Shutterfly Photobook…

I just got a camera for my birthday and a lens for Christmas.  So I have been on a major photography kick and have had the wonderful hill as my muse.  I just finished making a 10×10 photo book through Shutterfly and have the link below to share the final product.  Enjoy…

Click here to view this photo book larger

Turn your favorite photos into a photo book at

Spicy Walnut Kale-Mint Pesto

I have to admit, I don’t love kale.  I don’t hate it, but I don’t love it.  So, ever since the kale craze of 2012 😉 I struggled adding it into my diet.  I love cooking with greens, but arugula and swiss chard are usually my go-tos.  I would put kale into smoothies and that was about it.  Now, two years later,  I have mastered the “kale chips” phenom and buy kale on a weekly basis to make my super easy pesto.    You can’t go wrong with adding this vitamin-stocked pesto into your diet.  Use it for pasta, on meats, on eggs, as a dip or a spread!


The Ingredients….

2 jalapenos, chopped
1 cu of mint leaves
4 cu of kale, chopped
~1 cu of olive oil
2/3 cu of walnuts, chopped
juice of a lemon
3 garlic cloves
Salt & Pepper to taste
* you can add Parmesan cheese too


1. In a large food processor put your kale, and walnuts in a food processor.  Pulse a few times.


2. Then add your jalapenos, mint and garlic and lemon juice.  Pulse several more times and then scrape everything down the sides of the processor with a spatula.


3.  While the food processor is running, slowly add the olive oil. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.  You may have to add more or less olive oil, based on your preference of consistency.  When you stop to scrape, I’d also begin adding salt & pepper little by little.


Traditionally pesto is made with basil as the green and pine nuts as the nut.  So, please try this recipe – let me know what you think, and share any variations that you come up with!

Green Salmon…

Green salmon???  So, this recipe is called green salmon just because almost everything I cook the salmon with happens to be green.  But now that I have your attention…

The Ingredients:

~1 lb of Salmon
2 Celery Stalk
1 Serrano
1 Clove of Garlic
1/2 t thyme
1 juice of lime
1 T olive oil
Salt to taste

1. Season the salmon fillets with salt. Chop the ingredients and cut the lime in half.  You will be using 1/2 prior to cooking and the other half for after.

Fresh Salmon

2. Preheat the oven to 350 degrees.  Put all your ingredients in a foil “bowl” salmon’s skin side down, with 1/2 of the juice of the lime.  Cook the salmon until flaky, about 20 minutes depending on the thickness of your salmon steak.

3. Serve over white rice and finish with a squirt of the other half of the lime juice.

Green Salmon

I am very lucky, because we have the ocean close by and are able to catch our own salmon.  These beautiful steaks were out of  Bodega Bay, I encourage you to visit this town (home of Alfred Hitchcock’s “The Birds”) and to try my recipe :).



Shrimp and Scallops with Tarragon Broth and Croutons…

So, I’ve been on a soup kick lately.  This is another great seafood soup that is quick and light.  I wanted to splurge a little, so don’t skip this recipe just because of the scallops. You could easily substitute white fish for scallops and it will be just as tasty.

The Ingredients…

2 T butter
1 Onion, chopped
2 ribs of celery chopped
2 garlic cloves, minced
1 t salt
1/2 cu dry white wine
1 1/4 t dried tarragon
1 cu bottled clam juice (you can buy a small bottle and that’s just enough)
1 2/3 cu canned diced tomatoes with their juice (one 15 oz can)
3 cu water
2 cu 1/2 in bread cubes cut from good -quality white bread
2 1/2 T olive oil
Fresh ground black pepper
1/3 cu chopped fresh parsley
1/4 lbs scallops (or white fish) cut into approximately 1 by 1/2 in cubes
1/4 lb medium shrimp, shelled

1. In a large pot, melt the butter over moderately low heat.  Add the onion, celery, garlic, and 1/4 t of the salt.  Cook stirring occasionally, until the vegetables start to soften, about 10 minutes.  Add the wine, tarragon, clam juice, tomatoes and water.  Bring to a boil.  Reduce the heat and simmer for 10 minutes.

2. Meanwhile, put a medium frying pan over moderately low heat.  toss the bread cubes with the oil and the remaining 1/4 t salt; add them to the pan.  Cook, stirring frequently, until crisp and golden brown, about 5 minutes.  Remover from the heat and toss the croutons with 1/8 t pepper and 2 T of the parsley.

Rinse the shrimp

3. Stir the scallops and shrimp into the soup.  Cook, stirring occasionally, until the seafood is just done, 3-5 minutes.  Stir in 1/4 t pepper and the remaining parsley and serve the soup topped with the croutons.

If you don’t plan on eating immediately, have the broth ready, reheat and add the seafood just before serving.

This soup is so quick, and because of all the flavors that get infused together, you will easily trick your guests into thinking that you’ve been slaving over the stove all day…


Yes! Baba Ghanoush!!!


So Baba Ghanoush isn’t just a “Wedding Crashers” line.  It’s also a great Middle Eastern dish made with one of my favorite vegetables, eggplant.  I like to use it as a dip with crackers, bread or other veggies.  It’s super simple to make and pretty healthy, and just fun to say.


The Recipe…

1 Large Eggplant (or a couple small ones)
2 cloves of garlic
1/4 Cu of non fat plain greek yogurt  (Baba Ghanoush is usually made with Tahini, I had none… so work with what you got)
2 T of fresh lemon juice
1/2 t of ground cumin
3/4 t of sea salt
1 T chopped fresh parsley

1. Preheat the oven to 400F.  Heat a grill or grill pan to medium-high heat. (or just use broil in the oven).  Using a fork, prick eggplant to keep it from exploding while it cooks.  Char the skin of the eggplant, turning 2 or 3 times, 10-15 minutes.  When skin starts to peel away, it is charred well.

2. Using tongs, transfer eggplant to a baking sheet and finish cooking in the oven until very soft, 15-20 minutes.  To test doneness, stick a bamboo skewer into center of widest part of eggplant and if it easily slides in without resistance, it is cooked through.  Remove eggplant and let sit at room temperature until cool enough to handle.  Peel away skin and discard.

3. Cut peeled eggplant into pieces to fit into a food processor or blender.  Add garlic, yogurt, lemon juice, cumin and salt, and blend until smooth.  Scrape into a bowl, make a well in center.  Drizzle olive oil over top and in center well.  Sprinkle with fresh parsley.  Serve with warm pita wedges or veggies or however you would like.


Now Baba Ghanoush won’t just be something you yell out when you have a Vince Vaughn sighting.  Enjoy and let me know what you think…

I’m baaack, and putting a little mussel into it…

It’s been over two year, TWO YEARS, since my last post.  I’d like to have an amazing excuse for the long break, but I don’t.  I truthfully was surprised when I saw the date of my last post.  However, I have had a few changes in my life that bring me back to sharing and am excited to be back.  First post back I am bringing the muscle, by bringing you mussels.  😉 Don’t worry I got a lot more of that clever…Mussels Soup


5 T olive oil
1 onion, chopped
3 cloves garlic, minced
1 fennel bulb, chopped
1 bay leaf
2 rips of celery, chopped
1/2 t turmeric

3 plum tomatoes, chopped
1 cu dry white wine
3 lbs mussels, scrubbed and debearded
3 cu water
1 t salt (additional to taste)
1/4 t fresh ground pepper
1 cu heavy cream
1/4 lb bacon (prosciutto or other flavored ham, chopped)

1. In a large pot, heat 3 tablespoons of the oil over moderately low heat.  Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric.  Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes.

Fresh Veggies...Fresh Veggies…

2. Line a baking sheet with foil and put bacon in a 400 degree oven.  Cook till preferred crispiness.  Set aside to cool, then chop.

mmmm bacon...

3. Meanwhile, heat the broiler.  Put the bread slices on a baking sheet and spray/brush both sides with oil.  Broil the bread, turning once, until golden brown.  (I like to sprinkle garlic salt on the bread to add some flavor)

4. Discard any mussels that are broken or do not clamp shut when tapped.  Add the water, salt, pepper, and mussels to the pot.  Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, 3-5 minutes.

Don't forget to debeard the mussels...
-Don’t forget to debeard the mussels…

4. As the mussels open, remove from the pot with a slotted spoon.  (I did them all at once and put them in a big bowl) When the mussels are cool enough to handle, remove them from their shells.  Remove the bay leaf.  Stir the cream into the soup and bring just to a simmer.  Stir in the mussels and the bacon and serve topped with the toasted slices of the baguette.

(Serves 4)

The final product...
-The final product…

I hope you enjoy this soup, it’s a perfect way to bring in fall.

Fresh Fish Friday…

This week our Friday night dinner was a play on a fish fry.  However, instead of doing our usual beer battered fish I made a coconut, flaxseed and wheat germ crust.  Here is the recipe…

Fresh Fish Fry…

1/2 Cu of unsweetened coconut
1/4 Cu of What Germ
1/4 Cu of Ground Flaxseed
3 T of Mexican Oregano
1 T of Salt

Cabbage Slaw
1/2 Head of Red Cabbage
1/4-1/2 Cu of Nonfat Plain Greek Yogurt

1 lb of Tilapia (or any firm white fish)
3-4 egg whites
Chile Powder
Salt and Pepper to taste
Serrano chiles
1/4 Cu of Oil

First dry off the tilapia fillets and sprinkle with chile powder, salt and pepper on both sides.


Put the oil in a pan and get it med-hot.  You can bake the fish too and make it more healthy, in this recipe I pan-fried the tilapia.

Put the egg whites in a bowl and mix all the ingredients onto a second bowl to get ready for the breading process.  One trick I’ve learned from breading, is to keep one hand for the dry ingredient and the second hand for the wet ingredients.  That helps to keep it from getting too messy.


When breading, make sure to completely cover the fish in the egg whites and then gently cover with the crust mix on both sides and place on a dish to get ready for the pan frying.

When the oil is hot, gently place the fish into the pan and fry on 3-4 minutes on each side.  You want the pan to be hot enough so it turns a nice golden brown and don’t overcrowd the pan.  Set the finished fish on paper towels.

While the fish is in the pan, chop up the cabbage and mix with the yogurt and set aside.  (I know this may sound weird to some people, try it once please).  Chop up serannos, lemons and cilantro and place on a plate.  Warm up the tortillas and the fish fry is ready to serve.


Here is how you put together the taco… finish with a lemon and Enjoy!!!