I eat so much fish during the summer months, at least 3 times a week and mostly Salmon.  One of my favorites is Ahi Tuna and I saw some thick meaty pieces at the market this week and decided to find me a tasty Ahi Tuna Burger recipe. Leave it to Guy Fieri from the Food Network to work up something packed with flavor.   This recipe kicks butt in heat! Love!!  I didn’t have the purple cabbage on hand so I just substituted Baby Spinach, using Baby Spinach in burgers makes me feel like I’m having veggies with my meal, I also added some lettuce in there. ;)   The Siraracha Mayo sauce was so flavorful- I’m going with this recipe from now on- my basic siraracha sauce I make doesn’t measure up.   It’s those little extra ingredients that makes all the difference.

ahi tuna burger use it

ahi tuna burger

It goes so good with this beer. ;))

1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
1 egg, lightly beaten
1 pound sushi-grade tuna, finely diced
1/4 cup finely diced red bell pepper
2 scallions, finely sliced
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
Vegetable oil, for cooking
4 seeded hamburger buns, split
Spicy Sriracha Mayo, recipe follows
4 medium butter lettuce leaves
1 beefsteak or heirloom tomato, sliced
Dry Riesling, for serving
Spicy Sriracha Mayo:
1 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoons Sriracha
1 teaspoon lemon juice
1 teaspoon honey
4 grilled scallions, chopped
Kosher salt and freshly ground black pepper

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/grilled-tuna-burgers-with-spicy-mayo-recipe.html?oc=linkback


Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.

Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).

Grill the hamburger buns over high heat until well charred and crispy.

Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.

Cook’s Note: When grilling the bread, you can grill 3 to 4 scallions at the same time for use in the Spicy Sriracha Mayo.

Spicy Sriracha Mayo:
Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/grilled-tuna-burgers-with-spicy-mayo-recipe.html?oc=linkback

Fruits disappear quickly in my house as quick as I buy them but those bananas, I can tell when everyone gets sick of that banana taste and my eyes are fixed on them everyday as they start freckling up and drooping and I wait but those little hands won’t touch a banana with spots. :))  I decided to make use of them and as I was in search of a recipe, I found many of them requiring buttermilk or sour cream which I don’t have on hand so I got playful and decided to make my own banana bread.  I decided to use yogurt as my creamy element to this recipe.   I love the creaminess of how this came out and I decided to use Reese Peanut Butter chips and some bitter-sweet chocolate to make a flavor explosion. :))

(click on the picture) :))

banana bread peanut and chocolate

2 cups Flour

2 tsp Baking Soda

1/2 Cup sugar -I combined both white and brown as I only had 1/3 of brown sugar left in my pantry.

2 Eggs

3 Tablespoons of Banana/Vanilla mixed yogurt. (I love Trader Joe’s brand)

1/2 stick of butter

3 dashes of Cinnamon

3 large over ripe bananas

1/2 bar of Ghierradelli Bitter Sweet Chocolate- broken

hand full of Reese Peanut Butter chips

First cream butter and sugars together until smooth, add bananas and eggs.  Combine Flour, Baking Soda, Cinnamon and add to blended ingredients.  Stop blender and add in peanut and chocolate chips- mix with spoon.  Pour into bread pan coated in cooking spray.  Use parchment paper at the bottom of the pan if you don’t like the brown crispiness that surrounds bottom and sides of bread.  Cook at 350 for 30 mins.



Lamb & Date Tagine

When I was in Spain we visited a little town called, “La Granada” it is a beautiful place a little village.  Something you see in movies, of cobblestone narrow streets as cars don’t fit and I love that it is not a tourist destination, so it made the whole experience truly beautiful.  It is in this little town that I found the most awesome food ever.   We decided to check out this little place that served up Moroccan food and it was so nicely decorated inside with big plush pillows of shades of orange, purple and red hues, along with the belly dance music and such flavorful food. I have been in search of this Moraccan food experience ever since and with Los Angeles being the biggest City that likes to play and be creative even with the ethnic dishes,  I’ve yet to find that Lamb Tagine I had that night and it will always be my food story to people.  So, the other day I was pinning away on pinterest and it caught my eye, Lamb and date tagine and I thought well….I’m giving it a go.   This is a very flavorful recipe, I thought it was difficult dealing with the oven and removing the pan and turning the pieces over, so I plan on making this dish again in a crock pot.  I went with the smaller lamb shoulder instead of the Shank mainly because of cost, $25 bucks for one shank at Gelson’s just didn’t sound like a deal to me.  Huge Shanks, but the butcher himself told me the shoulder is more tender.   I love the way this came out, it took longer than expected just to get the meat to the tenderness I wanted, but I will try the shank next time in the slow cooker for 6 hours.   Use the shoulder if you want to cook it in less than 2 hours.  I got this recipe from Taste.com

lamb tagine

lamb tagine2


Lamb tagine3


  • 1 tablespoon olive oil
  • 6 Coles frenched lamb shanks
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons paprika
  • 2 cups Coles brand real chicken stock
  • 750g sweet potato, peeled, cut into 2.5cm pieces
  • 2 parsnips, thickly sliced
  • 3/4 cup Coles brand pitted dates, halved
  • 1/3 cup coriander leaves
  • 2 cups water
  • 2 cups couscous
  • 2 tablespoons extra virgin olive oil

Chocolate Chip Cookies

So….I was told I never bake and I forgot about those Peanut Butter Cookies I just made a week ago. :/   I rarely buy cookies and  since I have little ones I have to bake them up a batch every once in a while.  Chocolate Chip was the request and I just google that in and go for the one with all the good reviews. :))   These Cookies came out crisp and fluffy on the inside, not buttery looking as they do on their picture I pulled them from.  I got this recipe from All Recipes and loved them so I had to post this so when I make them again I can come back to this recipe.  12 minutes at 375 is how I cooked them and I need to state this to remind myself when I look up this recipe again. :))  My little ones are addicted.




Original recipe makes 4 dozen
1 cup butter, softened
  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons hot water

  • 1/2 teaspoon salt

  • 2 cups semisweet chocolate chips

  • 1 cup chopped walnuts

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
    3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

I picked up Peanut butter that has coconut in it and wow, you can actually taste subtle hints of coconut in it. This is a very simple and quick recipe as there is no flour or butter in making these which makes them Gluten Free.  These cookies are tasty, crisp and flaky on the outside and chewy inside.  Cooking Light :))  The recipe calls for regular peanut butter but Sprouts carry’s interesting brands and I had to try this Coconut version and I love it.

Gluten Free

gluten free2


back of the Peanut Butter Jar….

gluten free3


  • 1/4 teaspoon salt
  • 1 large egg white
  • 1 cup reduced-fat chunky peanut butter
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup semisweet chocolate minichips


  1. 1. Preheat oven to 375°.
  2. 2. Place salt and egg white in a medium bowl; stir with a whisk until white is frothy. Add peanut butter, granulated sugar, brown sugar, and chocolate chips, stirring to combine.
  3. 3. Divide dough into 20 equal portions (about 1 tablespoon each); arrange dough 2 inches apart on a baking sheet lined with parchment paper. Gently press the top of each cookie with a fork; press the top of each cookie again to form a crisscross pattern, and flatten to a 2-inch diameter. Bake at 375° for 10 minutes or until lightly browned.

Amount per serving

  • Calories: 111
  • Fat: 5.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 3g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 121mg
  • Calcium: 3mg

This is such an incredibly flavorful Sloppy Joe recipe by Cooking Light.  This would be an ideal dish to make to serve a large crowd on a nice hot summer day in replacement of the same old burgers.  I used a different type of meat than what the recipe called for, I went with Bison.  It is so low in calories about equivalent to turkey meat, so I just made this dish even healthier.  I added extra Jalapeno’s to my dish and it was fantastic!  This will be on my rotation!

sloppy joes final

sloppy joes



  • 1 teaspoon olive oil
  • 3/4 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 pound 90% lean ground sirloin  (I used Ground Bison Meat)
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 3 tablespoons dried currants
  • 1 tablespoon capers, rinsed and drained
  • 2 1/4 ounces pitted green olives, chopped (about 12)
  • 1 (15-ounce) can unsalted crushed tomatoes, undrained
  • 1/2 cup chopped cilantro
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced pickled jalapeño pepper
  • Cooking spray
  • 1 medium red onion, cut into 6 (1/2-inch-thick) slices
  • 6 (1 1/2-ounce) hamburger buns with sesame seeds
  • 6 small green leaf lettuce leaves


  1. 1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add chopped onion and garlic; sauté 4 minutes. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in oregano, cumin, and cinnamon; cook 1 minute. Add 1/2 cup water and the next 4 ingredients (through tomatoes). Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in cilantro, vinegar, and jalapeño.
  2. 2. Heat a grill pan over medium-high heat. Coat with cooking spray. Add onion slices to pan; grill 4 minutes on each side. Remove onion from pan. Place buns, cut sides down, on grill pan; grill 1 minute or until toasted.
  3. 3. Place 1 lettuce leaf on bottom half of each bun; top each with 1/2 cup beef mixture. Divide onion slices evenly among servings; top with top halves of buns.
Note:MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

I need a job at Cooking Light…:))   I made these yummy little small cheesecakes and that blueberry sauce was perfect.  This recipe comes from former Top Chef contestant Carla Hall and I found it tucked away in my Jan/Feb 2014 issue of Cooking Light.  I can’t find the link on their website for this recipe so I will have to just copy it from the Magazine.


blueberry cheesecake

mini cheesecakes2

mini cheesecakes

Almonds in the crust

mini cheesecake4

Blueberry sauce in the making with Lemon Zest :))


1/2 Slivered Almonds- crushed or ground

1/2 Cup Graham cracker crumbs (3 cookie sheets)

1 Tablespoon Sugar

Dash of Salt

2 Tablespoons unsalted Butter Melted


1/2 Cup of Sugar

2 Teaspoons of cornstarch

2 teaspoons of vanilla extract

dash of salt

14 oz 1/3 less fat cream cheese

2 large eggs

3 tablespoons sour cream

48 blueberries


2 Cups Blueberries

2 Tablespoons of sugar

1 Tablespoon of Lemon Rind

3 Tablespoon fresh  lemon juice

Preheat oven to 350

To prepare crust, combine first 4 ingredients in a bowl, stirring with a whisk.  Add butter, and toss until well combined. Place 48 papper mini muffin cup liners in mini muffin cups, Spoon 1 rounded teaspoon crust mixture into each.  Lightly press into bottom. Bake at 350′ for 5 minutes.  Cool completely on rack.

To prepare Filling, place 1/2 cup of sugar and next 4 ingredients (through cream cheese) in a medium bowl. Beat with mixer for 3 mins. Add eggs, 1 at a time, betting well after each addition. Add Sour Cream; beat 1 minute. Scoop about 1 Tablespoon filling into each cup.  Place 1 blueberry on top.  Bake 350′ for 12 minutes.  (I used cupcake pans so I baked for 20 minutes.) Cook completely and Refrigerate for 2 hours before serving.

To prepare Jam:

Combine 2 Cups blueberries and remaining ingredients in a small saucepan. Bring to a boil and mash.  simmer 12 minutes or until thick syrupy.  Cool to room temp. Top on each.

Calories: 113


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