Eggball

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

Time: 1 hour

Ingredients:  

• 6 hard-boiled eggs  
• 2.5 cups vegetable oil for frying  

Potato mixture: 

• 3 potatoes, washed & scrubbed
• 3 cups boiling water
• 1 teaspoon cumin powder
• 1 tablespoon minced garlic
• 2 tablespoons ground onion  
• Salt to taste  

Batter:

• 4 tablespoons ground split peas 
• 4 tablespoons all purpose flour  
• 1/2 cup water (or more, added slowly to create batter consistency) 
• Salt to taste

Recipe:

1. Boil potatoes for 15 mins.
2. Mash them in a bowl with all the potato spices above, set aside.
3. Peel the hard-boiled eggs.
4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
5. Dip the ball into the batter so it's evenly coated.
6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

Rosemary Cauliflower Mash

Want the taste of seasoned mashed potatoes without all that starch? Try my Rosemary Cauliflower Mash! It's easy & a healthier side dish for your Christmas Eve dinner. 

ime: 20 mins

Ingredients:

• 1 head of cauliflower
• 1.5 tablespoons butter
• 1 sprig rosemary
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon crushed red pepper
• 1 pot of boiling water (3 cups, salted) 

Recipe:

1. Cut the head of cauliflower off the stem, place it in the boiling water until soft (about 10 mins) 
2. Strain the cauliflower & place it in a food processor. Add all other ingredients. 
3. Pulse for 1-2 mins or until the cauliflower is the consistency of mashed potatoes.  
4. Serve hot & enjoy!  

Tip: double or triple this recipe to serve at a dinner party!  

Crab Cakes

Add this to your holiday appetizer menu!  Seafood with a comforting kick!  Crab cakes are a delicious way to spice up your meal. Try this recipe with some homemade aioli or spicy mayo and prepare to indulge. 

Time: 40 mins, makes about 10 crab cakes

Ingredients:

• 1 container (or 2 cups) jumbo lump crab
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons crushed red pepper
• 1 large egg
• 1 sleeve Ritz crackers - crushed into crumbs with a rolling pin
• 2-3 tablespoons vegetable oil for frying the cakes

Aioli:

• 1 tablespoon fresh chives
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe:

1. Combine all crab cake ingredients together in a medium-large bowl using a large fork.  The egg should help the mixture hold together.  If it doesn't, add another egg.
2. Use your hands to form patties out of the mixture - and set them aside.
3. In a medium/large frying pan, heat the vegetable oil to medium heat.
4. Place each of the patties into the frying pan (careful not to overlap them) and let fry on each side for about 4-5 mins or until golden brown.
5. Lay the finished crab cakes on a paper towel to drain any excess oil before serving.

Aioli:  Mix aioli ingredients together in a small bowl and serve next to the crab cakes!

Kalonji with Shrimp

Bitter melon - bitter gourd - karela.. no matter what you call it, it is delicious pan-fried and filled with curried shrimp!  Try this fantastic Guyanese dish for dinner tonight!

Time: Approx 1 hour - makes 4 kalonji (double this recipe to make 8)

Ingredients:

• 2 bitter melons (karela) - get ones that are wide so you can scoop out the seeds and stuff them
• 1 teaspoon curry powder
• 1 teaspoon coriander powder
• 1 teaspoon ground geera (ground cumin)
• 1 teaspoon garam masala
• 1.5 cups raw peeled & de-veined shrimp
• 2 garlic cloves - minced or finely chopped
• 1 tablespoon chopped onion
• 2 teaspoons salt
• 1 tablespoon vegetable oil

Recipe:

1. Set a pot of 3 cups water + 1 teaspoon salt to boil.
2. Cut off the ends of the karela (bitter melon) so the tips and stem are off but the end is not open (you need it closed so you can stuff it later).
3. Put the karela to boil in the pot for 15 mins, turning it every so often so it boils on all sides.
4. In a frying pan, heat the vegetable oil to medium heat and add chopped garlic and onion until golden brown. 
5. Next, add the shrimp to the pan - and the remaining teaspoon of salt, curry powder, ground geera, garam masala, and coriander. 
6. By now the karela should be ready for straining.  Strain and wash with cold water so it cools off soon.
7. Fry the shrimp in the curry mixture until cooked through - then move it to another bowl. 
8. When the karela is cooled enough to handle without burning yourself, cut both of them in half.  Scoop out the seeds with a spoon so you have 4 hollow pieces. 
9. Fill about 2-3 spoonfuls of the shrimp mixture inside each karela.  Press it in with the back of your spoon so it's tightly packed.
10. Turn the stove back on with the same pan that you fried your shrimp in, let it get to medium heat. 
11. Add each piece of stuffed karela to the pan and pan-sear on all sides so that the outer edge of the karela is browned. 
12. Serve over a plate of homemade rice and dhal (as pictured) - enjoy!

Spinach Tortellini Salad

Feeling lazy at lunchtime? Try my spinach tortellini lunch salad!  It's quick - it's easy - it's delicious!

Time: 20 mins

Ingredients:

• 1 cup spinach tortellini
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1/4 cup feta cheese crumbles
• 1/4 cup grape tomatoes, whole
• 1 tablespoon roasted garlic slices
• 1/4 cup olives of your choice
• salt/pepper to taste

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt
2. Strain when cooked through and let cool
3. Toss in a bowl with desired toppings 
4. Sprinkle with salt/pepper to taste
5. Eat cold or at room temperature

Chicken Roll

My mom has been making chicken rolls for special occasions ever since I can remember.. and they're always a hit!  Chicken rolls are made with a delicious pastry crust and filled with chicken, vegetables and cheese - kind of like a calzone.  You can slice them up diagonally and serve them as an appetizer or finger food at a party.

I came up with my own version - very similar to hers.  The recipe is really easy, it just requires a little time for the dough to cool in the fridge.  Enjoy! 

Time: 2 hours, makes 2 rolls

Ingredients:

• Filling
  • 2 lbs boneless chicken breast or thighs, cut into cubes
  • 1 tablespoon chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1.5 cup frozen vegetables - you can buy the frozen soup vegetables packets from ShopRite or PathMark, they work great!
  • I/4 cup milk or lactaid
  • 1.5 cups shredded cheddar cheese
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon italian seasoning - (or oregano) for sauteing the chicken
  • 2 teaspoons oregano for sprinkling over the finished chicken mixture
• Crust
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1 stick cold unsalted butter - cut into cubes
  • 1/4 cup cold water
  • 1 egg yolk + a splash of water to make egg-wash

Recipe:

1. In a food processor, combine all ingredients for the crust (except the egg wash) and pulse until a dough forms. 
2. Finish kneading the dough with your hands, but just enough so it forms a ball.  You don't want to over-knead or it will get hard.   Add more cold water if you need to, so the dough mixture stays together. 
3. Cover the dough with clear wrap and refrigerate for at least 30 mins.
4. In a large skillet, heat the olive oil to medium heat - then add the onion and garlic.
5. Once the onion and garlic start to brown, add in the chicken and let cook for 5 mins, stirring occasionally.
6. Next, add the vegetable mixture - or whatever chopped vegetables you'd like, and the remaining filling ingredients except the cheese and the oregano.   Heat until the milk boils down to about half (about 15 mins). 
7. Turn off the stove, sprinkle the cheese on the mixture, and move it off the heated surface so the filling can cool completely.  You don't want the filling to be hot when you put it into the dough, or it will melt the dough mixture and start to rip apart.
8. When the filling is cooled to room temperature, take your dough out of the fridge and break it into  equal balls of dough. 
9. Roll out the first ball so that it looks like an oval.  Don't roll the dough too thin or it will rip when you try to pull it over the filling.  Also, don't roll it too thick or it will be too dry when you bite into it.  You want it to be about 2mm thin.
10. Fill the middle of the dough with 3 spoonfuls of the mixture, and sprinkle 1 teaspoon oregano on the mixture.
11. Fold both ends over the filling, one on top of the other. Pinch it closed with your fingers at the top and bottom, then seal it with the end of a fork along the edge in the middle and the top and bottom.  
12. Place the finished roll on a greased cookie sheet (I used cooking spray) and preheat the oven to 350.
13. Repeat steps 9 through 12 for the remaining roll(s). 
14. Next, mix your egg wash mixture and coat the top of the chicken rolls using a pastry brush. 
15. Bake them for about 1 hour or until the crusts are golden brown on the outside.  

Scallops Wrapped in Turkey Bacon

Put these on your appetizer menu this holiday season! These scallop wrapped in bacon are amazingly easy to make, impressive to display & won't break your budget! 

Time: 30 mins depending on how many you make

Ingredients:

• 2 cups scallops (I got mine from BJs, so inexpensive!)
• 1 pack thin & crispy turkey bacon
• 1-2 teaspoons salt
• 1-2 teaspoons black pepper
• Toothpicks to keep the bacon in tact
• 1 tablespoon butter for frying

Recipe:

1. Break the turkey bacon into 3 parts, & break your toothpicks in half.
2. Wrap each part around 1 scallop each, sealing it with 1/2 toothpick for each scallop.
3. Sprinkle with salt & pepper.
4. Heat the butter on medium heat in a large skillet.
5. Add the bacon-wrapped scallops one by one so they can stand up & brown on the top.
6. Turn them over after 2-3 mins & let them brown on the other side. 
7. Let the bacon brown on all sides by pushing the scallops over & rolling them around - it won't take long to get crispy.
8. Drain on paper towels & serve!

No Bake Pistachio Sea-Salt Fudge Bars

Guiltless bliss! These take only 15 mins to make & are wayyyy healthier than eating real fudge. They're also gluten-free & vegan!

Time: 15 mins 

Ingredients: 

• 1 ten oz container (or 1.5 cups) pitted dates 
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons ground cinnamon 
• 2 teaspoons coarse sea salt 
• 2 teaspoons flax seed flakes 
• 2 teaspoon coconut oil 
• 1 tablespoon pistachio crumbs (pounded pistachios)
• 2 additional tablespoons of pistachio crumbs for rolling the bars in

Recipe:

1. In a food processor, combine all ingredients & pulse until a fine mixture forms. Add more coconut oil if the mixture is too dry (it should look moist, but not wet).
2. Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each (see image below).
3. Put the remaining pistachio crumbs in a small sandwich bag. Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar. 
4. That's it! You can refrigerate these if you want them cold, or just serve them as-is!

Falafels

Another perfect meal for Meatless Monday's! Falafels remind me of street food in NYC, on a cold night like tonight! They're very easy to make - and they're ready in just 20 mins - so I no longer have to stand in a cold line to have some! 

Time: 20 mins - makes ~8 - 10 falafels

Ingredients: 

• 1 can garbanzo beans  
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder 
• 2 cloves garlic
• 1 tablespoon diced onion
• 1 handful fresh parsley  
• 2.5 tablespoons all purpose flour  
• 2-3 hot wiri wiri peppers if desired  
• 3 tablespoons olive oil  
• 1-2 cups vegetable oil for frying  

Recipe:

1. Strain & wash the garbanzo beans. 
2. Add all ingredients in a food processor & pulse for 2-3 mins until the mixture is fine & grainy.
3. In a large skillet, heat vegetable oil (make sure the oil height is about 1 inch thick) to medium heat.
4. Break off golf ball sized pieces of the mixture & form into falafel patties with your fingers.  
5. Add the falafels one by one to the pan & fry for 2 mins on each side (or until golden brown). 
6. Lay on paper towels to get any excess oil off, and serve. These go great in a salad or in pita bread!  

Pita Bread:  

Ingredients:  

• 1.5 cups all purpose flour  
• 1 packet fast acting yeast
• 1 teaspoon white sugar  
• 1 cup warm water  
• 1 teaspoon salt  

 Recipe: 

1. Pour the yeast packet in a measuring cup. Add the sugar & warm water, stir. Place it aside in a room temperature, dark space (I put it in the microwave without turning it on). Leave it for 15 mins so the yeast bubbles up.
2. Put the flour & salt in a basin. Add the yeast water, knead into a dough.  
3. Break 2" balls of dough & roll them each out with a rolling pin. You may need to add a little dry flour so it doesn't stick to the surface you're rolling it on. Don't roll them out too thin, let them be about 1/2 inch thick.  
4. Use PAM spray on a flat griddle or frying pan to cook the pita bread for about 5 minutes on each side, or until they are golden brown.  

Tomato Sauce

This is a perfect way to use up tomatoes from your summer garden crop. Thanks to my dad and uncle, I had plenty of green and red tomatoes to use for this sauce!  This was my first time making tomato sauce completely from scratch - without the canned tomatoes.  It tasted so fresh and was worth the wait!  

Time: 8 hours

Ingredients:

• 12 whole tomatoes (I used frozen tomatoes green and red tomatoes that I let defrost overnight in the fridge, makes them so easy to peel!)
• 1/4 cup olive oil
• 1 handful fresh basil leaves, torn into smaller pieces
• I handful fresh thyme leaves (I used broad-leaf thyme)
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 1/2 cup white sugar
• 1 onion, diced 
• 1 garlic bulb
• 2 tablespoons salt
• 1 cup water
• 1 teaspoon crushed red pepper
• 1 teaspoon chili powder

Recipe:

1. Wash and peel the tomatoes. If they are frozen from earlier in the summer, it helps to boil them for 5 minutes so the skin peels off easier. After they're peeled, set them aside.
   
2. Slice the edge of the garlic bulb (skin on) so that the tops of each glove are exposed.  Coat with olive oil and wrap in foil - roast on 425 for 40 mins.  
3. Heat the 1/4 cup olive oil and diced onions in a large pot on medium heat.  Mix around until the onion is opaque.
4. Add the tomatoes, basil, thyme, oregano, sugar, crushed red pepper, chili powder, salt and black pepper.  Mix until combined.
5. Cover the pot and bring to a boil for about 10 mins on medium-high heat.
6. Lower the heat, remove the cover, and stir. The mixture will start thickening - looking almost like salsa rather than a sauce. 
7. Remove the garlic from the foil paper and squeeze the softened cloves into the pot.  Mix around, the garlic will melt.
8. Add the cup of water, stir, and recover the pot.  Leave the heat on a low simmer. 
9. Keep checking the sauce and stirring occasionally so it doesn't burn.  If it has a lot of chunks, use an immersion blender. Leave it on the stove for 3-6 hours (or longer if you have the time!)

Depending on how ripe the tomatoes were, you may need to add a little more sugar or a little more salt after tasting it. If you prefer a spicier sauce, you can add more crushed red peppers.

Serve over warm pasta or use as a dipping sauce for breads!

Homemade Garlic Spread

Fancy up your French baguette with this amazingly easy garlic spread! You'll wow your guests & feel surprisingly accomplished- you just made homemade garlic bread! Woohoo! 

Time: 1 hour 

Ingredients:

• 1 bulb garlic  
• 1 tablespoon butter
• 1 tablespoon fresh parsley leaves 
• 1 teaspoon black pepper  
• 1 teaspoon olive oil  

Recipe: 

1. Cut the top off the wide end of the garlic bulb so that the ends are exposed. Remember to leave the skin on (you can throw away any shell that falls off).
   
2. Rip enough foil paper to completely cover the garlic, and place the bulb in the center of the foil, exposed side face up.
3. Coat the op with olive oil, and close it so there's a tent at the top. 
4. Roast the garlic on 425 for 40 mins, or until the garlic is soft.
   
5. Open the foil and let the garlic cool for 15 mins.​
6. Place the butter in a bowl and soften to room temperature. ​
7. Take the cooled garlic & ​squeeze it out of the shell, into the butter. It should be very easy to do this, and the garlic will be mushy. If it isn't, you can put it back to roast longer. 
8. Add in the parsley & mix to incorporate all of the ingredients. ​
9. Now, you can spread the mixture over toasted bread, sprinkle on black pepper & serve! ​
   

Sautéed Turnips in a Creamy Parmesan Sauce

Turnips are loaded with vitamin C, vitamin K and calcium...you're doing yourself a favor by consuming these bad boys.  I've never made turnips before, so this was a toss up - but I'm very happy with how they came out!  You can also try this recipe with potatoes but I think using turnips gives it a rustic, adventurous vibe! 

Time: 25 mins

Ingredients:

• 2 turnips
• 1/2 cup fat free milk (I used fat-free lactaid)
• 2 tablespoons butter
• 1 large clove garlic, sliced thinly
• 1 teaspoon dried oregano
• 2 teaspoons smoked paprika
• 3-4 fresh leaves of parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup grated parmesan cheese

Recipe:

1. Peel the turnips and cut them into chunks.
2. Melt the butter in a small saucepan, adding the garlic slices as soon as the butter melts down.
3. Add the turnip chunks and let them simmer for about 7 mins or until soft (turning them every so often).
4. Add in the milk & parmesan cheese first, then sprinkle in the paprika, dried oregano and fresh parsley.
5. Let the mixture boil for another 5 mins, so the seasonings soak into the turnips.  Remove the turnips from the saucepan and into a serving bowl.
6. Stir the sauce until thickened, then pour it over the turnips & enjoy!

Caribbean Chicken Patties

A warm, flaky, savory turnover with a kick of Caribbean spice!  

Time: 1 hour, 15 mins 

Serving: Makes 6 patties

Ingredients:

Filling:

• 1 pack ground chicken (or meat of your choice)
• 1 tablespoon smoked paprika
• 2 teaspoons chilli powder
• 2 teaspoons ground cumin
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1-2 sprays of PAM/other cooking spray

Crust:

• 1 cup all purpose flour
• 4 tablespoons cold butter, chopped into cubes
• 2 tablespoons cold water
• 2 teaspoons salt
• 1 egg yolk + a splash of water for egg wash

Recipe:

1. Put all crust ingredients into a food processor and pulse until a dough forms. 
   
2. Take the dough out of the food processor and form it into a ball with your hands. Cover it with clear wrap and leave it in the refrigerator for about 15-20 mins.
3. Heat a large frying pan to medium heat.  Coat the bottom evenly with cooking spray.
4. Add the ground chicken and seasonings, fry until the chicken is browned.  Allow the chicken to cool for 10 mins. 
5. Take dough out of the refrigerator and break it into 6 palm-sized balls. 
6. Roll each ball out using a rolling pin, and fill with 2 tablespoons of the ground chicken mixture. 
7. Fold the top of the dough over the filling and seal with your fingers, pressing the top and bottom together.  You can provide an additional seal using a fork pressed into the dough.
8. Make your egg wash by beating the egg yolk and a splash of room temperature water together.  Use a pastry brush to coat all of the patties with the egg wash. 
9. Bake on 350 for about 30 mins or until crust is golden brown.
10. Enjoy!

Painless Pesto Pasta

Putting my basil plant to good use!  Such an easy, quick meal; perfect for my Meatless Mondays!

Time: 15-20 mins

Ingredients:

• 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
• 1 tablespoon salt for the pasta water
• 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
• 1/4 cup extra virgin olive oil
• 1/2 cup pine nuts (you can sub walnuts)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt.
2. Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
3. Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor.  Pulse until finely ground.
4. Strain the pasta and return it back to the pot while it's still hot.
5. Mix the pesto into the pasta until well-coated, careful not to mush it.
6. Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
7. Enjoy!

Spiced Lamb Chops

If you know me personally, you know I LOVE lamb!  Ground, stewed, curried, baked, grilled, burger'd... I love it all!  This is one of my fave ways to prepare lamb - it's fast and flavorful, perfect when you're in a hurry to make dinner!

Time: 20 mins

Ingredients:

• 1 pack lamb chops (I got mine from BJs, comes with 8 pieces per pack)
• 2 teaspoons chilli powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons olive oil for cooking

Recipe: 

1. Coat both sides of the lamb chops with salt.
2. Mix all dry ingredients in a bowl to create the spice rub, then rub it on both sides of each chop.
3. Grill on high heat for about 3-4 mins on each side, allowing the meat to char before turning over.
4. Enjoy with a medium-bodied red wine (I used a Cabernet Sauvignon).

Serving suggestion:  I ate these with my creamy garlic mashed potatoes; devine!

Creamy Garlic Mashed Potatoes

Here's a perfect side dish for your Thanksgiving table!  SO easy to make, and very difficult to mess up. 

Time: 1 hour

Ingredients (serves 2):

• 3 large potatoes
• 4 cloves of garlic, sliced thin
• 1.5 teaspoons finely chopped chives
• 4 tablespoons salted butter at room temperature
• 1 cup fat-free milk (I used fat-free Lactaid)
• 1 tablespoon salt
• 2 teaspoons black pepper

Recipe:

1. Scrub potatoes thoroughly, leaving on as much of the skin as you can.
2. Add 3 cups of water and half of the salt to a medium-large pot - bring to a boil.
3. When the water is boiling, add the potatoes and cover them - let them boil until they start to pop open a little, about 30 mins (this makes it really easy to mash them!). 
4. Strain the potatoes, but put the pot back on the stove so the water dries out.
5. In the dried pot, add the garlic slices and butter - let it melt for about 30 seconds. 
6. Add the potatoes back into the pot, the milk, remaining salt, black pepper, and chives.
7. Mix the potatoes continuously allowing all of the ingredients to incorporate.   You want to press down any lumps of potato so the mixture is smooth.  This should take about 5 mins if the potatoes boiled long enough.
8. Sprinkle a little smoked paprika for garnish (optional) and enjoy!

Steamed Mussels in a Lemony-Garlic White Wine Sauce

How much do you pay for a mussels appetizer at a restaurant?  $11? $14? Some places in NYC even charge over $20!  Today I bought a bag of PEI mussels from ShopRite for $4.99! 

Of course you have to do a little work, scrubbing them and cooking them yourself.  But hey, if you can save a few bucks, it's worth it!   Recipe below, enjoy!

Time: 20 mins

Ingredients:

• 1 bag PEI mussels
• 1/2 bottle white wine (I used a Bordeaux)
• 4 cloves garlic (use 2 cloves if you prefer)
• 2 tablespoons butter or margarine
• 1 handful fresh parsley
• 1 teaspoon fresh lemon juice
• 1 French Baguette to compliment the mussels
• 1 teaspoon black pepper & 1 teaspoon sea salt

Recipe:

1. Scrub the mussels thoroughly, throwing out any that are not fully closed or have cracks in them. Set them aside. 
2. Slice the garlic cloves and chop 1/2 of the parsley (leave a few behind leaves for garnish)
3. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
4. Add the white wine and lemon juice, salt and pepper - bring to a boil. 
5. Add the mussels into the pot carefully, to avoid breaking them (I used a strainer-spoon so that I could place them lightly without getting burned).
6. Cover the pot and let the mussels steam for about 4-5 mins or until they pop open.
7. While the mussels are steaming, cut the French baguette into diagonal slices, or however you want them shaped.
8. Toast the bread in a 350 degree oven for about 5 mins or as crispy as desired.
9. Place the mussels in a bowl that will hold the sauce, but leave the sauce in the pan and let simmer for another 10 mins so it reduces to about half. 
10. Devour the mussels, dip the bread in the sauce, & drink the rest of the wine with this meal!

Serving suggestion:  I wanted a light dinner so I had this by itself; you can serve it over a plate of linguini cooked al dente.  The sauce will go great with the pasta and it will make for a more filling meal!

Kale Chips

Simple, healthy snacking: KALE CHIPS! 

Time: 40 mins

Ingredients:

• 1 head of kale  
  
• 1 teaspoon olive oil
  
• 1-2 teaspoons sea salt (or to taste)
  

Recipe:

1. Before making, ensure the kale is washed & dried completely (preferably left out to dry overnight). 
2. Preheat oven to 275 F.
3. Cut the veins & stems off the kale so only the leaves are left.
4. Toss kale leaves with olive oil & salt on a cookie sheet. 
5. Bake on 275 for 30 mins, turning at least once midway. Leave in a little longer if the kale isn't crispy yet! 

Smoked Salmon Crostini

Perfect for breakfast, brunch, or appetizer!  These simple smoked salmon crostini taste like a lot of work, but they're very simple to make!

Time: 15-20 mins

Ingredients:

• 1 pack smoked salmon (I use Nova)
• 1 container cream cheese - I use unflavored but you can use flavored if you want, Chives and Onions flavor works really well with this!
• 1 French baguette 
• 1/4 cup grape or cherry tomatoes
• 2 tablespoons capers
• salt/pepper to taste

Recipe:

1. Cut baguette into 1/4 inch diagonal slices - bake on 400 for about 10 mins until the slices are crispy
2. Slice tomatoes thinly
3. Spread cream cheese on all slices
4. Top with slices of tomatoes, smoked salmon, and capers
5. Sprinkle salt and pepper
6. Enjoy!

Chicken Corn Dogs

I always try to find corn dogs in the grocery store frozen food section - and they all have beef in them somehow!  Even the ones with chicken have some beef!  Well, I don't eat beef so I decided to make my own corn dogs - with JUST chicken! 

Time: 30 mins

Ingredients:

• 1 pack chicken hot dogs
• 1.5 cups corn meal
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 large egg
• 1.5 cups vegetable oil
• Skewer sticks for holding and frying corn dogs

Recipe:

1. Heat saucepan with vegetable oil on medium heat
2. Mix all ingredients in a bowl (except the hot dogs and vegetable oil, of course)
3. Stick skewers into hot dogs until you have almost reached the top of the hot dog
4. Coat thoroughly in the mixture
5. Dip into hot oil until each corn dog is golden brown - about 2-3 mins
6. Enjoy!