Trader Joes Ahi tuna steaks marinated in soy sauce, sesame oil, sesame seeds Avocado Pickled Cucumber, from previous post Asian slaw: Trader Joes Rainbow slaw (prepared salad no dressing) Add additional bagged slaw Sliced green onions Red pepper, diced Sesame oil Soy sauce Sugar Lime juice Cilantro, roughly chopped Dash of Sriracha Pepper Sear Tuna (I made teriyaki chicken for my kids too) and roughly chop. Make slaw at least an hour in advance so it can combine.

Ahi Tuna Stack

I’m up to my eyeballs in Turkey, green bean casseroles, and Apple Pie, so tonight I needed a break. I devoured this in 3 minutes flat, and it’s so easy! Layer: brown rice (I love TJ frozen microwaveable bags) Avocado – with kosher salt and ground pepper Hawaiian Ahi Tuna- add sesame oil, green onion, soy sauce glaze, s&p Drizzle soy sauce glaze, you’ll want a lot! Soy sauce glaze- boil then simmer low sodium soy sauce and sugar until it’s reduced by 3/4

Lasagna

First a tip, then the lasagna recipe. When you’re in the mood for…. Lasagna or whatever it is you’re thinking about cooking, look up at least 5 recipes so you get an idea of the ingredients, how it’s prepped, and the end result. Don’t worry about following any one recipe exactly just gather the gist of how the dish works, and make it your own. This helps if you don’t have all the exact ingredients and will help you become a more creative, confident cook! sauté EVOO, onion, and garlic until it softens add any kind of ground meat you like (extra lean hamburger, chicken, and turkey all work great.) Stir in mushrooms and fish cooking. Add at least one to two bottles of your favorite pasta sauce (I love Rao brand). Make sure it’s pretty soupy so that once again you have moist lasagna. In another bowl combine, ricotta cheese, an egg, mozzarella cheese, Parmesan cheese, frozen chopped spinach that has been thawed and drained, basil, oregano, s&p. Start by layering red sauce on the bottom of the dish,…

Pork with Fruit Chutney

Sear seasoned pork tenderloin in a frying pan with evoo. Take pork out and cook on Traeger or in oven at 400 for 20 minutes (cooking times vary depending in your tenderloin). In the same pan that you seared your pork add more evoo and sauté one yellow onion until tender. Add 1/2 cup apple cider 1/2 cup apple cider vinegar 2-3 Tb sugar hot pepper flakes cinnamon stick one thinly sliced apple a bag of dried mixed fruit (prunes, apricots, cranberries) Stir until incorporated and fruit is very soft. Add one bunch of Rainbow chard chard until wilted. Add zest of one orange and cook for another minute or so. Top pork with chutney and Enjoy!

Grilled Cheese with fig jam and caramelized onion

Still dreaming about these kicked up grilled cheese sandwiches I served as appetizers last night. I wish there were leftovers because we will be doing takeout until Monday! Use your favorite thick sliced bread (I used a wheat seedy one that worked great). Butter both slices of bread and sprinkle seasoned salt on buttered side of one slice. Layer with: Fig jam Grated sharp cheddar cheese Carmelized Onions Very thinly sliced Granny Smith apple Cook on hot griddle and serve.

Lobster Roll and Homemade Fries

Cooking for people I love is one of my greatest loves! Steam, grill, or broil lobster. Add crab or langostino to add volume so you don’t have to use all lobster. Mix with mayonnaise, a dash of Dijon mustard, lemon juice, chopped chives, green onion, and s&p. Chill in fridge for a couple of hours before eating. Butter roll and put on a dash of seasoned salt then broil. Homemade baked French fries- slice russet potato and soak in water. Dry then drizzle on Evoo (more then you think) and seasoned salt (more then you think). Bake at 450-500 then broil to get crispness. Keep adding seasoned or kosher salt. Potatoes need more salt then you think.

Chicken Pot Pie

My parents are taking off for the airport and I thought this was the perfect goodbye meal. This chicken pot pie is amazingly easy and you probably have all the ingredients in your freezer! Start with Evoo, chopped garlic, and diced onions in a large sauté pan. I added a mirapeux mixture and fresh mushrooms I had as well. Sauté until soft then add around 3 spoonfuls of flour until the flour dissolves and is mixed in with other ingredients (Wondra works great as well). Add any frozen veggies you like. I used a green bean, carrot, and pea mixture and added frozen corn as well. Stir and sprinkle with garlic salt and pepper or any seasonings you like until cooked through. Add around 1/2-3/4 of a carton of chicken broth and let simmer until it starts to thicken. A rotisserie chicken works great in this or any type of shredded chicken breast you like. Add chicken and continue simmering. (This mixture is great on rice or as a low carb lunch so make extra!) My favorite pie crusts are…

Citrus Butter Scallops

8 tablespoons salted butter, melted 1 clove garlic, finely minced Zest from 1/2 small orange Juice from 1/2 small orange 1/4 teaspoon Worcestershire sauce 1-1/2 teaspoons chopped fresh parsley or tarragon 1-1/2 to 2 pounds large dry-packed scallops Freshly ground black pepper Salt to taste Put a cooling rack or wire grid on a rimmed baking sheet. Season the scallops with salt and pepper and arrange them on the rack on baking sheet. Put the baking sheet with the scallops on the grill grate and smoke for 20 minutes. Remove the baking sheet and set aside. In the meantime, increase the temperature of the Traeger to 400 degrees F. Preheat for 15 minutes. Return the baking sheet with the scallops to the grill grate and roast the scallops until just opaque and tender, 10 to 15 minutes. The time will depend on how thick the scallops are. Do not overcook. In the meantime, melt the butter in a small saucepan over medium-low heat. Add the garlic, orange zest, orange juice, Worcestershire sauce, and parsley. Simmer for 5 minutes. Keep warm….

Pulled Pork and Tri Tip

PREPARATION Pork shoulder Roast: Generously season all sides of the pork roast. Put the roast on the grill grate, fat-side up, and smoke for 3 hours, spraying with apple juice every hour after the first hour. Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil. Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands pull the pork into pieces. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top of liquid. Add barbecue sauce, if desired, and mix well. PREPARATION for Tri Tip: Season with Spade L Ranch seasoning and let it sit out…

Hash Brown with Egg and Sriracha Cups

These are great for breakfast, lunch, or dinner and are great leftovers. Spray muffin tins very well with non stick spray. I used store bought pre-shredded hash browns and filled muffin tins 2/3 full making room in middle for filling and pushing potatoes up the sides of tin to make cup. Bake or Traeger at 400-425 for about 30 minutes or until crispy and golden brown. I filled my cups with leftover pulled pork and an egg. When I baked the egg on top it got pretty messy but still tasted great. If you’re making these for guests I would suggest cooking the egg separately and putting on top. Garnish with green onion and Sriracha. *You can use anything you want in these cups..ham, turkey, cheese, scrambled eggs. Whatever you have in your fridge!