SPICY DELISH!

I’m back with a great summer recipe! Give it a try and don’t forget to tell me what you think…. Spicy Basil Ground Turkey Spaghetti with Zucchini Noodles Topped with Goat Cheese. Directions: Se 15 minutes Cook time 1 hour Total time 1 hours, 15 minutes For The Zucchini Noodles 1 1/2 Pounds of zucchini noddles (uncooked) 2 Large garlic cloves (minced) 1 Tablespoon of Extra Virgin olive oil 2 Tablespoons of water Salt and pepper (to taste) Garnish Fresh basil Goat cheese (crumbled at room temperature) Marinara Meat Sauce 1 Pound of lean ground turkey 2 Tablespoons of Extra Virgin olive oil 1 Teaspoons of pepper flakes 4 Medium sized garlic cloves (minced) 1/3 cup of basil (plus extra for garnish) 1/4 cup of parsley (finely chopped) 2 Tablespoons of fresh oregano (finely chopped) 2 Tablespoons of fresh thyme (finely chopped) 1/2 Teaspoons of dried rosemary 1 Can of diced tomatoes 1 Can of tomato sauce 1 Cup of marinara sauce 1/3 Cup of chicken stock Seasonings salt, pepper, garlic salt, garlic powder, onion powder 1/2 Teaspoon of Sugar Directions Marinara Meat Sauce Step 1 Turn a large skillet onto medium-high heat. Once warm, add in your olive oil, minced garlic and pepper flakes and allow to brown. Step 2 Add ground turkey into your skillet and cook the ground turkey until cooked all the way through. Do not drain. Step 3 Once your ground turkey is cooked all the way through, add your fresh herbs (basil, parsley, oregano and thyme) to the ground turkey mixture. Season with recommended spices. Taste and add more spices to taste. Step 4 Add chicken broth, diced tomatoes, tomato sauce, marinara sauce, ½ teaspoon of Truvia and give a good stir. Let simmer for 25-30 minutes. Salt and pepper to taste. Zucchini Noodles Step 5 Using pre-packaged zucchini noodles or your vegetables spiral and spiral. Place 1 ½ pounds of uncooked zucchini into a pan with minced garlic, water, salt, pepper and sauté for 3-5 minutes Step 6 Zucchini noodles, turkey basil marinara, top with goat cheese and basil. ENJOY,...
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Chocolate Chip Macaroons

CHOCOLATE CHIP MACAROONS Ingredients: 2 medium (very ripe) bananas 2 cups finely shredded coconut 2/3 cup mini chocolate chips Directions Preheat oven to 350 degrees. In a medium mixing bowl, combine the bananas and coconut until well blended. Stir in the chocolate chips. Shape into 16 cookies or drops and place them on a parchment lined cookie sheet. Don’t allow the cookies to touch. Bake until coconut is golden and cookies are set, approximately 20 to 25 minutes. Allow to cool to room temperature while still on the baking sheet. Store in an airtight container. Yields: 8 serving/ Serving Size: 2 macaroons/ Calories:174/ Total Fat: 11 g/ Carbohydrates: 20 g/  Dietary Fiber: 3 g/ Protein: 2 g Enjoy with a cup of tea!...
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Snow day Recipe!

Olive Oil Cake Ingredients Serves 12 3 large eggs 1 cup granulated sugar 1 1/2 cups whole milk 1 cup good-quality extra-virgin olive oil, plus more for coating the pan 1/4 cup amaretto liqueur 1 tablespoon finely grated orange zest 1 1/2 cups all-purpose flour, plus more for dusting the pan 1/2 cup coarse-ground cornmeal 1/2 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt Powdered sugar, for garnish  Instructions Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess. In a large bowl, whisk together the eggs and granulated sugar until well blended and light in color. Add the milk, measured olive oil, amaretto, and orange zest and mix well. In another bowl, stir together the measured flour, cornmeal, baking powder, baking soda, and salt. Add the egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not over mix). Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out with only a few crumbs, about 40 to 50 minutes. Remove from the oven and place on a wire rack to cool completely. When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with powdered sugar, cut into 12 pieces, and serve with a rich cup of...
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Broiled Figs & Scallops

Broiled Figs & Scallops Serves 4 Ingredients: 3 Medium beets, Trimmed, peeled and quartered 1 tbsp walnuts oil or extra -virgin olive oil 1 tbsp red or white wine vinegar 1 tsp raw honey 1/2 tsp sea salt, divided fresh ground black pepper, to taste olive oil cooking spray 1 lb sea scallops 10 fresh figs, trimmed and halved 1 oz unsalted walnuts, chopped and toasted mixed green salad                   Instructions: One: In food processor, shred beets, then transfer to a large bowl. In a small bowl whisk oil, vinegar and honey. Pour mixture over beets, season with 1/4 tsp salt and pepper: mix well Two: Preheat broiler, coat a rimmed baking sheet with cooking spray. Season scallops on both sides with remaining 1/4 tsp salt and pepper, then place on baking sheet in a single layer. Arrange figs, cut side up around scallops and season lightly with pepper. Mist scallops and figs with cooking spray. Broil 6 to 8 inches from heat until tops of scallops appear opaque and figs are juicy and tender, 4 to 5 minutes. Transfer figs to a plate and set aside. Flip scallops and return to broiler, cooking until firm to the touch and opaque in the center, 2 to 3 minutes. Three: Divide beet mixture among 4 plates. Arrange figs and scallops over top, dividing evenly, and sprinkle with walnuts and mix salad. Enjoy! Tip: If you don’t have a food processor , shred beets on the large holes of a box grater. Nutrients per serving: 3 to 4 scallops, 2/3 cup of beets, 1 tbsp walnuts, 5 figs halves: calories 310, total fat 9g, Carbs 34g, Protein 22g....
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Easy at home California Sushi Rolls

I had to go to South Africa to fall in love with Sushi…lol My husband and I had lunch in a fabulous mountain top restaurant named Two Oceans the view and the food was amazing. Two Oceans had a lot to choose from on the menu so I guess I was feeling a little adventurous I decided on the sushi platter. The California roll was my favorite on the platter, if you’re new to sushi it’s probably the best one to start with. I had to go to South Africa to fall in love with Sushi…lol How hard could it be with these simple ingredients to make sushi at home? California Roll Ingredients 4 cups water 2 cups uncooked white rice 1/2 cup seasoned rice vinegar 1 teaspoon white sugar, or as needed 1 teaspoon salt, or as needed 1/4 pound cooked crab meat, drained of excess liquid and shredded or Imitation Crab sticks 1 tablespoon mayonnaise 5 sheets nori (dry seaweed) 1 avocado, sliced 1 English cucumber, seeded and sliced into strips 2 tablespoons low sodium soy sauce Directions Wrap a sushi rolling mat completely in plastic wrap and set aside. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and pour in rice vinegar using a wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes. Combine crab meat with mayonnaise in a small bowl. Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place 2 to 3 avocado slices on top of the rice in one layer. Top with 2 cucumber strips, layer crab meat. Using your fingers carefully roll the California roll into a tight log. Cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste.               Two Oceans Restaurant is situated in the Cape of Good Hope Nature Reserve, Cape...
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Spicy Indian Chicken and Green Masala

Cook Time: 35 min Prep Time: 2 hours 25 min Ingredients ( Serves 4 ) 7 whole fresh green chile peppers (diced) 1 tablespoon cumin seeds 1 tablespoon ginger-garlic paste 1 teaspoon salt 1 1/2 teaspoon ground dried turmeric 1 teaspoon lime juice 2 cup fresh cilantro (chopped) 1 tablespoon plain yogurt 4 whole chicken breasts (skin removed) 1 tablespoon vegetable oil 1 whole small onion (thinly sliced) Directions Place chili peppers, cumin seed, ginger-garlic paste, salt, turmeric, lime juice, and cilantro into a blender. Puree until the cilantro is very finely chopped, then add yogurt, and puree until smooth. Pour over the chicken in a resealable plastic bag, and mix to coat. Marinate in the refrigerator at least 2 hours. To cook, heat vegetable oil in a large skillet over medium heat. Stir in onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the chicken and marinade, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the chicken is fully cooked. Nutrition Information Fat: 9.60 g Cholesterol: 59.00 mg Calories: 190.00 Protein: 19.20...
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