Swordfish or Mahi Mahi with Mango

Prep 30 m
Cook 30 m
Ready In 2 h

Servings: 4

  • 2 tablespoons olive oil
  • 1 1/2 teaspoons soy sauce
  • 2 teaspoons lemon juice
  • 1 clove garlic, crushed
  • 2 teaspoons red pepper flakes
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon minced fresh ginger root
  • 2 tablespoons chopped green onion
  • salt to taste
  • 4 (4 ounce) swordfish/ mahi-mahi fillets
  • 2 cups uncooked jasmine rice
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 tablespoon butter (optional)
  • 3/4 (14 ounce) can coconut milk
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons butter
  • 1 1/2 tablespoons white sugar
  • 1 1/2 cups fresh mango, cubed

Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl

Add the fish and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour

Preheat the oven’s broiler and set the oven rack in the middle of the oven

Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes

Pour in the coconut milk and 2 tablespoons of sugar. Stir and simmer uncovered until the rice has absorbed most of the coconut milk

While the rice is cooking, remove the fish from the marinade, and shake off excess

Discard the remaining marinade. Place fish in a large baking dish in a single layer

Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil

Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat

When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes

Serve by placing a fish fillet over a scoop of hot rice and top with the mango salsa

Bang Bang Shrimp

Prep 20 m
Cook 6 min
Ready In 26 m

  • 1 pound raw shrimp, peeled and deveined, tails removed (I used 31-40 count shrimp)
  • 1/2 cup mayo (Hellman’s is best)
  • 1/4 cup Thai Sweet Chili Sauce
  • 4-8 drops Sriracha Hot Sauce
  • 1 teaspoon peanut butter
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 cup corn starch
  • 3 eggs
  • 6 tablespoons canola or vegetable oil
  • 1/2 of a green onion, diced

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder

Place corn starch in a shallow dish like a cake pan

In another cake pan, lightly whisk three eggs together to create an egg wash

Dredge each piece of shrimp in corn starch, then dip in the egg wash to coat

When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat

When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan

The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot

Remove the cooked shrimp to a paper towel lined plate

In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, Crushed Red Peppers and Peanut Butter

When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp

To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top

Salmon Fillets with Creamy Dill

Prep 5 m
Cook 40 m
Ready In 45 m

  • 1 1/2 cups mayonnaise
  • 1/2 cup prepared mustard
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped fresh basil leaves
  • 1 1/2 pounds salmon fillets
  • 2 teaspoons dried dill, or to taste

Preheat oven to 375 degrees F

In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil

Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed

Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork


Prep 10 m
Cook 50 m
Ready In 1 h

  • 2 cups milk
  • 4 eggs
  • 3/4 cup biscuit baking mix
  • 1/4 cup butter, softened
  • 1 cup grated Parmesan cheese
  • 1 cup cubed cooked ham
  • 8 ounces shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C)

Lightly grease a 10-inch quiche dish

In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese

The batter will be lumpy. Stir in ham and Cheddar cheese. Pour into prepared quiche dish

Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown

Gluten Free Pasta

Prep 45 m
Cook 3 m
Ready In 48 m (double this for your first time)

    • 1/2 cup Gluten Free Brown Rice Flour
    • 1/2 cup Gluten Free White Rice Flour
    • 1/3 cup Bob’s Red Mill Gluten Free
    • Millet Flour (Or Gluten Free Sorghum Flour)
    • 2/3 cup Tapioca Flour
    • 1/4 cup Potato Starch
    • 1 tablespoon Xanthan Gum
    • 1 teaspoon Salt
    • Whisk together:
      • 3 large eggs
      • 2 tablespoons extra virgin olive oil

After mixing dry ingredients, SLOWLY add egg/olive oil mix into food processor while mixing.

SLOWLY add 2-4 tablespoons of water, 1 tablespoon at a time. Usually 2 will be enough. If you add too much water and the dough is very sticky, add a little bit more rice flour. If the dough is too dry, add a little bit more water. Mix in the food processor for about 1-2 Minutes until the dough is pliable and does not stick to your hands

Place the dough on the counter (you may need to add any flour to the counter)

Knead for about a minute. If you notice the dough “cracking”, then sprinkle more water until it becomes smooth

Divide the dough into 6 balls. Place on a kitchen cloth that has been moistened with water

Cover the dough balls so they won’t dry out and let rest 20-30 minutes

Take each ball separately, flatten and roll through pasta roller 5-6 times on the highest setting refolding the sheets in thirds each time to make a nice rectangular sheet. Make sure you cover up the other balls while you work on each one to avoid them drying out

Reduce roller size until it is at good size for the cutter. Run the sheet through the cutter and place pasta on drying rack or lightly floured cookie sheet

Bring 3 quarts of water to boil adding some olive oil to water

Add pasta to boiling water. Boil for 2 1/2 minutes for fettuccine and 1 1/2 minutes for spaghetti

Drain the pasta and drizzle with some extra virgin olive oil to reduce clumping

Grilled Salmon

Prep 10 m
Cook 10 m
Ready In 1 h 20 m

  • 1/4 cup brown sugar
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 4 (6 ounce) salmon slices

Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag

Add the salmon fillets, coat with the marinade, squeeze out excess air and seal the bag

Marinate in the refrigerator for at least 1 hour, turning occasionally

Preheat an outdoor grill for medium heat, and lightly oil the grate

Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade

Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 7 minutes on each side

Maryland Crab Cakes

Prep 1 h 20 m
Cook 12 m
Ready In 1 h 30 m

  • 1 lb LUMP Crab Meat (not pulled apart)
  • 20 Saltine Crackers
  • 1 tablespoon minced chives or parsley
  • 1/2 tablespoon Rosemary
  • 1 tablespoon Old Bay Seasoning
  • 1/4 cup lite mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup (60 ml) canola oil, or mild flavored oil
  • 1 tablespoon butter
  • Lemon wedges, for dressing

Drain the crabmeat, if necessary, and pick through it for any rogue shells

Toss the cracker crumbs, herbs, spices and crabmeat together, using your fingers to gently break apart some of the lumps

Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture until mixed. It will look somewhat loose

Cover with plastic wrap and refrigerate for 1 to 3 hours

Scoop the crab mixture into six 1/2-cup mounds and lightly pack into 6 patties, about 1 1/2 inches thick

Position an oven rack 6 to 8 inches from the top of the oven. Turn broiler to high

In an oven-safe skillet, heat the oil over medium heat. When the oil shimmers, add crab cakes to pan. Cook until the underside of the cakes are golden brown, 3 to 5 minutes

Cut the butter into six pieces then add one to the top of each crab cake. Slide the pan under the broiler and cook until the tops are well browned, 5 minutes

Remove from pan and put on napkin to absorb any grease

**For Oven Only Cooking **
Preheat oven to 425

Place crab cakes on lightly buttered baking sheet

Bake for 12 minutes, flip and bake an additional 3-4 minutes or until golden brown

Chicken with Lemon- Basil Sauce

  • 3 tablespoons olive oil
  • 3 skinless boneless chicken breast halves
  • 1/2 lemon juice
  • 4 garlic cloves, chopped
  • 1 teaspoon (packed) grated lemon peel (aka: lemon zest)
  • 1 cup canned low-salt chicken broth
  • 1/2 cup chopped fresh basil or 1 tablespoon dried

Heat olive oil in heavy large skillet over medium-high heat.  (WAIT TIL ITS READY!)

Do yourself a favor and flatten your chicken so you don’t have one piece that is cooked and another thicker piece that is not cooked.  If you don’t have a hammer, use a pot.  This also makes the chicken more tender. Sprinkle chicken with salt and pepper.20160429_224831248_iOS

Add chicken to skillet and sauté until brown and cooked through, about 4 minutes per side.  I usually set a timer to make sure I don’t cook too long. You don’t really need to mess with them while they are in there – just let them cook.   Transfer chicken to platter; tent with foil and let it rest.

20160429_230805891_iOSAdd lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds.

Add chicken broth; boil until reduced to sauce consistency, about 8 minutes.  Use a rubber spatula to “clean” the pan and mix in the chicken crumbs.


When you wipe the pan, it should leave a streak.  That means its reduced.

Mix basil into sauce.  mix in juices from the plate that has been resting the chicken.  Season to taste with salt and pepper.

Spoon sauce over chicken and serve.20160429_232429156_iOS

Chicken Chardon


  • 8 skinless, boneless chicken breast halves
  • 1 egg
  • salt and pepper to taste
  • 2 teaspoons garlic powder, divided
  • 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 pound sliced fresh mushrooms
  • 1/4 cup butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh parsley


Preheat the oven to 375 degrees F (190 degrees C).

In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.

Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9×13 inch baking dish. Tilt pan to coat the bottom.

Spread mushrooms in an even layer in the bottom of
the dish.

Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms.

Drizzle remaining butter over the chicken, and sprinkle with parsley.

Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Baked Cod with Lemon


  • 4 (6-ounce) cod fillets
  • Panko bread crumbs
  • 2 eggs, for egg wash
  • Kosher salt and freshly cracked black pepper
  • 4 tablespoons grapeseed oil
  • 1/2 lemon, juiced
  • 1 tablespoon butter
  • 1 sprig fresh thyme

Butter Sauce:

  • 2 cups white wine (recommended: Chardonnay)
  • 2 sprigs fresh thyme
  • 1 shallot, sliced
  • 2 clove garlic, smashed
  • 2 tablespoons heavy cream
  • 1/2 lemon, juiced
  • 2 tablespoons cold butter – like put it in a freezer
  • 3 tablespoons chopped chives
  • Freshly cracked black pepper

Total Time: 1 hr
Prep: 10 min
Inactive: 30 min
Cook: 20 min

Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.

Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.

In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.

Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.

Pour over the Butter Sauce and serve.

Butter Sauce:
In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.

Whisk in cold butter and once melted add the fresh chives and season with black pepper.