Friday, May 3, 2019

Shrimp and Avocado Salad

Over the past week has definitely been a busy one. My grandma underwent knee replacement surgery, so the kids and I have been staying with her and helping her recover. She's doing freaking amazing though. I'm so thrilled with how fast she's healing. I keep joking that she's going to be running a marathon in a week because of how fast she's been moving around the house.

My girlfriend Sarah posted a similar recipe for this dish online that showed a video, but of course, I just winged it and made my own, not looking at the recipe and this came out AMAZING!!!!! I of course made enough for a small army, but hey, would you expect anything less coming from me when I cook? Those of you who have eaten at my house know that when I cook it's GO BIG or GO HOME! I love love love entertaining and giving people the gift of good food to nourish their bodies..... this was definitely a good nourishing meal. I probably could've eaten 2 bowls and if you want to be bad, but can totally eat this with chips, but I just ate this as is....

I know. I know. You're waiting for the recipe.... Here it is y'all.... Get ready for it.....

Shrimp and Avocado Salad

  • 2 lbs large shrimp, peeled, deveined and cut into thirds
  • 1 English cucumber, sliced in quarters
  • 1 pint grape tomatoes
  • 4 avocados, cut into bite sized chunks
  • 1/2 cup cilantro, minced
  • 1/2 cup red onion, minced
  • 1 jalapeno, diced
  • 2  tbs. chili powder, divided
  • 1 tbs. cumin, divided
  • 1 tsp. Himalayan salt
  • 1 tsp fresh ground pepper
  • 1 tbs. olive oil
  • 4 limes, juiced

In a medium sized bowl, place shrimp, 1 tablespoon of chili powder, 1/2 tablespoon cumin, olive oil, salt and pepper and mix until the seasoning is well incorporated into the shrimp. In a large skillet warm to medium high heat and toss shrimp into pan and cook until no longer translucent.

While shrimp is cooking, place the remaining ingredients to a large bowl except for the avocados (I like to add these last so they don't get too mushy).  When shrimp has finished cooking, cool slightly for 10-15 minutes and add to the bowl. Mix well and season with salt and pepper to taste. After you have mixed everything, add in the avocados and give it one more mix and Viola!!!!! Scrumptious, Yummy Salad!!!! 

Feel Free to enjoy this salad as is, or with chips. It's delicious either way. 

Friday, March 1, 2019

Steak Oscar for Two

This dish right here is truly one of my specialties. I love making this dish. If it’s for Jacks Birthday, Valentine’s Day, or just because we want something fancy. Usually I just do the Filet with shrimp or lobster and topped with holandaise and asparagus, but this Valentine’s Day I decided to elevate my recipe a little more and try something new and this is what I came up with. I hope you all enjoy and if you have someone special, try it! 

Steak Oscar for Two




For the Steak:

2 Filet Mignon Steaks

1 tbs. Himalayan Salt

3 tbs. fresh cracked black pepper

2 tbs. avocado oil


For the Hollandaise:

2 egg yolks

1 stick butter

Juice of 1 lemon

Salt and pepper to taste

Dash of fresh tarragon minced


For the Crab Cakes:

1 Dungeness crab shelled, and cartilage removed

1 tbs. fresh lemon juice

1 egg

1 tsp. himilayan salt

1 ½ tsp. cracked black pepper

1 tbs. fresh parsley, finely minced

½ cup fresh grated parmesan cheese

½ tsp. Old Bay Seasoning

1 tsp. avocado oil


For the Shrimp:

4 Extra Large Shrimp, peeled, deveined, with tails attatched

1 tsp. Himilayan Salt

1 ½ tsp. black pepper

1 tsp. smoked paprika

1 tsp avocado oil


For Asparagus:

1 lb. fresh asparagus

¼ cup unsalted butter

Salt and pepper to taste



First things first, preheat oven to 500 with a large cast-iron skillet in the oven. Trust me on this one… Your filet will cook to a perfect Medium Rare every time!!! Trust me on this one!!!! This Alton Brown method is full proof!!!! I never do steak any other way!  While your pan is pre-heating in the oven, you’re going to prep the rest of your ingredients. As well as preheating the oven, you’re going to preheat a small saucepan and fill it halfway with water and turn on medium heat because you want the water boiling by the time it’s time to whip together that beautiful hollandaise sauce. 


First, the crab cakes. The crabcakes are so simple. In a small bowl (I usually just crack the crab meat into one bowl and then I do a quick once over with my hands and make sure I didn’t miss any pieces of shell or cartilage cause let’s face it, no one wants to sink their teeth into a hard piece of shell). In the same bowl, add your egg, parmesan, lemon, salt, pepper, and parsley, now gently mix the ingredients together with a fork until the egg and parmesan have blended together well. If your crab mixture seems too wet, add another ¼ cup of parmesan cheese. Scoop two heaping spoonfuls of the crab mixture into your hand and gently form a patty in between your two hands…. Next we’re going to cook this craby goodness….. In a skillet over medium heat, heat the avocado oil and place each crab cake until golden brown on each side, about 5 minutes each.  Set crab cakes aside.


Next is the shrimp. In the same pan you cooked the crab cakes in, if you need more oil, add the additional avocado oil, if not, go ahead and omit. Crank that heat up to medium high heat. Lightly toss the shrimp with the paprika, salt and pepper in a small bowl. Grill shrimp on both sides until browned on both sides, about 3 minutes on both sides. 


Your next step is that glorious meat. Freshly crack the salt and pepper directly onto a wood cutting board and gently roll the meat on all sides into the seasonings so your meat picks up the seasonings on all sides. Do this with both pieces of Filet Mignon. Let it sit for 10 minutes so it can soak in those seasonings. While the meat is soaking in those seasonings, carefully remove your large cast-iron out of the oven and you’re going to put it on the stove and turn the stove on HIGH heat. You want the pan to be at 500 degree heat on the stove as well. Lightly oil your pan with avocado oil and place the filet’s directly into the pan. Do not walk away. You’re going to want to time this closely 1 minute and 30 seconds on the first side. Flip that meat and cook for another 1 minute and 30 seconds on the other side. Flip again. Place in the oven. Time for 45 seconds and flip your meat one more time and time for 45 seconds. Remove your meat from oven and remove from pan to rest for 10 minutes on a plate or cutting board.


While your meat is resting you’re going to cook your asparagus and hollandaise. In a large skillet, melt butter and place your asparagus in pan over medium high heat. The asparagus should take just about as long as the hollandaise takes to whip up.


Last but not least, the buttery richness of that beautiful hollandaise. This is where you get an arm workout while you’re cooking. In a metal bowl, place your two egg yolks Next, using a whisk, you’re going to whip those eggs for 30 seconds above the pan with the water, 30 seconds off the pan, 30 seconds above, 30 seconds off. You will see your eggs will start to turn a rich golden yellow color and start to thicken. This is when you add a little bit of the butter and continue to whip 30 seconds on and 30 seconds off, add more butter and continue the 30 seconds on/off method until you’ve added all of the butter, then finish off with the lemon, salt, pepper, and fresh tarragon. 


For the assembly, place the filet on the plate first.  Place 5 asparagus spears to the left of the filet. Next drizzle the hollandaise over the filet, top with crab cake, finish by criss-crossing the shrimp on top of the hollandaise and I lightly stuck a piece of parsley in between the two pieces of shrimp for garnish. Next, served to your loved ones and watch them enjoy this lovely meal. 

Wednesday, February 13, 2019

My Love of Books 2019

Books upon Books upon Books...... I use to be one of those who would start a book and then would never finish it and then start another book and never finish it. The only book I had ever read fully through, which is actually surprising because it's a quite long one is Gone with the Wind, which turns out happens to also be my ALL TIME FAVORITE BOOK and ALL TIME FAVORITE MOVIE!!!! I LOVE LOVE LOVE it! I've actually read a handful of times and every time I read it, it captures me, just as it had the very first time I read it, through every page, through every chapter....

So this year,  I decided to try audibles because life with three kids, therapies, appointments, homeschool classes, sports, etc, I'm in the car  A LOT!!!!! So, I decided to give it a go and try some Audible Books, and I love them and the kids love them, so I actually let them pick some books out too. Here are the ones we have read already and I'll keep adding as we go through the year. and if you'd like more info on the books, just let me know.

Please keep in mind some of these are kid books too, but they wanted me to borrow these to listen to the Audible, which they have a new love of listening to audibles in the car as well. Nicholas is super into history.

1. The Life- Changing Magic of Tidying Up by Marie Kondo
2. U.S. Constitution by iMinds (Nicholas picked this)
3. Whiskey In my Teacup by Reese Witherspoon
4. You are a Badass by Jen Sincero
5. Enjoy Every Sandwich by Lee Lipsenthal, M.D.
6. Magic Tree House Collection Books  1-8 by Marie Pope Osborne (Kids Pick)
7. Tale of Peter Rabbit by Beatrix Potter (Brooklyn's pick)
8. We Love Each Other, But by Dr. Ellen Wachtel
9. Love Warrior by Glennon Doyle (currently reading)
10. Area 51 An Uncensored History of America's Top Secret Military Base by Anne Jacobsen (Nicholas' current Pick)

When life gives you lemons.

When life gives you lemons.... and lemons... and more lemons.... and even more.... I should really have opened a lemonade shop.... Sometimes there are things in life that happen.... Sometimes we feel as if we're drowning. Sometimes we feel as if things could not possibly get any worse and then whack something else happens, but hey that's life right... I just have to smile and endure. Endure every obstacle, endure every hardship, endure every small, mediocre or huge thing that may come my way... that may come our way.... My husband and I have built our family together and not everyday has been easy. We may look all sunshine and roses on the surface, but that's the surface, underneath that is the grit.... that true grit that has made us stronger and who we are as a couple. We are unstoppable..... Lemons have truly come our way.... With our children, sometimes with our marriage, with our house, but we smile, we endure, we pray and we look for the brighter days because we know that together as a family, that's all that matters. The kids are going to remember the memories we build for them so we are building freaking OUTSTANDING memories that they will remember forever.... Weekend Pajama days where we build a movie theater in the living room and just relax all day, pop popcorn and just relax....

So with every Lemon that may be thrown our way, we got this.... I really gotta teach the kids to make Lemonade.... LOL


Sometimes I distance myself.... to something that feels real, to something that is unknown, to something that is me. I distance myself when I feel lost, I distance myself to escape, I distance myself when I'm crying out.... and when I distance myself I am not my true me.... When I distance myself it's because I need to work on bettering what's going on internally with me, so I seek out personal development... I have grown a true love of audibles.... I think 2019 is my year of Audible books...  I will do another posting about those and update it as the year progresses.... 

I completely shut off from my blog. For a few reasons honestly... A few very personal reasons and some out laziness I guess and focus on other things, but I don't want to get into all that with y'all and bore you with all the details, so let's just say I'm back and I'm ready to accomplish those goals I have. I have a lot of catching up to do to reach my goals, but I know I can do this.  

Just get ready y'all!!! I'm comin' for ya!!! Get ready for the Blog Catch Up!!!! 

Saturday, January 19, 2019

Saturday Mornings are for..... WAFFLES!!!!

Saturday Mornings are the best. The days the kids sleep in, the days for morning snuggles, the mornings for morning cartoons together, the mornings for special breakfast requests because we have those extra moments together. Saturday mornings are the moments of endless possibilities. Saturday mornings are when anything is possible... Some Saturdays may be as simple as pancakes or waffles and then there will be some complex Saturdays with some homemade eggs Benedict and you know I can never refuse to put my own little twist on it so we've pretty much tried them all from traditional Benedict's to crab, shrimp, lobster, spinach, asparagus..... oh yea, we're talking about WAFFLES today... Sorry, I get a little carried away when I start thinking about Benedict and what goes into making that buttery succulent Hollandaise sauce... Thinking about it just makes my mouth water.....

So for Waffles... Waffles are always so much fun to make. I have definitely been creative with waffles for my kids, from the traditional Belgian Waffles, to even Pizza Waffles... yes, you heard me right! I have made freaking Pizza Waffles! Those were actually so much fun to make! I had my SIL, bestie and her hubby over for dinner and we decided to do a dinner waffle bar of pizza waffles with Marinara dipping sauce... We got to build our own and we had a crazy amount of toppings. It was so much fun! I may have to try it again and post a recipe here because I think we made them and ate them so fast that none of us even got pictures of them!!! For Shame I tell ya!!!! 

Well, this morning, I wanted to make a waffle that was good and healthier also for the kids and Jack since we're trying to eat better, so I was determined to come up with something and the thing I came up with was freaking amazing. The kids loved them and I don't think we even had any leftovers!!!! 

The best part of waffles is I get the best little helper in the kitchen....

Keto Waffles
  • 2 eggs
  • 2 cups almond flour
  • 1 cup almond milk
  • 2 teaspoons baking soda
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter
  • 2 tablespoons butter,  melted

Preheat Waffle Iron and adjust temperature to preferred doneness. 

While the waffle iron is warming, place all ingredients, except butter into a high powered blender or food processor and blend on high until all ingredients are incorporated. Add butter and blend again a few more seconds. 

Use cooking spray to lightly grease waffle iron to prevent sticking and place about 1/3 - 1/2 cup of batter to waffle iron and cook until it's browned to your preferred doneness. 

These waffles are perfect and serve warm topped with your favorite syrup. We love our sugar free maple syrup. 

Monday, January 14, 2019

McGriddles.... Low Carb Style

Ok, so I don't know about y'all but I love love love breakfast and everything it entails. Well, after a long week, I knew breakfast was just the answer my hubby needed. Breakfast seems to just bring everything together. If you've had a rough week, make breakfast! If you've had a rough day, make breakfast! Yes, the answer is always, Make Breakfast. So I wanted to try something a little fun. WE love those fast breakfasts on the go, but don't always want all those carby calories, so I wanted to find a low carb way to do it, but something that still tastes good and I came across this... A Low Carb McGriddle, which by the way, I'll be honest, the McDonalds Mcgriddle is actually one of my favorites. That savory with a little sweet... OMG!!!! Party in your mouth!!!!

Jack kept coming into the kitchen as I whipped up this breakfast and I wouldn't spill the secret of what I was making. I didn't want to tell him. I wanted it to be a surprise and a surprise indeed. I watched him as he sunk his teeth into that first bite and he loved it! I still need to perfect my egg. I'm thinking I need a square egg pan like the ole Mickey D's has so I can make a cute square folded one, but the scrambled egg one worked just fine and it still had an amazing taste.


For Pancake "Buns"

  • 1/2 cup sugar free pancake syrup
  • 2 large eggs
  • 2 oz cream cheese
  • 2/3 cup Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • 10-15 drops liquid stevia

For filling

  • 4 eggs scrambled or fried
  • 4 slices cheddar cheese
  • slices bacon or breakfast sausage, cooked


Heat the syrup to a boil in a small saucepan over medium-high heat, stirring constantly. Continue to boil for several minutes until syrup has thickened and reduced by half. 

Pour the syrup onto a parchment lined pan and place in into the freezer for at least 1 hour. 
Preheat your oven to 350 degrees F and grease a whoopie pie pan. Spray the inside of the rings with non-stick spray. 

Place the remaining ingredients for the buns into a blender and pulse until smooth. Pour evenly into the rings (approximately 2-3 tablespoons per pie mold)

Remove the syrup from the freezer and gently peel the parchment away from the syrup. Break it into small pieces and evenly distribute the pieces into the batter.

Bake for 12-15 minutes, or until set. Allow to cool slightly before removing from the rings.  

Assemble to sandwiches by topping one pancake bun with one slice of bacon or sausage, one egg and one slice of cheese, then top with a second bun.