Happy Summer! Hello WORLD!
Michael and I have been a bit off the grid for a bit, hence the no posts since
February, Michael is head chef at a new fabulous restaurant, I have been doing
some work with a gallery in the Santa Fe Art Colony, showing my paintings. All
in all, it has been pretty busy, but a wonderful time!
That being said, we have put
together a simple yet delicious dish inspired by summer and my recent trip with
my family to Puerto Vallarta (Michael couldn’t make it because he is el jefe
and needed). We have made avocado shrimp toast. This is such a simple dish, yet
very complex in flavor, and is great for brunch or even just a snack.
Ingredients:
½ Lb. peeled and deveined shrimp
(about medium size)
Sourdough baguette
Cilantro
3 avocadoes
1 lemon
1 lime
2 Tablespoons canola oil
1 teaspoons kosher salt plus some
pinches
Start by preheating oven to 400
degrees and slicing bread a ¼ to ½ inch thick, depends on your preference. Put
bread on sheet tray and in the oven when the oven reaches temp. Toast bread
about 12 minutes, flipping half way. Since all ovens are not created equal,
just keep an eye out on toast burnage.
I like to buy my shrimp peeled
and deveined to save the time, but check to make sure it is completely deveined
because I know it's childish but it's just guhross if they are not completely
cleaned. Heat oil and juice of a lemon inn a skillet on medium high heat, until
it starts to slightly brown….SUPER CRUCIAL, don’t let oil burn, just let it
slightly brown. Place shrimp in skillet, season with a teaspoon of salt, and
cook about 3 minutes each side, or until shrimp turns pink. Remove from heat.
To assemble this glorious masterpiece
get all of your ingredients ready; have your bread out, open your avocado up,
pick some rinsed cilantro, slice your shrimp down the middle length wise, and
roll and then slice your lime. The
reason you roll the lime is to open up the juiciness inside!
Start with your toast, then layer
slices of avocado, and the pinch some salt on top. Next lay 3-4 shrimp slice on
top, squeeze some lime on top, sprinkle some chili flakes, and lastly top with
some cilantro!
Enjoy!!!
Happy New Year!!! In this New
Year we have decided to be healthier, as I believe everyone says they will be!
Michael being a chef makes it difficult for him to adhere to this, but I have
decided to try and eat Paleo-ish for a bit. I mean why not!? For a paleo dish we
have created a Paleo Brunch Crostini with Tomato Caviar, not all brunches need
to leave you feeling heavy!
Ingredients: makes about 5-6
Crostini:
1 cup almond meal
1 egg
1 ½ Tablespoons unsalted butter,
chopped
Toppings:
5 eggs
3 small avocadoes
1 Tablespoon red wine vinegar
Pinch of salt
2 large tomatoes
4 slices thick prosciutto or any
other meat you would like to put on top
Start by making the crositinis,
since they are made with almond meal, they are gluten free and very low carb
which is awesome. Preheat the oven to 375 degrees, and combine all the
ingredients in a food processor and combine until you make a dough. Roll a
small ball in your hands and pat down to make your crostini about an 1/8 of an
inch thick. Bake for 16 minutes, rotating half way through.
Next prepare your toppings!
Avocado: With a fork cream
together red wine, avocado, and a healthy pinch of salt.
Egg: Slow cook you eggs. Place
eggs in water, then on the stove. Bring to a boil, once boiling, remove from
heat and let cover for 2 minutes. Remove from water and place in cold water to
stop the cooking. Remove the shell and chop.
Tomato Caviar: cut the top off of
the tomato so that you can see all the pockets with the seeds. Using a sharp
knife, slice in between the meat and the seeds of the tomato so that you are removing
the meat from the seeds. Next carefully detach the seeds and they should come
right out!
Prosciutto: Chop into pieces, you
can either crisp it on the stove for about 3 minutes, or leave as is.
To put the crostini together
first put down the avocado, then the egg, top with prosciutto, and tomato
caviar, and sprinkle with salt. Enjoy your deliciously healthy and awesome
brunch crostini!
Mikey and I are now winding down form
our 7 day detox, so we are still on a health kick at the moment. We always
crave something really hearty at breakfast, which tends to mean really fatty at
the same time. We came up with the idea for this potentially high calorie
breakfast, by replacing some of the ingredients with other things, and using
low calorie options. Opt for these ingredients and you will not only be
extremely satisfied by your waistline will be thanking you after your eat this
low calorie breakfast sandwich.
*The deli thins that we use are by Oroweat,
and they are basically an uber thin hamburger bun, and are 100 Calories for the
two slices!
Ingredients: for 1 sandwich
1 bun of 100% Whole Wheat deli thins
½ a yellow squash
¼ orange bell pepper
1 egg
2 slices turkey bacon (as low fat
percentage as you can find)
2 slices of
avocado
1 Tablespoons humus
1 slice low fat cheddar cheese
Hot sauce
It doesn’t really matter what order you
make your ingredients in, because ultimately you just need to make the
ingredients then assemble and devour.
For the vegetables julienne your orange
bell pepper, then thinly slice your yellow squash into slices which would fit across
your bun.
Cook your bacon in a sauté pan until it
has nice deep brown spots, then lay on a paper towel to absorb any of the extra
grease, once cooled slice in half in order to lay the bacon across your
sandwich. To make the sunny-side up egg, spray a nonstick pan with a little bit
of cooking spray and the crack the egg into it. You want to cook it at a medium
high heat until you cook all of the white of the egg.
Next toast your bread, and spread the
bottom piece of bread with hummus, then the other slice with avocado.
To assemble the sandwich start with the
bottom piece with hummus, lay the squash, then pepper, then bacon, cheese, then
egg. Put as much hot sauce as you want on the egg, then top it off with your
avocado piece of bread!
Devour it! Yum!!!!
So we were thinking what could be better than a summertime
snack that is great for brunch hour. A bit of breakfast and a bit of that fresh
green we all love. Hence the avocado egg. Avocado egg is a super simple and unbelievably
tasty and delicate snack. Anyone you make this for will be impressed by not
only how attractive this is, but the taste.
Ingredients:
1 avocado
2 egg yolks
2 Tlbs. Olive oil
2 pieces white or sourdough bread
Pinch of salt
Sprinkle of pepper
Douse of tapatio (or any other hotsauce)
Peel avocado, take out pit, and cut into two ½ inch slice through
the middle. Toast the bread slices, then cut into diamonds. Now, heat your
olive oil in a skillet and a medium high heat, once the oil glides easily across
the skillet, place your avocado slices in it. Season with a little salt, and
let sit for about 45 seconds. Flip the avocado slices over, and while that side
cooks take your eggs, and separate the egg from the yolk and slip the yolk into
the space the pit once was in your avocado. Season with salt and pepper, and
let the avocado and egg cook a bit more, about another minute until the yolk
seems to firm a little. You don’t want the yolk to cook through, because then
where is the fun of having a runny yolk! Once it is done, remove from skillet,
place on your toasted diamond bread, decorate with some hot sauce and EAT!!!
