Grilled Seasoned Pork Chops With Sautéed Shiitake Mushrooms




4 boneless pork chops

1 lb. shiitake mushrooms

2 cloves of garlic (chopped)

olive oil

2 tsp. sea salt

1 tsp. garlic powder

1 tsp. thyme


1. In a bowl put sea salt, garlic powder and thyme. Mix together.

2. Coat pork chops with a little olive oil. Sprinkle mixed season on chops.

3. Grill chops about 12- 15 minutes. Frequently turning. (Pork should be white on the inside wen done.)

4. In a large skillet put 2 tbsp. olive. Add garlic and brown for a minute. Add mushrooms. Sauté for about 5 minutes. (until tender) Sprinkle with a pinch of sea salt.


Avocado and Walnuts With Sesame Seeds and Olive Oil




2 ripe avocados (sliced)

1/2 cup walnuts (chopped)

2 tsp. sesame seeds

1/2 tsp. sea salt

1 tbsp. olive oil


On a recent episode of “Katie”, tips were given on the types of foods we should be eating each day.











Grilled Chicken and Cherry Tomato Penne




2 boneless chicken breasts

1 lb. rigatoni pasta

1 cup cherry tomatoes (cut in half)

2 cloves of garlic (chopped)

2 tbsp. fresh parsley chopped

olive oil

sea salt and black pepper

*Parmesan cheese


1. Sprinkle chicken breasts with sea salt and black pepper. Grill for about 20 minutes.(turning over periodically)  Brush with a drop of olive oil while grilling. Chicken should be well cooked. (cut open to make sure it’s cooked) Let cool for a few minutes and slice thin.

2. In a large skillet, put 2 tbsp. of olive oil. Brown garlic for 2 minutes. Add cherry tomatoes and cook for about 5 minutes until tender.

3. Boil pasta until desired consistency. (drain well)

4. Put tomatoes and chicken on top of pasta. Sprinkle with parsley and parmesan cheese.

Serve warm.

Shrimp Avocado and Tomato Salad




1 lb. medium shrimp (boiled, tails removed and chilled)

2 avocados (sliced)

1 or 2 heirloom tomatoes (sliced) *any tomato is fine

1 tbsp. fresh parsley (chopped)

1 tsp. sea salt

olive oil and red wine vinegar (*optional)


1. Line platter with avocados and tomatoes. Place shrimp on top.

2. Sprinkle with sea salt and fresh parsley.

3. Drizzle with a little olive oil and red wine vinegar.

*Optional: You can top with a dressing of your choice.

Dark Chocolate Walnut Cookies





1 1/3 cup flour

3/4 tsp. baking powder

2/3 cup cocoa powder

1 1/2 sticks unsalted butter (softened)

2 eggs

1 1/4 cups packed light brown sugar

1/2 tsp. vanilla

6 oz. dark chocolate morsels (get a good brand)

3/4 cup walnuts (chopped)

sea salt (optional)


Preheat oven to 350 degrees.

1. Put parchment paper on baking pans.

2. In a bowl, beat eggs, vanilla, brown sugar and butter. Beat until creamy.

3. In another bowl, mix flour, cocoa powder and baking powder.

4. Slowly beat in dry ingredients into egg mixture.

5. Add chocolate and walnuts. Stir it in with a wooden spoon gently. Make sure it is well mixed.

6. Using a heaping tablespoon and place on baking pan. (about 2 inches a part) You can make them large like I did. (see photo)

7. Optional: Sprinkle a pinch of sea salt on top of each cookie.

8. Bake cookies for about 12 minutes. If you made larger cookie bake about 15-16 minutes. Use a toothpick to test if they’re baked.

*Makes about 2 dozen if you use a tbsp. for each cookie.

Grilled Salmon Burgers





1 lb. skinless/boneless salmon filets (ground)

1 tbsp. dijon mustard

1 tbsp. shallots (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

1 tsp. lemon rind

olive oil


1. Mix all ingredients in one bowl.

2. Make 4 burgers. (about 1/4 lb. each)

3. Brush grill with olive oil. Cook burgers on each side for 3-4 minutes each.

*Optional: Squeeze a little lemon juice on top, ketchup, or topping of your choice.








Edamame and Cranberry Pasta




1 lb. penne

1 cup edamame

1/2 cup red bell peppers (chopped)

1/2 cup dried cranberries

1/4 cup red onion (chopped)

1/2 cup corn

1 clove of garlic (chopped)

2 tbsp. olive oil

1 tsp sea salt


1.  In a large skillet put olive oil. Add garlic. Brown for a minute and add edamame, red bell pepper, cranberries, red onion and corn.  Sauté for 5 minutes. Add sea salt and mix all together.

2. Pour over cooked pasta.

*Parmesan cheese on top is optional.

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