Ahi Tuna Spinach Salad with Soy Sauce Dressing

There’s only one thing I can eat during the summer time repeadily and that’s Ahi Tuna.   I’ve played with different types of Ahi Tuna recipes but the dressing always comes out the same- tuna just tastes so good in a Soy Sauce based dressing I can’t imagine it any other way.  So, I just grabbed a bag of Baby Spinach used for Salads mixed together Soy Sauce, Honey and Lime juice and mixed it in the Spinach.  Than I thinly cut up a tomato and put the slices under the broiler to crisp and soften.  I seared the Ahi Tuna in Olive Oil Spray for 3 mins each side and these Tuna steaks were pretty thick so it was perfect.  I chopped up some Avocado put it all together on a plate and topped it with Ranchero Cheese, I can eat this cheese with anything and I loved it in this.  I also added some more dressing to the top of the seared Ahi Tuna along with Salt and Pepper.   The perfect Summer meal…

Try one of my favorite recipes-  Ahi Tuna Tartar

Read Full Post »

Scallops with Spinach and Marsala Wine Risotto

So….I have a bag of scallops in the freezer staring me down every time I open the freezer as of late.  The only image coming to mind is Scallops in Risotto from “Blue Stove” located in Nordstroms.  So, I searched the net for something along the same lines and came across “The Crabby Cook,” the recipe looked promising and it was, I used Marsala wine in this dish and I added a little Spinach for some veggies and said no to the parsley option in this recipe, I also used grated Parmesan cheese .  This is such a  filling dish, I”m not use to eating rice type dishes but Risotto is beyond rice it is a rich creamy layer of goodness….haha.   So full of calories too…unless you find the recipe through Cooking Light which cuts calories in so many ways, but it also cuts out the creaminess that belongs in Risotto.  Anyhow….for a hot day I don’t recommend making Risotto- lesson learned.  Hours over a hot stove making that Risotto perfect is unjust.  I loved the caramelized onion in this Risotto recipe as well as the Marsala Wine it gave it nice flavor.  Want to take a stab at my other attempts at Risotto?  Bacon and Wild Mushroom and Baby Spinach Risotto, Lobster Risotto and Seafood Risotto.

Read Full Post »

Breakfast BLT with Spinach and Tomatoes marinated in EVO-Balsamic Vin

I had a creative idea for Breakfast this morning so I’m excited this is my own take on a healthy breakfast.

Recipe for 2

You will need-

Tomato-Thinly Sliced

Hand Full of Baby Spinach Leaves

2 Slices of Bacon

3 Eggs

Avocado Thinly Sliced

1 Tb of Goat Cheese

Olive Oil and Balsamic Vinegar

Salt and Pepper

Marinate in 3 Tablespoons of Olive Oil and a dash of Balsamic Vinegar, Salt and Pepper, thinly sliced Tomatoes and Baby Spinach Leaves

While that is marinating, chop up 2 slices of Bacon and saute in a pan

Bring to a boil water in a pan with 2 Tb of White Wine Vinegar-   Once it reaches boiling- turn down the heat so the bubbles are not aggressive and crack 2-3 eggs and carefully drop them in the water.   Poach the eggs for 3 mins

Arrange on a plate marinated spinach leaves,  place under the broiler for a few seconds marinated tomato slices just until heat through than arrange on the plate on top of the spinach leaves.  Remove Poached eggs from the pan with slotted spoon to release the water from the eggs and pull the egg to the side of the pan so you can get a good hold on the egg without breaking it.  Place on top of spinach and tomatoes.  Place Chopped Bacon on top of egg, thinly sliced Avocado and just a pinch of Goat Cheese.  Add Salt and Pepper to top it off.   Healthy, savory, protein packed meal for the day.

Read Full Post »

Banana-Blueberry Agave Smoothie

This is the perfect protein drink that you can whip up in your blender in less the time it takes your local juicer place to do it.  :)    With just blueberries, banana, Yogurt-(I used Greek) and Agave Nectar as the ingredients.  Cooking Light you never fail me.  Perfect for your pre-morning work out!

 

Nutritional Information

Amount per serving

• Calories: 273
• Fat: 0.3g
• Saturated fat: 0.0g
• Monounsaturated fat: 0.1g
• Polyunsaturated fat: 0.2g
• Protein: 11.3g
• Carbohydrate: 65.3g
• Fiber: 4.3g
• Cholesterol: 5mg
• Iron: 0.0mg
• Sodium: 135mg
• Calcium: 300mg

Read Full Post »

Blueberry-Poppy Seed Loaves

I love blueberry season….I love picking them fresh from the farm- they taste better than store bought ones as they still retain that nice hard crunch and sweetness.   I found this recipe from The Food network magazine.  I used really big fresh blueberries so I think the weight of these big berries brought them to the bottom of the loaf.  It was fine and came out tasty  as it was nice and sweet on top with a blueberry flavored bottom.   I love the lemon poppy seeds as it gave it a nice hint of lemon flavor.

Ingredients

• 1 1/3 cups vegetable oil, plus more for brushing
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 1/2 cups sugar
• Pinch of salt
• 1 1/2 cups whole milk
• 3 large eggs
• 1 1/2 tablespoons poppy seeds
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons vanilla extract
• 1 cup blueberries

Directions

Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil.Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.

Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.

Read Full Post »