Toasted Coconut Marshmallows

Toasted Coconut Marshmallows

Toasted Coconut Marshmallows

Yum! Yum! Yum! That’s about all I have to say about these Toasted Coconut Marshmallows. Well…almost all I have to say about them. I purchased a new stand mixer a while back and was searching for the perfect first stand mixer recipe. After all, you have to break a good piece of equipment in properly, right? I was also searching for a finger food dessert for a party I was attending. After some thought and a serious sugar craving, I knew Toasted Coconut Marshmallows would be a hit at the party. I was right! These little babies were flying off the platter and received raving reviews!

With the season turning to candies and desserts for all those parties and family gatherings you will be attending, you will want to make up a batch of these delicious marshmallows. They are sweet, pillowy and irresistable. They also can be stored for a few weeks in an airtight container – so make some now!

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Grilled Garlic Lime Fish Tacos

I don’t know about you but I find fish tacos at restaurants frustrating. Very rarely do I find a delicious fish taco anywhere. Do I find a good fish taco? Sometimes. A great fish taco? Not yet. Why am I so picky? I really don’t know what it is. Maybe it’s the fact that many restaurants only offer a fried fish rather than grilled. Maybe it’s the lack of a corn tortilla. Many times it’s the use of iceberg lettuce rather than crunchy cabbage. Whatever it is, I have yet to find that fish taco that has me coming back for more.

What’s the solution to my problem? There are probably lots of solutions to many of my problems. This fish taco problem though…I think the solutions is to make my own fish tacos! I sat down for a few minutes and thought about all of the various components of a fish taco which speak to me (not literally of course!). The chili lime flavors, the crunchy cabbage, the grilled and firm fish, the earthy corn tortillas. Then there has to be a sauce that  brings all of the flavors together. After all of these yummy thoughts, I put together what I thought would be my perfect fish taco. And guess what? They were outstanding! I am so looking forward to the leftovers tonight! Now it’s your turn…don’t go out tonight – make your own Grilled Garlic Lime Fish Tacos!

Grilled Garlic Lime Fish Tacos Recipe

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Blood Orange Ricotta Fritters

Blood Orange Ricotta Fritters

It is a rare day when I find blood oranges at any of my supermarkets. So imagine my excitement when I spotted some across the produce section. I literally clapped my hands, smiled, and honestly almost hopped with joy. It takes so little to make me happy these days. Regardless of my weird produce enthusiasm, I now had something new to play with…blood oranges.

After some research and internal conflict as to whether I go sweet or savory, I decided to at least start with sweet. Doughnuts sounded great but it was time for something a little different. I’ve had lemon ricotta fritters before, but never blood orange. Time to try something new! These little fritters were delicious. The blood orange is quite subtle but contributes enough flavor to make the fritters slightly sweet and perfect for a Sunday breakfast on the back porch. Try your Blood Orange Ricotta Fritters this weekend!

P.S. If you are like me, not all of your fritters will be picture worthy. Here are my alien fritters…Have fun!

The Not so Pretty Blood Orange Ricotta Fritters

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Basil Oil

Basil Oil

After spending too much time watching TV this weekend, I kept seeing a commercial from a popular Italian chain restaurant tempting me to come devour some all you can eat pasta. I was sold but didn’t want to get up and go. I chose to use what I had in my kitchen instead. The big decision though was the sauce…just as it would have been at the restaurant. I had a huge amount of basil so the decision was made for me. It was time for some basil oil.

Basil oil is a very flavorful and amazingly versatile. Not only can you do what I did and add it to you favorite pasta dish, you can also drizzle it over a refreshing caprese salad, spread it on a slice of bread for a tasty sandwich, add it to mayonnaise for a new twist on a condiment, create your own bruschetta, or toss it with some roasted potatoes at your next meal. Think outside of the box for how you might use your batch of basil oil! It will liven up your next meal!

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Sweet Grilled Cheese and Tomato

Sweet Grilled Cheese and Tomato Sandwich

I LOVE this sandwich! I visited a sandwich cafe this weekend and tried one of their specialties…a grilled cheese with honey. It was delicious!  I quickly began devising my version of a sweet grilled cheese and came up with this…Sweet Grilled Cheese and Tomato sandwich. The mix of creamy havarti cheese, juicy tomato, sweet honey, and buttery toasted sourdough bread is absolutely scrumptious! Give this easy sandwich a try today!

Sweet Grilled Cheese and Tomato Sandwich Recipe

Serves 2 sandwiches


4 slices sourdough bread

1/2 cup sliced havarti cheese (cut straight off a block of cheese for thicker, gooey slices)

2 Tbls honey

4 slices tomatoes

2 Tbls basil, sliced julienne

1 Tbls butter


1. Build sandwiches by spreading honey on all four slices of bread and layering the cheese, tomatoes and basil between the bread.

2. Heat non-stick skillet over medium heat. Add 1/2 Tbls butter to melt.

3. Add sandwiches to skillet. Cover in order to fully melt cheese. Flip sandwiches when evenly browned, adding remaining butter. Cover skillet again to continue to melt cheese.

4. Serve sandwiches straight from skillet.

Coconut Macaroons

Coconut Macaroons

Okay, maybe it’s not very original but I recently had a bag of coconut and couldn’t decide what to do with it. So, I made coconut macaroons. It was hard to resist making a cookie so simple with only six ingredients. In one bowl. In less than thirty minutes. Why wouldn’t I make coconut macaroons? Crispy on the outside and chewy sweetness on the inside.

I wanted to put my stamp on this recipe so I did try something new. After picking up some blood oranges at the market, I thought they would make a great addition to my “unoriginal” coconut macaroons. They tasted great. They tasted just like my first batch of macaroons without the blood orange. Honestly, the blood orange juice made no difference. So guess what? I decided there was no need to mess with perfection.

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Cajun Tilapia with Roasted Blueberries

Cajun Tilapia with Roasted Blueberries

It feels so good to be back! After some health issues and a major job change, it is time to get back to what I enjoy. Without these distractions and honestly, all those energy zappers, I have been dreaming about new recipes. Today’s Cajun Tilapia with Roasted Blueberries is one I have tried before. Each time I made it, I was dissatisfied with some minor detail. I think I’ve got it right this time.

First, you have to find your favorite cajun seasoning. Maybe one day I will come up with my own seasoning blend but until then, I will use Weber Grill Creations N’Orleans Cajun Seasoning. Not a plug…just my favorite. It’s got a kick, but it’s not overpowering. Second, go minimal on the salt in your blueberries. If you use too much, it will taste weird…kind of soapy. Third, use a cast iron skillet if you have one. It really does just push the flavor over the top. Once you get the blend of flavors just right, this dish is delicious! It has that mildly spicy kick with the cooling sweetness of the warm blueberries. Try this one this weekend…you won’t regret it!

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