Author: Heidi
Sirloin Taco with Chimichurri
FOR CHIMICHURRI BLEND: Tarragon Mint Parsley Lime juice Garlic Red pepper flakes Sesame oil
Read MoreThe Classic 10 minute breakfast
Boil 2 c water and 2 T white vinegar Gently break egg into a bowl and slide it into boiling water. After 4 minutes remove with slotted spoon and let…
Read MoreArtichoke Arugula and Feta Crustless Quiche
Makes 8 servings 6 eggs 4 oz feta (or goat cheese) 10 oz artichoke hearts (fresh or frozen) 1/2 cup chopped onion 1/2 cup shredded mozzarella 2 cups fresh arugula…
Read MoreSmoked Whitefish Canapé
Makes 50 canapés 8 oz smoked fish 3 T mayo 2 hard boiled eggs chopped 1 T red bell pepper tapenade 1 tsp mustard 2 celery stalk chopped (may substitute…
Read MoreCrispy Quinoa Fritters
No guilt Fritters!!! Quinoa is the only grain that is a complete protein and very little oil is used to fry them so they make a very healthy yet…
Read MoreBourbon Chocolate Truffles
Recipe for TRUFFLES Makes 24 truffles Prep time - 40 min, cooling time - 2 hrs 12 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well…
Read MoreCarmelized Salmon
For perfectly Carmelized salmon rub with a mix of brown sugar, salt and pepper and marinate half an hour. Then wipe dry the salmon and sear in melted butter and…
Read MoreCreme Brûlée
CREME BRÛLEÉ (paired with Sauternes Dessert Wine) Makes four ramekins 4 T sugar + 1 T raw per ramekin 2 cups cream 4 large egg yolks 1/4 tsp vanilla or…
Read MoreAvocado Salad
Mix diced cucumber, red pepper, red onion and fresh cilantro with lemon juice and olive oil and spoon into avocado halves.
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