Archive for May, 2017


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Ingredients:

1 lb. chopped beef (made into 4 burgers)

4 slices sharp cheddar cheese

1/2 cup salsa

1/2 cup sour cream

1/2 cup guacamole

Directions:

1. Cook burgers to your desired taste.

2. When burger is almost done, place a slice of cheddar cheese on top.

3. In a bowl, mix sour cream, salsa, and guacamole. Mix it all together.

4. When burger is done, put a dollop of salsa mixture on top.

*Serving with fries is optional.

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Ingredients:

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

Directions:

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.

 

 

 

 

 

 

 

Ingredients:
2 cups brown rice
2 cups of water
2 cups vegetable stock
1 head of broccoli (cut into pieces)
2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers
2 cups spinach (washed and drained)
1 red onion (sliced)
2 cups fresh mozzarella (shredded)
3 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
Preheat oven to 400 degrees.
1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.
2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes. Vegetables should be almost cooked, but not mushy. Remove from oven.
3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes.
Serve hot.

Homemade Spring Rolls

Ingredients:

Edible Rice Paper (You can use romaine lettuce as your wrap.)

Romaine Lettuce (shredded)

2 large avocados sliced

1 cup sliced carrots (paper thin)

1 cup sliced cucumber (paper thin)

1 cup large boiled shrimp (sliced) (see photo)

Directions:

  1. Open a piece of rice paper or a romaine lettuce leaf. Add carrots, cucumber, avocado, romaine lettuce and sliced shrimp.
  2. Roll up. (See photo)      *Serve with your favorite Asian dipping sauce.

 

Ingredients

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Crumb Ingredients:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter (cubed)

1 1/2 teaspoons ground cinnamon

Directions:

  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine flour, sugar, flour and salt. Place vegetable oil into a one cup measuring cup. Add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3.  To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4.  Bake for 20 to 25 minutes in the preheated oven, or until done.

What can I say? It’s “Sally Field”!!! A true legend!!

It’s always a pleasure to hang out with the very nice, Matthew Rhys.

Meeting up with the very kind and talented Josh Groban

Ingredients:

4 slices orange roughy

2 zucchinis (sliced thin)

2 cloves of garlic (chopped)

12 uncooked large shrimp (tails removed)

olive oil

sea salt and black pepper

1 large lemon

1 tsp. dried thyme

Directions:

Preheat oven to 350 degrees.

  1. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for 2 minutes and then add zucchini. Sprinkle with a little sea salt and black pepper. Stir frequently. Cook for about 5 minutes.Remove from skillet. Set to the side.
  2. Put shrimp into same skillet and grill on both sides. (No more than 4-5 minutes) Remove from skillet and set to the side.
  3. In a large baking pan, coat the bottom with a tbsp of olive oil. Put the orange roughy in pan. Squeeze a whole lemon over fish. Sprinkle with thyme. Sprinkle with sea salt and black pepper.Bake in oven for 15 minutes.
  4. Remove from oven. Add zucchini and shrimp on top of fish and return to oven for 5 minutes. Serve hot.