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Showing posts from July, 2018

Grilled Mahi Mahi with Jerk Spice

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Recipe courtesy of Michael Chiarello
Total: 10 min
Prep: 5 min
Cook: 5 min
Yield: 4 servings
Level: Easy

Ingredients
For the marinade:
1 red onion, roughly chopped
1 1/2 teaspoons dried thyme
Green tops of 2 scallions, chopped
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1 tablespoon white pepper
1/4 teaspoon ground nutmeg
1 jalapeno, chopped
2 tablespoons olive oil
3 teaspoons sea salt

For the fish:
4 (5-ounce) mahi mahi fillets
Salt

Directions
Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)

For the fish: Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.

For more recipes visit foodnetwork.com

Life is Full of Pleasures: Cyndi's Top 3

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Quote of the Day

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Quote of the Day

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A Little Extra Love...

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Life has taught us that love does not consist in gazing at each other but in looking outward together in the same direction. - Antoine de Saint Exupery

If you’ve ever had a tough relationship with a boyfriend or girlfriend, you’ll somewhat relate to Ashley’s story. Ashley is on a reality tv show I watch and she’s sticking by the boyfriend who has smeared her name all over town, is a known womanizer, and has anger issues. People on the show were trying to help her see that her boyfriend's behavior is alarming and unkind. Ashley kept saying that her boyfriend loves her and she sees a softer side to him. I kept saying to the TV/Ashley, “love yourself a tiny bit more, love yourself a tiny bit more!” Her boyfriend might love her but his love isn’t enough to overcome his bad habits and behavior. She needs to love herself more than he loves her. She needs--love that is without danger and sadness--a fierce type of love that protects her dignity and makes her feel worthy of goodness. It'…

Monkfish "Lobster" Rolls

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Recipe courtesy of Food Network Kitchen
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Level: Easy

Ingredients
1 1/2 pounds monkfish fillets
1 1/2 teaspoons celery salt
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup mayonnaise
Grated zest and juice of 1/2 lemon
1 stalk celery, finely chopped, plus 1/4 cup chopped celery leaves
4 split-top hot dog rolls
Bibb lettuce leaves, for serving
3 tablespoons chopped fresh chives
Dill pickle spears, for serving
4 cups barbecue potato chips

Directions
Season the monkfish with 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt and a few grinds of pepper. Melt the butter in a large nonstick skillet over medium-high heat. Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer the monkfish to a cutting board and cut into 1-inch pieces. Let cool.

Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon celery salt, the lemon zest and juice, celery leaves and a few grinds of pepper in a me…

Shark Slice-and-Bake Cookies

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Recipe courtesy of Food Network Kitchen
Slice open this cleverly layered cookie log to reveal the friendliest sharks you'll come across this summer.

Total: 4 hr
Active: 1 hr
Yield: about 24 cookies
Level: Intermediate

Ingredients
2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup sugar
1 large egg, plus 1 egg beaten for egg wash
2 teaspoons vanilla extract
Red gel food coloring, for the dough
Black gel food coloring, for the dough
1 cup mini white chocolate chips
About 48 mini semisweet chocolate chips (about 1 teaspoon)
Blue sprinkles, for decorating

Directions
Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixtur…

Shrimp Fried Cauliflower Rice

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Recipe courtesy of Sara Lynn Cauchon
Total: 35 min
Active: 35 min
Yield: 4 servings
Level: Easy

Ingredients
1 tablespoon sesame oil
1 small yellow onion, finely diced
2 cups frozen mixed vegetables
1 pound large (31 to 35 per pound) raw shrimp, peeled and deveined
1 garlic clove, minced
2 large eggs, beaten
3 cups cauliflower rice
3 tablespoons low-sodium soy sauce or tamari sauce
2 teaspoons sriracha sauce, optional
2 green onions, finely chopped

Directions
Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.

Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they …

Life is Full of Pleasures: Cyndi's Top 3

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Quote of the Day

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Quote of the Day

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Clarity and Peace Go Together

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Martha Beck posted a video on social media about clarity, it was so enlightening that I had to replay it a few times. Martha said, "Clarity feels like love!" She continued to say, "your body relaxes and suddenly pieces start to fall in place." It sounds like a simple concept to comprehend on paper, doesn't it? But it’s challenging when there’s turmoil in our lives and we need to make decisions or find answers to our questions. Martha Beck called it, "get out of my tangle," I call it, "stop choosing the dark, bumpy road." My bumpy road is the struggle with self-doubt and punishing thoughts.
For me, clarity rushes in to turn the messy details in my head into answers and “aha!” moments, only after lots of struggle and once I sit in nature. Nature has a way of clearing a path in my mind and heart and does it without perpetual punishment for mistakes, detours, and self-doubt. The clear path is almost always celebrated by a feeling of all my sense…

Tomato Peach Salad with Ricotta

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Recipe Courtesy of Food Network Kitchen
This salad is best at the height of summer. The crunch of the almonds complements the creaminess of the cheese and the juiciness of the fruit.
Level: Intermediate
Total: 25 min
Prep: 20 min
Cook: 5 min
Yield: 6 to 8 servings

Ingredients
3 tablespoons sliced almonds
4 ripe but firm yellow peaches
4 tomatoes, preferably a mix of large heirloom tomatoes
2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
6 tablespoons ricotta cheese

Directions
Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.

Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boili…

Confetti Corn

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Recipe Courtesy of Ina Garten
Level: Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 6 servings

Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Directions
Heat the olive oil over medium heat in a large sauté pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

For more recipes visit foodnetwork.com


Life is Full of Pleasures: Cyndi's Top 3

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Quote of the Day

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When Mindfulness is Absent...

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An incident the other day at a mall parking lot left me feeling guilty for a few hours. A driver who I thought was being selfish let her passenger get out to validate their parking ticket about one hundred feet away while she blocked the exit. There was room nearby for her to park out of our way, but she wouldn’t move, even after several cars were honking. I laid on my horn and was furiously yelling at her to move her car out of the way so the rest of us could exit. Once the passenger returned to her car a few minutes later, she moved and the rest of us were able to finally leave. A moment of self-awareness came over me and I felt ashamed for yelling at the person. The driver was inconsiderate but it wasn’t worth the disturbance of peace for the people nearby and me. I was annoyed with myself for reacting so angrily and I felt shame for losing control. Author, Elizabeth Gilbert once described falling from grace and getting back into grace throughout the day as part of life. And it’s t…

Deviled Egg Macaroni Salad

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Recipe courtesy of Food Network Kitchen

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
Level: Easy
Total: 1 hr 15 min
Active: 45 min

Ingredients
12 large eggs
1 1/4 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
8 ounces (about 2 cups) elbow pasta
2 medium carrots, grated (about 1/2 cup)
1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
2 teaspoons sugar
4 sprigs fresh chives, chopped
1/4 teaspoon paprika

Directions
Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the wh…

Popcorn Shrimp Salad

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Recipe courtesy of Food Network Kitchen
Total: 30 min
Prep: 20 min
Cook: 10 min
Yield: 4 servings
Level: Intermediate

Ingredients
For the Dressing:
1/4 cup mayonnaise
2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid
2 teaspoons whole-grain mustard
1/2 teaspoon hot sauce
Kosher salt and freshly ground pepper

For the Salad:
1/2 pound medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra)
1 tablespoon Cajun seasoning
Kosher salt
Vegetable oil, for frying
2 romaine hearts, torn into bite-size pieces
1 medium tomato, chopped
1 small red onion, thinly sliced
1 green bell pepper, cut into strips
Freshly ground pepper

Directions
Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.

Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.

Heat about 1 inch of vegetable oil i…

Life is Full of Pleasures: Cyndi's Top 3

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Quote of the Day

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Quote of the Day

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Strawberry Mango Pound Cake Shortcakes

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Recipe courtesy of Food Network Kitchen
Total: 1 hr 20 min
Prep: 10 min
Inactive: 1 hr
Cook: 10 min
Yield: 6 servings
Level: Easy

Ingredients
1 ripe mango, peeled and finely chopped, about 2 cups
One 16-ounce container strawberries, trimmed and thinly sliced (about 3 cups)
2 tablespoons fresh lime juice
1 tablespoon granulated sugar
1/2 teaspoon finely grated lime zest
One 10.75-ounce frozen pound cake, thawed
4 tablespoons (1/2 stick) unsalted butter
2/3 cup sweetened shredded coconut
Two 14-ounce containers pineapple coconut ice cream or your favorite tropical flavored ice cream, such as mango or dulce de leche

Directions
In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest. Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.

When the fruit is ready, slice the pound cake into 12 equal pieces. Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat. Sprinkle half the coconut in 6 small piles in the skillet a…

Happy 4th of July!

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Red-White-and-Blue Cocktail

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Recipe courtesy of Food Network Kitchen

Total Time: 10 min
Prep: 10 min
Level: Easy

Directions
Turn summer drinks into firecrackers by coating the glass rims with Pop Rocks. Just dampen with lemon juice, then dip the rims in the candies on a plate. To get the red-white-and-blue effect, use Tropical Punch (blue) Pop Rocks, then fill the glasses with any red drink or cocktail; we mixed pomegranate and cranberry juice with seltzer.

Photograph by Levi Brown


For more recipes visit foodnetwork.com



Guy's Fourth of July Cocktail

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Recipe courtesy Guy Fieri for Food Network Magazine

Guy fills half a glass with cranberry juice mixed with watermelon schnapps and then carefully pours a tequila-blue curacao combo over the red layer. How patriotic! Once you start sipping, it's bound to turn purple, but it will still taste delicious.

Total: 10 min
Active: 10 min
Yield: 1 drink
Level: Easy

Ingredients
1 ounce watermelon schnapps
1 big splash cranberry juice
1 very thin slice jalapeno or serrano pepper
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup
Watermelon wedge, for garnish (optional)

Directions
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.

Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

Photograph by Kate Sears

For more recipes visit foodnetw…

Quote of the Day

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