Low-Fat Poppyseed Chicken Quinoa Bowls

I was introduced to Poppyseed Chicken when I was in college at Delta State. Every Wednesday my sorority sisters and I gathered at the BSU for a great service and luncheon - it was a good mid-week pickmeup and the food beat the mess out of eating on campus. Poppyseed chicken day was always one of my favorites! This is a healthy spin on a classic! Low-fat, high-protein, and absolutely plate-scraping delicious! 

Grocery list (4 servings):  

• 1 whole smoked chicken (I love the ones from Whole Foods) - skin removed, meat shredded

• 1 cup cooked quinoa

• 1 tablespoon olive oil

• 1 shallot - sliced

• 3 cloves garlic - minced

• 2 (8 oz) packages mushrooms - sliced

• 1 teaspoon kosher salt, plus more to taste

• 2 tablespoons Marsala cooking wine

• 2 cans low-fat cream of mushroom soup

• 2/3 cup fat-free sour cream

• 2 tablespoons poppy seeds, plus more for topping

• Pepper - to taste

• 12 reduced fat butter-flavored crackers - crushed

• 1/2 tablespoon melted butter or olive oil

Directions:  

In a large bowl, mix together the shredded chicken and quinoa. Set aside. Heat a large saute pan with the olive oil over medium-low heat. Add the shallot, garlic, mushrooms and salt. Stir together until the mushrooms start to wilt. Add the marsala and saute a few more minutes until mushrooms are soft. 

Pour the mushroom mixture into the bowl with the chicken and quinoa. Add the cream of mushroom soup, sour cream, and poppyseed and stir together until completely combined. Taste and add salt and pepper to taste. Pour into 4 large ramekins and top with the cracker crumbs, butter or olive oil, and a sprinkle of the poppyseeds. Bake for 20 to 25 minutes or until golden and bubbly. 

CHEERS TO HAPPY EATING!!! 

Baked Califlower and Sausage Parmigiano

Traveling nearly every weekend has gotten me into a health slup that I need to escape. I have slowly been transitioning from winter dishes to dishes geared more towards spring. However with a slight chill still in the air, I can't break away from a few comfort dishes now and again. This one happens to be fairly healthy, so I'm allowing it! 

Grocery list: 

• 2 tbsp olive oil

• 1 small onion - diced

• Kosher salt

• Pepper

• 2 garlic cloves - minced

• 1 tsp fennel seeds

• 1 tsp Italian seasoning

• 1/4 tsp crushed red pepper flakes

• 1 head cauliflower - cut into small florets

• 1/2 lb hot or sweet Italian sausage - casings removed and crumbled

• 1 (14.5 oz) can of San Marzano crushed tomatoes

• 1 tbsp lemon zest

• 1/2 cup (part skim) ricotta cheese

• 1/2 cup freshly grated Parmesan

• 1/4 cup Panko bread crumbs

Directions:  

Heat oven to 425 degrees. In a large saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, fennel seed, Italian seasoning, and crushed red pepper flakes and cook for one minute.

Add the other tablespoon of olive oil, cauliflower florets, sausage, and cook until cauliflower is slightly browned and sausage is cooked through. Take off the heat and pour the tomatoes in and sprinkle the lemon zest. Stir together, taste, and add more salt and pepper if needed. 

Pour mixture evenly into 2 large (or 4 small) personalized baking dishes. Dollop ricotta evenly over the top of each. Sprinkle each with Parmesan and Panko. Bake for 10 to 15 minutes or until mixture is golden and bubbling. 

 CHEERS TO HAPPY EATING!!!  

Tuna Skewers with Mojito Sauce

Many of you may have tried the full dinner portion of one of my most popular dishes: Caribbean Seared Tuna with Mojito Sauce. For a few of my holiday parties, I had cocktail platters including fish requested. Since this dish is absolutely TO DIE FOR (no joke y'all... It's ridiculous and super healthy!), I turned it into a cocktail platter and everyone went wild! This is easy, elegant, and would be a perfect New Years Eve dish! 

Grocery list (makes 25 to 30 pieces): 

• 1 tbsp olive oil

• 2 (6 oz) good quality tuna steaks

• 2 tsp Kosher salt

• 2 tbsp Jamaican Jerk seasoning

• 1 tbsp smoked paprika

• ½ tsp granulated garlic

• ¼ tsp cinnamon

• 1 large ripe mango or papaya – core removed and chopped

• 1/3 cup vanilla or plain greek yogurt

• 1/4 cup honey

• 1 lime – zested and juiced

• 1 large handful of mint – chopped, plus more for garnish

Directions:

1. Add olive oil to a sauté pan and heat over medium high heat. Combine the salt, Jamaican Jerk seasoning, paprika, garlic, and cinnamon in a small bowl. Cut tuna steaks in bite sized, square pieces. Cover the top and bottom of each tuna steak piece liberally with the mixture, pressing to adhere. Let sit until they come to room temperature and the pan is hot. 

2. Make the mojito sauce by combining the mango or papaya, yogurt, honey, lime zest and juice, mint, and salt together in a blender. Blend at high speed until smooth.

3. Sear each tuna steak piece for 20 seconds on each side for rare. They should form a crust on each side and be pink in the middle. Transfer to a plate and stick a decorative toothpick through the top of each square. Pour half the sauce into a small bowl and decorate the platter you plan to serve on with the remainder sauce, spooning it where you plan to line the skewers. Line the skewers on the plate and refrigerate until ready to serve. 

CHEERS TO A HAPPY NEW YEAR!!! 

Very Merry Salad

This Very Merry Salad isn't just for Christmas...  Have it at Thanksgiving, and I promise after, you'll want to have it at least once a week for lunch or dinner! I came up with this recipe because I was inspired to use pomegranates because they're totally in season right now. I've been using the red jewels a lot lately - they're so bright and create a lovely finish and delicious fruity crunch to any dish. The beautiful green color of the kale make this salad beautiful and perfect for the holidays! 

Grocery list (serves 6 to 8):

• 1/4 cup extra virgin olive oil

• 3 tbsp apple cider vinegar

• 1 1/2 tbsp maple syrup

• 1 tsp ground cinnamon

• 1 tsp Dijion mustard

• 1/2 tsp Kosher salt

• 2 bunches kale - rinsed, dried, stems removed, chopped

• 1 cup walnuts - toasted

• 1 pomegranate - seeded

• 1/2 cup dried cranberries

Directions:

1. Add the olive oil, vinegar, maple syrup, cinnamon, Dijon, and salt to a mason jar. Close the lid and shake well to combine.

2. Put the chopped kale in a large salad bowl, pour the dressing over, and toss until all greens are covered in dressing.

3. Sprinkle the walnuts, pomegranate seeds, and dried cranberries over the top. Serve immediately or refrigerate for up to one day.

CHEERS TO HAPPY EATING!!!  

Sweet and Spicy Roasted Squash

Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. I talk about having a not-so-traditional Thanksgiving in 4Memphis Magazine this month. Go pick one up if you live in Memphis. If not, check out the story here:  

Grocery list:  

• 1 large butternut squash

• 2 medium acorn squash

• Olive oil

• Kosher salt

• Pepper

• 3 tbsp maple syrup

• 1 tsp cinnamon

• Pinch red pepper flake, to taste

Directions:  

1. Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons. 

2. Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices. 

3. Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized.  

Apple Date Stuffed Pork Tenderloin

Grocery list:

• 6 tbsp butter - softened

• 1 shallot - sliced thin

• Kosher salt

• Pepper

• 1 large Apple - sliced thin

• 6 dates - seeded and chopped

• 1 tbsp brown sugar

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1 (3 to 4 pound) pork tenderloin

• 2 tbsp minced herbs (sage, rosemary, thyme)

• 2 tbsp whole grain mustard

• 1 tbsp Dijion mustard

• 4 oz prosciutto

Directions:  

1. Heat oven to 425 degrees. In a medium saucepan, melt 3 tbsp of the butter. Saute shallots with a dash of salt and pepper until soft. Add the apples and dates with another dash of salt and pepper and continue to cook until caramelized. Sprinkle in the brown sugar, cinnamon, and cardamom and cook one more minute. 

2. Butterfly the pork tenderloin by cutting down the middle on one side of the meat until the meat opens like a book. Be careful to not cut all the way through. Evenly distribute the apple mixture inside the pork and close tightly. Liberally salt and pepper the meat on all sides. 

3. In a bowl, mix together the remaining 3 tbsp of butter, minced herbs, whole grain mustard, and Dijion. Spread evenly on all sides of the tenderloin, being careful to not spill out any of the apple mixture. Place tenderloin on a baking sheet lined with parchment paper. Take each slice of prosciutto and wrap the tenderloin, letting the prosciutto act as a "tie" to secure the apple stuffing. Roast in the oven for 15 to 20 minutes or until pork is cooked through. Cover in foil and let rest for at least 10 minutes. Slice and serve. 

Best Scrambled Eggs of your Life

We are headed to Shelby Farms this morning for a bike ride so I decided we needed some fuel! We are also sitting here watching Cast Away and Wilson just floated away. I literally can't take it... That's one of the saddest scenes in a movie ever. I told Tres to turn it off because I get my feelings hurt so bad but he's torturing me.

Anyway, back to the eggs... There's nothing like scrambled eggs for great protein! I've mastered the perfect way to cook them, and I think you should give it a try. Let me know what you think! 

Grocery list (4 people):  

• 2 tbsp butter

• 8 large eggs

• 2 tbsp heavy cream

• Kosher salt

• Pepper

• Freshly grated Parmesan cheese

• Chopped herbs

Directions:  

1. Heat butter over low heat. While butter is melting, beat eggs and heavy cream together with a fork in a large bowl. Beat well and for several minutes until eggs are well combined, fluffy, and light yellow in color. 

2. Pour eggs into pan and sprinkle with about 1 tsp of salt and 1/2 tsp pepper. As the eggs cook, gather from the sides with a nonstick spatula and push into the middle of the pan. Let them cook low and slow like this, continuing to push cooked eggs into the middle of the pan, until eggs are cooked and fluffy. 

3. Plate and sprinkle liberally with Parmesan cheese and herbs.

CHEERS TO HAPPY EATING!!! 

Triple Tomato and Olive Salad

 I used to think I didn't like olives. I say "used to think" because I never gave them a chance. That's the thing about a picky eater... They seem to think they don't like lots of things - until they try them. I know this because I used to be one. Luckily, or maybe unluckily, (I haven't decided which one yet after a wee-thicker waist-line) I don't have that problem anymore.

We were in Paris a few years ago, and any time you have drinks in Paris, they always seem to put a bowl of olives on the table. At first, I passed them up. But one afternoon I was starving and started eating them. Soon enough, the bowl was empty, and I was asking for more. That's when I fell in love with olives and now I'm addicted to all shapes, colors, and sizes. This salad is a perfect mix of two lovely ingredients with a few subtle hints of flavor that merry the two together perfectly. Plus, it's super low-calorie and healthy! 

Grocery list:

• 1/4 cup extra virgin olive oil

• 1 garlic clove - peeled and smashed

• 1 tsp fresh oregano - minced

• 1/2 tsp fresh thyme - minced

• 3 pints of various grape or cherry tomatoes - sliced in half

• 1/2 cup Kalamata olives - pitted and sliced in half

• 1/2 cup Castelvetrano olives - pitted and sliced in half

• 1/2 cup black olives - pitted and sliced in half

• 3/4 cup thinly sliced pepperoncini

• 2 lemons - zested

• 3 tsp kosher salt

• 6 oz feta cheese (optional)

Directions:  

1. Heat the olive oil, garlic, oregano, and thyme over low heat. When it starts to slightly bubble, take it off and let steep. 

2. In a large bowl, mix together all the tomatoes and olives with the pepperoncini, lemon zest, and salt.  

3. When the olive oil is slightly cooled, pour it over the tomato mixture and toss together until well combined. Add the cheese if desired. 

*** This is the perfect side dish for fish. Use the extra olive oil-liquid mixture as a sauce for the fish! 

CHEERS TO HAPPY EATING!!!  

Flank Steak with Chimichurri Sauce over Cauliflower Purée

The 2016 Olympic Games are winding down in Rio, but that doesn't mean you can't eat like a Brazilian! Tres and I visited Rio a few years ago, and we still to this day call it the best place we have ever traveled. We also brought home delicious new recipes, and Chimichurri sauce has become a staple in our kitchen. It's most delicious over flank steak, and I like to serve mine with  cauliflower purée. It's the perfect "meat and potatoes dish" without all the carbs! And if you're looking for the perfect vacation spot, I cannot recommend Rio enough times! 

Grocery list

Chimichurri Sauce:

• 1/2 cup parsley - chopped

• 1/2 cup cilantro - chopped

• 4 garlic cloves - chopped

• 1 tsp dried oregano

• 2 tsp ground cumin

• 1/2 tsp red pepper flake

• 1/2 tsp kosher salt

• 1/2 lemon - juiced

• 2 tbsp red wine vinegar

• 1/2 cup extra virgin olive oil

Cauliflower Purée:

• 1 small cauliflower head - cut into florets and steamed

• 1 garlic clove - chopped

• 1/4 cup Parmesan

• 2 tbsp fat free cream cheese

• 1 1/2 tbsp butter

• 1/2 tsp kosher salt

• 1/4 tsp pepper

Flank Steak:  

• 1 (2 to 2 1/2 lb) flank steak

• Olive oil

• Kosher salt

• Fresh cracked pepper

Directions

1. In a food processor, add the parsley, cilantro, garlic, oregano, cumin, red pepper flake, salt, lemon, and red wine vinegar. Blend until it all comes together, then stream in the olive oil until smooth. Set aside or refrigerate until ready to use.

2. In a blender or food processor, add the steamed cauliflower, garlic, Parmesan, cream cheese, butter, salt, and pepper. Blend on high until smooth and silky.

3. Heat a cast iron or grill pan to medium high heat. Brush flank steak on both sides with olive oil. Sprinkle liberally on both sides with salt and pepper. Pan sear or grill the steak for about 4 minutes on each side for medium rare. Cover in foil and set aside for at least 8 minutes to rest. Slice into thin strips across the grain.

4. Build plates by spreading a large spoonful of cauliflower the bottom of each plate. Top with the flank steak strips, then finish with a heaping spoonful of Chimichurri sauce.

CHEERS TO HAPPY EATING!!!

Cooking and Eating Fish: The Fear & How to Get Over It

From cooking it to eating it, I have people tell me constantly they have a fear of fish. And no matter how many times I hear it, I always go wide-eyed when someone utters the words, "Cooking fish seems too difficult" or "Fish grosses me out." Lets get two things straight: 1) Fish is easier to cook than any other meat. For instance, the most popular cooked meat - chicken - often has a long cook time, can be over or under cooked very easily, and has to be overly seasoned to even have flavor and 2) Fish is the cleanest, freshest of all meats. If you can eat slimy, grimy, often over-processed chicken, believe me, you can eat fish. Think about it: a lot of chicken comes from dirty, smelly, over-populated farms, whereas fish comes from large, clear, open water. Not to mention, it's the source that makes up the majority of the earth and our bodies, so it only makes sense to eat what comes from water! Now, I'm not trying to dis chicken or say it's not worth cooking. I just think fish is cleaner, purer, healthier, and because it can be simply seasoned and cooks quickly, it makes life easier. 

Raw fish is sometimes the best fish!

You may be shaking your head right now thinking, what does she know about being a beginner cook or a picky eater? I'm here to tell you, not too long ago I was both. The first time I cooked fish I will never forget thinking, wow - that was the quickest, easiest meal I have ever made! As a recipe writer, the one question I get asked most is: What are the quickest, easiest recipes? My answer is and will always be: fish. It does not require a long cook time, plus it's already fresh with tons of clean flavor so salt, pepper, and olive oil are usually all that's required to cook it. 

As for picky eating, it's something I am now somewhat ashamed of and also something I currently have a lower tolerance for. When someone tells me they don't like fish, the first thing I am going to ask them is: Have you tried good-quality, fresh fish and have you tried every type of fish in the world? When I personally "didn't like fish," it was because I had never had a fresh, well-cooked piece and had only ever been exposed to low-quality types. As a recovered picky eater, I'm a strong believer that you're not allowed to say you don't like something unless you've tried it, and my guess would be 99% of people who claim to not like fish haven't tried them all. Hell, I haven't even tried them all. But I can say, I have broadened my horizons. Close-minded thinking gets us nowhere in life.

Smoked salmon can be bought whole and already done and ready to eat! Just put it over your favorite veggie or dish! Here I have it over an egg scramble for a great brunch!

Ok, enough lecturing, lets talk fish!!!

Choose your Swimmers Wisely

If you aren't fond of fish, it's important for your first experience to be the freshest. And lets be real, if you are fond of fish, it's still a must to always shop for good quality, fresh creatures so you never have an off-putting experience so you'll continue to love it. 

Caviar... Don't be scared. It's absolutely delicious if you find the really good quality stuff. It pairs perfect with champagne of course!

• Shop local or stores known for fresh food - I prefer my fish to be from a local store or farmer's market. However, if that's not an option, I hit up Whole Foods or Fresh Market.

• Be mindful of where your fish came from - Most good stores will have each fish's origin labeled. If they don't, ask the fishmonger.

• Don't be afraid to ask questions - Ask when the fish was delivered and how long it's been there. There is no harm in that, and you're buying it, so you have a right to know. Most stores will have certain days and times when special, unique fish are delivered. Ask what days different types of fish are available.

• Be observant - One thing I know for sure is that most of the time, all you have to do is look at and smell a piece fish to know if it's fresh or not. Don't go to the store with a certain type of fish in mind. Look at them first, and choose the one that looks the freshest.

Get to Know your Swimmers

There are more fish in the world that I can discuss in one post, so I'm going to avoid boring you (and pretending I know what I'm talking about) and just cut to the chase. These are the most popular fish, the ones you'll most likely be able to find, and my personal favorites. 

Branzino - If you have never eaten fish in your life because "you don't think you like it," this is the number one fish I recommend to warm yourself up. Branzino is a European or Mediterranean sea bass, and in my opinion, the best fish on God's green and blue earth. You will often find it at authentic Italian restaurants as it's a very popular dish in Italy. It's not easy to find because it comes from way across the ocean, but Whole Foods has a shipment once a week so check your local stores. This fish is best roasted whole, stuffed with citrus and herbs, sprinkled with salt and pepper and drizzled with olive oil. Ask your fishmonger to fillet it if you don't wish to deal with bones. For a filleted branzino, I recommend roasting or grilling it with the skin on. Hands down, though, my favorite way to cook this fish is to simply roast it with a sprinkle of olive oil, salt, pepper, and a fresh herb like thyme. And in true Italian form, before serving, drizzle the baked fish with more olive oil. Melt. In. Your. Mouth. Delicious! Try my Lemon Herb Branzino over Wine Balsamic Collards!
 

Tuna - This is another fish for people who are scared of eating anything from the sea. But don't go overcooking it, thinking that taking the pink rawness out will make it better. Tuna should be served rare - seared over high heat for one minute on each side. Did you know overcooking fish actually makes it taste fishier? Well, now you do, and tuna is at the top of that list. When most unseasoned fish eaters think of tuna, they think of what's in the can. No sir, no mam, please don't say that ever again. A good quality tuna filet will not smell fishy and it won't have a strong flavor. It will quite actually have the cleanest, softest, subtle flavor. I've always said to people, you know something is clean and good for you if your breath doesn't stink after eating it. Your breath will feel so fresh and so clean clean after eating tuna. That's how pure it is. Try my Tuna with Mojito Sauce and see for yourself!  
 

Trout - There are several different types of trout you may see when you're fish shopping, and you may notice several different colors: pink, white, and orange. But in my experience, they all taste fairly similar. The best way to describe trout is a mix between salmon and char. The flavor of trout is buttery, nutty, and delicate. I always say, if you like salmon, you'll like trout. The only difference  is salmon typically has more body and thickness and is not quite as delicate as trout. Trout is great cooked various ways but best smoked, pan seared, roasted with butter, and my personal favorite, blackened. 

Salmon - It's not for everyone, but I have to admit, it's one of my favorite types of fish for numerous reasons. It's easy to find, extremely versatile when it comes to serving with different sauces and sides, and most importantly, it's easy to cook restaurant style. I have mastered the absolute best way to cook salmon, and because it's so perfectly cooked and delicious, we eat it sometimes twice a week. I'm very passionate about this cooking method, and I promise if you cook it this way, you will never cook it any other way. Try my Balsamic Salmon with Tomato and Avocado Salad for the perfect technique and a pretty delicious side to go with it! 
 

Sea Bass - Just because a person lectures people on how to like fish doesn't mean they have to love them all. While I like sea bass, it's certainly not my favorite, but I must be the crazy one because it's one of the most popular and more expensive types of fish. There are many types of sea bass - black sea bass and striped sea bass being the two most common. You may see Chilean sea bass on fancy restaurant menus, but you'll pay for it and you're actually eating a Patagonian toothfish. Anyway, before I start talking too much about something I only know a little about, a sea bass is a firm fish that becomes flaky and someone oily when cooked and has a buttery, mouth-coating, rich flavor. It's best cooked pan-seared or baked in the oven. 

Snapper - Red snapper is another one of my favorite types of fish. Seriously, if you ever go to the Gulf (Destin, Orange Beach, Seaside, etc) on holiday, I highly recommend staying in a condo and cooking fresh Gulf red snapper for dinner one night. There are fish markets galore where you can buy it, and you won't find it fresher! The flavor or red snapper is mild and clean and the texture is thin and flaky. My favorite way to cook snapper is to roast it. Try my Roasted Red Snapper with White Balsamic Tomatoes recipe! 
 

Catfish - Here in the south, catfish is as common as fried chicken and BBQ. It's not always the most appealing fish and can even be somewhat to blame for all the close-minded, fish haters out there, but if cooked correctly and not eaten at a fast food joint, you will probably like it. Catfish can often have a slightly fishy flavor and some have even described it as tasting mucky or dirty, which is why the stuff is often fried. However, a good quality piece of catfish will also have a very minimal, smooth flavor. I always recommend frying catfish and serving it over a bed of greens or grits but it's also great grilled or blackened. 
 

Halibut - Halibut was one of the first fish dishes that helped me overcome the fear of eating sea creatures, so I always highly recommend it for picky eaters. It's a firm, lean, white fish that becomes soft and flaky when cooked. It has a very light, simple, sweet flavor when cooked correctly. That's one negative of halibut, it can be easily overcooked so you have to watch it closely. Another negative is it can sometimes be quite expensive; however, it's one of the easiest eating pieces of fish so for first-time fish cookers, I say go for it. My favorite way to cook halibut is by marinating it with light ingredients such as lemon, olive oil, and herbs then searing it, grilling it, or roasting it and serving with lemon butter and olives, and capers. Or try my Mango Salsa Halibut with Pink Peppercorn Brussel Salad, and bonus: read more about my picky eating habits on this post. 
 

Haddock - I was most recently introduced to haddock while on a trip to Ireland, Scotland, and England. While I had seen and heard of the fish before, I had never really given it a try, but fell in love with it across the pond. Haddock is found in the North Atlantic Ocean (hence eating it in the UK), and the texture is similar to cod, yet finer and more tender when cooked. It has a simple, delicate, and someone sweet flavor similar to cod but more interesting. You can do just about everything with haddock that you can do with cod. The best ways we had it were smoked, roasted, fried for fish and chips, and baked in a fish pie. 
 

Cod - Cod may be one of the most versatile fish types to cook because it's a blank slate when you get it and you can do just about anything with it. It's white, meaty and also has a reputation for being uber healthy. Cod is very mild and simple, so it can sometimes be bland unless seasoned properly. One way to overcome that is to salt and pepper it well and roast with loads of herbs like thyme, oregano, and parsley. And don't forget a drizzle of olive oil at the end. If any of your fish dishes lack flavor at the end, a drizzle of olive oil over the top will put you right back on track. Try my version: Roasted Lemon Cod with Olive Salad. Cod also the most common fish used for frying up fish and chips, and in my opinion, it's the best fish used for just that. 
 

Swordfish - Swordfish is large and meaty, almost like a steak. It's moist and sweet in flavor with a higher fat content than most fish. You may notice when shopping for it that it's color can vary. Don't be alarmed, if it's orange, white, or pink, it will still taste the same. Because it's so large and meaty, it's usually recommend to cook on the grill and that's the only way I have ever cooked it! 
 

Grouper - When I think of grouper, I think of momma. She cooks it a lot and loves it. Grouper is a lean and firm fish with an easy going, mild flavor. This is a fish that's not fishy and easy to eat. If you like it, move on to halibut or bass. It's similar to those two fish. Momma has a great grouper recipe that I'll get from her soon to share with y'all! 

Now, get out and cook and eat some fish y'all!! Quit being little scaredy cats! Cats aren't even scared of fish... They love it! And so will you! 

CHEERS TO HAPPY FISH EATING!!!  

Lemon Herb Branzino over Wine Balsamic Collards

Branzino has easily become my favorite fish. I had it a bazillion times in Italy, a bazillion more at Italian restaurants, and now I make it at home regularly. It's delicious whole, but for this recipe I have the fishmonger at Whole Foods filet it for me. Y'all... It's to die for, and the collards put a little southern spin on it. Italy, meet Mississippi! Mississippi, meet Italy! 

Grocery list (4 people):  

• 1 tbsp olive oil, plus more for brushing

• 6 garlic cloves - minced

• 1/2 tsp red pepper flake

• 3 bunches collards - stems removed, sliced into thin strips

• Kosher salt

• Pepper

• 1 cup white wine

• 1/4 cup balsamic vinegar

• 1 1/2 tbsp maple syrup

• 1/4 cup good quality, fruity extra virgin olive oil

• Lemon - zested and sliced

• 1/2 tsp oregano

• 1 tsp thyme - minced

• 8 Branzino filets (from 4 fish)

Directions:  

1. Heat olive oil in a large saute pan. Add garlic and red pepper flake and cook for one minute. Add the collards with about 2 tsp of salt and 1 tsp pepper. Cook until slightly wilted. Pour in the wine, balsamic, and maple syrup. Bring to a boil then simmer and cover. Let cook for 20 minutes or until liquid is absorbed and collards are tender. Taste and add more salt if needed. 

2. Preheat oven to 425 and heat an ovenproof saute pan over high heat. In a small bowl, mix together the extra virgin olive oil, lemon zest, oregano, and thyme. Set aside. 

3. Brush filets well with olive oil on both sides and sprinkle with salt and pepper. When the pan is smoking, add filets skin side down. Cook for 90 seconds, top fish with lemon slices, and transfer to the oven. Cook for 8 to 10 minutes or until fish is cooked through. 

4. Plate by laying down a bed of collards. Place the fish on top and spoon the lemon herb oil over the fish.  

 CHEERS TO HAPPY EATING!!! 

Shrimp Puttanesca w/ Angel Hair

Who was a picky eater as a kid and will eat just about anything now? That practically sums me up as a human. And some days I can't decide if that's a good thing or a bad thing. Aside from the garlic and pasta in this dish, as a kid, I pretty much would eat zero of these ingredients. Nowadays, I eat it all, I eat it with a smile, and it's hard to convince me to stop! Happy National Garlic Day y'all! 

 Grocery list (4 people):  

• 1/2 cup extra virgin olive oil, plus more for drizzling

• 8 garlic cloves - minced

• 2 tsp oregano

• 1 tsp red pepper flake

• 20 oz (2 bags) fresh mini San Marzano tomatoes or grape tomatoes - sliced in half longways

• 1/2 cup Kalamata olives - sliced in half longways

• 3 tbsp capers

• 1 lb shrimp - peeled, deveined, tails off

• Kosher salt

• Pepper

• Angel Hair pasta

• 1 tbsp chopped basil

• 1 tbsp chopped mint

Directions:

1. In a large saute pan, heat olive oil over low heat. When warm add garlic, oregano, and red pepper flake. Cook for about one minute or until fragrant being careful to not burn the garlic.  

2. Turn heat up to medium and add the sliced tomatoes, sliced olives, capers, and shrimp with 1 tsp of salt and a 1/2 tsp of pepper. Saute for about 5 minutes or until tomatoes start to burst and shrimp is slightly pink. Turn heat back to low to keep warm.

3. Add a handful of salt to a large pot of water and bring to a boil. Cook Angel Hair pasta according to package directions (usually about 2 minutes) or until al dente. Using tongs, put the pasta directly into the pan with the shrimp mixture. Add about 2 tablespoons of pasta water to create a sauce and mix together well. Taste for seasoning and add more salt if needed. Top with basil, mint, and a drizzle of olive oil. 

CHEERS TO HAPPY EATING!!! 

Prosciutto Wrapped Pork Tenderloin with Fig Glaze

Pork on pork is never a bad thing, particularly when it's semi healthy. We love our pork in Memphis. This time of year, with Memphis in May BBQ Festival coming up, I often start testing new recipes with pork as the star of my dishes. Because it's always the beginning of swimsuit season, that can be tricky so I try to throw some healthy pork into our diet every now and then. Tres loves pork loin and I love prosciutto so I decided to put the two pig meats together! 

Grocery list: 

• 2 lbs pork tenderloin (1 large or 2 small)

• 2 tsp Kosher salt

• 1 tsp Pepper

• 2 tsp rosemary - minced

• 1 tsp thyme - minced

• 8 slices of Proscuitto

• 2 tbsp fig jam

• 1 tsp balsamic vinegar

• 1/2 tsp Dijon mustard

• Squeeze of lemon

 Directions:

1. Heat oven to 450 degrees. Rinse pork loins and pat dry with paper towels. If there's excess fat on the loins, trim it off and discard.

2. Line a baking sheet with parchment paper and place the loins on top. Sprinkle the loins on all sides with salt and pepper then rosemary and thyme, pressing to adhere. 

3. Working with one piece of prosciutto at a time, wrap the pork loins with each slice, starting at the end and working your way to the other end. I lay each slice over the top and tuck the ends under the loin.  

4. In a small bowl, mix together the fig jam, balsamic, Dijion, and lemon. Spoon over the top of the loin. Roast for about 15 to 20 minutes for 1 pound loins and 20 to 25 minutes for a 2 pound loin or until meat thermometer reads 145. Take out, cover in foil, and let rest for about 10 minutes before slicing. 

CHERRS TO HAPPY EATING!!  

Spiced Citrus Salad

 See full video with step by step instructions!

Grocery list:

• 1 lemon - juiced

• 1 tbsp white balsamic

• 1 tsp honey

• 1 tsp ground coriander

• 1/4 tsp red pepper flake

• Kosher salt

• Pepper

• 1/4 cup good-quality extra virgin olive oil

• 1 grapefruit

• 2 oranges

• 2 blood oranges

• 2 cups spinach and arugula mix - roughly chopped

• 1/2 red onion sliced thin

Directions:

1. In a small bowl, combine the lemon juice, white balsamic, honey, coriander, red pepper flake, and a dash of salt and pepper . Whisk in the olive oil until imulsifed. Set aside.

2. Slice the grapefruit, oranges, and blood oranges into 1/4 inch rounds. For each round, cut the peel off, removing the skin and the pith. Lightly sprinkle slices with salt and pepper.

3. In a large bowl, add the spinach and arugula and toss together with 3/4 of the salad dressing, making sure all of the leaves are covered in dressing. Spread the spinach and arugula mix on a large platter. Top with the citrus rounds, layering the different colors. Add the sliced red onion and pour the remaining dressing over the top.

CHEERS TO HAPPY EATING!!!

Caribbean Seared Tuna with Mojito Sauce

Last year Tres and I went with a big group of friends to St. Barts. Aside from being one of the best vacations we have ever been on, I also found of my favorite dishes of all time and I’ve decided to recreate it – Caribbean Tuna is fresh and healthy and will make you want to hit up some warmer weather. St. Barts is one of the most unique caribean islands. It’s so tiny, you have to take a hopper jet over, but the flight in alone is worth taking the trip. The scenery is beautiful and the island is full of great food! What makes it so unique is it’s a French colony, so the people speak French and the food is very French, with a slight island influence. What’s so cool about St Barts is it’s known to be the #1 destination place for celebrities so on this new year with everyone sick of the cold weather, I thought why not take you back to St Barts with me by making my favorite dish from there! Plus, it’s a new year, and we all have resolutions to watch what we eat… This is a healthy dish to keep you right on your diet track!

SEE VIDEO FOR STEP BY STEP INSTRUCTIONS!!!

Grocery list (4 people):

• 1 tbsp olive oil

• 4 (4-6 oz) good quality tuna steaks

• Kosher salt

• 2 tbsp Jamaican Jerk seasoning

• 1 tbsp smoked paprika

• ½ tsp granulated garlic

• ¼ tsp cinnamon

• 2 medium ripe mangos or papayas – chopped

• 1/3 cup plain greek yogurt

• 1/4 cup honey

• 1 lime – zested and juiced

• 1 large handful of mint – chopped, plus more for garnish

Directions:

1. Add olive oil to a sauté pan and heat over medium high heat. Season tuna with Kosher salt. Combine the Jamaican Jerk seasoning, paprika, garlic, and cinnamon in a small bowl and stir together. Cover each tuna steak liberally with the mixture, pressing to adhere. Let Tuna steaks sit for at least 20 minutes or until they come to room temperature.

2. Make the mojito sauce by combining the mango or papaya, yogurt, honey, lime zest and juice, mint, and salt together in a blender. Blend at high speed until smooth.

3. Sear each tuna steak for 1-2 minutes on each side for rare. They should form a crust on each side. Transfer the tuna to a cutting board and slice thin. Cover a plate with a thin layer of the mojito sauce, top with the sliced tuna and a sprig of mint.

CHEERS TO HAPPY EATING!!!

Slawesome Deviled Eggs

I was introduced to Slawsa over a year ago, and it has become a staple in my kitchen. From grilling, to sandwiches, to mixing it up in traditional recipes, Slawsa is a condiment I have no idea how people can live without! I've never been a big mayo, mustard, ketchup condiment person, but I put Slawsa on just about everything. And then I tried them in deviled eggs... and I'm telling yall... Wow!!! Best and easiest deviled eggs ever! They have only 3 ingredients and no chopping is required!!! If you live in Memphis, look for Slawsa in Kroger stores in the relish section. If you try this, you'll never make deviled eggs the same again... They'll always have Slawsa in them!!  Recipe from: http://www.slawsa.com

Grocery list: 

• 12 hard-boiled eggs, sliced in half lengthwise, yolks removed and set aside

• 3/4 cup Slawsa Spicy

• 1/4 cup mayonnaise

Directions: 

1. Mash together yolks in a bowl first, then throughly mix in Slawsa & mayo. 

2. Spoon generously into egg whites and garnish with paprika and/or parsley. 

Tip: For perfectly cooked and easy peel-able hard-boiled eggs, put 12 eggs in a saucepan. Cover 1 inch over eggs with water. Add 2 tsp of baking soda to water. Turn heat to high and bring eggs to a rolling boil for one minute, the cover, remove from the heat and let sit for 12 minutes. Remove eggs and place in ice bath to quickly cool before using. In addition to the baking soda trick, using older eggs also will make them easier to peel. 

CHEERS TO HAPPY EATING!!! 

Peach and Burrata Salad

I love having friends over for dinner parties and doing three to four courses paired with wine. It's fun, it's classy, and everyone loves it because they get to try a little bite and little sip of several different things! A good salad is something I love starting with and this recipe reminds me of just that. Tres and I had one of my former work friends over a couple of weeks ago for a dinner party and we had a total blast - particularly because this salad I created for the party was so delicious! She has to travel to Memphis occasionally for work now, so I'm hoping many more of these fun dinner parties happen and I can create more and more salads this wonderful! If you live in Memphis, I highly recommend peaches from Jones Orchard! They're known for their peaches and for good reason! 

Grocery List: 

• 4 cups arugula- roughly chopped

• 2 cups mint - roughly chopped

• 1 tbsp + extra - white balsamic syrup

• 3 tbsp fresh lemon juice

• Kosher salt

• Pepper

• 1/4 cup extra virgin olive oil

• 4 peaches - sliced

• 1/2 cup walnuts - toasted

• 2 tsp honey

• 1 tsp cinnamon

• 8 oz Burrata cheese (or fresh mozzarella)

Directions: 

1. In a medium bowl mix the arugula and mint together. In a small bowl, add the white balsamic, lemon juice, a dash of Kosher salt and pepper, and whisk in the olive oil until thick. Pour the dressing on the arugula and mint salad and toss together. 

2. Evenly distribute the salad mixture onto four small plates. Top with the sliced peaches and sprinkle a little salt on all the peaches. 

3. In a small bowl, toss the toasted walnuts, honey, and cinnamon together very well. All the walnuts should have a little honey and cinnamon on them. 

4. Sprinkle about 2 tbsp of walnuts on each salad. Top each salad with about 2 oz of sliced burrata. Salt and pepper the burrata and drizzle a little white balsamic syrup over each salad. 

CHEERS TO HAPPY EATING!!! 

Crispy Brussel & Spinach Salad

I was on Local Memphis Live today using The Mighty Olive olive oil for 3 recipes with 6 ingredients or less! Coming back from Italy, I've had olive oil and simple recipes with few ingredients on my mind. If you have great olive oil and good ingredients, recipes can be so easy because they don't require a whole lot of anything... Just good food! This salad is healthy, delicious, and takes little time! 

Grocery list: 

• 1 lb Brussel sprouts - thinly sliced

• 1 tbsp plus 1/3 cup good quality extra virgin olive oil

• Kosher salt

• Pepper

• 6 oz baby spinach

• 4 oz fresh Parmesan cheese - whole

• 2 lemons - juiced

Directions: 

1. Preheat oven to 425. On a sheet pan, toss sliced brussel sprouts with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast brussels for 10-15 minutes or until brown and crispy. 

2. As soon as you take the brussels out of the oven, lay the spinach over the top of the warm brussels and toss with clean hands. The heat from the brussels will slightly wilt the spinach. 

3. Using a knife or fork, make small chunks out of the Parmesan cheese. Add to the salad. 

4. In a small bowl, combine lemon juice and a dash of salt and pepper. Whisk in 1/3 cup of the olive oil. Pour over the salad and mix everything together with clean hands. Taste for seasoning and add more salt if needed. Serve with Parmesan shavings over the top. 

CHEERS TO HAPPY EATING!! 

Corn Salad with Roasted Shrimp

Every July 4th, I think of Tom Lee Park on the Mississippi River in Memphis. As a kid, I remember going out there every year and watching the fireworks. Aside from a fantastic firework show, all I really remember was the endless number of picnic blankets that lined the park. I think the 4th is the perfect time for a picnic - to sit back, relax, watch fireworks, and drink some rose! My go-to picnic dish is something I created a few years ago and couldn't wait to feature as a Cooktale! This July 4th and every picnic after, make my Corn Salad with Roasted Shrimp!! You won't be disappointed and neither will your crew! 

WATCH THE VIDEO HERE!!! 

Grocery List: 
 

Salad:

• 1 lb uncooked shrimp – peeled and deveined

• 1 tbsp olive oil

• Kosher salt

• Pepper

• 5 large ears of corn – shucked

• 2 tbsp butter

• 4 green onions – chopped

• 1 large avocado – cubed

• 1 tsp Kosher salt

Dressing:

• ½ cup cilantro – chopped (more or less to taste)

• 2 tbsp jalapeno – seeded and minced

• 3 tbsp white wine vinegar

• 1 lime – juiced

• 3 tbsp agave nectar

• 1 tsp Kosher salt

• ½ tsp pepper

• ½ cup good quality extra virgin olive oil

Directions: 

1. Heat oven to 400 degrees. On a sheet pan, toss shrimp with olive
oil and a sprinkle of Kosher salt and pepper. Roast for about 8
minutes, until shrimp just turn pink. Set aside to cool.

2. Heat a grill pan to high heat. Place corn on the grill and turn
every few minutes for about 12 minutes. When ready, corn should have several black, charred pieces. Set corn aside to cool slightly. When
cool enough to handle, take corn off the cob, slicing downward with a
sharp knife directly into a bowl. To the bowl, add the butter, green onions, avocado cubes, and salt. Stir to combine.

3. Make the dressing in a small bowl. Combine the cilantro, jalapeno,
white wine vinegar, lime juice, agave, salt, and pepper. Slowly whisk
in the extra virgin olive oil until the dressing comes together. Pour
the dressing over the salad and toss together.

4. Toss shrimp into the salad or place on top. If you’re a vegetarian, you can leave the shrimp out, and the dish will still be perfect! 

CHEERS TO HAPPY EATING!!! 

Peach Salsa with Honey Rinds

Peaches and honey are a classic combination and a perfect one for summer. Because it's swimsuit season, I try to come up with new ways to eat healthy, low carb foods, and I've been turning to Southern Recipe pork rinds a lot. They're low in fat and calories, high in protein, and have zero carbs. I can't think of a healthier snack! So in honor of peach and honey season... Try my peach salsa with honey rinds!

Grocery List:

Honey Rinds:

1 bag Southern Recipe Original Pork Rinds

3 tbsp butter

2 tbsp honey

Salsa:

10 peaches - pitted, diced small

1 large jalapeño - seeded and minced

3 green onions - chopped

2 tbsp cilantro - minced

1 lemon - zested and juiced

2 tsp agave nectar

1 1/2 tsp Kosher salt

Directions:

1. Heat oven to 350 degrees. Spread pork rinds on a baking sheet lined with foil. Heat butter and honey together in a bowl until melted. Using a brush, brush each side of the pork rinds liberally with the honey butter. Bake honey rinds for 4-5 minutes until light brown and caramelized. Let cool.

2. In a medium size bowl, combine the peaches, jalapeño, green onions, cilantro, lemon zest and juice, agave nectar, and salt. Mix together until completely combined. Taste and add more salt or agave if needed.

3. Spoon salsa into a serving bowl and serve with honey rinds.