Category: Main Courses / Dinner

Pecan-crusted Halibut with Dijon Cream Sauce


The pecan coating adds a nice crunch to this flavorful fish recipe. You can also use this for chicken!

Pecan-crusted Halibut
Recipe courtesy of Coastal Living

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp sea salt
  • 3/4 tsp freshly ground black pepper
  • 2 tsp coarse grained dijon mustard
  • 2 large eggs
  • 1 1/4 cups pecans, finely chopped (I like to use candied pecans to add a little sweetness)
  • 1 1/4 cups fresh or dried breadcrumbs
  • 8 (6 oz) skinless halibut fillets
  • 1/4 cup butter (or substitute olive oil)
  • Dijon cream sauce

Directions

  1. Combine flour, salt and pepper in a shallow bowl.
  2. Whisk mustard and eggs in another shallow bowl.
  3. Combine pecans and breadcrumbs in a third shallow bowl.
  4. Dredge each halibut fillet in flour mixture, shaking off excess.
  5. Dip halibut in egg mixture to coat; drain excess.
  6. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
  7. Melt 2 tbsp butter over medium heat (or use a little olive oil).
  8. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter or olive oil, as needed.
  9. Arrange fillets on a foil-lined baking sheet.
  10. Bake at 350F for 10 minutes or until done.
  11. Serve with dijon cream sauce.

Grilled Halibut with Peach and Pepper Salsa


A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. The season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.

Recipe courtesy of Cooking Light

Ingredients

Salsa

  • 2 1/2 cups coarsely chopped, peeled yellow peaches (about 1 1/4 lbs)
  • 1 1/3 cups chopped red bell pepper (about 1 large)
  • 1/2 cup thinly slice green onions
  • 1/2 cup chopped fresh arugula
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 2 tbsp chopped fresh oregano
  • 1/4 tsp salt
  • 1 habanero pepper, seeded and minced
  • 1 garlic clove, minced

Fish

  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 2 garlic cloves, minced
  • 6 (6 oz) skinless halibut filets
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Cooking spray

Directions

  1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
  2. Prepare grill to medium-high heat.
  3. To prepare fish, combine 2 tbsp juice, oil, paprika and 2 minced garlic cloves in a large shallow glass baking dish, stirring with a whisk, Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
  4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each or until desired degree of doneness.
  5. Serve fish with salsa.

Tortilla Pizza


This next recipe is one of my favorites that I created, Tortilla Pizza. One day, I was craving some pizza, but didn’t want to order one, so, as I usually have flour tortillas on hand, I decided I’d just throw some sauce and toppings on one and toss it in the oven. I had to play around with the temperature and timing to get it just the way I like (crispy), but now, it’s a staple in my kitchen. I love the fact that it’s obviously very low in carbs and can be made any way that you like, with very few or lots of toppings. It’s amazingly simple and a really nice, quick meal! The one pictured below is simply my pizza sauce, a few different cheeses, sliced tomatoes and caramalized onions (or onion marmalade).

Ingredients

  • 1 flour tortilla (I use medium size)
  • Pizza/pasta sauce to cover tortilla (use according to personal preference)
  • 1 cup shredded Mexican cheese mix
  • 1 Roma tomato, sliced thin
  • Caramelized onions 
  • Parmesean cheese

Directions

  1. Preheat oven to 350F.
  2. Put tortilla on baking sheet.
  3. Spread sauce over tortilla, getting close to the sides.
  4. Sprinkle shredded cheese blend over sauce.
  5. Put tomato slices on top on top of cheese.
  6. Add caramelized onions, using as little or as much as you like.
  7. Sprinkle parmesean cheese over entire pizza.
  8. Bake about 20 minutes, a little longer for crispier crust.

As I mentioned, you can use whatever toppings that suit your fancy. Another favorite combination that I like is using pieces of goat cheese, some sundried tomatoes, fresh mint and fresh basil. Oh so good!

Enjoy!

Seared Tuna (with sauce)


If you like seared tuna or tuna tataki, then I have a great recipe for you! The tuna is served rare, so please make sure to buy good quality, sushi-grade fresh tuna.

Pictured here without sauce

Ingredients

  • 1 (6 oz) block sushi-quality tuna (cut into thin rectangles)
  • Salt
  • Pepper
  • Sesame seeds
  • Poppy seeds
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp fresh ground ginger (optional)

Directions

  1. Heat a non-stick skillet with just a little bit of oil (either sesame or olive) to medium-high.
  2. Mix the soy, honey and sesame oil (and ginger, if using) in a small bowl and microwave for 10 seconds, stir, then set aside.
  3. Prepare a plate with a mix of salt, pepper, sesame & poppy seeds.
  4. Roll the tuna in the spice mixture so all sides are coated.
  5. Sear tuna for a minute on each side, turning only once.
  6. Remove sushi from heat and place on cutting board.
  7. Let cool down for a few minutes for better slicing.
  8. Slice tuna very thin and serve with sauce drizzled on top.

To make a nice seared tuna appetizer, prepare as above. Tuna can be placed on a cracker or wonton crisp, with a pinch of seaweed salad in between. To give it a little kick , you can place a drop of Japanese mayo on top of the tuna.

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Let’s Talk Dogs – Hot Dogs, That Is


Summer is quickly approaching, which means more face time with the grill. And, I don’t know about you, but I love a good ol’ hot dog, hot off the BBQ with all of the fixin’s. It should be noted, that not all hot dogs are created equal, so I wanted to share with you my two favorites… one, which is beef and the other one, vegetarian. Both are delicious.

 

Beef: My absolute favorite “real” hot dog is Hebrew National’s 97% Fat Free Beef Franks. There are NO fillers, by-products, artificial flavors or color. Score! And with only 40 calories and 1 gram of fat, how can you go wrong with this top dog?

 

 

 

Vegetarian: 

These veggie hot dogs should receive awards because they’re so amazingly good. They’re Smart Dogs by LIFELIGHT and have a mere 45 calories and 0 fat, plus provide you with 8 grams of protein. With those numbers, why would you just have one, right?

 

Finally, I want to talk buns 😉  I realize that a lot of you are concerned about carbs, etc., which is why I favor (and love) these… Orowheat Sandwich Thins. They are only 100 calories and are fantastic to use with your hot dogs!

Don’t forget the ketchup, mustard and relish!

Grilled Bourbon and Orange Salmon


I was never a big Salmon fan, up until a few years ago. I have quite a few delectable recipes… we’ll start off with this one (it’s amazing)!

Ingredients

  • 1/4 cup bourbon (use straight bourbon if you can, or something like Jim Bean)
  • 1/4 cup fresh orange juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 chopped green onions
  • 3 tbsp fresh chives, chopped
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, chopped
  • 4 (6 oz) salmon filets

Directions

  1. Combine the bourbon, orange juice, soy sauce, brown sugar, onions, chives, lemon juice and garlic in a large zip-top plastic bag, then add the salmon to the bag.
  2. Seal and marinate for 1 1/2 hours, turning the bag occasionally.
  3. Remove salmon from the bag, reserving the marinade.
  4. Place salmon a grill rack or broiler pan coated with cooking spray.
  5. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
Recipe courtesy of Cooking Light

BBQ Beef Brisket


The Lawrence Family Beef Brisket ™ This wonderfully delicious recipe has been in our family for ages and if you do meat, then I highly suggest you try this out. If you would like to make this in a crock pot, you can simply throw all of the ingredients into the slow cooker and cook on low for about 9 hours. Ingredients

  • 5 lb 1st cut beef brisket
  • 16 oz can cranberry sauce with berries
  • 8 oz tomato sauce (I use Hunt’s)
  • 1/4 cup water
  • 1 pkg Lipton’s onion soup mix
  • 3 tbsp sugar (optional)

Directions

  1. Preheat oven to 325.
  2. In a large pyrex dish, combine the cranberry sauce, tomato sauce, water, soup mix and sugar (if using) and stir well.
  3. Add the brisket, flat side down, and cover with heavy-duty aluminum foil.
  4. Cook for 4 hours & baste twice while cooking.

Note: one of my family members likes to sear the brisket for 5 minutes on each side prior to cooking.