My Site » I love food, travel, and being creative in the kitchen. I keep my recipes simple and fresh so you can make them around your table too.

Smoked Ceviche

Back from a fun filled snowboarding trip and prepping for a dinner party for 12 tonight. This Traeger smoked ceviche has the perfect combination of smoke, citrus, and spice! INGREDIENTS 1 lb. Sea Scallops 1 lb. Shrimp Juice from: 1 lime, 1 lemon, and 1 orange Zest from 1 lime 1 tsp. Garlic Powder 1 tsp. Onion Powder 2 tsp. Salt ½ tsp Pepper 1 Avocado, diced ½ Red Onion, minced 1 Tbsp. Cilantro, chopped Pinch of Crushed Red Pepper 1 Tbsp. Canola Oil PREPARATION In a bowl combine the shrimp, scallops and canola oil. When ready to cook, start Traeger on 180 degrees. Arrange the shrimp and scallops on the grill and smoke them for 45 minutes. While they are smoking, prepare all the other ingredients, and place in a large mixing bowl. When the shrimp and scallops are finished smoking, turn the grill up to 325 degrees and cook an additional 5 minutes, to make sure they are fully cooked. Let scallops and shrimp cool, then cut in half width-wise, and combine them with the ingredients in the…

Cottage cheese, tomato, and avocado salad

After one too many handfuls of Peanut M&Ms this weekend, today’s lunch was just what I needed to reboot. Cottage Cheese (Costco 2% is the best by far) Sliced tomato, avocado, and cucumber Sprinkled with lemon zest, a dash of lemon juice, and Tajin (YUM)

Lean and Mean Meatballs

This picture does not do these homemade meatballs justice. I love big, moist, juicy meatballs with a delicious vegetable sauce and just a little whole wheat angel hair pasta. My secret to moist meatballs is soaking a piece or two of bread in milk until it is all absorbed. Don’t skip this step! Combine- Extra lean ground beef 93% lean 1-2 lbs 1-2 eggs 2 slices wheat bread soaked in 3/4 C milk until soggy- tear apart into tiny pieces Italian herbs (fresh parsley,dry basil, dry oregano) 3/4 C Parmesan cheese Minced garlic 1/2 Grated onion (use a zester and grate onion juice into mixture) S&P Red pepper flakes Mold meatballs into 1 1/2 inch or bigger balls. Sear on all sides in a sauté pan with EVOO. Sauté eggplant and mushrooms in some EVOO (or any veggies you have). There are so many great sauces out there I use Rao’s or Emeril’s tomato sauce. Add 2 jars sauce to large pan and drop in seared meatballs. Simmer with lid for 1 hour or so. Top with more Parmesan and…

Baked Oatmeal

Healthy breakfast, after school snack, and huge hit with the whole family! Mix- 1 C quick cook steel cut oats 1 C quick cook oats Dash of salt Dash of cinnamon /nutmeg 1 tsp baking powder In another bowl mix- 2 C almond milk/milk 1 egg 1 tsp vanilla Dash of maple syrup Layer 1/2 of banana slices and berries on greased 8 x 8″ pan Layer half of dried oat mixture over berries Repeat Pour milk and egg mixture over oats and Barry/bananas making sure everything is combined. Bake at 375 for 40-ish minutes (you can add a layer of brown sugar for the last five minutes of cooking) Pour coconut milk over each individual serving.)

Baked Oatmeal, dessert edition

Baked Oatmeal with a sweeter twist! Combine wet and dry ingredients of previous post (omit berries but keep bananas and add one scoop of Peanut Butter and mix). Bake with same instructions but top with a dollop of peanut butter, toasted coconut, sliced banana, and mini chocolate chips. Drizzle with Coconut Milk.

Grilled Grape and Burrata Appetizer

This appetizer is as elegant as a night at the Oscars. It’s so easy and has the greatest combination of flavors. Combine EVOO (1/2C) balsamic vinegar (1/4 C) red pepper flakes 2 cloves of minced garlic Pour sauce over red seedless grapes. Let marinade for about 10 to 20 minutes turning to make sure all grapes get coated. Grill grapes on high for a minute or two and then flip over for another minute. (I used a Traeger which added a smokiness that was divine but a BBQ would work as well). Return grapes to the marinade too cool. Serve grapes alongside burrata cheese and grilled bread.

Grilled Grape Salad with Orzo and Goat Cheese

I’m not a huge fan of leftovers, so if I use them I recreate a new meal with leftover ingredients. Today lunch: Leftover grilled grapes (and the leftover marinade) from my last post mixed with- Spinach or Kale Rotisserie chicken Farro Orzo Goat cheese Marcona almonds EVOO Dash of balsamic glaze.

Greek Hummus Salad

I’m in love with this Greek Hummus Salad! Romaine lettuce Hope Spicy Avocado Hummus Rotisserie Chicken shredded Tomatoes Cucumber Avocado Carrots Feta Cheese Pita chips EVOO Lemon juice S&P Hummus dressing- 2 parts hummus 1 part EVOO 1 part lemon juice S&P Toss all salad ingredients together and top with crushed pita chips. ETC. I use this hummus for dips, wraps and sandwiches, over chicken burgers, and really anything!

Peaches, Vanilla Mascarpone, and Granola

My friend Karyn at @loomgoods is always looking for healthy snacks for her and her family. She loved this recipe I dreamed up for her leftover peaches. Yum! Peach half Madagascar Vanilla Creme Fraiche Granola Dash of Lime Fresca Salt ETC. The Creme Freiche is Vermont Creamery and can be found at Whole Foods and Harmons. You can also add vanilla bean paste to plain Creme Fraiche.

Babe’s Salad Dressing

Pure Texas last night and oh my gosh! Loved the Fried chicken, corn, and biscuits but my takeaway was the salad dressing. It was a very simple salad which made the dressing really stand out. 2 TBS sugar 1 tsp salt 1/4 tsp fresh ground pepper 1/4 c apple cider vinegar 2 Tbs canola oil (or Grape Seed Oil) 1 head Iceberg lettuce Combine all ingredients in a jar and shake. Refrigerate. Tear iceberg lettuce in pieces and refrigerate. Dress salad and top with a lot of cracked black pepper. ETC. Another key is serving the salad on a cold bowl or plate.