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Filet Mignon Piadine

Store-bought pizza dough, I think Whole Foods has the best one. Slather with EVOO and put directly on the grill or Traeger. Romaine and Red leaf lettuce Traeger grilled green onions and asparagus cut up TJ frozen corn heated through tomatoes Grated Parmesan Grilled Filet – coat with EVOO and your favorite rub. I like seasoned salt and pepper. Let sit to room temperature then grill until medium rare. Let sit for 10 minutes and slice thinly. / I used my red wine vinaigrette dressing that’s in a previous post.

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…

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.

Burrata Pesto Appetizer

I was testing out this recipe yesterday after school when my seven-year-old daughter walked in and ate the entire thing herself! It’s that good and so EASY!! All ingredients found at Trader Joes. Layer: Arugula Burrata cheese Pesto Sun dried tomatoes, julienned Toasted Pine nuts Sliced baguette How easy is this? If you’re not entertaining anytime soon, cut up the burrata into chunks, add grilled chicken and more arugula and you have lunch or dinner!

Mint, Cucumber, and Lime Spritzer

One of my favorite refreshing low-cal drinks to serve at parties. I think it just screams SPRINGTIME! Combine and muddle together (mash together with a wooden spoon to get all the flavors out). Mint leaves Cucumber, sliced Fresh squeezed lime juice Next you can add what you like: Club soda Sparkling water Fresca 1/2 Can frozen limeade concentrate Let this sit for an hour or two before serving. Personally I like sparkling water or club soda but for parties I’ll add Fresca and/or limeade concentrate to sweeten it up. Before serving add a lot of ice and enjoy!

Impossible Quiche

Who remembers the “Impossible Quiche”? Well, it’s back and tastier then ever. This picture does not do it justice. 1 C ham, bacon, sausage, or chicken 2 C fillings of your choice (I added chopped asparagus, mushrooms, and tomatoes. You can add any uncooked veggies you like. ) 1 C shredded Swiss cheese 1/4 C chopped onion 2 C milk 1 C Bisquick 4 eggs Heavy dash of garlic salt S&P Spray pie pan with cooking spray and add fillings, onions, and cheese in pan. Beat remaining ingredients until smooth and pour into pan. Bake 35 to 40 minutes at 400 or until a knife inserted comes out clean. Let stand 5 minutes before serving. Add this quiche to the yogurt parfait and baked french toast and you’ve got Easter brunch in the bag!

Brie Asparagus Proscuitto Crostinis

I remembering making this appetizer the first time I hosted Easter back in Corona Del Mar 12 years ago and it’s still one of my faves! Toast baguette slices (slice at an angle so you get more surface area). Slather Butter Dijon mustard mixture on top of toasted baguette (1/2 butter 1/2 mustard, mixed). Layer Prosciutto, roasted asparagus, and top with Brie cheese. Broil for one minute. I just ate 3 of them!

Nicoise Salad

I also ate this yummy salad for dinner and I despise writing recipes in comments so here you go! Vinaigrette: combine 2 garlic cloves, minced 1 tsp Dijon mustard 3 Tb red wine vinegar 1/2 lemon, juiced 2 Tb chopped fresh flat-leaf parsley 2 Tb minced fresh tarragon (use dried if you don’t have fresh) 1/2 C EVOO Salad: 1 pound small red new potatoes 8 large eggs ( go for soft boiled not hard boiled) 1/2 pound green beans, stems trimmed 2 pounds fresh sushi-quality tuna 2 tablespoons extra-virgin olive oil S&P 1 pint teardrop or cherry tomatoes, halved 1 cup olives Your favorite lettuce You can cook the potatoes, eggs, and green beans in the same pot (Yay). Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs and green beans. Boil the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put everything under cold water to stop cooking. Eggs should be soft boiled which taste so much better…

“Dirt” and Flower Ice Cream Sundaes

These were a HUGE hit with the kids tonight! Clay pots (found at Michaels for .99) Fill with favorite ice cream Buy Oreo pre-made pie crusts. Crumble in a ziplock bag and sprinkle over ice cream. Clip fake flowers (from Michaels) and insert into “dirt”. Garnish with gummy worms.

Lemon and Pancetta Ziti Pasta

There is snow on the ground, and I feel the need to hibernate! This Lemon Pancetta Ziti pasta – is just what this weather calls for. I served it for my daughters first birthday and it was a big hit with the kids and adults. It’s comfort food with a touch of fresh spring flavor. 1 1/2 pounds ziti pasta 1 package diced pancetta (Trader Joes) 1-2 jars Alfredo sauce 2 lemons, juice and zest 1 C basil, julienned 3 Tb fresh thyme 1 C shredded Mozzarella 1 C shredded Parmesan 1 C Panko bread crumbs EVOO (extra virgin olive oil) S&P Boil pasta until al dente. Drain and put in casserole dish. Sauté pancetta until browned. Drain oil and set aside. In a sauce pan heat cream sauce. Add pancetta, basil, thyme, and zest of two lemons and S&P. Take off heat and add juice of 2 lemons. Top pasta with cream sauce. Combine bread crumbs, mozzarella, and Parmesan and add on top of pasta. Drizzle with EVOO. Bake at 350 for 20-25 minutes or until top is brown….