A tapas platter of perfectly shaped wonton cups, using a muffin tin, filled with spicy pea pesto and topped with a sautéed shrimp.
Garden fresh peas and mint pesto with perfectly seared scallops, dotted with a rich beurre blanc kicks off my Spring and Summertime dishes!
Horseradish scented, beet root colored pancakes topped with creamy mascarpone, along with salty, briny caviar and a sprinkle of chopped chives.
Crab Towers are three salads stacked into one: crab salad, mango salsa salad and avocado salad. The perfect summertime luncheon for a woman’s gathering or a healthy dinnertime meal.
A Budda bowl recipe vibrant in color from veggies and fruit, protein rich from quinoa and flavor satisfying from traditional Eastern flavors.
A roasted whole fish with Chermoula, Morocco’s salsa, a sauce of parsley, cilantro, pepper flakes, garlic, lots of lemon.
An Autumn Harvest Salad of scallops, butternut squash and corn in a vibrant flavored mix, combines the seasonal ingredients into a salad.
Cheesy field fresh corn grits, grilled Old Bay seasoning shrimp served as classy kabobs with no down-home foolishness!
A health and fast stir fry of shrimp and scallops in an Asian infused sauce with colorful veggies and a bit of heat.
Fish En Papillote, fish in paper, is a Mediterranean-style of baking fish with herbs, to steam the flavors into a moist and tender fish.
My Muffin Madness
In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!