Seared Cabbage with Lemon and Parmesan

Here’s a different take on cabbage. This is a super quick side dish that is different from any other cabbage dish I have had. Adding lemon zest, lemon juice and Parmesan cheese after a quick saute of cabbage brings a mild flavor and almost creamy texture. It doesn’t take much lemon juice before it is too lemony for my taste, so make sure to add a little and then taste. Enjoy!

2 Tbsp. oil (I used avocado oil)
1/2 lb. cabbage, sliced into ribbons
1/2 tsp. kosher salt, plus more to taste
1/2 tsp. grated lemon zest
Fresh lemon juice, to taste
Grated Parmesan, to taste
Pepper, to taste

Heat oil in a large, heavy saute pan over high heat until smoking. Add the cabbage, spread it out, and sear for 90 seconds, you want it to be browned but not burned. Add 1/2 tsp. salt and lemon zest and stir, cooking for another couple of minutes, until cabbage is wilted but retains some of its crunch. Add lemon juice, a generous handful of Parmesan, and salt and pepper to taste, and serve.

How to store ginger root

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Smoked Gouda-Chorizo Jalapeno Poppers

Chorizo and smoked gouda take these jalapeno peppers to the next level. A simple appetizer or side dish that will have your friends and family coming back for more. If you don’t like a lot of heat, the key is to make sure you remove ALL of the seeds and pith, which is the white part of the pepper. Enjoy!

2 links Mexican chorizo, casings removed
1/2-lb. smoked gouda, shredded
1/4 C. finely chopped red onions
1 egg
1/2 C. cream cheese, softened
1 Tbsp. hot sauce (optional)
Salt and Pepper
12 Large jalapeno peppers, seeded
and halved

Preheat oven to 375 degrees. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce if using, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

Wine Soaked Peaches

This is another recipe that just excites me! It is amazingly delicious, easy to prepare, a portable desert for a party, and a great gift. The longer you leave the peaches soaking the better they taste, but 1 hour is also good. You can use them to top ice cream, angel food cake, or just served with whipped topping or all of the above, of course. I also used less sugar than the recipe called for since there is sugar in the wine, which was perfect, so adjust according to your taste. Enjoy!

1 bottle of white wine (about 5 cups)
2 orange peels
4 peaches, peeled(if desired), pitted,
and sliced into eighths
1/2 C. sugar
1 vanilla bean, split

Place peaches in a large mason jar. In a medium saucepan, add wine, sugar and orange peel and vanilla bean, and allow to reduce until 4 cups. once reduced, pour mixture over peaches in mason jar and close mason jar, allowing peaches to soak until tender, about 1 hour.

Lasagna Stuffed Peppers

Here’s another great stuffed pepper recipe that I have been making all summer. Lasagna without noodles, and yes they taste like you’re eating lasagna. These are a great way to reduce your carbs without sacrificing flavor. Feel free to change it up by using ingredients you use for your pasta lasagna dish, like diced pepperoni or mushrooms. This is also very easy to reduce if you are only cooking for 1 or 2. Enjoy!

4 large bell peppers, any color
2 1/2 C. tomato meat sauce
1 C. ricotta cheese
1 C. mozzarella cheese, shredded
1/2 C. Parmesan cheese, grated
1 Tbsp. Italian seasoning

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.

Remove peppers from oven. Fill each pepper with 1/4 cup tomato meat sauce. Next, spoon 2 tablespoons of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tablespoon meat sauce on top of the ricotta cheese. Top each pepper with 2 tablespoons mozzarella cheese. Bake on middle rack for 12 minutes.

Remove peppers from oven. Top each pepper with 1 tablespoon Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack.

Serves 4 (2 pepper cups), 8 (1 pepper cup)

Mahi Mahi with Chili Lime Butter

When you need a super quick dish for your busy weeknight dinner, this Mahi is your answer. It’s packed with flavor and takes less than 15 minutes to prepare. The thickness of your fish filets determines if you need to cook them less than 6 minutes on each side. Remember, fish has carry over cooking, which means it continues to cook after removed from heat. The Chili Lime Butter adds just the right amount of seasoning with a hint of lime. Enjoy!

Chili Lime Butter:

4 Tbsp. salted butter, room temp.
1 tsp. chili powder
zest from 2 limes

Pan Seared Mahi Mahi:

4 6-oz. wild caught Mahi Mahi filets
1 Tbsp. coconut oil
salt and pepper

For the Chili Lime Butter, in a small bowl, combine the butter, chili powder and lime zest. Stir to combine. Set aside.

For the Mahi, heat a large skillet over medium high heat. Season the fish filets with salt and pepper on both sides. Melt the coconut oil in the hot pan, then add the fish filets. Cook about 6 minutes per side, until golden brown and the fish is cooked through with an internal temperature of 145 degrees.

Transfer the cook fish to a plate and top with 1 tablespoon of the chili lime butter. Serve warm with wedges of lime.

Shrimp and Corn Salad with Creamy Dill Dressing

Before summer is over I wanted to share this great recipe. With summer comes fresh corn, and there are many great ways to eat corn besides on the cobb. In this incredible summer dish you have crunchy corn, peppery arugula, shrimp, and a creamy dill dressing topped with crispy bacon. Yum! When you are choosing your shrimp, always purchase local shrimp, if this isn’t possible due to your location, investigate where the shrimp is from and make sure it is not farm raised. Enjoy!

1/3 C mayonnaise
2 1/2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh dill
1 1/2 Tbsp. Creole mustard
1/8 tsp. kosher salt
1/8 tsp. black pepper
2-lbs. large fresh shrimp, peeled,
deveined, and cooked
4 C. lightly packed fresh arugula
2 C. fresh corn kernels
1/3 C. minced celery
4 slices thick-cut bacon, chopped
and cooked
Garnish: chopped fresh dill

In a large bowl, whisk together mayonnaise, vinegar, dill, mustard, salt, and pepper. Gently stir in shrimp, arugula, corn, and celery. Top with bacon just before serving. Garnish with dill, if desired.

Makes 4 servings

Fennel, Pickled Onion & Apple Salad

Sweet, sour, and crunchy come together providing a refreshing salad for these hot summer days we are in. Picked onions bring the sour, apples the sweetness, and thinly sliced fennel and almonds provide the crunch. The dressing is simple and rounds out the flavors. If fennel is new to you, the bulb has a mild licorice flavor when eaten raw and the fronds at the top have an anise flavor, which are great for topping your salad in place of parsley. Enjoy!

Pickled Onions:

1 red onion
1/2 C. apple cider vinegar
1 Tbsp. honey (or maple syrup)s
1/2 tsp. salt


2 fennel bulbs
1 apple
1/2 C. toasted almonds, halved
a few reserved fennel fronds


1/4 C. extra virgin olive oil
1 Tbsp. honey (or maple syrup)
1 Tbsp. fresh parsley, finely chopped
juice of 1 lemon
1/4 tsp. salt

The pickled onions should be made at least 1 hour before serving the salad. Start by cutting the red onion into thin slices. In a bowl whisk together the apple cider vinegar, honey and salt until well mixed. Then add in the sliced onion making sure that it is all fully submerged in the liquid. Allow to sit for minimum 1 hour until softened. Taste the onions approximately half way through pickling and add more honey if you prefer them to be sweeter.

Using a mandolin or a sharp knife finely slice the fennel bulbs into very then slices. Wash the apple, cut in quarters and remove the core. Then also cut the apple into slices.

In a salad bowl combine the sliced fennel and apples, halved almonds and the pickled onions. In a small bowl whisk together the ingredients for the dressing. Toss the salad with the dressing and sprinkle with fresh parsley before serving.

Serves: 4-6

Recipe from:

Sweet and Spicy Orange Salmon

Whether you strive to eat healthy or not, these salmon fillets will delight you with a sweet and spicy glaze that is healthy and bursting with flavor. With just a few ingredients, which might already be in your pantry, this glaze is simple and quick. Adjust your cooking time according to the thickness of your fillets. I had two small fillets and they only took about 5 minutes to cook. Enjoy!

Juice from one orange (about 1/4 cup)
Zest from one orange
1/4 C. soy sauce (I used coconut aminos)
1/4 C. honey
1 tsp. sesame oil
3 Tbsp. sriracha, more or less to taste
Salmon fillet(s), between 1-1/2 to 2 lbs total

Whisk together orange juice, orange zest, soy sauce, honey, sesame oil, and sriracha in a bowl. Reserve about 1/4 cup of the sauce in a separate bowl for glazing later on. Add remaining sauce to a shallow dish (or a plastic bag) and place the salmon in it to marinate for about 20 minutes, flipping the salmon over hallway through.

As the salmon is marinating, preheat oven to 400 degrees. You’ll want a rack to be situated in the middle of the oven, as well as one near the top. Line a baking sheet with foil and spray it with cooking spray. Once the salmon has finished marinating, place the salmon on the prepared sheet, skin side down, and bake on the middle rack for about 18 minutes. After 18 minutes, remove the sheet from the oven and brush the reserved 1/4 cup of sauce over the salmon fillets. Increase oven temperature to 425 degrees and place sheet on the upper oven rack. Broil for about 2 minutes, or until the edges of the salmon begin to crisp and brown.

Asparagus, Tomato and Feta Salad

I love just about any dish that uses balsamic vinegar, and this one didn’t disappoint either. Perfect for the summer, this simple, quick and delicious side dish provides a wow factor not only from the flavor but its presentation. Take advantage of fresh summer produce, and enjoy this salad at your next picnic or cookout and have your friends asking for the recipe. Enjoy!

6 Tbsp. balsamic vinegar
1/4 C. olive oil
2 tsp. Dijon mustard
2 tsp honey
1 clove garlic, minced
Salt and freshly ground black pepper

2-lb. fresh asparagus (preferably medium thickness), tough ends trimmed,
remaining diced into 2-inch pieces
1 (10.5-oz) pkg. grape tomatoes, halved
2/3 C. chopped walnuts, toasted
4-oz. feta cheese, crumbled

Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, Dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

Add asparagus to boiling water and allow to boil until tender crisp, about 4-5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn’t brown from tossing with all the dressing).

Recipe Source: Cooking Classy