Grilled Snapper with Mango-Avocado Salsa

Serves 4

This recipe is derived from the one and only Gwyneth Paltrow however she uses halibut in her recipe but because I don’t care for halibut, I’ve substituted it with red snapper and I’ve also modified the cooking technique such that I use a grill pan rather than the BBQ.  I don’t own a gas BBQ, only a charcoal Weber, and although I love the taste, it’s just not as convenient for a simple recipe like this…hence why I use the grill pan!  This is a super easy recipe and quite healthy.


  • 1 medium ripe avocado, peeled and cut into 1/2″ dice
  • 1 medium ripe mango, peeled and cut into 1/2″ dice
  • 1 cup cherry tomatoes, quartered
  • 4 large fresh basil leaves, thinly sliced
  • 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 3 tablespoons fresh lime juice, divided
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce red snapper fillets
  • 4 lime wedges


  • Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
  • Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
  • Prepare a grill pan on med-high heat. Grill fish until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.


Baja Fish Tacos

During the summer months I tend to have a serious craving for fish tacos.  They’re not too heavy and have all the flavors of summer that I love.  I found this recipe that I had printed a long time ago and decided to give it a whirl.  Good thing I did…VERY tasty and I’ll definitely be making these again.  I used rockfish instead of magi-mahi which was delicious but either will do.


  • 2 lb mahi-mahi
  • 1/2 cup vegetable oil
  • 3 tbsp lime juice
  • 5 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp minced garlic
  • Salt, to taste
  • 8 flour tortillas, 8 inches in diameter
  • Southwestern Slaw
  • 1 cup Pico de Gallo
  • 1/2 cup Mexican Crema


Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Baked Fish

This is by far the easiest and most delicious fish recipe out there I swear!  I found it about 5 or 6 years ago and have loved it ever since.  It’s ideal to use Ling Cod (one of my favorites) but other Cod will do just fine.  I don’t recommend using Halibut because it’s too “steaky” and won’t take on the basting ingredients like Cod will.

Serves 2


  • 1 lb. fish (Northern, cod, Pollock or similar kind)
  • 1/4 c. melted butter
  • 2 tsp. soy sauce
  • 2 tsp. lemon juice
  • 1 tsp. lime juice
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 clove garlic, minced
  • 1/4 tsp. crushed red pepper
Put fish in 6″x10″ baking dish. Combine remaining ingredients and pour over fish.
Bake at 400 degrees for approximately 1/2 hour. Baste fish once or twice while baking.

Braised Lamb Shanks (Kokkinisto me Manestra)

Recipe courtesy of Kokkari

Lamb is a staple in any Greek household and this recipe will make you fall in love if you aren’t already.  You can make this a day ahead which helps the spices mellow and flavors improve.  It’s a very hearty dish perfect for a night when you’re craving comfort food and something to warm your tummy.

Serves 6


Spice Mix

  • 1 tablespoon each ground allspice, ground toasted cumin, ground nutmeg, Spanish smoked sweet paprika and garlic powder
  • 1 1/2 teaspoons ground cinnamon
  • 6 lambs shanks, 1 1/2 pounds each
  • Sea salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 onions, coarsely chopped
  • 1 whole garlic bulb, cut across stem end to expose cloves
  • 1 1/2 cups dry red wine
  • 1/2 cup Italian tomato paste
  • 8 bay leaves
  • 6-inch sprig fresh rosemary
  • 8 sprigs fresh thyme
  • 1 1/2 cups orzo pasta
  • Chunk of myzithra or ricotta salata cheese for serving

In a small bowl, combine the spice mix ingredients.  Rub the shanks all over with the spice mix, coating them evenly.  (You can cover and refrigerate them for up to 24 hours.)  Preheat the oven to 350ªF.  Season the shanks well with salt and pepper.  In a large pot, heat the olive oil over high heat.  Working in batches, sear the shanks on all sides until well browned, about 5 minutes per shank.  Transfer to a platter.

Reduce the heat to medium, add the onions and garlic, and sauté until the onions are translucent, about 3 minutes.  Add the wine and stir to scrape up any browned bits.  Raise the heat to high and cook for 1 to 2 minutes.  Stir in the tomato paste and herbs.

Return the shanks to the pot, meaty end down.  They will fit snuggly.  Add water to come halfway up the sides of the shanks.  Bring to a simmer and stir in 2 teaspoons salt and several grinds of pepper.  Cover tightly and bake until the meat is fork-tender and pulls away from the bone, about 2 1/2 hours.  Let cool in the pot, then refrigerate overnight if desired.

Skim all surface fat.  If refrigerated, reheat the shanks over medium heat.  Discard the bay leaves and herb sprigs.  Remove the garlic, and when it is cool enough to handle, squeeze the cloves back into the post.  Set aside and keep the shanks warm.

In a large pot of salted boiling water, cook the orzo until al dente, according to package directions.  Drain and return to the same pot.  Add about 1 1/2 cups of broth from the lamb shanks and stir well.  Divide the orzo among 6 shallow bowls.  Top each portion with a lamb shank, then spoon some of the juices over the lamb.  On the large holes of a box grater, grate myzithra to taste over the lamb and orzo.

Serve immediately.

Chicken Paillard with Creamy Parmesan Dressing

Recipe courtesy of Tyler Florence

Oh how I love Tyler Florence and all that he does!  I’ve made this recipe of his a couple of times now and each time my husband cleans his plate!  That’s always a good sign:)  It’s a pretty easy meal and one that doesn’t taste too heavy which is nice.  Perfect for a weekday night or for easy entertaining.  I think once you make this you’ll definitely go back to it as a trusty go-to recipe.



  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly whisked
  • 1 cup panko bread crumbs
  • Salt and freshly ground black pepper
  • 1/2 cup vegetable or peanut oil


  • 4 anchovy fillets
  • 2 egg yolks
  • 1 clove garlic, pealed and smashed
  • 2 lemons, juiced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan
  • Freshly ground black pepper


  • 1 cup organic grape tomatoes, halved
  • 1 bag fresh baby arugala
  • 1/2 pound fresh mozzarella cheese, boccancini, halved
  • Shaved Parmesan, for garnish
  • Lemon wedges, for garnish
  • Extra-virgin olive oil, for drizzling


For the chicken:

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all generously with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.

For the dressing:

Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Add water if the sauce is too thick.  Stir in the Parmesan, season with grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

In my most recent issue of Bon Appétit I came across the taco recipes and couldn’t wait to try them out…so I put my magazine in my purse and headed straight to the grocery store!  I decided to try out the homemade chorizo for my first batch along with the homemade corn tortillas (so excited to finally use the tortilla press I registered for:)) and the pickled red onions.

I’m just going to post the chorizo recipe however if you’re interested in the tortillas and/or pickled onions just go HERE and HERE.  I know you’re probably not going to believe me but this recipe is SUPER easy and so delicious!  My husband had to talk himself out of eating everything I made because he knew he wouldn’t feel good.  The good news is the chorizo saves well and is great with some scrambled eggs, avocado and tortillas.  Yum!


  • 6 dried New Mexico chiles
  • 8 garlic cloves, chopped
  • 3 tablespoons smoked paprika
  • 1 tablespoon kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 2 pounds ground pork

Ingredient Info:

  • Dried New Mexico chiles are sold at specialty foods stores, Latin markets, and some supermarkets. Smoked paprika is available at most supermarkets.


  • Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
  • Using kitchen scissors and working over a medium bowl, cut chiles into 1″ rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
  • Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 Tbsp. salt, and pepper; pulse until a paste forms.
  • Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
  • Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7–8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.

Officially called Whidbey Island Soufflés in the ‘Simple Classic’ cookbook by the Junior League of Seattle, these were the perfect dessert for Valentine’s Day this year.  They are light and airy, sweet with fresh blackberries, and the perfect pinkish purple color for the occasion.  These soufflés are pretty easy to make and will impress any dinner guest.

Serves four


  • 1 cup blackberries, raspberries, loganberries (or Marion berries), rinsed
  • 9 Tablespoons sugar, divided
  • 4 large eggs, separated
Preheat oven to 425 degrees F
In a heavy saucepan, cook berries with 2 tablespoons sugar over low heat until mixture is slightly syrupy, about 5 minutes.  Puree the mixture and strain it through a fine sieve to remove seeds.
Puree the mixture and strain it through a fine sieve to remove seeds.
Butter four 1/2 cup ramekins and dust with 1 tablespoon sugar.
With an electric mixer, beat egg yolks until they are thick and pale.  Gently fold in 1/2 cup puree.  Reserve any remaining puree for another use.
With clean beaters, in a large bowl, beat egg whites until foamy.  Add remaining 6 tablespoons sugar, a little at a time, beating until whites just hold stiff peaks.  Stir 1/2 cup whites into yolk mixture, then fold in remaining whites gently but thoroughly.
Divide mixture among the ramekins and set them in a baking pan.  Add enough boiling water to the pan to come 1 inch up the sides of the ramekins.

Place pan in preheated oven and bake 13 to 15 minutes, until puffed and golden brown.  Place each ramekin on a dessert plate and serve immediately.

Chicken Piccata

This is a frequently requested dish by my husband.  I learned it from my mom who used to make it for me often growing up.  To this day it’s something I crave and love to make for others.  I’m a huge fan of lemon and capers so this recipe is perfect.  It’s fairly easy to make and doesn’t require too many special tools or ingredients.  Madeira is probably the most difficult thing to find…especially if you’re in Bozeman, Montana…I’m speaking from experience:)

Chicken Piccata

6 servings 


  • 3 whole chicken breasts (pounded thinly)
  • 1 cup flour
  • salt & pepper to taste
  • paprika (optional)
  • 2 lemons, one thinly sliced
  • 2 Tbs drained capers (or more)
  • 2 Tbs olive oil
  • 2 Tbs butter
  • 1/4 cup Madeira cooking wine

Place chicken between plastic wrap or in a Ziploc bag.  With a meat mallet or rolling pin, pound the chicken until thin (about ½ inch or thinner).  *You can also very politely ask your local butcher to pound them thinly for you and they usually have no problem doing it.  Saves you a step!

Place in a ziploc bag with flour, salt, pepper and paprika (optional – just adds a nice color).  Make sure all of chicken is completely coated and shake to remove excess flour.

In a large skillet melt 1 tablespoons butter and 1 tablespoon olive oil over medium heat.    In two batches add the chicken to the skillet and lightly brown on both sides; add oil and butter as needed.

Once cooked, removed from pan and set aside on a plate with paper towels to absorb extra oil.

Add capers, juice from one lemon, and Madeira to pan and deglaze.   Add flour if sauce is too thin.   Next, add the chicken to the pan and sauté until heated through and coated with sauce, about 2 minutes.

Serve immediately with sliced lemons on top.  Enjoy!

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