Macadamia Nut Encrusted Tilapia with Mango Grapefruit Salsa and Coconut Rice

This meal is sure to take you on a dinner trip to the South Pacific. It’s wonderfully light and fresh with a hint of citrus.

Time from Prep to Eating: 30 minutes

What You Need:
8”x8” baking dish
1 small bowl
1 plate

The Stuff:
2 Tilapia filets
¼ cup chopped macadamia nuts
¼ cup Panko breadcrumbs
1 egg, whisked
Salt and pepper to taste

Here’s What You Do:
Grease the baking dish with any non-stick cooking spray and pre-heat the oven to 450 degrees.

In a separate bowl whisk one egg. On the plate mix the macadamia nuts, Panko breadcrumbs and salt and pepper.

Take each filet and dip it in the egg mixture, then dip it in the nuts and breadcrumbs. Ensure both sides of the filets are covered with the mixture and place in the baking dish. Pour the rest of the mixture over the filets and bake in the oven for 15 minutes.

Squeeze the left over lime and lemon from the salsa before serving.  Serve with the salsa and rice (recipes below).

Mango and Grapefruit Salsa

Time from Prep to Eating: 10 minutes


What You Need:
1 large mixing bowl

The Stuff:
1 Mango, diced
½ Grapefruit, peeled and diced
1 Avocado, diced
2 scallions, sliced
½ red pepper, diced
½ lemon
½ lime
1 Tbsp Canola Oil
Pinch of red pepper flakes
Pinch of cumin
Pinch of garlic powder
Salt and pepper to taste

Here’s What You Do:
Dice all ingredients to roughly the same size and mix in a large mixing bowl. Allow to set for at least 5 minutes before serving.

Coconut Rice

Time from Prep to Eating: 10 minutes


What You Need:
Medium pot
Small skillet

The Stuff:
1 cup jasmine rice
Coconut water
¼ cup coconut flakes
Salt and pepper to taste

Here’s What You Do:
Follow the cooking instructions for the jasmine rice and substitute the water for coconut water.

In a separate skillet heat the coconut flakes over medium heat until brown and crispy (about 5 minutes).

Top the rice with the coconut flakes and salt and pepper to taste.

Stuffed Poblano Peppers

Time from Prep to Eating: 45 minutes


What You Need:
9”x12” baking dish
Medium mixing bowl

The Stuff:
6 medium to large poblano peppers
1 - 14.5oz can black beans, drained
1 - 14.5oz can corn kernels
1 - 14.5oz diced tomatoes, diced
1 - 4oz can fire roasted diced green chiles, drained
½ cup bulgur wheat
½ package of frozen spinach, thawed
¼ tsp salt
1/8 tsp pepper
1/8 tsp cumin
1/8 tsp chili powder
½ cup shredded Mexican cheese mix

Here’s What You Do:
Pre-heat the oven to 400 degrees and grease the baking dish with non-stick cooking spray.

ut off the top of the poblano peppers and discard the seeds. Mix the remaining ingredients (except for the cheese and half of the diced tomatoes) in the large mixing bowl until well combined then stuff the peppers with the mixture. Place the peppers in the baking dish then pour the remaining diced tomatoes on top of the peppers. Roast in the oven for 30 minutes.

Top the peppers with the cheese and broil for about 3 minutes.

Bacon and Lemon Roasted Brussel Sprouts

I recently found out that most people say they don't like brussel sprouts even though they haven't tried them!  I think it's because we grow up hearing how terrible other people think they are and don't care enough to form an honest opinion of our own. Well, I set out on a mission to see how I could make brussel sprouts pallatable...and I surprised even myself.  I'm willing to bet this recipe would change anyone's opinion of the itty bitty cabbages. Plus...everything is better with a little bacon.

Time from Prep to Eating: 25 minutes

What You Need:
Cookie sheet lined with tin foil

The Stuff:
1 package of brussel sprouts, peel off the top layer then slice in half
Zest and juice of one lemon
5 bacon strips, pre-cooked then crumbled
2 Tbsp extra virgin olive oil
Salt and pepper to taste

Here’s What You Do:
Pre-heat the oven to 400 degrees.

Place the brussel sprouts on the pan in one even layer then add the zest, oil, and salt and pepper. Roast in the oven for 15 minutes, then toss with lemon juice and bacon bits.

Cauliflower Gratin

Cauliflower is another vegetable that gets a bad rap.  One that I admit I even disliked up until recently.  After trying this recipe my opinion is changed.  I promise that even your kids will love this cauliflower side dish! 

Time from Prep to Eating: 35 minutes

What You Need:
1.5 quart baking dish

The Stuff:
1 medium cauliflower head, cut into bite sized florets
2 Tbsp butter
2 Tbsp flour
2 cups milk
Fresh ground nutmeg
Salt and pepper to taste
½ cup grated parmesan
Unseasoned bread crumbs or panko

Here’s What You Do:
Pre-heat the oven to 400 degrees.

In a medium sauce pan melt the butter over medium-high heat. Whisk in one Tbsp flour stirring until well combined. Add second Tbsp of flour, whisking entire mixture for about 2 minutes until the flour is cooked slightly. Slowly pour in the milk whisking the mixture continuously to break up any clumps that might appear and come to a simmer. Continue to whisk for about 3-4 minutes until well combined and thickened then add in the salt, pepper and nutmeg. You’ve just made a “rue!”

Fill the baking dish three-quarters full with the cauliflower. Pour the rue over the cauliflower then top with the parmesan cheese and bread crumbs. Bake in the oven for 25-30 minutes.

Zesty Lime Steak Tacos with my Famous Pico de Gallo

These authentic-style Mexican steak tacos are incredibly delicious; with a unique zesty lime and cilantro marinade. Topped with my famous pico de gallo and these just might be the best tacos you’ve ever tasted.

Time from Prep to Eating: 35 minutes

What You Need:
A grill

The Stuff:
¼ cup lime juice (fresh or concentrate)
3 Tbsp extra virgin olive oil
½ cup chopped cilantro
1/8 tsp pepper
Zest of 1 lime
Your favorite grill seasoning (try McCormick and Schmick’s Steak Grill Seasoning)
6” soft corn tortillas
2 lbs top sirloin steak
1 head of red cabbage, shredded
Sour cream

Here’s What You Do:
For the marinade, mix together the first five ingredients (lime juice to the zest) in a small mixing bowl, place sirloin in a zip lock bag and pour the marinade over the meat. Allow meat to set in the refrigerator for at least 30 minutes, but no longer than one hour.

Turn your grill to med-high heat. Take the meat out of the refrigerator for at least 15 minutes before placing on the grill and sprinkle grill seasoning on both sides. In the meantime, start on the pico de gallo (recipe below).

Once the meat has come to room temperature, grill for 5 minutes on the first side then flip and grill for an additional 4 minutes. Remove and allow to rest for at least 5-10 minutes before you slice (against the grain), in thin strips. Allowing them to rest is critical! No matter how hungry you are…let the meat rest!

Warm the tortillas on the grill for about 30 seconds (turning once). Assemble your tacos, topping with red cabbage, sour cream, and the pico de gallo.

Carrie’s Famous Pico de Gallo

Alright, alright…here it is. This is my famous pico de gallo…which people swear has changed their life forever. Enjoy!

Time from Prep to Eating: 35 minutes

What You Need:
A medium mixing bowl

The Stuff:
3 scallions, minced
1 vine ripe tomato, diced
2 avocados, pitted and diced to bite size pieces
1 Tbsp cilantro, rough chop
Juice of 1 lime (if it’s not REALLY REALLY juicy, go with two)
¼ tsp cumin
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper

Here’s What You Do:
Combine all ingredients in a mixing bowl and stir thoroughly to coat the avocado in the lime juice. You can serve this immediately, but it’s best after about 30 minutes in the refrigerator (stirring occasionally). It’s good on chips, quesadillas, tacos, burritos, you name it.

Eggplant Parmesan a la Carrie

Wow! Eggplant Parmesan just went from a dish I reluctantly choose once in a while when I’m dragged to an Italian restaurant, to probably the best Italian dish I’ve ever had…and I made it myself! This is NOT your typical eggplant parmesan and that’s exactly what I love about it; rustic, not time consuming to make, and packed with flavor. No pan frying, no egg-wash and no 1.5” disks of eggplant slopped on your plate in the end. You will definitely want to try this one out, but FYI, this recipe is for two.


Feel free to blame Erik for the terrible picture. He left the house with the camera and all I had was my camera phone. Lame.

Time from Prep to Eating: 45 minutes

What You Need:
A clear 8x8 baking dish and a medium mixing bowl.

The Stuff:
1 small eggplant, cut lengthwise once then halved again, finish by cutting each quarter into 1” cubes
½ cup un-seasoned Panko bread crumbs
1 tsp Italian Seasoning
½ tsp garlic powder
¼ tsp salt
¼ tsp cracked black pepper
1 ¼ cup of the tomato sauce I reserved from the Garlic, Salami, and Tomatoes with Pasta recipe
Roughly half of an 8 ounce package of sliced Mozzarella cheese
Basil, hand torn

Here’s What You Do:
Preheat the oven to 400 degrees and lightly coat the baking dish with any nonstick cooking spray.

In the meantime, mix the Panko bread crumbs, Italian Seasoning, garlic powder, salt and pepper in the mixing bowl, then add and toss the cubed eggplant. It’s totally okay if the bread crumbs don’t stick entirely to all sides of the eggplant…the end result of this imperfection is amazing! Pour the entire mixture (including the extra bread crumbs) into the baking dish and evenly spread the tomato sauce on top. Bake in the oven for 25 minutes.

Remove dish from the oven and place 1 even layer of cheese on top. Place the dish back in the oven and broil for roughly 2 minutes until brown and bubbly.

Pair with any pasta of choice. YUM! Enjoy!!

Garlic butter

Time from Prep to Eating: 10 minutes (not including roasting the garlic)


What You Need:
A bowl and a fork.

The Stuff:
1 stick of salted butter, room temperature
1 small head of roasted garlic, cooled, skins removed (instructions follow)
1/8 tsp salt
1/8 pepper

Here’s What You Do:
For the roasted garlic I followed Ellie Krieger’s cookbook instructions and made this a couple days in advance when I found some extra garlic in my refrigerator. First, cut off the top 1/3 of the head of garlic and place in a shallow baking dish. Drizzle 1 Tbsp extra virgin olive oil and cover with tin foil. Place in a 375 degree oven for 30 minutes. Then remove the tin foil and bake for an additional 30-40 minutes. Ellie’s awesome!

Once the stick of butter and the garlic is at room temperature combine all ingredients into a bowl and smash with a fork. Mix until well combined.

Serve immediately or cover with plastic wrap and place in the refrigerator for up to 5 days.

Garlic, Salami, and Tomatoes with Pasta

Time Elapse from Prep to Eating: 45 minutes


What You Need:
A stock pot for boiling pasta and a sauté pan for the red sauce.

The Stuff:
1 lb pasta, recommend large shells, Rigatoni or Penne
4 garlic cloves, minced
1 small yellow onion, finely chopped
2 ounces of hard salami, cubed
1 Tbsp Extra Virgin Olive Oil
1 – 8 ounce can of tomato sauce
1 – 28 ounce can of San Marzano tomatoes
½ Tbsp dried Italian Seasoning
1/8 tsp each of salt and pepper
Big pinch of red pepper flakes
A good bottle of red wine, enough for one swirl around the sauté pan
1 Tbsp of parsley, chopped
1 Tbsp of basil, chopped
¼ cup parmesan cheese
4 small kalamata olives, roughly chopped

Here’s What You Do:
In the sauté pan, combine the extra virgin olive oil, garlic, onion, and salami over medium heat for about 5 minutes. Once the onions are translucent add the remaining ingredients from the tomato sauce to the red wine and simmer for 20 minutes. In the meantime, cook the pasta as directed on the box.

Spoon the sauce over the noodles to coat and top with the parsley, basil, kalamata olives, and parmesan cheese.

Best served with garlic buttered bread! Recipe follows.

Although Erik despises tomato-based pasta sauce he ate the sauce and complimented me by saying “I didn’t know red sauce could have so much flavor”…and then he ate some more.