Grilled Oysters with Jalapeno Butter Sauce

There's not too much to grilling oysters, and thank God for that. I like to leave the high maintenance stuff to other people (!!!) Anyway, preheat the grill to medium/medium high. Basically, get the grill hot. Throw your oysters on and shut the lid, grill the oysters until they pop open. As the first ones open up, I put them on the top basket/bread area of the grill so they stay warm but don't stay on the direct heat.

Jalapeno Butter Sauce
1/2 cup white wine
1/3 cup butter
6 cloves garlic
1-2minced jalapenos, depending on how heatness desired
sea salt/pepper

Suate the onions in the butter. Add the wine and simmer for 7-10 minutes, letting some of the liquid reduce down. Add the jalapenos and garlic, simmer a little longer...

Pour sauce on top of the opened oysters. Enjoy!!

Mediterranean Sammies

Well, it's that time of year folks! It's S-U-M-M-E-R and that means outdoor picnics, barbecues, camping and pool parties. If you have a boat, that means you're doing any of latter, except substitute saltwater for the pool.

This is a light yet SUPREMELY SATISFYING sandwich, while also being good for you and a nice alternative to your traditional ham and cheese (BORING!).

Ingredients:
Focaccia Bread, ciabatta or french bread/baquettes (enough for 4 sandwiches)
1 jar (13-15oz) of roasted red peppers
1 small container of goat cheese
1 jar olive tapenade
3+ cups of arugula (I LOVE THIS STUFF!)
handful fresh basil

Directions:
Slice the bread lengthwise in halves. Spread olive tapenade on both sides generously. Next, spread the goat cheese liberally on top of the bread, on top of the tapenade. Drain the jar of roasted red peppers and cut them lengthwise into manageable pieces to fit on the sandwich. Layer the peppers and then add fresh arugula, basil, and large amounts of freshly ground pepper.

Additions for the omnivore:
This sandwich is also great with the addition of Italian sausage, capicola or salami, or Aidells sausage (these are great added to anything! )

Grilled Rum Berry Cobbler

There is really nothing you can't make on the grill, even dessert. That is why grilling is not just for meat anymore! What is great about grilling is that you can literally make your appetizer, entree, sides and dessert all at the same time. You can use a variation of direct vs. indirect heat and accomplish the entire dinner in one step. This takes out the running back and forth from the grill back to the kitchen out of the equation. This also eliminates the probability of burning something while you make that dash back into the kitchen.

So eat, drink, and be merry by the grill and enjoy this easy cobbler recipe!! Plus, anything with RUM as an ingredient is always Mucho mejor!!

Ingredients:

2-3 cups fresh berries (blueberries, blackberries, - I used half cherries- yum!)
1-2 tblsp white rum
2 teaspoons rum
1-2 teaspoons vanilla
1-1.5 cups white sugar or splenda (depending on how sweet the fruit is and how sweet you like your cobbler)
1 tsp balsamic vinegar (balsamic helps draw out the juice and sugar of the fruit)
1 tsp cinnamon
2-3 tblsp butter
** mint or basil (optional)

Topping:
1 1/2 cups bisquick
1/2-3/4 c. cup milk
1/8 cup brown sugar
1 tsp vanilla
1 tsp cinnamon

Mix the berries, white sugar, rum and balsamic vinegar together (and mint or basil if adding) and let the mixture sit for 10 minutes or longer while you assemble the topping.

Mix the bisquick, milk, vanilla, brown sugar, and cinnamon together.

Now, pour the berry mixture into either a disposable aluminum baking pan (8"X8") or use a cast iron skillet that can go on the grill. Cut the butter into little pieces and spread on top. Pour the bisquick mixture on top, it will cover 75% of the berries.

Get the grill hot- around 300 degrees (usually, you have grilled something else at this point and the grill is already hot from that). Now, keep the grill at medium to medium low and put the cobbler on indirect heat. This means that you may have grilled something else, the grill is already heated up, and you leave one burner on and put the cobbler near the burner or hot charcoals, but not directly on top.

Cook uncovered for 30 minutes, give or take, until the fruit is bubbly and the topping is golden brown.

Service with vanilla ice cream of course! You will have seconds!!

Easy Black Bean Soup with Cilantro Sour Cream

This recipe is easy and makes enough to take to work for a few days or for a second night of leftovers. I pair this soup with a salad and bread for a full meal, or you can have this as an appetizer before a larger course. This recipe is vegetarian but the addition of sausage or chicken make this a heartier meal. I adapted this recipe from Real Simples recipe collection and added chili peppers, and spiced rum bay leaves (South Florida specialty). This recipe would also be great with the addition of chipotle peppers in adobo sauce. Enjoy!

Ingredients:

1 tsp. olive oil
2 cups fresh salsa (usually in the produce or deli section of your grocery store)
2 15 oz. black beans, drained and rinsed
2 cups chicken or vegetable broth
1 16 oz. can refried black beans (sometimes you have to poke around in your grocery store a bit to find these- usually in the Ethnic food section)
* 1/2 cup sour cream (optional)
* 1/4 cup fresh cilantro, roughly chopped (optional)
* 1 chopped small jalapeno

Heathe the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes.

After you ladle the soup into bowls, top it with any remaining salsa, sour cream and cilantro, and diced chilis.

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Conch Salad, Bahamian Ceviche

I was recently in Bimini, the Northernmost Island of the Bahamas, where it is a rite of passage, so to speak, to try the Conch Salad while there. You can find conch shells literally in every nook and cranny of this island that is only 50 miles from Fort Lauderdale, as conch salad is served at every watering hole on the island. The shells are a result of the island's main attraction, second only to the sport fishing and Kalik Beer.

In essence, Conch Salad is merely ceviche made with conch instead of shrimp or white fish. Ceviche is a Latin American favorite that consists of a white fish or shrimp salad that has been cooked by the acid of the lime and lemon juice it is marinted in. Conch salad consists of chopped up conch, plenty of lime juice, chopped onions, green and red peppers and garlic salt. Pretty simple really.

The Latins all have their own version of ceviche and there are two basic bases: white base (citrus) or red base (ketchup). The Ecuadorians tend to do the Ketchup version, and I have learned that more often than not they do parboil the fish or shrimp first, then use a ketchup and citrus base. In the Peruvian Style it is typical to find cooked sweet or white potatoes, corn or maize as an addition.

The Basic Ceviche Recipe consists of these staple ingredients:

Lime/Lemon/juice
chopped onion
chopped chili peppers
white fish
white vinegar (2-2 tblespoons)

** marinate the fish in the citrus mixture for at least 3 hours to let the fish cook in the juices. My Costa Rican friends add garlic, tomato and cilantro to their mixture. My friend Silvia adds chopped avocado as a garnish to her traditional Peruvian (BASIC) ceviche.

Ceviche is a healthy and lite dish for hot summers. Put your own spin on this recipe and please share your specialty recipes with me!!

** My friend Erin lived in Nicaragua for a while and reminded me that the white vinegar is good to add as it balances the citrus taste and also helps kill any bacteria that might get you sick.

Healthy Burger Alternative: Buffalo Burgers

Wild game is not something I would have ever considered eating until I dined at Ted's Montana Grill restaurant a while ago. This opened my eyes to a totally different burger experience!!

Buffalo meat is much leaner than beef and is also extremely high in iron and B vitamins! That's especially crucial for most ladies!

On a "healthy for the environment" note, you can buy organic, farm raised, cruelty and hormone free ground buffalo meat at most grocery stores in the "organic/green" meat section of your grocery store.

You should cook your buffalo burgers the same way you would cook your beef burgers. Make sure you get the grill at least to medium high for a bit to reach an internal temp of at least 160 degrees farenheit, and watch the color. Pink= rare, how I like it. :)

For extra piquant flavor, I added blue cheese and made the B-trifecta: Blue Buffalo Burgers. 

Enjoy!

Brunch Just Got Better: Grilled French Toast

Just in time for Mother's Day is Grilled French Toast!! This is excellent on its own but is EVEN BETTER when served as a French Toast- Strawberry Shortcake rendition. Now here is an easy recipe that will make people think you are the grilling Goddess!

Ingredients:

Whole Loaf Bread (white, italian, challah- brioche is great too!)

Eggs (5-6 for the entire loaf)

1 tsp vanilla

cinammon- dash or two

2 tbls (or more)milk

**2 -3 tblsp. Triple Sec, Cointreau, grand marnier or orange juce- optional

non stick spray

Additional Ingredients to make a "Strawberry shortcake" version:

1 pint. strawberries

1-2 tbls spoons balsamic vinegar

2-3 tblsp sugar or splenda

1/2 tsp. vanilla

whipped cream, cool whip OR creme fraiche (now that would make it super yummy)

Before preheating your grill to medium heat, spray non-stick spray on the grates. This will cut down on the bread sticking.

1) beat your eggs and add the milk, vanilla, cinammon and optional triple sec to the mixture.
2) cut your slices of bread pretty thick because they are going to be going on the grill. Think of the thickness of a NY strip or slightly thicker.. (see pics)

3) dip slices in egg mixture and make sure they get good and saturated
4) once the grill is good and hot at medium, place your slices on the grill and cook until there are grill marks on one side. Be careful not to burn and then switch sides.

(at the same time I will cook sausage links or pattys on the grill)

Strawberry Compote mixture for filling: (make beforehand so it can thicken)

mix cut up strawberries with vinegar, sugar and vanilla in a bowl and let sit in the fridge for at least 30 minutes.

Serve the french toast slices with strawberries and whipped creme sandwiched on the inside.

Copious amounts of powdered sugar, mimosas and bloody marys are encouraged too!
Enjoy!!

I originally got this recipe from Sandra Lee as Seen in Southern Lady and have adapted it slightly.

Guinness -Chipotle Black Bean Chili

Quite simply, if you make this recipe and have friends over, THEY WILL HAVE SECONDS!! The spiciness of the Chipotle Peppers is rather subdued and doesn't over take the recipe. They participate in the symphony of flavors that are in this chili. I serve with the large "scoops" fritos or jalapeno cornbread. This will make enough for 4 people to have a bowl and enough for leftovers the next day, or seconds...

Ingredients:

1. 2 tblsp olive oil


2. large yellow onion, chopped


3. 1 red or green pepper, chopped


4. 5 chipotle peppers in adobo sauce, chopped


5. 5-6 garlic cloves, minced


6. 1 lb ground sirloin or a higher end meat. (I just feel that the chili is better with a leaner higher grade beef but this can be up to you)


7. 2 to 3 tblsp chili powder


8. 2 tsp sea salt


9. 2 to 3 tsp ground cumin


10. t tsp freshly ground black pepper


11. 1/4 tsp dried basil


12. 1 12 oz. bottle Guinness or another dark beer


13. 1/4 cup Worcestershire sauce


14. 1 28 oz. can fire roasted diced tomatoes (try hunt's or rotel)


15. 2 tblsp tomato paste


16. 2 (14. 0z) chicken or beef broth


17. 1 bay leaf


18. 2 15 oz. black beans

Garnished: Fritos (as stated above) pepper jack cheese and sour cream

Preparation:
Heat oil in a big sauce pan or a dutch oven over medium heat; add onion. Reduce heat to low, and cook the onion 10 minutes or until tender, stirring occasionally. Add bell pepper and cook 5 minutes. Add chipotle peppers and garlic, cook one minute. Add beef and next 5 ingredients. Stir in beer and simmer about 2 minutes. Stir in Worcestershire sauce and next 4 ingredients. Bring to a low boil and reduce heat to medium to medium low. Simmer, uncovered, 30-40 minutes. Add beans, stir, and continue to simmer until liquid has reduced slightly and the chili has become thicker. (After adding beans, I usually simmer another 30-45 minutes).

Enjoy!!

Easy Flat Bread Pizza, as Rachel Ray would say "yum-O"

This week is getting of to an interesting start. I have decided to do a "7 day rapid cleanse" and have vowed to stop drinking wine during the week, and I kicked it all off that night by finishing my taxes.


Monday we had flatbread pizza, a new favorite on my weekly "easy-backup" meal plan. "Flat Out" makes a flatbread (go figure) that is carb conscious, packed with good stuff like fiber and omegas, while also coming in cool flavors like spinach, italian, spelt... etc.

Ideas: this is not rocket science y'all! Or as we say here in South Florida- Vosotros!!

Any-hoo.

1. Set the oven for 400 degrees.


2. leftover spaghetti sauce, or pizza sauce or bruschetta topping. (I often make extra sauce and freeze it for easy dinners later).
   
3. Veggies


4. italian sausauge, meat, tofu, chicken or no meat at all!


5. Hard cheese

How I make this kinda healthy is that I pile on the veggies, garlic, etc... Then I shave a hard cheese like parmesan (the kind you buy in a block, not in a jar) or reggiano and put that on as an ample condiment, but not as the main show.
On top of this I throw on some baby arugula with an ample shot of ground pepper and sea salt. TASTY!!

Now, for Scott's recipe version, my Gene-blessed skinny boyfriend (who is such a hottie):

• the base and sauce are the same


• sans the vegetables (unless they are green peppers or onions as one would get on a Domino's)


• AMPLE cheese: mozz, provo, etc- the soft white cheese that are more fattening


• Pepperoni or italian sausage or bacon (a Guy's gotta get his meat on).
  

I have never tried this with beef jerky but I bet Scott, and your guy, would be up for that as an addition.

Bake for 7-9 minutes at 400.

***Great for catching up on tivo-ed Survivor episodes

Grilled Romaine Salad

This salad is the bomb, hence why I am putting it on my blog. When you're grilling meat anyway, why not do you salad too?? Grilled romaine is a best kept secret - it gets better and sweeter on the grill. Here's a new mixed green salad I came up with that is as visually appealing as it is tasty. Enjoy!

**I often do this as a side, but it makes a great mane course with grilled chicken added, seafood, roasted peppers, etc. You can get really creative with this! What is nice is that you can do everything on the grill together which eliminates the need to go back and forth from the kitchen to the grill. I love things that SIMPLIFY!!!

1. 2 romaine hearts, outer leaves removed. split them in half so both sides can get grilled.


2. baby arugula (large container, prewashed as found in produce section


3. olive oil


4. fresh parmesan or reggiano, shaved in large pieces


5. 2 lemon slices


6. sea salt


7. grated pepper

Drizzle olive oil on the romaine. put on preheated gas grill set to medium to medium/low heat. grill on each side 4-5 minutes, just long enough to cook but not charring.

Remove from grill. Chop romaine into bite sized pieces. Add 2-3 cups of baby arugula. Drizzle additional olive oil (1-2 tblsp). into the salad. Add fresh squeezed lemon juice (1 tblsp.) Shave the parmesan onto the salad (add as much as your liking- I added about 1/4 cup). Add salt and pepper to taste.

The multi colored green lettuces make this a very pretty salad. Because of the grilled romaine, there isn't much need for dressing as the grilling gives it so much flavor.

Bon Appetit!!!

Below are pics from when Jonica and Tom were visiting and we did this for dinner one night! Look for Moroccan inspired recipes from them as this is where this couple met! :)

Chipotle Cilantro Coleslaw

This is my own recipe that came about from a few recipes I found online and then I put my own twist on it. At the time, I'm sure the ingredients I had on hand had a lot to do with it. Scott originally said he didn't like coleslaw but the first time I made this he had 3 servings.

This is great as a side or added to fish tacos. This would go great with any fish or pork dish. This would work great paired with Ribs.

Ingredients:

1. half head cabbage (green or red cabbage is fine) (or more, depending on the size)



2. one medium sized apple or pear, grated



3. 3 tblsp. chopped fresh cilantro. (you cannot use dried cilantro.)



4. 1/4 cup chopped sweet onion, (or half of a small onion)



5. 3-4 chipotle peppers in adobo (here we go again- can't help it!!), chopped



6. 1/4 c. mayonaise (I prefer light mayo, you can't tell the difference in this recipe)



7. 1/4 c. Sour Cream (again, I choose nonfat SC, you can't tell the difference)



8. 2 tblsp. apple cider vinegar



9. 2 tblsp. lemon or lime juice (+ more to taste if the slaw is too dry)



10. 1 tblsp. sugar or splenda (I use splenda- the lower the calories the better!)
    
11. I mix all the wet ingredients first then add the sugar, grated apple, chilis, cilantro, etc then the cabbage at the end. Let this slaw sit for 30 minutes to marinate first. You will dig this recipe.

Healthy Fried Chicken (super easy recipe!!)

Healthy Fried Chicken. That's an oxymoron, like jumbo shrimp or skinny cooks :) (or at least Paula Deen says it is not possible to be skinny and a good cook)....

Anyway, Fried Chicken is a comfort food that is wonderful, especially when other people make it. I personally don't enjoy making my kitchen smell like a deep oil fryer. Not to mention the calories of real Southern Fried Chicken!! You will love this recipe as it satisfies both your need for some crunch, and it quick to make and easy on the conscience. :)

Ingredients:

1 tablespoon chili garlic sauce (think Sri-racha (sp?) or something similar) *** this can be found in most international sections at the grocery store

3 tablespoons pineapple juice

4 6 oz boneless, skinless chicken breasts

3/4 cup PANKO bread crumbs *** see Kitchen Staples blog for info on why Panko is the bomb

kosher salt to tast

3 tablespoons canola oil


1) Heat oven to 450 degrees.
2) in a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coast
3) in a seperate bowl, combine the panko bread crumbs, 1/2 teaspoon salt (NOT TABLESPOON, i have made this mistake before!! :) and the oil
4) using one piece of chicken at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with remaining breasts, I mean pieces of chicken (how 3rd grade am I??)

***note, I like to make sure the pieces are really fully covered in the crumbs and even take the remaining bread crumbs and spread them where they are on thinly on the chicken. This makes them turn out extra crunchy. :)

5) bake until cooked through, about 12 to 15 minutes.

This recipe is awesome because you cook them at a high heat so they cook quickly and retain their moisture- it is also nice when you get home late from work and you are so friggin starving you could eat anything and everything in the fridge, healthy or not! So there's not much waiting time in this recipe.

This goes well with a nice big salad and my EASY homemade blue cheese dressing

EASY BLUE CHEESE DRESSING (great on wings too!!)

4 oz blue cheese. (I buy the 4 oz. LOW FAT container from publix

8 oz of low or non fat sour cream

kosher salt to taste

cracked black pepper.

Combine all ingredients. If it is too thick for your liking, you can add a few tablespoons of water.

This dressing is awesome with a wedge salad OR as a dip for potato chips. Scott LOVES this dressing and eats it all within a day every time I make it.

TropiCobbler

So, this recipe is sort of my own creation because my mom told me about it over the phone and when I went to the Jamaican grocery store (Bravo) near my house, they happened to be out of cherry pie filling. So, as a result, I ended up making it with canned mango and guava puree (a kitchen staple no doubt here in S. Florida). I've attached the original recipe, as per My Mom (this is super duper easy by the way which is why I wanted to try it). Your friends and family will think you are a rock star when you make this and it is so easy!!!

Mom's Original Easy Cherry/Pinapple Too Good To Be True Cobbler

1 16. 0z can crushed pineapple
1 (160z ?) can cherry pie filling

½ c (more or less depending on how much you want to add) Chopped nuts (optional)

Box of yellow cake mix
1 stick of butter (1 cup)

Or, my TropiCobbler version:

All the same as above, except instead of the cherry pie filling:

1 16 oz can mango (fresh is okay too of course) drained and chopped

1 16 oz can guava puree (found in most ethnic grocery stores), I believe guava jelly could be substituted. Use only half the can of puree (more or less).

Step 1: preheat oven to 350

Step 2: spray 9"X13" pan with Pam

Step 3: layer pineapple in panStep 4: layer fruit filling in pan

Step 5: add nuts

Step 6: add cake mix on top

Step 7: cut up butter in pieces and put on top Bake for 50 minutes until browned and bubbly.

Yummy with ice cream and whipped topping.

Kitchen Staples

Oh blog, How I neglect you so. I have all these recipes I have successfully tried and yet not written about here.

Anyway, as a big fan of Real Simple's "fake it don't make it" and Sandra Lee's "Semi-homemade" cooking, I like the time saving shortcuts that let you make a great dinner without a huge fuss.
So, I am going to share why these ingredients below are a God-send for me and why I have begon to stock them in the pantry.

#1) Chipotle Peppers in Adobo Sauce.
"I put this SH** in everything." These little peppers pack a fiery punch, but aside from their heat, they have a wonderful flavor and will make something average quite extraordinary without a lot of work. I was first turned onto these in a chili recipe out of Cottage Living about 4 years ago, and I have grown to LOVE LOVE LOVE them.

Here are some ideas on how I have used them before: seven layer dip (mixed in with the SC), spaghetti, coleslaw (yes, mixed in with SC or mayo it's awesome), spicy mayo for fish tacos, hummus, beans and rice, burritos, there really are very few things that this ingredient does not make better!!!

2) Panko bread crumbs.
Take average baked chicken, fish or whatever from "ehhh" to "who hoo!" Panko, unlike other breadcrumbs, does not get soggy and retains it's cruch so it is a great way to bake and retain flavor and crunchiness versus frying, which is not as healthy...

3) Mojo Marinade:
This stuff is great in a flash- no need to make your own rub/marinade, this low fat/sodium marinade is great on chicken and fish. For last minute grilling, great to have in the fridge. Publix sells this stuff in a huge bottle (exactly like the stuff sold by GOYA).

4) Aged parmesan:
The fresh, hard cheese kind, not the kraft in a bottle kind. This is good on everything- fish, veggies, chicken, almost anything you can think of.

5) Salsa fresca:
This is the homemade salsa you can buy in the produce section of your grocery store. It is FRESH, hence why it is called Salsa Fresca. I put this in sauteed spinach, it mixes well with vegetables, I've added it to empanadas, etc.... You can buy this and also doctor it with beans, fruit, etc for your own semi-homemade chutney/relish/salsa for chicken and fish... It's also a healthy and flavorful alternative to butter/SC for baked potatoes.

5) White wine:
Good for cooking with and for cooking with. Ha ha!! Everything is better with this ingredient- before, during and after the meal :)