Blood Orange Brussels Sprouts.

brussels sprouts + blood orange infused olive oil

Simple, tasty and unbelievably easy to make. First, steam brussels sprouts and top with blood orange olive oil (my personal favorite from The Olive Press). Add some fresh Parmesan cheese for an added treat.

Enjoy!

Cucumber Salsa.

Replace the creamy lime sauce for a spoonful of cucumber salsa on grilled tilapia street tacos and kick things up a notch.

Ingredients:
2 cups finely diced peeled cucumber
1/2 cup finely diced red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 jalapeño (with seeds), finely diced
3 tbsp fresh lime juice
1 tbsp vegetable oil
salt & freshly ground black pepper

Directions: Mix cucumber, red onion, cilantro, mint and jalapeño in a medium bowl. Stir in lime juice and oil. Season to taste with kosher salt, freshly ground black pepper, and more lime juice, if desired.

Enjoy!

Quinoa Heaven.

Holy quinoa! I'm in love with this recipe - healthy & tasty.

Ingredients

1 cup quinoa

2tsp canola oil

1 chopped onion

1 4oz can chopped chiles

2 cloves minced garlic

1 can of chicken or vegetable broth

1/4 cup toasted pepitas

3/4 cup fresh cilantro, chopped

1/2 cup scallions, chopped

2tbsp lime juice

1/4tsp salt

Directions: Toast quinoa in a large skillet over medium heat, stirring often until it crackles, about 3 to5 minutes. Transfer to a fine sieve and rinse thoroughly. Heat oil in a large saucepan over medium heat and add onion and cook until soft, about 2 to 3 minutes. Add chiles and garlic and cook for 30 seconds then add quinoa and broth and bring to a simmer. Cover and cook until the quinoa is tender, about 20 to 25 minutes. Add pepitas, cilantro, scallions, lime juice and salt to quinoa. Mix gently and fluff with a fork.

Enjoy!

New Year, New You.

There is nothing like tradition to start off the new year, especially when that tradition is to bring good luck. Black-eyed peas are thought to bring prosperity to the new year and with something this tasty, who am I to break tradition?

Ingredients:

3 tbsp extra-virgin olive oil

2 tbsp lemon juice

2 tsp chopped fresh oregano

4 cups peeled & diced cucumbers

1 14oz can black-eyed peas (rinsed)

2/3 cup diced red bell pepper

1/2 cup crumbled feta cheese

1/4 cup slivered red onion

2 tbsp chopped black olives

ground pepper to taste

Directions: Whisk oil, lemon juice, oregano and pepper in a large bowl, until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Enjoy!

Chocolate-Dipped Stuffed Figs.

Decedent and delicious (& beyond easy to prepare). In love.

Ingredients
15 figs
3/4 cup sugar
3/4 cup water
1/2 cup brandy
walnut pieces
6oz semisweet chocolate, chopped

Directions: Cut small slits in the bottoms of each fig. In a small saucepan, heat sugar and water over medium hear until sugar dissolves. Stir in brandy and fig, bring to a boil and then reduce heat and simmer for 20 minutes. Drain figs, cool and dry. Stuff walnuts into each fig.
Heat up chopped chocolate on medium until almost melted, stirring often. Remove, and stir until melted. Hold stem of each fig, and dip in melted chocolate. Place figs, stems up, on wax paper-lined tray until chocolate sets.

Enjoy! 

Potato & Green Bean Verde.

Simple, easy and tastes delicious - how have I never had this until now?!

Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Salt
1 1/4 pounds new potatoes (preferably red), cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed

Directions: In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic, season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour. Now, in a saucepan cover the potatoes with cold water and bring to a boil. Cook potatoes over moderately high heat until just tender, about 8 minutes. Drain and return them to the saucepan. Add 1 tablespoon butter and toss to coat. Season with salt. Boil the beans and cook about 4 minutes and drain. Return beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt. Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes. Enjoy!.

Olive Spiders.

Dress up your cocktail with this spooky garnish

Ingredients
Olives {all sized and colors}
Dried rosemary
Capers

Directions: Use a toothpick to make 4 holes on 2 opposite sides of an olive. Insert a rosemary leaf in each hole. Use another rosemary leaf to secure a caper at one end of each olive. Repeat. Over and over and over.

Enjoy!

Mini Lobster Rolls.

Both cute and tasty, it's hard to go wrong with mini lobster rolls. I ate about a half a dozen or so while in New York and have craving them ever since.

Ingredients:

1/2 pound cooked chopped lobster

1/2 pound cooked chopped shrimp

1 cup shredded lettuce

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill

2 teaspoons chopped fresh chives

1/2 teaspoon grated lemon zest

24 small soft dinner rolls

1/4 salt

1/4 fresh pepper

Directions: Stir together all ingredients with salt and pepper and chill, covered, until ready to serve. Cut down into tops of rolls to split them (not cutting all the way through), add lettuce and fill each with 1 tablespoon of seafood.

Summer Treat.

Mint Watermelon Pops



Ingredients:
1 1/2 lbs seedless watermelon cut in cubes
2 tbsp sugar
1/4 cup fresh mint, minced
2 tsp grated lemon zest
sea salt

In a blender or food processor, add watermelon cubes and sugar. Puree until smooth. Stir in mint and grated lemon zest. Pour the puree into popsicle mold and add a pinch of sea salt to each cube.Freeze until hard, or about three hours, but make sure to insert popsicle sticks after an hour and a half of freezing.

Enjoy!

Summertime Apricot Crumble.

This recipe makes for the perfect Summertime treat. Have I mentioned lately just how much I love Summer?

Ingredients:

4 apricots, peeled, sliced in half, pits removed

1 tbs butter, room temperature

2 tbs finely chopped almonds

2 tbs oats

2 tbs brown sugar

Directions:

Preheat oven to 400 degrees. Place apricots in a baking dish. Mix butter with almonds, oats and brown sugar. Sprinkle almond mixture on each of the apricots. Bake for 20 minutes.

Enjoy!

Mini Mimosas.

Sometimes the simplest of items are the most enjoyable (and fun). Fresh strawberries, orange Jello and a splash of bubbles – what’s not to love?

Ingredients:
1/4 cup boiling water
1 package Orange Jello
1/3 cup cold club soda
fresh strawberries

Directions:
Add boiling water to gelatin mix in small bowl; stir 2 minutes, or until completely dissolved and stir in club soda.Place strawberries in 10 plastic cups sprayed with cooking spray; fill with gelatin. Refrigerate 1 hour or until firm. Unmold before serving.

Serve along with your favorite bubbles & enjoy!