Archive for August, 2016


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Ingredients:
2 lbs. chicken cutlets (thinly sliced)
1 lb. medium shrimp (tails removed)
1 lb. red roasted potatoes (cut into quarters)
1/2 lb. carrots (sliced thin)
4 cloves of garlic (chopped)
2 tsp. sea salt
1 tsp. black pepper
olive oil
1 tbsp. fresh chopped parsley (optional)
Directions:
Preheat oven to 350 degrees.
1. In a large baking pan, put potatoes, carrots and garlic. Sprinkle sea salt and black pepper on top. Add parsley.
2. Drizzle olive oil on top. (about 4 tbsp.) Stir together.
3. Bake in oven about 40 minutes or until potatoes and carrots are tender. (check at 30 minutes)
4. In a skillet, put 1 tbsp. of olive oil. Cook chicken cutlets on each side for a total of 6 minutes. (3 minutes on each side.) Sprinkle with a little sea salt and black pepper. (Keep cutlets warm when done.)
5. Boil shrimps for 5 minutes and drain well.
6. On a platter placed grilled cutlets. Put roasted potatoes, carrots and shrimp on top. (See photo)

Fried Eggs In An Avocado

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Ingredients:
1 avocado (cut in half)
2 fried eggs (fried in 1 tbsp. of butter)
tomatoes (optional)
sea salt
Directions:
On a plate, place halved avocados.
Put a fried egg on top of each halve.
Sprinkle with sea salt.
Garnish with sliced tomatoes. *optional

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Ingredients:

2 red bell peppers sliced thin (seeds removed)

1 green bell pepper sliced thin (seeds removed)

1 orange bell pepper sliced thin (seeds removed)

1 cup grape tomatoes

1 yellow zucchini sliced thin

1/2 cup red onion sliced thin

2 basil leaves (chopped)

Dressing Recipe:

½ cup mayonnaise

¼ cup mustard or dijon mustard

¼ cup honey

½ tsp. sea salt

½ tsp. black pepper

Directions:

  1. Mix dressing ingredients and refrigerate for at least 3 hours.
  2. In a large bowl put all vegetables.
  3. Gradually add dressing to vegetables and mix. (about half)
  4. Adjust to how much dressing you want on your vegetables.    Serve cold.