Avocado Toast


 I use flourless bread when I make these….  So Yummy!

  • Ezekiel 4:9 bread, toasted
  • ½ small avocado, sliced
  • 3 grape tomatoes, sliced
  • Fresh chives, chopped
  • Extra virgin olive oil, lightly drizzle over top
  • Pinch of sea salt

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Beet & Apple Fresh Pressed Juice


Super healthy and easy to make!

Using a juicer, press these three simple ingredients, strain twice and enjoy!

Makes 16 oz 

  • 3 red apples and 2 green apples
  • 5 medium fresh red beets
  • 1/4 fresh large lemon
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Pork Chops Pizzaiola


Pork Chops Pizzaiola

  • 6 thin center cut pork chops
  • Kosher salt and freshly ground back pepper
  • 2 tablespoons olive oil
  • 1 large garlic clove, crushed
  • 1 small white onion, thinly sliced
  • ½ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried oregano
  • 2 cups reduced sodium chicken broth
  • 1 (15-ounce) can diced tomatoes, in juice
  • 1 tablespoon fresh Italian parsley, chopped

Season chops with salt and pepper. Heat the olive oil in large skillet over medium-high heat. Add the crushed garlic and cook 1 minute. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops.

In the same pan, add the onions, fennel seeds, red pepper flakes, and oregano. Reduce the heat and cook for 6-7 minutes.

Add the wine and reduce by half. Add the chicken broth, tomatoes and, cook another 5 minutes. Place the pork chops back into the pan, cover and simmer to finish cooking the chops, about 6-7 minutes. Sprinkle with parsley and serve.

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Pineapple Pound Cake


Pineapple Pound Cake
¼ cup canola oil
1 ¼ cups of butter (not margarine)
2 ¾ cups sugar
6 eggs
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ cup milk
1 teaspoon vanilla extract (I use Spice Island brand)
¾ cup crushed pineapple, un-drained
Cream butter, oil, and sugar until light and fluffy.  Add eggs one at a time, beating well after each.  Add in vanilla extract.  Combine flour, salt, and baking powder.  Add the flour mixture to the creamed mixture alternately with milk.  Stir in crushed pineapple.
Line the bottom only of a 10-inch tube pan with waxed paper.  Pour the batter into the pan and smooth. 
Place in a cold oven and set temperature to 325 degrees.  Bake one hour and 15 minutes.  Cool completely.  Glaze and decorate as desired.
Pineapple Glaze:
¼ cup melted butter
1 ½ cups powdered sugar
Pineapple juice
1 cup drained crushed pineapple
Combine the melted butter and the powdered sugar.  Slowly add enough pineapple juice to make a glaze.  Drizzle over the cake.  Top the cake with the drained, crushed pineapple or pineapple rings (if desired).

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Thanksgiving Tablescape 2017


My Thanksgiving Tablescape

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Beef Enchiladas


Beef & Cheese Enchiladas

Makes 6

  • 1 pound ground beef sirloin
  • ½ cup chopped red onion, chopped
  • Salt and pepper
  • 14 ounces Monterey jack cheese, grated
  • 2 ounces cheddar cheese, grated
  • 20 ounces mild enchilada sauce
  • 6 medium flour tortillas

Pre-heat oven to 350 degrees.

In a large sauté pan cook the beef and the onions, season to taste. Remove from heat and set aside. 

To assemble the enchiladas: Dip a tortilla in the red enchilada sauce and place in a baking dish. Scoop in one-sixth of the meat mixture into the center of the tortilla and top with some cheese, (reserve enough cheese to place on top of the enchiladas). Roll the tortilla closed and repeat with the remaining tortillas.

Top with desired remaining sauce, cheese and olives. Cover with foil and bake for 25 -30 minutes.



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Beef Taquitos


Beef Taquitos

  • 2 ½-3 pound beef roast
  • Kosher salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 ½ cups low-sodium beef broth
  • 2 cups Monterey jack cheese, grated
  • ½ cup picante sauce
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Corn tortillas
  • Vegetable or canola oil

Sprinkle the roast all over with 2 teaspoons kosher salt and 1 teaspoon of black pepper. Coat in flour and shake off any excess. Heat the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until lightly browned on all sides, about 4 minutes. Transfer the roast to a slow cooker, add the onion and beef broth. Cover and cook on medium to low for 5-6 hours until tender.

Remove the roast and shred with a fork. Place the meat into a large bowl and add the cheese, picante sauce, onion powder and garlic powder. Mix well.

Place 1 ½-2 tablespoons of the meat mixture in the center of each tortilla lengthwise and roll up.

In a large skillet heat the oil over medium-high heat. Cook the taquitos until golden brown, drain on paper towels.

Serve with fresh salsa and my homemade guacamole.




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Tempura Ahi Tuna Sushi w/ Wasabi-Avocado Cream & Pickled Cucumbers


Tempura Ahi Tuna Sushi w/ Wasabi-Avocado Cream & Pickled Cucumbers

I love these!!

Blended oil for deep frying
Fresh ahi tuna, cubed
Prepared sushi rice
Japanese tempura beer batter
Wasabi-avocado cream
Pickled cucumbers
Black sesame seeds, optional
Spoon 1 1/2 tablespoons of the prepared sushi rice on a work surface, place 1 cube of ahi tuna in the center then top another 1 tablespoon of rice.  Press into a square or ball.  Dip into Japanese tempura beer batter and fry until lightly golden brown. Drain on a paper towel, cool slightly then slice in half.  Top each half with wasabi-avocado cream
and pickled cucumbers.  Sprinkle with a few black sesame seeds.
Sushi Rice
2 cups sushi rice, rinsed in cold water until clear
2 1/8 cups water
1/3 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander then place in a rice cooker and add water. Let the rice soak in the water 10 minutes then start the rice cooker.  Once rice is cooked, let it steam for 10 minutes.

Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the sushi vinegar mixture.

-Or-     You can use store bought prepared sushi vinegar.

Spread the hot steamed rice onto a baking pan to cool.  Once cooled transfer the rice to a bowl and sprinkle (a little at a time) of the vinegar mixture over the rice (you will only need 1 to 2 tablespoons) and fold the rice with a rice spatula, you may not need all of the vinegar just enough to keep sticky. Be careful not to smash the rice.
Japanese Tempura Beer Batter
1 cup all-purpose flour
2 tablespoons cornstarch
2 egg whites
1 cup Japanese beer
In a medium bowl, whisk together all the ingredients.

Wasabi Avocado Cream

1 tablespoon wasabi powder
1/2 tablespoon cold water
1 avocado, peeled, seed removed and cut in half
1/4 cup heavy Cream
1 tablespoon fresh lime juice
1 teaspoon minced Jalapeno pepper  

Pinch of kosher salt
In a small dish, mix together the wasabi powder and cold water to make into a thick paste.  Set aside.
Next, place the prepared avocado and remaining ingredients into a blender or food processor and the wasabi paste and blend until smooth.  Note: add extra wasabi paste or Jalapeno peppers for desired spice.
Pickled Cucumber Relish
1/2 cucumber, peeled, seeded and diced small
1/8 cup rice vinegar
1/2 tablespoon sugar
1 tablespoon fresh cilantro leaves, chopped
Pinch salt
In a small bowl, stir all of the ingredients together.  Let marinate for 5-10 minutes.

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Flower Arrangements with Fruit

Flower arrangement preparation
Start with your fruit then begin adding flowers one at a time
Flowers with sliced pears
Flowers with sliced oranges
Flowers with lemons
Flowers with limes
When flower arrangements are dying off, save the flowers still alive and place in smaller bud vases
Flowers with sliced pears and oranges
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Steak Kabobs with Fresh Herbs


Try these succulent, lean steak kabobs marinated in a fresh herb paste.   

With this recipe it doesn’t have to be exact.  If you have 2 or 3 of the herbs on hand, great but if don’t simply substitute with what you have or like.  You may prefer basil vs. parsley or lime vs. lemon which is also wonderful on steak, etc.  Want spicy kabobs; add a dash of Sriracha (hot chili sauce) to the herb paste.

Be creative, if you want to use chicken instead of steak… try using orange juice instead of lemon.  Add a little honey or soy sauce to change it up.  

Steak Kabobs with Fresh Herbs
Makes 8
1 pound Beef Sirloin Steak or Filet Mignon
1/3 cup fresh Italian parsley
1 tablespoon fresh rosemary
2 teaspoons fresh oregano
2 teaspoons fresh thyme leaves
6-7 fresh chives
2 garlic cloves, peeled
1 tablespoon extra-virgin olive oil
½ lemon, juiced and zested
Kosher salt
Black pepper
8 wooden skewers
8 small mushrooms, cleaned
8 cherry tomatoes
½ red onion, sliced
1 yellow bell pepper, cubed
Cut the beef into 1-inch cubes, set aside.
In a food processor add the fresh herbs, garlic, olive oil, lemon juice and zest. Blend then season with salt and pepper to taste.
In a bowl add the beef and herb mixture, coat well and refrigerate for 1-2 hours.
Soak the skewers in water for 20 minutes (this will prevent them burner while grilling).
Place a piece of the bell pepper on the skewer followed by beef, tomato, onion, beef, mushroom, onion, beef and end with another piece of bell pepper.
On a hot grill cook the prepared beef skewers for 2-3 minutes on each side.


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