The Best Seared Tuna Ever

Yes, that's right, the best. In fact, if you prefer (or just can't wait), this marinade can also be used for sushi. Either way, it's delicious.


Ingredients:

* 2 big handfuls fresh cilantro leaves, finely chopped
* 1 teaspoon grated fresh ginger
* 1 garlic clove, grated
* 2 limes, juiced
* 2 tablespoons soy sauce
* Sea salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil

* 1 (6-ounce) block sushi-quality tuna per person
* 1 ripe avocado, halved, peeled, pitted, and sliced


Instructions:

To make the marinade, combine the cilantro, ginger, garlic, lime juice, soy sauce, salt and pepper, and olive oil in a bowl. Whisk.

Slice the tuna and brush it with marinade. Let sit for 5-10 minutes.

Lightly sear the marinaded tuna in a pan or on the grill, then remove from heat and add any remaining marinade.

Serve with sliced avocado.

Mediterranean Quinoa

Mediterranean Quinoa

Ingredients:

3/4 cups quinoa
1 1/2 cups water
1 teaspoon sea salt or kosher salt
1/2 cup marinated artichoke hearts, sliced
1/4 cups pitted Kalamata olives, sliced
1/2 bunch fresh baby spinach, cut chiffonade
1 cup cherry tomatoes, halved
2 Tablespoons flat leaf parsley, finely chopped
Greek Dressing - recipe below
handful toasted pine nuts
3/4 cup crumbled goat feta cheese
1 grilled chicken breast, cooled and chopped - optional

Greek Dressing:
zest from 1 lemon
juice from 1 lemon
2 Tablespoons good balsamic vinegar
1/4 cup orange juice
1/4 cup olive oil
salt and pepper

Whisk ingredients for dressing and season to taste with salt and pepper

Directions for quinoa:

1. In a medium bowl, cover quinoa with cool water and rub grains between fingers. Let grain settle, pour off water and repeat 2 more times. This removes the outer coating of the grain that can be bitter when cooked.
2. Bring 1 1/2 cups water to a boil, add drained quinoa and 1 teaspoon salt. Cover, lower heat and simmer 15 to 20 minutes until water is absorbed.
3. Let cool and fluff with a fork. Let quinoa cool all the way before adding other ingredients.
4. Once quinoa is cooled, add the artichokes, olives, spinach, tomatoes, parsley, feta and dressing (add chicken if using).
5. Toss to mix well and top with pine nuts.
6. Let chill in the refrigerator before serving.

Grilled Balsamic Glazed Boursin Stuffed Chicken Breasts

This is delicious, easy and kids LOVE it!!

Grilled Balsamic Glazed Boursin Stuffed Chicken Breasts

Ingredients:

3 Tablespoons balsamic vinegar
1 Tablespoon whole grain mustard
2 teaspoons onion, grated
salt and pepper
3 Tablespoons canola oil
4 boneless, skinless chicken breasts – pounded to ¼ inch thin
1 package Boursin cheese
4 cups mixed salad greens

Directions:

1. For the dressing, in a small bowl, combine balsamic vinegar, mustard, grated onion, salt and pepper.
2. Gradually whisk in oil and set aside.
3. Pound the chicken breasts to ¼ inch thin and season both sides with salt and pepper.
4. Crumble boursin cheese over half of each chicken breast and fold over.
5. Heat grill
6. Pour a small amount of the vinaigrette into a small bowl and brush onto each side of the stuffed chicken breasts.
7. Cook chicken for 7 minutes per side or until cooked through.
8. Serve over mixed salad greens dressed with the rest of the balsamic vinaigrette.

Arugula-Almond Pesto with Pasta and Grilled Shimp

DELICIOUS - and even better at room temperature - a good make ahead for easy entertaining that will make you look totally sophisticated...Arugula? Oh yeah - I use it ALL the time...

Arugula-Almond Pesto with Pasta and Grilled Shimp

Ingredients:

One 5 ounce package baby arugula (4 cups)
1/2 cup chopped blanched almonds
juice of 1 1/2 lemons
1 clove garlic - chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 cups olive oil - I used canola oil
1/2 cup Parmesan cheese
1 pound uncooked rigatoni, penne or spaghetti - I like whole grain penne
1 pound large shrimp, peeled and deveined
1 cup pear or cherry tomatoes, halved and tossed with 1/4 teaspoon salt

Directions:

1. In a food processor combine the arugula, almonds, lemon juice, garlic, 1 teaspoon salt, pepper and 3/4 cup oil.
2. Process the mixture while pouring another 1/2 cup oil through the tube.
3. The pesto should be a medium-fine consistency.
4. Stir in the cheese.
5. Cook the pasta until al dente.
6. Skewer the shrimp and grill 1 to 2 minutes per side.
7. Toss the hot pasta with the pesto and add the cherry tomatoes and the shrimp.
8. Season to taste with more salt, pepper and lemon juice.

Serves 4-5

Cilantro Rice

This is delicious but needs to be started well ahead of time as the rice needs over an hour to cool. Enjoy!!

Cilantro Rice

For the rice:

1/2 Tablespoon oil
1/2 large onion, chopped
2 garlic cloves, minced
1/2 of a 4 oz can of diced green chilis
1 cup white rice
1 can (1 3/4 cups) chicken broth
1/2 teaspoon salt

For the dressing:

1/4 cup (packed) coarsely chopped cilantro
3 Tablespoons oil
1 Tablespoon white vinegar
1/2 garlic clove, peeled
1/4 teaspoon ground cumin
1/2 teaspoon diced green chilis

Directions:

1. Make the rice by heating the oil in a large pan over medium heat.
2. Add onion to oil and saute 3 minutes, add chilis and saute 1 minute, add garlic and saute 1 minute more.
3. Mix in rice and saute, stirring, for 2 minutes.
4. Add broth and salt, bring to a boil.
5. Reduce heat to low, cover and simmer about 15 minutes. Remove from heat and let stand - covered - for 5 minutes.
6. Transfer rice to bowl, cool to barely lukewarm - about 1 1/2 hours.
7. Make dressing by combining all ingredients in a food processor or blender - or use a hand blender.
8. Season with salt and pepper.
9. Add dressing to cooled rice, toss to coat, season with salt and pepper.
10. Serve this at room temperature.

Grilled Chicken Black Bean Quesadillas

These are quick, delicious and healthy!!

Grilled Chicken Black Bean Quesadillas

Ingredients:

1 can black beans - rinsed and drained
2 chicken breasts - grilled, cooled and chopped
1 (8 ounce) bag mixed grated Mexican or Taco cheeses
1/3 cup chopped cilantro - divided
1 small white onion chopped finely - divided
8 (10-inch) flour tortillas
1 Tablespoon vegetable oil - divided
2 large tomatoes, chopped
1/2 lime - juiced
salt and pepper

Directions:

1. Heat dry grill pan until hot.
2. Mash half of the beans in a large bowl.
3. Add the rest of the beans, chopped chicken, cheese, 1/4 cup cilantro, and half of the onion to the mashed beans. Season with salt and pepper.
4. Divide mixture evenly over half of each tortilla and fold in half.
5. Brush oil onto grill pan and cook quesadillas until they are golden and the cheese is melted.
6. Meanwhile, combine chopped tomatoes with remaining cilantro and onion, lime juice, salt and pepper. Let the salsa sit to combine flavors and serve with quesadillas and sour cream.

Butterfly Sugar Cookies

Sugar Cookies:

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1/4 teaspoon salt

1. Beat the butter at medium speed with an electric mixer for 2 minutes or until creamy.
2. Gradually add the sugar, beating well.
3. Add the egg and vanilla, beating well.
4. Gradually add the flour and salt, beating until blended. The dough will be stiff.
5. Divide dough in half, wrap in plastic wrap and chill one hour.
6. Roll the dough to 1/4 inch thickness and cut with cutters.
7. Bake on lightly greased sheets (or sheets covered in parchment or silpat liners) for 8 to 10 minutes at 350 degrees. the cookies should be very lightly browned - almost no color - around the edges.
8. Cool cookies on sheet for 1 minute and remove to wire racks to cool completely.

Glaze:
1 (16 oz) pkg powdered sugar
1 teaspoon almond extract
5-6 Tablespoons warm water
liquid food coloring

1. Stir together the powdered sugar, almond extract and water using a wire whisk.
2. Divide and tint with food coloring if desired.
3. Place in wide shallow bowl and place cookie face down in glaze.
4. Pick cookie up, allowing some of the glazeto drip off.
5. Place cookie face up on wire rack and pop any bubbles with a toothpick.
6. Allow glaze to dry/harden completely before decorating with Royal Icing.


Royal Icing:
1 (16 oz) pkg powdered sugar
3 Tablespoons meringue powder - available at Michael's or any cake decorating store
5 to 6 Tablespoons warm water
1 teaspoon light corn syrup
food coloring - optional

1. Combine powdered sugar, meringue powder, water and corn syrup in a large bowl.
2. Beat on medium-low speed with an electric mixer for 5-7 minutes.
3. Divide and tint with food coloring.
4. Icing dries quickly - so keep covered!
5. Spoon royal icing into a pastry bag fitted with a No. 2, 3, or 4 round tip.
6. Decorate cookies as desired.
7. If using sprinkles - apply quickly after piping on the frosting - it dries quickly!