Tilapia Ceviche with Coconut Milk


Tilapia Ceviche with Coconut Milk
Tilapia Ceviche with Coconut Milk My husband loves any style of Ceviche! So far this is his favorite one to date. The coconut milk helps to take the edge off the tangy from the limes.
Recipe type: side
  • 1 to 2 lbs of Fresh Tilapia cut into small squares.
  • 1 cup of fresh sqeezed lime juice
  • ½ cup of fresh lemon juice
  • 3 Serrano’s diced small, add more if you like it to be spicy
  • 1 cup coconut milk
  • 1 cup red onion chopped, soak in hot water
  • 3 tablespoons of chopped ginger
  • 3 tablespoons of chopped cilantro
  • 2 teaspoons of salt
  1. Directions
  2. Chop the red onions and place them in a small bowl with hot water. Set aside while preparing the rest of the ingredients. (this takes away the sulfur)
  3. In a large bowl, combine all the ingredients and stir well, add the drained onions. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours. Serve as an appetizer with chips or alone.


Lemon Risotto


Lemon Risotto
Lemon Risotto This tangy dish goes great with any type of seafood. Add extra lemon if you want to pucker!
Recipe type: side
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon of butter
  • ½ cup sweet onions
  • 1 tablespoon chopped garlic
  • 2 cup Arborio rice (so you can have left over’s for risotto cakes)
  • 1 cup white wine
  • 4 cups chicken stock
  • 2 lemons with 1 used for the juice and zest
  • 2 tablespoons thyme leaves removed from stems
  • Salt and freshly ground black pepper
  1. Directions
  2. In a large skillet, heat the olive oil over medium to medium-high heat. Add the onions and saute to soften 3 minutes. Add the garlic and cook till fragrant, about 1 minute. Stir in the rice and add the zest of 1 lemon. Heat the rice for 2 to 3 minutes, then add the wine and cook until thickened.
  3. Add 1 cup at a time of the broth, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop.
  4. When rice is cooked to al dente, stir in the thyme, lemon sections, juice of 1 lemon. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.


Risotto Cakes


Risotto Cakes
Risotto Cakes This is an awesome use of left over Risotto. I used my Lemon Risotto Recipe for these cakes and topped them with my Tilapia Ceviche. Together they make great combination of texture.
Recipe type: side
  • • 1 cup left over cooked Risotto
  • • Salt and freshly ground black pepper
  • • 1 cup all-purpose flour, for dredging
  • • 2 eggs, beaten
  • • 1½ cups panko breadcrumbs
  • • Canola oil, for frying
  2. Form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
  3. In a large skillet, heat ½-inch canola oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve.


Awesome Fried Chicken


Awesome Fried Chicken
Fried Chicken I have tried many versions of fried chicken, all very tasty, but after making this by Alton Brown with added pepper, he has got it together! Tastes even better the next day.
Recipe type: main course
  • • 1 broiler/fryer chicken, cut into 8 pieces
  • • 2 cups low fat buttermilk
  • • 2 tablespoons kosher salt
  • • 2 tablespoons Hungarian paprika
  • • 2 teaspoons garlic powder
  • • 1 teaspoon cayenne pepper
  • • 1 teaspoon of black pepper
  • • Flour, for dredging
  • • Vegetable shortening, for frying
  1. Directions
  2. Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
  3. Melt enough shortening (over low heat) to come just ⅓-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
  4. Drain chicken in a colander. Do not rinse! Combine salt, paprika, garlic powder, and cayenne pepper. Generously season chicken with this mixture. Dredge chicken in flour and shake off excess.
  5. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
  6. Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.


Apple Crumb Coffee Cakes


Apple Crumb Coffee Cakes
Apple Crumb Coffee Cakes I like to make sweets on the weekend. Make these little coffee cakes a day ahead to take to work for an awesome morning snack or enjoy all day!
Recipe type: Breakfast
  • For the Streusel
  • 1 cup all purpose flour
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into small pieces
  • For the Crumb Cakes
  • 1 ½ cups all purtpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 stick cold unsalted butter, cut into small pieces
  • ¾ cup sour cream
  • 1 large egg, beaten
  • 1 large Granny Smith apple, peeled and finely diced
  1. Make the Streusel first. Preheat oven to 350
  2. In a small bowl, combine the flour with brown sugar and salt. Add the butter using a pastry cutter or a fork until the mixture resembles coarse meal; continue mixing until very small clumps form. Transfer the streusel to a large plate and refrigerate until well chilled about 10 minutes. Meanwhile start the cakes.
  3. Line a 12 to 18 muffin cups with paper liners. Best to spray with non stick cooking spray because they will stick! In the mixer bowl, combine the flour, granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter and beat at low speed until the mixture resembles coarse meal. Add the sour cream and egg; beat until the batter is smooth. Add the apple, beat just until incorporated.
  4. Fill the muffin cups about ¾ ways with the batter. Press the streusel into clumps and sprinkle on top. It’s ok to be generous. Bake the cakes in the center of the oven for 30 minutes, until risen, golden and springy to the touch. Let the cakes cool slightly before serving.
  5. Tip: if you would like the tops to be a little more browned, put under the broiler for about a 1 minute while leaving the oven door open. Don’t walk away!!! Just watch to desired color.


Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies


Banana Chocolate Chip Cookies
Make great use of those over ripened bananas and make this tasty moist cookie. When I first came across Kelsey Nixon recipe, I knew it was going to great, and it is!
Recipe type: Dessert
  • • 1 cup granulated sugar
  • • ¾ cup shortening
  • • 2 overripe bananas, mashed
  • • 1 large egg
  • • 1 teaspoon pure vanilla extract
  • • 1¾ cups rolled oats
  • • 1½ cups all-purpose flour
  • • ½ teaspoon baking soda
  • • ½ teaspoon ground cinnamon
  • • ½ teaspoon salt
  • • ¼ teaspoon ground nutmeg
  • • 1 cup milk chocolate chips (about half a 12-ounce bag)
  2. Preheat the oven to 350 degrees F.
  3. In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.
  4. In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.
  5. Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips.
  6. Using a 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.


Cilantro Marinated Pork Chops


Cilantro Marinated Pork Chops
This is an interesting combination of flavors that I tried by Pork loving Michael Symon. It’s an overnight must or up to 2 days. If you love cilantro, you will love this recipe.
Recipe type: Main
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • Grated zest of 1 lime
  • ½ cup chopped cilantro
  • 2 thick cut Pork Chops (about 1 to 1 ½ inch thick)
  1. Combine the mustard, salt coriander, cumin, paprika, lime zest, and cilantro in a large zip lock bag and add the chops. Shake and massage the bag to coat the pork evenly and refrigerate overnight or up to 2 days. (The longer the more intense flavor of the herbs)
  2. When ready to cook, let the pork sit out for about 10 minutes before grilling.
  3. Heat your grill till about medium high and grill the chops until medium, about 4 to 5 minutes per side. Remove from grill and let rest for about 5 minutes. It’s ok if slightly pink in the center, means it will be juicy! It tastes great topped with arugula and a little olive oil.


Pumpkin-Gingersnap Tiramisù


Pumpkin-Gingersnap Tiramisù
Pumpkin-Gingersnap Tiramisù CONTRIBUTED BY GRACE PARISI Made this for Thanksgiving for my family. It is so sweet and rich! be careful not to brush to much of the calvados syrup, a little goes a long way!
  • 3½ teaspoons unflavored gelatin (from 1½ envelopes)
  • 2 tablespoons water
  • 6 large egg yolks
  • ¼ cup plus 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups plus 1 tablespoon sugar
  • 1 quart whole milk
  • One 15-ounce can pumpkin puree
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon cinnamon
  • 1 pound mascarpone (2 cups)
  • 3 tablespoons Calvados or other apple brandy
  • 1¼ pounds gingersnaps, ¼ pound finely crushed
  1. In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1½ cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
  2. In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
  3. Arrange one-third of the whole gingersnaps in a 9-by-13-by-2½-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight.
  4. Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.
The pumpkin tiramisù can be frozen for up to 1 week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.


Raw Thai Cucumber Soup


Raw Thai Cucumber Soup
When I first found this soup, I was very excited to try it. This is very yummy and light soup, so I would recommend adding extra ingredients if you plan on eating it as a meal.
Recipe type: Appetizer
  • 2 peeled and cubed cucumbers
  • 1c coconut water
  • 1 c filterd water
  • ½c raw chopped walnuts
  • ¼ c Nama Shoyu or organic tamari
  • 1 t Celtic sea salt
  • ¼ c chopped ginger
  • ¼ c lemon juice and 1T of the lemon zest
  • 3 Tablespoons tumeric powder
  • 1t white pepper (use white to preserve the light color of the soup)
  1. Blend all ingredients in food processor until smooth. Drop additional ingredients in the center and Enjoy!
Suggested additional ingredients: ¼ c peeled cucumber, sliced thinly ¼ c chopped mushrooms (any variety is fine) ¼ c of most any type of sprouts ¼ c sliced leeks 2T chopped cilantro


Mushroom Chestnut Soup with Truffle Oil


Mushroom Chestnut Soup with Truffle Oil
Prep time
Cook time
Total time
Mushroom Chestnut Soup with truffle oil My husband loves all things mushroom. For his birthday a made this soup adapted by Jennifer Joyce for a starter and it was wonderful. It is very rich in flavor so a small bowl is just enough. Prep time 20 minutes Cooking time 28 minutes Serves 8 cups
Recipe type: Appetizer
  • 1 oz dried porcini mushrooms
  • 6 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • ½ teaspoon each salt and pepper
  • 2 garlic cloves, finely chopped
  • 1 lbs white button or Portobello mushrooms, with stems trimmed and finely chopped
  • 3 oz vacuum packed chestnuts, finely chopped
  • 2 ½ cups chicken or vegetable stock
  • ½ cup half and half
  • Juice of ½ lemon
  • Chives, chopped for garnish
  • Truffle oil, to garnish
  1. Soak the porcini mushrooms in 2 cups of boiling water for 15 minutes. Put the olive oil in a medium sized saucepan, heat to medium high, and add the onion, salt and pepper. Sauté for 4 minutes, then add the garlic. Reduce the heat to medium and sauté; for 2 minutes. Add the fresh mushrooms and chestnuts, and sauté for an additional minute before adding the stock.
  2. Drain the porcini, reserving the liquid. Rinse, chop finely and add to the soup. Strain the liquid through paper towels to catch any remaining grit or dirt, pour the strained liquid into the soup and cook for 20 minutes. Stir in the cream and lemon juice, season to taste, then transfer to a blender and puree. Return to the saucepan to warm through. Serve in cups or bowls, garnished with chopped chives and drizzle of truffle oil.
The soup can be made 2 days before, refrigerated and reheated. I may also be frozen for up to 4 weeks.