Thai Shrimp Bisque

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Thai Shrimp Bisque

If you’ve got an immersion blender, how lucky are you! Gazpacho, bisque, and tomato soup galore. If you don’t, it’s worth getting one TODAY! You can blend straight into the pot and it saves you from washing more pots and kitchen equipment. I’d pick my immersion blender over my food processor any day if I can. Don’t miss out on this delish Thai Shrimp Bisque recipe.

Recipe yields 2 portions

  • 1 heaping cup peeled and deveined shrimp
  • 1 cup full fat coconut milk (canned)
  • 3 cups seafood broth
  • 2 tablespoons red curry paste
  • 1/2 cup cubed sweet potatoes
  • 1/2 cup diced onion
  • 1 tablespoon vegetable oil
  • Chopped cilantro for garnish.
  1. Heat oil in a medium pot and saute onions and red curry paste together. Add in coconut milk, broth, sweet potatoes and bring to a simmer for 30 minutes or until sweet potatoes are tender. Add in shrimp and cook for 3 more minutes.
  2. Remove from heat and blend with an immersion blender until smooth. Garnish with chopped cilantro. Enjoy!



Dairy-free, Gluten-free Snickerdoodles

13339527_10209436983392524_9039730735184799754_nA few months ago, my husband and I transformed our home into a casita, or mini-retreat. We’ve met travelers from all over the world, each of them with unique preferences for food. But here’s one thing our travelers have in common: home-made COOKIES!

When our guests arrive, a plate of fresh cookies is waiting for them. Usually chocolate chunk cookies until recently when I had one guest who turned out to be gluten and dairy intolerant. Luckily, I had a go-to snickerdoodle recipe in my arsenal and swapped the butter for vegetable shortening and wheat flour for Bob’s Red Mill Gluten-free 1-to-1 baking flour. There was hardly any difference and the guests just LOVED IT!

Recipe yields 32 cookies

  • 1 cup vegetable shortening
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 2/3 cups AP gluten-free flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt

Cinnamon Sugar

  • 1 tbsp white sugar
  • 2 tsp ground cinnamon

Preheat oven to 350 degrees

Beat shortening with 1 1/2 cups of white sugar until blended. Beat in eggs one at a time, then vanilla. Blend in flour, cream of tartar, baking soda, and salt. Using a small cookie scoop to form cookie dough balls and set aside.

In a separate bowl, mix sugar with cinnamon. Roll cookie dough in mixture until covered completely and place on a nonstick baking sheet 2 inches apart. Bake 8-10 minutes. Cool cookies completely before serving.

*Leftover cookie dough can be stored for up to 6 months if stored in an airtight container in the freezer. When you’re ready to bake, allow the dough to reach room temperature for 15 minutes before baking in the oven.

Easy Vegetarian Chili

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Meatless Monday Vegetarian Chili

Why I didn’t think about adding chili to our Meatless Monday routine before.. Well, I’m not sure! It’s a great way to add flavor to your favorite veggies and it makes for such a delicious, comforting bowl of chili. Check this recipe out!

Yields 4-6 servings

  • 4 cups of chopped cauliflower
  • 1 cup diced bell pepper
  • 1 cup diced onion
  • 2 cups of chopped mushrooms
  • 1 can of diced roasted tomatoes
  • 4 teaspoons minced garlic
  • 2 heaping tablespoons tomato paste
  • 16 oz can of your favorite beans, rinsed and drained
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 4 cups of vegetable stock
  • olive oil
  • 2 teaspoons of salt
  • cheese and sour cream (optional)

With a large stew pot, add a couple tablespoons of olive oil on medium high heat and cook onions and garlic until softened. Add in remaining vegetables and cook for 5 minutes. Add in salt and remaining spices. Stir well then add in beans and stock. Bring to a low simmer and cook uncovered for 30 minutes until some of the liquid reduces and the chili begins to thicken.

Divide chili into bowls and garnish with a dollop of sour cream and cheese. Happy Eating!

Roasted Chicken 101

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Tarragon Roasted Chicken

You’ve probably made roasted chicken a million times and a million ways and each time it came out different. No matter how you and I season our birds, we’re all aiming for the same goals: juicy, moist, and tender where it ALMOST falls apart when sliced. I have some simple tips that could be a real game changer for your next roasted chicken. This method is FOOL-PROOF! Guaranteed!

  • 1, 3-4 pound chicken with giblets removed
  • 2 tablespoons of softened unsalted butter
  • 2 teaspoons kosher salt
  • 2 tablespoons chopped tarragon
  • 1 tablespoons minced garlic
  • 1/2 an onion quartered
  • 1/2 a lemon
  • 1/2 cup of water
  • 1 bunch of peeled and chopped carrots
  • 1 onion, chopped
  • 1 large bunch of fresh red radishes
  • parsley for garnish
  • good EVOO (Extra virgin olive oil)
  • Butcher’s twine

Preheat oven to 450˚F. Pat your chicken dry with a paper towel. Doing this ensures that your skin browns evenly and the fat renders without steaming the chicken (We want thin crispy browned skin.)

In a small bowl, make a paste out of the butter, salt, tarragon, and garlic. Using your fingers slowly open the pockets between the skin and the meat of the chicken. Do this gently and take some butter and smear it under the skin and on top of the skin.  Stuff the chicken with the quartered onion and half a lemon. Tie the legs together with twine and tuck wings of the chicken behind its back side.

Pour 1/2 cup of water into roasting pan. Place the chicken on a roasting rack then set on the roasting pan. If you do not have a rack, you can place 4 ramekins upside down and then place the chicken on top. Rub chicken with some good olive oil.

Place chicken on bottom middle rack in oven and bake for 30 minutes. The skin should begin to brown nicely. Loosely cover the roasting pan with foil and lower the temperature to 350˚F and cook for another 30 minutes. Lower temperature once more to 325˚F and cook for another 30 minutes. Add in your root vegetables around the chicken. Drizzle lightly with olive oil and sprinkle with salt. Cook for 1 more hour. Once done, let the chicken rest for 5-10 minutes so the juices redistribute.

Serve your chicken by placing vegetables on a large dish and set chicken on top. Garnish with fresh chopped parsley.


  • If you do not have tarragon, you can use a medley of fresh thyme and rosemary, or even sage.
  • You can also substitute chicken broth for water.
  • Skip the butter and use only olive oil if you wish but I think butter really gives the chicken an OOMPH factor that olive oil lacks.

I hope this recipe becomes an addition to your go-to recipes. Happy Eating!

Easy Kofta Kebabs


Kofta Kebab is my FAVORITE mediterranean dish. My goodness is there anything better than perfectly seasoned ground beef or lamb with fresh herbs fired on an open grill? I like this recipe because the seasoning can be applied to ground turkey, beef, or lamb. I used beef and and served the meal with sliced tomatoes and yogurt sauce.

Recipe yields 4 servings

  • 1.5 pounds of lean ground beef, lamb, or turkey
  • 1/4 cup finely diced onion
  • 1/4 cup chopped parsley
  • 4 tablespoons of kofta seasoning
  •  olive oil
  • 8 skewers soaked in water

In a large bowl, combine meat, onion, parsley, and kofta seasoning but do not overmix. Using a large spoon, take a scoop of 2 oz of meat and mold into a ball and add to skewer. Add 2-3 meatballs per skewer and repeat with remaining meat. Lightly drizzle with good olive oil. Grill 5 minutes on each side.


Cauliflower with Roasted Pepper Ragout

We have replaced most of our starches with low starch vegetables or leafy greens. Can we just talk about the amazing uses of cauliflower for a bit? It’s such a versatile vegetable. Great for steaming, roasting, grilling, chopping up and using as a rice or pasta substitute (WHAT?! I know). It’s also very low carb and neutral enough in taste to be used across multicultural dishes. I promise you will love this dish cauliflower dish layered with red pepper cream sauce and lots of cheesy goodness! You may want to make extras because people will ask for seconds.

Recipe yields 4 entree servings or 6-8 side dishes

  • 8 cups of fresh cauliflower florets
  • 2 cups of shredded mozzarella cheese
  • 1 cup of roasted red peppers in oil, drained and pureed
  • 1 cup of crushed tomatoes from a can
  • 2 cloves of garlic, minced
  • 1 cup of diced onion
  • 1/2 cup of heavy cream
  • 2 tablespoons of butter
  • salt and pepper to taste
  • 1/4 cup of grated parmesan cheese

Preheat oven to 400˚F.

In a large saute pan, melt the butter on medium high heat then cook the onions and garlic until softened. Add in roasted red peppers, crushed tomatoes, salt and pepper, cream and parmesan cheese. Lower heat to a simmer for 10 minutes until ingredients are combined. Stir occasionally.

Butter a casserole dish and layer half of the cauliflower florets and spoon half the sauce on top. Sprinkle with half of the mozzarella cheese then repeat. Bake for 15-20 minutes or until cauliflower is fork tender but not overcooked. Garnish with fresh parsley if desired.

Around The World in 4 BBQ Rubs

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Sure you can purchase premixed bbq seasoning but where’s the fun in that? If you need a reason to make your own rubs and seasonings, start with the list of ingredients in premixed spices in your grocery store. Chances are they’re laden with sugar, anti-caking agents (silicon dioxide.. YUM!), and MSG (monosodium-glutamate). I don’t want these things hanging around in my pantry and I don’t want to serve it to my family either. I’ve put together 4 seasonings that are essential for any grill master’s pantry. Each bbq rub recipe serves 10.

Asian Rub: Rub liberally on whole chickens or pieces, pork ribs or chops, duck.

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoon five spice powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated stevia

Jamaican Jerk: Sprinkle over whole chicken or pieces and different cuts of pork

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 2 teaspoons cayenne pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 2 teaspoons granulated stevia
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Lebanese Kofta: Use over ground lamb and beef or chicken breasts

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/2 tablespoon ground cinnamon

Sweet N Smoky BBQ: Rub generously on beef ribs, brisket, chicken, turkey, or pork.

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon granulated stevia
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 tablespoons salt
  • 1 teaspoon black pepper