Perfect Chocolate Cupcakes

Perfect Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
¼ cup vegetable oil
1 egg
1 teaspoon vanilla
½ cup boiling water

For the frosting:
½ cup (1 stick) butter, room temperature
¼ cup cocoa
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350. Line a muffin tin with cupcake liners and set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to combine well.

Fill cupcake liners about 2/3 of the way full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.

For the frosting, beat butter until fluffy. Carefully add the cocoa, confectioners’ sugar, and vanilla; beat until no lumps remain. Beat the milk into the frosting.

Parmesan Chicken Alfredo with Peas

Parmesan Chicken Alfredo with Peas

12 ounces thin spaghetti
2 cups frozen peas
2 tablespoons butter
1 clove garlic, minced
1 ½ cups cream
1 ¼ cups grated parmesan cheese, divided
1 egg
2 large boneless skinless chicken breasts
¼ cup Italian bread crumbs
2 tablespoons canola oil

Prepare the pasta per package instructions, add the peas during the last 5 minutes of cooking. While pasta is cooking, melt the butter in a medium sauce pan. Add the garlic and sauté until fragrant, about 30 seconds. Add cream and bring to a low simmer. Add 1 cup parmesan cheese and stir until melted into the sauce. Add cooked pasta and peas to the Alfredo sauce and toss until coated.

While pasta and sauce are cooking, whisk the egg in a shallow bowl. Set aside. In a second shallow bowl, mix bread crumbs and ¼ cup parmesan cheese. Dip each chicken breast into the egg and then the bread crumb mixture. In a large skillet, heat the oil over medium heat. Pan-fry chicken until cooked through, about 4 minutes per side. Slice the chicken and serve overtop of the pasta.

Shrimp Fajita Salad

Shrimp Fajita Salad

1 tablespoon lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
1 pound shrimp, peeled and de-veined

3 tablespoons lime juice
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

4 cups lettuce, chopped
1 cup frozen corn, thawed
1 red bell pepper, seeded and diced
½ red onion, peeled and diced
1 avocado, peeled, seeded and diced

Whisk together the lime juice, oil, chili powder, cumin, salt and pepper in a bowl. Stir in the shrimp and allow to marinate for 10 to 15 minutes at room temperature.

While the shrimp are marinating, prepare the dressing. Whisk together the lime juice, sugar, garlic, cumin, salt and pepper. Add the oil in a small stream while whisking constantly.

Heat a skillet over medium-high heat, add the shrimp and sauté for 3 to 5 minutes until the shrimp are pink.

Toss the lettuce, corn, bell pepper, onion, avocado and cooked shrimp with the dressing. Divide among four plates and serve

Coq au Riesling

Coq au Riesling

3 tablespoons butter
1 tablespoon olive oil
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
1 onion, finely chopped
½ pound baby bella mushrooms, sliced
¼ pound bacon, cut into lardons
4 garlic cloves, thinly sliced
2 cups Riesling (or dry white wine of your choice)
1 cup cream
salt & pepper to taste

Melt the butter and oil together in a large pan over medium heat. Brown the chicken pieces all over and remove from the pan. Add the onions, mushrooms and bacon and sauté until the bacon is rendered. Add the garlic and sauté for another 30 seconds. Pour in the wine and allow to come up to a boil, scraping up the browned bits from the bottom of the pan. Return the chicken to the pan. Turn down the heat to low and cover. Simmer for 20 to 25 minutes or until the chicken is cooked through. Turn up the heat to medium and add the cream, simmer for 10 minutes more.

Salmon Club Sandwiches

Salmon Club Sandwiches

8 slices bacon
½ pound salmon filets
6 slices sandwich bread
½ avocado
1 tablespoon sour cream
1 garlic clove, minced
1 teaspoon lemon juice
1 roma tomato, sliced
½ cup baby spinach

In a medium skillet, cook the bacon over medium heat until cooked through. Remove to a paper towel and drain all but two teaspoons of the bacon grease. Season the salmon with salt and pepper. Add the salmon and sauté for 3 to 5 minutes per side, until cooked through. Remove any skin from the salmon and flake into large chunks.

Toast the sandwich bread.

In a small bowl, mash the avocado with the sour cream, garlic and lemon juice. Salt and pepper to taste.

Spoon ¼ of the avocado mixture over one slice of toast. Layer ¼ of the flaked salmon over top, then two slices of bacon, then add a couple tomato slices and a layer of spinach leaves. Top with a second slice of toast, spoon ¼ of the avocado mixture, then salmon, bacon, tomato and spinach. Top with a third slice of toast. Secure with two toothpicks and slice in half. Repeat for the second sandwich.

Meyer Lemon Cheesecake

Meyer Lemon Cheesecake

Crust:
1 ¼ cups graham-cracker crumbs
2 tablespoons light brown sugar
4 tablespoons melted butter

Filling:
3-8 ounce packages of cream cheese, room temperature
1-8 ounce container of sour cream, room temperature
1 ½ cups sugar
6 tablespoons Meyer lemon juice
3 eggs, room temperature

Sour Cream Topping:
1-8 ounce container of sour cream
2 tablespoons powdered sugar

Lemon Glaze Topping:
¼ cup powdered sugar
1 tablespoon Meyer lemon juice
1 teaspoon water
1 drop yellow food coloring

Preheat oven to 350 degrees.

Combine the graham-cracker crumbs and brown sugar. Mix well. Mix in the melted butter until well-moistened. Press mixture into a springform pan.

In the bowl of a stand mixer, beat cream cheese, sour cream and sugar on low speed until smooth. Scrape sides of bowl as needed ensure even mixing. Add the Meyer lemon and mix just until smooth.
Finally, add in the eggs one at a time, mixing until each is well incorporated before adding the next one. Again, scrape down the sides of the mixing bowl as needed to get the mixture uniform.

Pour the filling into a springform pan and gently smooth the top of the filling. Place cheesecake in the oven, and reduce the heat to 300 degrees. Bake for 45 minutes. Do not open the oven again until the cheesecake is cooled. Turn off oven and keep the cheesecake in the oven for 2 hours (without opening oven). If the cheesecake doesn't feel 100% cool after 2 hours, allow to continue cooling, up to another hour or so. Once cool, remove the cheesecake from the oven, spread on the sour cream topping, and cover with foil or plastic wrap. Refrigerate until firm, at least 4 hours.

Whisk together the powdered sugar, lemon juice, water and food coloring. Unmold cheesecake, drizzle it with lemon glaze, slice and serve.

Mixed Greens with Creamy Dijon Vinaigrette

Mixed Greens with Creamy Dijon Vinaigrette

1 egg yolk
¼ cup white wine vinegar
½ teaspoon Dijon mustard
¾ teaspoon salt
½ teaspoon sugar
½ cup extra virgin olive oil

6 cups mixed greens
1 tomato, seeded and chopped
1 cucumber, peeled and chopped

Whisk together the egg yolk, vinegar, Dijon, salt and sugar. Add the olive oil in a slow stream, whisking constantly. Toss the greens, tomato and cucumber with the prepared vinaigrette. Divide onto 6 plates and serve.

Lobster Linguine with Saffron Cream Sauce

Lobster Linguine with Saffron Cream Sauce

¼ teaspoon saffron threads
1 cup white wine
4 small lobsters, steamed and cooled
1 pound linguine
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 cup cream
¼ cup loosely packed chopped parsley

Steep the saffron threads in the white wine for five minutes. Remove the lobster meat from the shell, chop into bite sized pieces. Prepare the pasta per package instructions, drain and set aside. In a large sauté pan, heat the oil over medium-high. Add the garlic and sauté for 30 seconds, until fragrant. Add the lobster meat to the pan, sauté for a minute or so. Add the saffron wine to the pan and reduce for a minute or two. Stir in the cream and parsley, simmer for five minutes. Salt and pepper to taste. Stir in the linguine into the sauce. Plate and serve.

Chocolate Mousse Cake

Chocolate Mousse Cake

2 cups flour
1 cup cocoa powder
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup sour cream
½ cup vegetable oil
1 teaspoon white vinegar
1 cup hot water

1 cup semisweet chocolate chips
1 ½ cups whipping cream
1/3 cup powdered sugar

Preheat oven to 350 degrees. Butter two 8-inch cake pans and line the bottom with parchment. Butter the parchment.

In a large mixer bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt. Stir on low to combine. Add the eggs, vanilla, sour cream, vegetable oil, vinegar and hot water and mix on medium until smooth. Pour into prepared pans and bake for 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in the pans for about 10 minutes; remove the cakes from the pan and cool completely before frosting.

In a medium microwavable bowl, microwave the chocolate chips and ½ cup of the whipping cream uncovered on high for 45 to 60 seconds; stirring every 15 seconds. Refrigerate 15 to 30 minutes or until cool. In a large bowl, beat remaining 1 cup whipping cream and the powdered sugar with electric mixer on high speed until mixture starts to thicken. Add melted chocolate. Beat until stiff peaks form (do not overbeat or mixture will begin to look curdled).

Frost the cooled cake with the whipped chocolate cream mixture. Refrigerate until ready to serve.

Braised Short Rib Pasta

Braised Short Rib Pasta

1 to 2 pounds boneless beef short ribs
1 ounce bacon, diced
½ onion, diced small
4 carrots, diced small
2 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon oregano
¾ cup red wine
2 (14.5 ounce) cans whole tomatoes with their juice
1 pound pasta
½ cup shredded Parmesan

Season the beef ribs with salt. Meanwhile, in a 5-quart Dutch oven, add the bacon and cook over medium heat until crisp, remove the bacon with a slotted spoon. Increase the heat to high and add the beef ribs and cook, for 2-3 minutes per side, until richly browned on all sides. Remove the ribs from the pot. Add the onions and carrots; cook, stirring occasionally, until softened and lightly browned on the edges, 6-8 minutes. Stir in the garlic, tomato paste, and oregano; cook, stirring constantly, until fragrant, about 30 seconds. Pour in the wine; scrape up the browned bits on the bottom of the pot. Stir in the tomatoes, beef ribs, bacon, and 1 teaspoon salt; bring to a simmer over medium-high heat, then reduce the heat to low, cover the pot, and cook, stirring occasionally, for 3 hours.

Transfer the ribs to a plate; shred the meat. Stir the meat back into the sauce. Taste for seasoning, adding salt if necessary. Prepare the pasta per package directions, drain and stir into the meat sauce. Serve sprinkled with Parmesan.

Roasted Salmon with Thyme Vinaigrette

Roasted Salmon with Thyme Vinaigrette

1 ½ teaspoons Dijon mustard
2 teaspoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
2 teaspoons minced fresh thyme
Coarse kosher salt and freshly ground pepper
1 salmon fillet, cut into two equal portions
3 cups mixed greens

Preheat the oven to 425 degrees. In a small bowl, whisk together the mustard and vinegar, gradually whisk in 2 tablespoons of oil. Whisk in the shallot and thyme, season to taste with salt and pepper. Brush a baking dish with the remaining oil and add the salmon, skin side down. Spoon half of the vinaigrette over the salmon and let marinate for 15 minutes at room temperature. Roast the salmon for 15 minutes, until just cooked through. Toss the lettuce with the remaining vinaigrette, divide between two plates. Serve the salmon alongside the salad.

Easy Overnight Cinnamon Rolls

Easy Overnight Cinnamon Rolls

2/3 cup milk
3 tablespoons butter
1 ½ teaspoons yeast
1/3 cup white sugar
3 cups flour
¾ teaspoon salt
2 eggs

½ cup brown sugar
2 teaspoons ground cinnamon

¾ teaspoon light corn syrup
¼ teaspoon vanilla extract
¾ cup confectioners' sugar
1 to 2 tablespoons milk

Heat the milk in a small saucepan just until it begins to bubble, remove from the heat. Swirl in the butter until melted.

In the bowl of a stand mixer, dissolve the yeast in the milk mixture. Add the sugar, 2 cups of the flour, salt and eggs; stir well to combine. Add the remaining flour a ½ cup at a time, stirring well after each addition. Knew for 5 minutes using the dough hook of the stand mixer.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x10 inch square. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar, sprinkle over the prepared dough. Roll up the dough into a log and seal the seam. Cut the dough into 8 equal pieces and place into a greased 9 inch cake pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

Preheat the oven to 375 degrees, while the oven is heating, let the prepared rolls rise on the countertop. Bake the rolls for 25 to 30 minutes, until golden brown. While the rolls are baking, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough milk to make a thick glaze. Drizzle the glaze over the baked rolls and serve warm.

Southwest Shrimp

Southwest Shrimp Po-Boys

1 egg
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 pound shrimp, peeled and de-veined
vegetable oil, for frying

1 avocado, peeled, pitted and mashed
½ cup sour cream
1 tablespoon lime juice
dash of hot sauce

4 Bolilo or small sub rolls
½ cup chopped green leaf lettuce
2 Roma tomatoes, sliced

In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko, flour, cumin and cayenne pepper. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.

Stir together the avocado, sour cream, lime juice and hot sauce.

Slice the rolls in half lengthwise, layer the lettuce, tomato and shrimp on the bottom layer. Spread the avocado cream on the top layer and place on the shrimp. Serve, slicing each in two.

Crispy Chicken Salad with Avocado Ranch

Crispy Chicken Salad with Avocado Ranch

2 cups Panko breadcrumbs
½ cup flour
½ teaspoon salt
1 large egg
1 tablespoon water
1 tablespoon Dijon mustard
Cooking spray
1 pound chicken tenderloins (or breasts sliced into ¾ inch strips)

½ of an avocado, scooped from the skin and roughly diced
¼ cup mayonnaise
¼ cup sour cream
2 teaspoons olive oil
1 ½ teaspoons lemon juice
up to ½ cup buttermilk
1 small clove garlic, minced
2 tablespoons parsley, chopped
¼ teaspoon salt
¼ teaspoon pepper

4 to 5 cups chopped romaine
2 tomatoes, chopped
½ avocado, scooped from the skin and roughly diced

Preheat the oven to 475 degrees.

Add the Panko to a shallow dish. In a second shallow dish, whisk together the flour and salt. In a bowl, whisk together the egg, water and mustard.

Spray a wire rack with cooking spray (rub the wires to make sure they are well-coated - this will prevent the breading from sticking) and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken. Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through and the breading is lightly golden brown, 10 to 15 minutes.

While the chicken bakes, place the avocado, mayonnaise, sour cream, olive oil, lemon juice, ¼ cup of the buttermilk and garlic in the food processor. Process until smooth. Add more buttermilk until the desired consistency is reached. Stir in the parsley, salt and pepper.

Toss the lettuce, tomatoes and avocado with the dressing, top with the crispy chicken. Serve.

Raspberry Lemon Scones

Raspberry Lemon Scones

3 cups flour
1 tablespoon baking powder
1/3 cup sugar
½ teaspoon salt
1 stick chilled unsalted butter, cut into small cubes
Juice of 1 lemon
¾ to 1 ½ cups buttermilk
6 ounces fresh raspberries
1 egg
2 teaspoons water
2 tablespoons sugar

Preheat the oven to 400 degrees. Using a mixer fitted with a paddle attachment, combine flours, baking powder, sugar, and salt on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add lemon juice and ¾ cup of the buttermilk. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding a couple tablespoons at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a rectangle. Using a well-floured rolling pin, flatten dough into a rectangle about 12x8 inches. Spread half of the fresh raspberries over the long of the dough and fold the short half over onto the top of the raspberries. Press the remaining raspberries into the dough. Cut into 8 triangles. Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash and sprinkle with sugar. Place scones on a Silpat-lined baking sheet and bake for 20 to 25 minutes, or until golden brown and no longer sticky in the middle.

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

1 cup ketchup
2 tablespoons horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
dash or two of hot sauce
1 fresh lemon for garnish

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish, lemon juice and hot sauce in a bowl and refrigerate for at least 15 minutes before serving. Salt to taste.

Serve the shrimp with the cocktail sauce and lemon wedges.

Caramelized Onion Bread

Caramelized Onion Bread

2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

2 cups warm water
1 tablespoon sugar
1 tablespoon yeast
1 tablespoon salt
5 cups bread flour, or as needed
1 cup shredded cheddar
¼ cup milk
1 tablespoon melted butter

Cut the onions in quarters and then slice them into 1/8-inch thick slices. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Mix warm water with sugar in the bowl of the stand mixer fitted with the paddle until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the cheese, cooled onions and milk. Mix in the remaining 3 cups of flour in ½ cup additions. Swap the paddle for the dough hook and knead for 6 minutes. Form into a ball, coat with olive oil, cover and allow to rise for one hour.

Punch down the dough and turn out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes. Brush each loaf with the melted butter.

Preheat oven to 425 degrees. Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Balsamic Roasted Beef

Balsamic Roasted Beef

2 ½ pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil.

Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.

Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.

Strawberry Basil Cheesecake

Strawberry Basil Cheesecake

Crust:
1 ¼ cups graham-cracker crumbs
2 tablespoons light brown sugar
4 tablespoons melted butter

Filling:
3-8 ounce packages of cream cheese, room temperature
1-8 ounce container of sour cream, room temperature
1 ½ cups sugar
1 tablespoon lemon juice
3 eggs, room temperature

Topping
1 pound fresh strawberries, hulled and sliced
¼ cup sugar
2 tablespoons minced basil leaves

Preheat oven to 350 degrees.

Combine the graham-cracker crumbs and brown sugar. Mix well. Mix in the melted butter until well-moistened. Press mixture into a springform pan.

In the bowl of a stand mixer, beat cream cheese, sour cream and sugar on low speed until smooth. Scrape sides of bowl as needed ensure even mixing. Add in the lemon juice, then the eggs one at a time, mixing until each is well incorporated before adding the next one. Again, scrape down the sides of the mixing bowl as needed to get the mixture uniform.

Pour the filling into a springform pan and gently smooth the top of the filling. Place cheesecake in the oven, and reduce the heat to 300 degrees. Bake for 45 minutes. Do not open the oven again until the cheesecake is cooled. Turn off oven and keep the cheesecake in the oven for 2 hours (without opening oven). If the cheesecake doesn't feel 100% cool after 2 hours, allow to continue cooling, up to another hour or so. Refrigerate until firm, at least 4 hours.

Stir together the strawberries, sugar and basil 15 minutes before serving. Top each slice with the strawberry mixture before serving.

Chicken Piccata

Chicken Piccata
1 large lemon
2 boneless skinless chicken breasts
Salt and ground black pepper
¼ cup flour
2 tablespoons vegetable oil
1 small garlic clove, minced
½ cup chicken broth
1 tablespoon capers, drained
1 tablespoon butter, softened
1 tablespoon minced fresh parsley leaves

Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices ¼ inch thick; set aside. Juice the remaining half and reserve the juice.

Sprinkle both sides of the chicken breasts generously with salt and pepper. Coat each chicken breast with the flour, shaking off any excess. Heat a large skillet over medium-high heat until hot, about 2 minutes; add the oil and swirl pan to coat. Sauté the chicken, without moving them, until lightly browned on first side, about 2 to 2 ½ minutes. Turn the chicken over and cook until second side is lightly browned, 2 to 2 ½ minutes longer. Remove to a plate.

Add the garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 10 seconds. Add the broth and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 3 minutes. Add lemon juice and capers and simmer one minute more. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.

Buried Treasure Cupcakes

 

Buried Treasure Cupcakes

1 box yellow cake mix
24 square miniature candies, unwrapped (I used Kit Kats)

½ cup butter, softened
3 ½ cups confectioners' sugar
3 to 4 tablespoons milk
1 teaspoon vanilla extract
½ cup graham cracker crumbs
red licorice straws

Prepare the cake batter per package instructions. Line 24 cupcake tins with paper liners and fill each ¾ full with batter. Dunk a candy in each cupcake. Bake per package instructions. Cool completely.

Beat the butter with a mixer, adding a half cup of sugar and tablespoon of milk at a time until completely incorporated and desired consistency. Beat in the vanilla.

Frost the cupcakes and top each with a teaspoon of graham cracker crumbs. Cut the licorice into 48 one inch pieces, use two pieces per cupcake to create a red "X" to mark the spot.

Cucumber and Tomato Shrimp Salad

Cucumber and Tomato Shrimp Salad

½ pound shrimp
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1 English hothouse cucumber
½ teaspoon salt
¼ cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
¼ cup chopped fresh dill
1 garlic clove, minced
½ teaspoon sugar
Freshly ground black pepper, to taste
2 Roma tomatoes, seeded and diced

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. Refrigerate for at least 4 hours.

Cut cucumber in half by slicing down the middle lengthwise. Scoop out the center seeds. Cut into thin slices and place in a colander with the salt.. Toss with salt and let sit in sink at least 30 minutes to drain the water out. While the cucumber is draining, make the dressing. Whisk together the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl. Pat the cucumber dry with a paper towel, then toss it and tomatoes with the dressing. Top with the chilled shrimp.

Easiest Ever Carbonara

Easiest Ever Carbonara
2 egg yolks
⅓ cup cream
⅓ cup grated parmesan
1 tablespoon minced parsley
¼ teaspoon salt
½ teaspoon red pepper flakes
¼ pound bacon, cut into lardons
½ pound angel hair

Whisk the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. Fry the bacon until crisp, drain and set aside. Prepare the pasta per package directions. Drain the pasta and while still warm, pour the cream mixture into the pasta and stir over low heat for one to two minutes. Crumble the crisp bacon over the top & serve with additional Parmesan, fresh cracked pepper and minced parsley.

The Best High Altitude Chocolate Chip Cookies

The Best High Altitude Chocolate Chip Cookies

2 ½ cups flour
1 teaspoon baking soda
1 ¼ teaspoons salt
1 cup butter
1/3 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 teaspoons water
1 ½ cups semisweet chocolate morsels

Preheat the oven to 375 degrees. Stir together the flour, baking soda and salt in a small bowl. In a large glass bowl, microwave the butter for 45 seconds. Add the sugar and brown sugar to the melted butter, beat with a mixer for about a minute, until creamy. Beat in the vanilla, eggs and water. Stir in the flour mixture until completely combined, then stir in the chocolate chips. Drop by heaping tablespoons onto cookie sheets. Bake for 10 to 12 minutes, until just browned on the edge. Cool on the baking sheet for five minutes, then transfer to wire racks to cool completely.

Tuna Tacos

Tuna Tacos

1 tablespoon soy sauce
2 teaspoons rice wine vinegar, divided
1 teaspoon Sriracha
1 teaspoon sesame oil
½ teaspoon sesame seeds
1 lime
½ pound tuna, diced
8 wonton wrappers
½ cucumber, sliced
1 carrot, peeled and shredded
1 avocado

Whisk together the soy sauce, one teaspoon of vinegar, Sriracha, sesame oil, sesame seeds and juice from half of the lime together in a small bowl. Toss the tuna in the sauce, refrigerate until ready to serve.

Fry the wonton wrappers while folded in half in oil over medium high heat until golden brown, about one minute. Drain on paper towels.

Toss the cucumber and carrot with the remaining teaspoon of vinegar, salt to taste. Mash the avocado with the juice from the remaining half of the lime.

Fill the wonton shells with the tuna mixture, then avocado and top with the cucumber-carrot slaw.

Roast Beef Tenderloin with Horseradish Cream

Roast Beef Tenderloin with Horseradish Cream

½ cup sour cream
2 tablespoons drained prepared horseradish
Kosher salt
Pepper

3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
2 ½ teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 3-pound center-cut beef tenderloin at room temperature
1 tablespoon olive oil
1 tablespoon unsalted butter

Whisk sour cream in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish; season with salt and pepper.

In a small bowl, stir together the garlic, thyme, salt and pepper, rub all over meat, pressing to adhere.

Preheat oven to 400 degrees. Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to a roasting pan. Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125° for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.

Garlic Butter Baked Salmon

Garlic Butter Baked Salmon

1 whole garlic bulbs
3 teaspoons olive oil, divided
2 tablespoons butter
4 salmon fillets
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons lemon juice
1 teaspoon minced fresh parsley

Preheat the oven to 425 degrees. Remove the papery outer skin from garlic and cut the top off the garlic bulb. Brush with 1 teaspoon oil and wrap in heavy-duty foil. Bake for 30 to 35 minutes until softened. Cool for 10 to 15 minutes. Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside.

Place salmon in a greased baking pan. Sprinkle with salt and pepper and drizzle with the lemon juice. Spoon 1 tablespoon garlic butter over each fillet. Bake at 425 degrees for 8 to 10 minutes. Sprinkle with parsley.

Lemon Brownies

Lemon Brownies

¾ cup flour
¾ cup sugar
1 teaspoon salt
1 stick butter, softened
2 eggs
1 teaspoon vanilla extract
juice and zest of 1 lemon
½ cup powdered sugar
Juice 1 lemon

Preheat the oven to 350 degrees. Combine the flour, sugar and salt in a large bowl. Mix in the softened butter. In another bowl whisk the eggs with the vanilla, lemon juice and zest. Add to the larger bowl and mix well. Pour into a greased 8X8 pan. Bake for 23-25 minutes.

Whisk together the powdered sugar and lemon juice in a small bowl. Remove the brownies from the oven and let cool, then pour the glaze over top.

Jalapeno Creamed Corn

Jalapeno Creamed Corn

1 tablespoon olive oil
½ jalapeno, diced
1 clove garlic, minced
1 package frozen corn, 12 ounces
½ cup half and half

In a sauté pan, heat the oil over medium high heat. Add the jalapeno and garlic, sauté for 30 seconds. Add the corn, reduce the heat to medium and sauté for 2 to 3 minutes more. Add the half and half, bring to a boil, then reduce to a simmer. Simmer for 8 to 10 minutes more. Serve.

Cajun Shrimp Fettucine Alfredo

Cajun Shrimp Fettucine Alfredo

12 ounces fettucine
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
2 cloves garlic, minced
¼ cup white wine
1 cup cream
1 cup grated Parmesan
2 teaspoons Cajun seasoning
fresh parsley, minced

Prepare the pasta per package directions.

Melt the butter in a skillet over medium-high heat, toss the shrimp in the Cajun seasoning, add to pan and cook 2 to 3 minutes per side, set aside. Add the garlic to the pan and sauté until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and Cajun seasoning and cook about 3 to 5 minutes. Toss the pasta in with the alfredo sauce and shrimp, sprinkle with parsley.

Chicken Pot Pie with Cream Cheese Biscuits

Chicken Pot Pie with Cream Cheese Biscuits

For the biscuits:
2½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon granulated sugar
4 tablespoons unsalted butter, cold and cut into cubes
4 ounces cream cheese, cold
¾ cup buttermilk, cold

For the filling:
6 tablespoons unsalted butter, divided
1 small onion, diced
2 boneless skinless chicken breasts, diced
1 small garlic clove, minced
1½ cup thinly diced carrots
1½ cups frozen peas, thawed
½ cup all-purpose flour
2 cups chicken broth
1½ cups whole milk
4 ounces cream cheese
salt and pepper to taste
1 tablespoon fresh lemon juice

To make the biscuits, whisk together the flour, baking powder, baking soda, salt, pepper, sugar and chives in a medium bowl. Add the butter and cream cheese and work with your fingers to incorporate them into the flour mixture until it is unevenly crumbly. Make a well in the center and add the buttermilk. Use a fork to mix it into the dry ingredients.

Turn out the shaggy dough onto a lightly-floured work surface. Knead until it comes together and press it into a circle about 1½ inches thick. Use a floured biscuit cutter (1½ to 2-inches) to cut biscuits. Press together the dough scraps and repeat until no dough remains. Place biscuits on a small cookie sheet and refrigerate until ready to bake.

Heat oven to 400 degrees. Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the onions and chicken, cook for 5 minutes. Add the garlic and continue cooking an additional minute. Add the carrots and peas and cook for another 3 minutes. Transfer to a bowl and set aside.

Melt the remaining 4 tablespoons butter in the same saucepan over medium heat. Whisk in the flour. The mixture will be very thick. Cook for 1 minute, then reduce heat to low and whisk in the chicken broth. Once no bits of flour remain, whisk in the milk and cream cheese. Increase to medium-low heat and continue cooking until the cream cheese has melted. Add the chicken and vegetables, taste and adjust seasonings as needed.

Transfer filling into a 9x13-inch baking dish. Place the biscuits on top of the chicken mixture and brush with milk. Bake for 20 to 25 minutes, until the biscuits are golden and the filling along the sides of the dish is bubbling. Allow to cool slightly before serving

Tuna Avocado Poke Bowl

Tuna Avocado Poke Bowl

1/3 cup soy sauce
1 tablespoon white sugar
1 shallot, minced
1 jalapeno, minced
juice of one lemon
1 teaspoon sesame oil
½ teaspoon ground ginger
1 pound fresh tuna
1 avocado, cubed
1 tablespoon toasted sesame seeds
2 cups cooked rice, cooled
rice wine vinegar

In a medium bowl combine soy sauce, sugar, shallot, jalapeno, lemon juice, sesame oil, and ginger. Set aside. Cut the tuna into ½ inch chunks and add to the marinade bowl, along with the avocado. Serve immediately, topped with sesame seeds, or refrigerate until ready to serve. Sprinkle a little vinegar over the rice, then top with the tuna avocado mixture.

Greek Shrimp Salad

Greek Shrimp Salad

2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon Dijon mustard
¼ cup red wine vinegar
pinch of sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup olive oil

2 tablespoons olive oil, divided
Juice of two small or one large lemon
1 teaspoon red wine vinegar
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
1 pound shrimp, peeled and deveined

1 cucumber, chopped
2 roma tomatoes, chopped
½ red onion, sliced
1 head of romaine lettuce, chopped

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, sugar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Set aside.

In a medium bowl, whisk together one tablespoon of olive oil, lemon juice, vinegar, oregano, salt and pepper. Toss the shrimp in the marinade and set aside for 5 to 10 minutes. In a large sauté pan, heat the remaining olive oil over medium high heat. Sauté the shrimp for 5 to 6 minutes, until pink and cooked through.

Toss the cucumber, tomato, onion and lettuce with the vinaigrette. Top with shrimp and serve.

Strawberry Sour Cream Pancakes

Strawberry Sour Cream Pancakes

½ cup flour
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 eggs
½ teaspoon vanilla extract
½ cup chopped strawberries
shortening

Heat a cast iron skillet or griddle over medium heat.

Stir the flour, sugar, baking soda and salt together in a medium bowl, then stir in the sour cream. Whisk together the eggs and vanilla in a separate bowl , stir into the flour-sour cream mixture. Gently fold in the strawberries.

Grease the pan lightly with shortening. Using a ice cream scoop, dish the batter onto the prepared pan. Cook until bubble form across the surface of the pancake, about 2 minutes. Flip them over and cook a minute or two more. Serve

Chocolate Ganache Doughnuts

Chocolate Ganache Doughnuts

1 cup flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar
2 tablespoons butter, melted
1 large egg
½ cup buttermilk
1 teaspoon pure vanilla extract
½ cup chocolate chips
3 tablespoons cream

Preheat the oven to 350 degrees. Prepare the doughnut pan with cooking spray.

In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a two cup measure, whisk together the butter, egg, buttermilk, and vanilla. Pour the wet ingredients into the dry ingredients, stir until just incorporated.

Spoon the batter into the prepared doughnut pan. Bake for 8 to 10 minutes. Let the doughnuts cool on a wire rack.

In a shallow bowl, add the chocolate chips and cream. Microwave for 45 seconds, stirring every 15 seconds. Stir until all the chips are melted and the ganache is smooth. Dip the doughnuts into the ganache and let set.

40 Minute Hamburger Buns

40 Minute Hamburger Buns

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
¼ cup sugar
2 eggs
1 teaspoon salt
3 to 3 ½ cups flour
sesame seeds

In the bowl of a stand mixer, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Stir in one of the eggs, salt and enough flour to form a soft dough. Using the dough hook of the stand mixer, knead until smooth and elastic, about 3 to 5 minutes. Divide into 8 pieces and shape each into a ball. Place 3" apart on greased baking sheet. Cover and let rest for 10 minutes. Whisk the other egg in a small bowl, brush the buns with the egg wash, sprinkle with sesame seeds, if desired. Bake at 425° for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool, slice in half

Crabcakes

Crabcakes
1 large egg
3 tablespoons mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko bread crumbs
Vegetable or canola oil, for cooking

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, and parsley in a large bowl and mix well. Gently fold in the crabmeat and panko. Shape into 4 crab cakes, cover and refrigerate for at least an hour. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.

Raspberry Cheesecake

Raspberry Cheesecake

Crust:
1 ¼ cups graham-cracker crumbs
2 tablespoons light brown sugar
4 tablespoons melted butter

Filling:
3-8 ounce packages of cream cheese, room temperature
1-8 ounce container of sour cream, room temperature
1 ½ cups sugar
1 tablespoon lemon juice
3 eggs, room temperature

Topping:
2 pints fresh raspberries
¼ cup strawberry jelly

Preheat oven to 350 degrees.

Combine the graham-cracker crumbs and brown sugar. Mix well. Mix in the melted butter until well-moistened. Press mixture into a springform pan.

In the bowl of a stand mixer, beat cream cheese, sour cream and sugar on low speed until smooth. Scrape sides of bowl as needed ensure even mixing. Add in the lemon juice, then the eggs one at a time, mixing until each is well incorporated before adding the next one. Again, scrape down the sides of the mixing bowl as needed to get the mixture uniform.

Pour the filling into a springform pan and gently smooth the top of the filling. Place cheesecake in the oven, and reduce the heat to 300 degrees. Bake for 45 minutes. Do not open the oven again until the cheesecake is cooled. Turn off oven and keep the cheesecake in the oven for 2 hours (without opening oven). If the cheesecake doesn't feel 100% cool after 2 hours, allow to continue cooling, up to another hour or so. Refrigerate until firm, at least 4 hours.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cheesecake. Refrigerate until ready to serve.

Hot Artichoke Dip

Hot Artichoke Dip

1 (8 ounce) block cream cheese, softened
1 cup mayonnaise
1 (14 ounce) can artichoke hearts, drained and chopped
2 green onions, sliced thin
½ cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce
Dash Worcestershire sauce
Salt and pepper

Preheat the oven to 350 degrees.

In a large mixing bowl, beat the cream cheese with a mixer until smooth, beat in the mayonnaise. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies

Spring Salmon

Spring Salmon

3 tablespoons cold butter
2 skinless salmon fillets
½ cup white wine
¼ cup heavy cream
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley
Coarsely ground black pepper
Lemon wedges

In skillet, heat 2 tablespoons butter over medium-high. Season fish; cook 3 minutes per side. Transfer to plates. Wipe skillet, then add next 3 ingredients; boil to thicken sauce. Off heat, whisk in remaining tablespoon butter. Spoon sauce over fish; top with parsley and pepper. Serve with lemon wedges.

Rosemary Sriracha Chicken Thighs

Rosemary Sriracha Chicken Thighs

¼ cup plain yogurt
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary
2 tablespoons Sriracha
2 cloves garlic
½ teaspoon salt
¼ teaspoon pepper
4 to 6 large bone-in, skin-on chicken thighs

In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour. Preheat the oven to 375 degrees. Arrange chicken thighs in a single layer in a baking dish or broiler pan. Spread any marinade remaining in the bag over the thighs. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until skin is crispy and golden brown.

Scalloped Potatoes

Scalloped Potatoes

2 teaspoons kosher salt
½ teaspoon freshly ground pepper
3 ¾ pounds baking potatoes
2 cups shredded white cheddar cheese
3 cups half and half
3 tablespoons flour

Preheat an oven to 350 degrees. Generously butter a 9-by-13-inch baking dish.

Mix together the salt and pepper. Peel the potatoes and thinly slice into rounds. Spread one-third of the potatoes in an even layer in the prepared baking dish and season with about one-fourth of the salt mixture. Top with one-third of the cheese and a tablespoon of the flour and season with about one-third of the remaining salt mixture. Top with half of the remaining potato slices, half of the remaining cheese another tablespoon of flour, seasoning with half of the remaining salt mixture as you go. Finish with the remaining potatoes, cheese and flour; season with the remaining salt mixture.

In a small saucepan, heat the half and half over medium-high heat until it is simmering. Pour the hot half and half evenly over the potatoes. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.

Bake for 1 hour. Remove the foil and continue baking until the potatoes are tender, coated with a creamy sauce and golden brown on top, about 30 minutes longer. Let stand for about 5 minutes, then serve hot.

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

2 cups flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
1 cup light brown sugar
1 egg
½ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons red food coloring

8 ounces of cream cheese, softened
2 cups of confectioners' sugar
1 teaspoon of vanilla

Preheat the oven to 375 degrees. Line 2 baking sheets with Silpats or parchment paper.

In a large bowl, mix together the flour, cocoa powder, baking soda and salt. Using a stand mixer or hand mixer, cream the butter until it is fluffy, about 2 to 3 minutes. Add in the sugar and beat the butter and sugar for another 3 minutes. Add the egg and beat four minutes more. Alternately add the flour mixture and buttermilk, beating well after each addition. Add the vanilla extract and food coloring. Keep mixing until the batter is creamy and thick.

Use a two tablespoon ice cream scoop to dish the cookies onto the prepared baking sheets. Bake the cookies for 9 to 11 minutes. Once the cookies have finished baking, place the cookies on a cooling rack and let them cool for about 15 minutes.

Beat together the cream cheese and confectioners' sugar until thick and creamy. Turn half of the cooled cookies upside down and spread with the prepared cream cheese frosting. Top each with another cookie. Serve.

Crispy Shrimp Pasta

Crispy Shrimp Pasta

16 ounces linguine pasta
1 pound raw shrimp, peeled, deveined and tails removed
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
3 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
½ cup white wine
1 tablespoon cornstarch
1 cup chicken broth
½ cup cream
½ teaspoon cajun seasoning

Prepare pasta per package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Toss the shrimp in the flour. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2 to 3 minutes per side. Remove to plate. Deglaze the pan with white wine, simmer for 1 minute. Whisk the cornstarch into the chicken broth in a two cup measure. Slowly add the cornstarch mixture to the pan, whisking constantly. Simmer for 3 minutes. Stir in the cream and cajun seasoning. Add the drained pasta and shrimp to the sauce, and stir to combine.

California Fish Sandwich

California Fish Sandwich

California Fish Sandwich

1 avocado, halved, seeded, and peeled
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons sugar
4 small white fish filets (I used snapper)
1 tablespoon olive oil
salt and pepper
4 wheat buns
1 tablespoon olive oil
1 cup alfalfa sprouts
1 cucumber, sliced thin

In a blender or food processor combine avocado, olive oil, lemon juice, 2 tablespoons water, mustard, and sugar. Cover and blend until smooth; set aside.

Rub the filets with the oil and generously season with salt and pepper. Heat a skillet over medium high heat, add the fish to the pan skin side down and sauté for 3 to 5 minutes. Flip the fish over and sauté for 3 to 5 minutes more, until the fish is cooked through.

Split the wheat buns in half and brush the inside with olive oil. Broil the buns, oil side up, for 1 minute or so, until nicely toasted.

Spread the bottom half of each bun with ¼ of the avocado spread. Top each with snapper, sliced cucumber and sprouts. Add the top of the bun and serve.

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake

1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour, plus more for the pan
1 ¾ cups sugar
1 ½ teaspoons baking soda
2 large eggs
½ cup sour cream
1 teaspoon pure vanilla extract

1/3 cup heavy cream
2/3 cups semi-sweet chocolate chips

Position a rack in the center of the oven and heat to 350 degrees. Butter and dust with cocoa powder a 10- or 12-cup Bundt pan and set aside. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Heat the cream in a small saucepan over medium heat until it just begins to bubble. Pour the hot cream over the chocolate chips and whisk until melted and smooth. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.

Shrimp Ceviche Salad

Shrimp Ceviche Salad

½ pound shrimp, peeled and deveined
½ cup fresh lime juice

¼ cup lime juice
1 teaspoon sugar
¼ cup olive oil

3 cups mixed greens
2 plum tomatoes, diced
1 avocado, peeled, seeded and diced
½ red onion, sliced thin
2 tablespoons chopped cilantro

Toss the shrimp with ½ cup lime juice in a small dish. Set aside for at least ten minutes, until shrimp are pink.

Whisk together ¼ cup lime juice with the sugar. Stream in the olive oil, whisking the entire time. Salt and pepper to taste.

Toss together the greens, tomatoes, avocado, onion and cilantro with the lime vinaigrette. Divide between two plates and top with the shrimp ceviche. Serve.

Red Snapper Fish with Basil Vinaigrette

Red Snapper with Basil Vinaigrette

4 red snapper fillets
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Preheat broiler and grease a large shallow baking pan.

Season fish all over with ½ teaspoon salt and ¼ teaspoon pepper, then put in the baking pan. Drizzle the fillets with ½ tablespoon lemon juice and 1 tablespoon oil.

Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.

While fish broils, whisk together remaining ½ teaspoon salt, ¼ teaspoon pepper, and 2 ½ tablespoons lemon juice in a small bowl, add the remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over the cooked fish.

New Orleans Style Shrimp and Rice

New Orleans Style Shrimp and Rice

¼ cup butter
2 tablespoons flour
1 green bell pepper, chopped
1 small onion, chopped
14.5 ounce can stewed tomatoes
½ cup chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 ½ teaspoons Cajun seasoning
½ teaspoon paprika
½ teaspoon coarse salt
½ teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp, peeled and deveined
2 cups cooked white rice, for serving

Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell pepper and onion, cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce. Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes. Sprinkle with parsley and serve over rice.