Appetizers · Chicken · Dinner · Dressings & Marinades · PASTA · SeaFood · Side Dishes

Roasted garlic & thyme

You’ll need:

Garlic heads (as many as you want to bake) 😉

1 tbsp olive oil (per garlic head)

2-3 thyme sprigs per garlic head

Salt for sprinkling

Roasted garlic there is nothing like it! Here is a simple way to get amazing flavor and add to many dishes or sides!

Take tin foil (enough to wrap around garlic heads) Cut tips of garlic bulbs off so that each piece of garlic is expose on top. Place thyme down on foil and garlic on top. Drizzle with olive oil so that the oil runs into all the garlic clove pieces. Salt the tops and drizzle a little more oil on side into foil. Wrap and place into a pre heated oven @350 degrees. Bake for 35 minutes, if you want a sweeter garlic bulb continue to roast an additional 15 minutes allowing to Caramelize. Remove and squeeze the ends of each garlic piece and it will pop out. I like to add the garlic to hummus, mix into butter and spread into a baguette or keep in olive oil to use when I need. I will take and each the heads plain. (I know I know you have to be a garlic LOVER for that and I am) 🤗

Check out my roasted hummus garlic recipe.

Or to store garlic in olive oil place garlic into a glass mason jar fill so garlic is covered and put on lid. Make sure you keep in refrigerator as it can cause botulism if left on the counter. (No one wants any of that) Take out when needed end as always, Enjoy! 😊

Appetizers · Dinner · Low Carb Dish · Lunch · SeaFood · Side Dishes

Zucchini ribbons & Cod in white wine sauce

You’ll need: (makes 6 servings)

6-8 cod filets 4oz or so

4 zucchini’s sliced into ribbons with peeler

1- 12oz jar artichoke hearts quartered

1 cup cherry tomatoes sliced in half

6 radishes sliced then sliced lengthwise into thin strips (gives it a nice crunch)

1 sliced shallot

2 cup white wine

8 tbsp butter

3 tbsp fresh dill chopped (more for garnishing)

2 tbsp capers

2 lemons

1 tbsp red pepper flakes

Salt and pepper

First dry off each piece of cod then salt and pepper. Add 2 tbsp butter and 2 tbsp olive oil to sauté pan and heat. Then quickly drop fish in and brown both sides about 4 minutes on each side. (When fish is flaky it is done don’t over cook) Remove fish from pan and set in plate tented with foil to keep warm. In same pan add shallots and sauté until translucent about 2 minutes. Then add in white wine and remaining butter. Bring to a boil and let reduce a little (about 3 minutes boiling) then add in red pepper flakes and chopped dill. Let boil another minute then pour sauce into bowl. In same pan drizzle with olive oil and add 1 clove chopped garlic and sauté until soft then drop In artichokes and cherry tomatoes let heat and brown just a touch. Then add in zucchini ribbons and drizzle with oil, sprinkle salt and pepper and add capers. Give a square ride of 1/2 a lemon over veggies and sauté only about 30-45 seconds so zucchini doesn’t become mushy. Divid veggies evenly into each plate, then top with Cod, pour about 4-6 tbsp of sauce over fish and veggies. Top with fresh dill, sliced radishes and serve with small lemon wedge. Enjoy!!

Dinner · Low Carb Dish · SeaFood

Mediterranean Salmon skillet

You’ll need:

Salmon fillet (8oz) for 2 people

2 Zucchini for doodles

1 cup Cherry tomatoes cut in half

1/2 shallot diced (one whole shallot you will use other half in dressing)

2 cups Brussel sprouts halved

Olive oil

Salt and pepper

Dressing:

1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1 tsp thyme

1 tsp dried rosemary

4 basil leaves chopped (fresh)

1 handful parsley

1/2 shallot diced

Put everything for dressing in food processor and blend until smooth. Taste and if you need to adjust flavor do so accordingly.

In cast iron pan drizzle with olive oil and heat. Add halved Brussels 2 cups and drizzle with olive oil then add salt char one side of Brussels and then move to side of pan leaving center open to set fish skin side down. Then add cherry tomatoes (about a cup). Pour half the dressing over top of fish and place cast iron pan into oven heated at 425 for 7-10 minutes. While that is cooking make zoodles, then place into pan and heat with a little olive oil and salt to taste.

When you remove skillet from oven remove some of the “greens” from top of fish and mix with veggies in pan.

To assemble place zoodles into bottom of plate then add salmon on top and then place veggies around. Garnish with fresh basil leaves and slice of lemon. The flavors are so fresh! Enjoy!

Appetizers · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Salads & Blossom Bowls · SeaFood

Blackened Shrimp & PICO Blossom bowl with Greek Lemon & cilantro dressing

You’ll need:

1 pound thawed uncooked shrimp

Spices:

1 tbsp paprika

1 tbsp Mexican chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1/4 tsp cayenne pepper

Fresh ground pepper

Dressing:

1/3 cup plain Greek yogurt

1 tsp lemon juice

1 1/2 tsp lemon pepper

Salt to taste

1 tbsp chopped cilantro

3 tbsp water

1 tbsp olive oil

(Taste & add more lemon or salt if needed)

Veggies:

4 Roma tomatoes diced

1/3 cup red onion diced

2 jalapeños seeded & diced

1 cup cilantro chopped (good handful)

Salt to taste

1 tbsp lime juice (add if needed more after tasting)

Corn Pico:

1 can corn drained

1 can black beans drained & rinsed

4 tbsp cilantro chopped

4 tbsp red onion diced

2 tsp Mexican chili powder

Salt to taste

1 tsp lime juice (add more if need)

1/2 head Chopped red cabbage

1 cup quinoa cooked as directed

English cucumber sliced

Mixed greens

Feta cheese crumbles

(Add guacamole if desired, sliced jalapeños, and cilantro serve with lemon wedge and drizzle with dressing)

To assemble put 1 cup mixed greens in bottom of bowl top with quinoa, cucumber slices, pico, feta cheese, & shrimp. Add dressing right before serving. Enjoy 😊

(You can also make this into a wrap for those “hubbies that don’t want this healthy food”) 🤣🤣

Dinner · InstaPot · PASTA · SeaFood · Side Dishes

Butternut Squash & kale Risotto with herbed shrimp

You’ll need:

1 lbs bag uncooked shrimp (thawed)

1 cups Arborio rice

3 cups vegetable or chicken stock

1 cups cubed butternut squash

3 cups uncooked kale

6 garlic cloves minced

(3 for shrimp 3 for risotto)

1 large yellow sweet onion diced

(Half for risotto half for shrimp)

1/2 cup white wine

Salt/pepper to taste

Parsley for garnishing

Lemon for freshness

First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!

To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!

Dinner · PASTA · SeaFood

Spicy shrimp with creamy spicy pasta

You’ll need:

1 bag frozen shrimp

1 bag noodles

1 cup chopped mushrooms

1/2 cup minced yellow onion

3 cloves minced garlic

5 tbsp butter

1/2cup flower

3 cups milk

1 tsp smoked paprika

1 tsp Cayenne pepper (or 3 good pinches)

Salt/pepper

1/2 cup mozzarella cheese

1 cup starchy water from noodles

Seasoning for shrimp:

1 tsp smoked paprika

1 tsp cayenne pepper

Sprinkle garlic salt

Pepper to taste

Squeeze with lemon juice

First make a Roux melt butter and add flour, slowly mix in milk until smooth. In a pan sauté garlic, onions and mushrooms in olive oil until tender. Add to milk roux and then add 3 pinch’s cayenne pepper, 1 tsp smoked paprika and salt/pepper to taste. I like mine spicy so I add a little more cayenne pepper. Once bubbling add mozzarella and remove from heat. In separate pan place shrimp and add smoked paprika, cayenne pepper, garlic salt and pepper. Cook until shrimp are cooked and remove from heat. Cook pasta as directed and when draining reserve 1 cup starchy water. Pour into sauce before serving and mix, then pour over noddles and mix well let sit a few minutes to thicken and coat noodles. To serve place pasta in bowl then place shrimp on top. Serve with fresh chopped parsley and Lemon wedge.

Appetizers · Dinner · Low Carb Dish · Lunch · Salads & Blossom Bowls · SeaFood · Side Dishes

Ahi tuna tacos

You’ll need:

4-6 Ahi tuna steaks

Marinade

4 garlic cloves chopped

1/4 cup soy sauce

1/2 cup olive oil

Ginger slices and 2 tsp ginger juice

4 tbsp lemon juice

4 tbsp orange juice

Mix and put tuna in for 20 mins or longer

For slaw:

2 cup Red cabbage sliced into ribbons

1/3 cup Carrots sliced long way

3 tbsp red wine vinegar jalapeños infused

2 tbsp sriracha

1/3 cup mayo

Mix well

For tuna:

Drizzle cast iron pan with olive oil

And drop tuna into pan and sear each side

When ready to flip pour a little of the marinade on top of tuna and then flip and sear other side. Remove and slice thin.

To assemble

Heat flour tortilla then place slaw, place 3 sliced tuna and sprinkle sesame seeds if you would like. Then On side add sprouts, ginger and feta cheese. Enjoy!!! Seriously mind blowing!

If you would like extra sauce maid mayo with sriracha to taste and top!

Appetizers · Dinner · Grilling · Low Carb Dish · Lunch · SeaFood · Side Dishes

Crab & shrimp boil

You’ll need:

King crab legs

Jumbo shrimp uncooked

5 lbs red potatoes split

1 large sweet onion

6 eats fresh corn

Old bay seasoning

In a large pot bring 8 cups of water to a boil. Add 8 tbsp old bay seasoning. add potatoes and chopped sweet onion, boil until potatoes start to soften then add the shrimp and crab legs and boil another 5-6 minutes. Break each eat of corn in half and add boil another 4 minutes or until corn is cooked. Drain liquid and dump into large pan or newspapers on table. I like to top with butter and mix around! Then let people grab and enjoy! One pot easy quick dinner!!!

Dinner · Low Carb Dish · Lunch · SeaFood

Seared salmon with veggies

Fresh salmon

1 pound package Brussels cut in half

3 Carrots sliced

1 package Cherry tomatoes

1 Bundle of asparagus

Olive oil

4 Garlic cloves minced

1 lemon or lemon juice

Garlic salt

Salt/pepper

First on sheet pan place tin foil and add veggies drizzle with olive oil and sprinkle garlic salt to taste, mix and set pan aside. In a frying pan add olive oil and heat until sizzling. Salt and pepper the salmon and place meat side down into pan sear for 3-4 minutes. Flip salmon and sear skin side for another 3 minutes. Then place salmon on tin foil drizzle with 2 tbsp lemon juice and add minced garlic. Place onto sheet pan with veggies. Bake in preheated oven at 375 for 15 minutes until veggies start to brown and cherry tomatoes began to burst. Remove and serve. Can serve with cous cous for a healthy carb! Enjoy