It’s easy, for me anyway, to get stuck in a rut.  Do what works.  We love salmon.  I like it in any form and I’ve made it many ways but always gravitate back to poached.  Today we took a different path at the fish counter.  Trout! I remember camping with my family when I was a kid. There’s nothing better than fresh caught fish cooked at the campsite.  Today I like that I can have the same flavors in my own kitchen with out mosquitoes and damp sleeping bags!

It’s finally spring, for real.  You know that day when it’s finally nice weather and you know there’s no turning back.  Mother Nature is not going to throw in another snow storm. These pretty signs of spring can’t take it. 

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Spiralized Zucchini “pasta” tossed in a creamy avocado herb sauce is an easy go to meal that my gang enjoys and I feel good about serving. It’s a quick and tasty, low-carb and healthier alternative to traditional pasta! You know I love pasta, especially if it’s home-made fresh cooked pasta.  If you are craving pasta then make yourself a big hot bowl and eat it up.  However, if you are looking for something on the lighter side with the feel of pasta but with more fiber, nutrients and far less carbs, then this is your dish. I’m crazy about it.

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Here I am playing catch up again! I finally have a break in my freelance work so I can get caught up on my blog posts.  Writing this blog brings clearly to light the passing of time.  In a blink weeks can go by, my children grow and seasons change.  I wrote this post for one of my Heinens grocery store recipes that they feature weekly.  I realized that I hadn’t shared it here. You will want in your collection, so here you go.  Originally this was an idea for a Valentine’s Day recipe. I will be making a similiar meal for Easter this weekend.  This time with crabcakes instead of scallops.  I promise to post my crab cake recipe soon. You will need that one!  It’s a family favorite!

Heinen’s had asked me for a surf and turf post.  Traditional surf and turf is a meal combining steak or red meat and seafood. Typically, I’ve prepared this as a steamed lobster tail with some cut of steak, usually a filet. Thinking outside the box to create a “non-traditional” surf and turf I came up with many ideas; A salad with octopus and chorizo sausage, perhaps.  Lobster ravioli with veal medallions might work. How about crab cakes and beef tenderloin?  All sound good but the reality is that Valentine’s Day and my husband’s birthday are in the same week so consequently,  I  prepared some of HIS favorites in a new way. 

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This has been a crazy week patched together by time spent in Chicago, Washington D.C. and St  Louis. On our last night in D.C. we took Paul to dinner at  Olde Ebbitt Grill across from the Whitehouse.  Paul ordered a steak that we all agreed was the best steak any of us had ever tasted. I decided to attempt to recreate the recipe.  After thourally questioning our waiter and doing a little research and testing the recipe my family agrees that I have nailed it.  This recipe is now our ultimate all time favorite way to eat steak. View full post »

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This has been the most out of the ordinary winter with 65° temps in February. On this particular cloudy morning I have a little extra time so I’m attempting to make breakfast a bit out of the ordinary too.  In the hustle and caios of school day mornings it’s easy to forget how easy baked eggs are to make. I’ve been trying to step up breakfast to a more whole food level. It’s been ages since I’ve purchased a box of cereal.  Sadly the kids usually end up with oatmeal or a hard boiled egg and banana on the run.  Today will be much better.

You don’t need fancy dishes or special equipment. You can make baked eggs in muffin tins or even a pie plate. Today I made them in individual soup pots but you can make several servings in one shallow dish. Today I used ingredients I had in the refrigerator. Puff pastry, brie and prosciutto left over from a weekend charcuterie board, a bit of fresh pesto and of course fresh eggs. It’s really just a step up from eggs with ham and cheese. Prosciutto is a cured ham that has a salty, sweet flavor with a melt in your mouth texture.  

Don’t stop there! The beauty of baked eggs is the unlimited list of delicious ingredient options. View full post »

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