Spring garden

I couldn't be happier that spring is finally here! We have planted our tomatoes, peppers, onions, and strawberries. Much more to come and I'll be sure to update along the way. Adam says our soil is awesome so I'm hoping for a terrific season. Check out the gorgeous tree in our backyard :)

Rice cake ideas

Rice cakes are a great gluten free alternative. I like putting jelly on them and swirling almond butter on top. Or sometimes I'll do peanut butter on the bottom and sliced banana over it. Here are a couple more suggestions for guacamole/avo lovers! The 1st pic is 1/2 cup mashed garbanzo beans + 1 wholly guacamole 100 calorie pack + lemon juice with cucumber. The 2nd pic is 1 wholly guacamole 100 calorie pack with 2 hard boiled eggs. These make delicious snacks or light lunches!

Crab cakes

Adam proposed a year ago today! Yesterday afternoon I was looking through pictures from our special weekend in Florida and I came across food pics- of course. There was one of a crab cake served with grapefruit and I got really in the mood for that. When the text came, 'what's for dinner?" I responded crab cakes! I found the recipe, Adam did the shopping, and together we enjoyed crab cakes, leeks, mushrooms, and a kale/toasted almond/cranberry/feta salad.

Here is the recipe!
http://www.healthyfoodforliving.com/crab-cake-burgers/

Pecan crusted tilapia

Adam made up this recipe and it's become a weekly special here on Ridgecrest over the past month. Here is what you will need to make the pecan crusted tilapia:

-tilapia
-pecans
-bread crumbs
-creole seasoning
-egg
-stone ground mustard
-mayo
-honey

We buy our tilpaia frozen from Sam's Club and I take it out the morning we are going to eat it to let it defrost in the fridge.

In the magic bullet or blender, mix 1/3 cup of pecans with 1/3 cup of bread crumbs with a teaspoon (or more) of creole seasoning-- we use Tony Chachere's original creole seasoning. We like the mix kind of chunky opposed to super fine.

Dip the fish first in a beaten egg then in the pecan bread crumb mix and put it on tin toil. We like it better just on one side of the fish but try it both ways and see for yourself. Cook at 375 degrees for about 7 minutes.  

For the sauce, mix 2 tablespoons of mustard with 2 tablespoons (or less) of mayo with 1 tablespoon of honey. These are all rough estimates and you should adjust to fit your taste buds. I recommend putting the sauce in a squirt bottle so you can drizzle it.

Above it is served with forbidden rice and a spinach, cranberry, pistachio, feta salad with a raspberry vinaigrette dressing. About 3 TBS raspberry jam, 1 TBS mustard, 1 TBS balsamic vinegar, 1 TBS water and wallah-- homemade dressing :)

Santa Fe

Last weekend Adam I spent time with our parents in Santa Fe. Two of my favorite restaurants there are Counter Culture and Vinaigrette. Scroll down and you will see why...

Pic 1: Ahi Tuna Tacos
Pic 2: Veggie Quesadilla
Pic 3: Asian Plate (spicy noodle & thai-style spring roll)
Pic 4: Kale Caesar with Tofu

Have you booked your ticket yet?

So many awesome restaurants there... Cafe Pasquals, Sushi Land, and Tomasitas to name a few more :)

Cook once, eat twice

Happy Valentine's Day everyone! Hope you get to share part of your day with someone you love. In school, Joshua (the founder of IIN) would talk about this concept cook once, eat twice. When you go through the motions of making something you might as well be able to get two meals out of it. These days people do the opposite. They cook twice and eat once-- meaning they make one meal for one person and another meal for another person. On Tuesday I made this easy dish... forbidden rice, shrimp, pistachios, celery, cranberries, apple and kale. Then last night we used leftovers as one of our sides. I love making dishes like with one with lots of different flavors and textures. Try it out and substitute to please your palate!

Chinese Chicken Salad

Have you ever had someone ask you if you've heard of something and you haven't and then you see it everywhere? It happens to me all the time. Yesterday I was texting with my Aunt who lives in Texarkana and she was telling me I should check out The Chew- a show on ABC. I have never seen it and never heard of it. Fast forward to right now...  I'm looking for the recipe for my favorite Chinois Chicken (or shrimp for me) Salad and wallah there it is- The Chew! I grew up eating this salad when Chinois was in the Forum Shops at Caesars Palace and although I think it has changed over the years (or maybe Spagos just does it differently) it is still a winner in my books.
Check it out:
 http://beta.abc.go.com/shows/the-chew/recipes/Chinois-Chicken-Salad