This is a wonderful dish to make when you have company coming over for dinner. It’s easy, elegant, and most importantly… tastes delicious! It can be whipped up in no time, with minimal effort.

It’s important to use Filet of Sole because it is thin enough to successfully wrap the shrimp stuffing inside and end up with the perfect portion size. Filet of Sole is usually always available and it’s one of the less expensive fishes.  :)

For 2 servings (but easily doubled)

INGREDIENTS
1 Tbsp Olive Oil or Butter
1 small stalk of Celery, small dice
1 small Shallot, small diced
6 large Shrimp, peeled, deveined & diced small
1 Tbsp fresh Parsley, chopped
1 Tbsp Bread Crumbs
Salt & Pepper
4 long thin pieces of Filet of Soul

For Sauce:
1 can Shrimp Bisque
2 Tbsp Sherry
a little Water or Milk of your choice, to thin Bisque to desired consistency

METHOD
Place the olive oil in a small saute pan over medium heat.
Add in the celery and shallot.
Saute for about a minute, and add in the diced shrimp and continue to cook for another minute or two until the shrimp is pink.
Remove from heat and stir in the bread crumbs and 1 Tbsp of the shrimp bisque to the mixture.
Add a little salt and pepper.
Set aside.
Preheat the oven to 350 degrees.
Place a little olive oil in baking dish and set aside.
Place 2 pieces of the filet of sole in a cross shape on your work surface or cutting board with the underside facing up.
Place half of the shrimp stuffing in the middle of the filet of sole and pull the four ends up to make a mound.
Carefully pick up the filet of sole and place end sides down on your prepared baking dish.
Repeat process with the other two pieces of sole.
Top each serving of the sole with a little Italian Seasoning or a little salt and pepper.
Place in oven and bake for about 15 to 20 minutes.
Since the stuffing is already cooked, you just need to be sure the filet of sole is cooked.
While the fish is in the oven you can prepare the sauce.
Heat the Shrimp Bisque in a small saucepan over medium heat.
Stir in the Sherry.
If you want the sauce a little thinner, just add in some water or milk of your choice.
Keep on low heat until the fish is done cooking.
Place fish on plate and top with Sauce.
Enjoy!

My goal was to make a pretzel just like the kind you get at the mall ~ complete with a little container of cheese and/or mustard for dipping. These pretzels were exactly what I wanted. They turned out perfectly and we enjoyed them fresh outta the oven on movie night. We watched 2 movies in a row and munched on the pretzels. I made a cheese dipping sauce just by melting some cheese and thinning it with a little milk. Yum!

INGREDIENTS
1 1/2 cups Milk, lukewarm
1 package Active Dry Yeast
2 Tbsp Confectioners Sugar
4 Tbsp Butter, melted
1 tsp Salt
3 ½ cups Flour
2 cups Water, hot
2 Tbsp Baking Soda
Coarse Sea Salt

4 Tbsp Butter, melted (optional)

METHOD
Line your baking sheets with parchment paper or use a silpat (if you don’t have either of these items, you can lightly grease your baking sheet).
Set aside.
In a large bowl mix the yeast into the warm milk, allow to sit for about 3 minutes, to activate.
Add the confectioners sugar and 4 tablespoons of the melted butter.
Mix to combine.
Add the flour and salt.
Mix with a wooden spoon or if you’re using your electric mixer, use the hook attachment.
Knead the dough for about 5 minutes (I like to use my hands to knead).
Place dough in a greased bowl and cover with plastic wrap.
Allow to rise for about one hour.
Preheat oven to 425F degrees.
Turn the dough out onto your floured surface.
With a sharp knife, cut into 12 equal pieces.
This measurement does not have to be exact, the size of the pretzels is up to you.
Before you start to form your pretzels, place the hot water and baking soda into a shallow bowl.
Mix the baking soda to dissolve, and set aside.
Roll each portion of the dough into a long rope (about the width of your finger).
Once you have your long rope, take the ends and draw them together so the dough forms a circle.
Twist the ends, then bring them towards yourself and press them down into a pretzel shape, sealing the ends (see pics below).
Dip the pretzel into the baking soda & water very quickly.
Place on your prepared baking sheet, and sprinkle with sea salt.
Continue until you have done all the pretzels.
Bake for 10 minutes, or until light golden brown and puffed.
If desired, melt 4 tablespoons of butter and place in a shallow bowl.
When the pretzels are done baking, you can dip each one into the butter and set aside to cool.
Enjoy!

Note: I found that the pretzels don’t really keep well. Once they’re sealed up in either a plastic container or plastic bag, the salt will begin to melt. The pretzels become soft. I didn’t try freezing them, but I do think that’s what I’ll do next time.

Sometimes you just want a cupcake. Right?! Not an entire cake, not a half dozen cupcakes… just one cupcake. Well, yesterday was my birthday and I didn’t want a whole cake around the house all week, tempting me, so I decided to just make 2 cupcakes. One for me, and one for my husband.

So, I broke down my favorite yellow cake recipe and successfully made 2 cupcakes. They just came out of the oven and I’m waiting for them to cool so I can frost them. They smell divine!

Meanwhile, here’s the recipe for 2 cupcakes, and below that is a recipe to make 2 round 8″ cake layers… just in case you want an entire cake!  :)

2 Yellow Cupcakes with Chocolate Whipped Frosting

INGREDIENTS
For Cupcakes:
1 Tbsp Butter or Coconut Oil  (I used Coconut Oil)
3 Tbsp Sugar
1 Egg
¼ tsp Pure Vanilla Extract
3 Tbsp Milk of your Choice (I used unsweetened Coconut Milk)
¼ cup Flour
½ tsp Baking Powder
Pinch of Sea Salt

For Frosting 2 cupcakes:
½ cup Organic Whipping Cream
2 Tbsp Sugar
2 Tbsp Unsweetened Cocoa
½ tsp Chambord, optional

METHOD
Preheat oven to 350 degrees.
For Cupcakes:
Prepare your cupcake tins by greasing them with a little butter and coating with sugar, or just use some baking cups.
Set aside.
In a large bowl whisk together the coconut oil and sugar.
Add the egg and vanilla as you continue to mix.
Whisk in the milk.
Add in the flour, baking powder and salt.
Mix just until blended.
Pour the batter evenly into the 2 prepared cupcake tins.
Bake for approximately 15 to 20 minutes, or until the toothpick inserted in the center comes out dry.
Remove from oven and allow to cool for 10 minutes before removing cakes from pan.
Once the cupcakes have completely cooled, frost.

For Frosting:
In a large bowl whisk together the whipping cream, sugar, and cocoa.
Continue to whisk until the cream becomes stiff.
Stir in the Chambord, if desired.
Enjoy!!

The Best Yellow Cake
Makes 1 round 8” layer cake (and you can easily double the recipe)

INGREDIENTS
1 stick Butter, room temperature (plus extra to grease the cake pan)
½ cup Sugar (plus extra to coat the cake pan)
2 Eggs
1 tsp Pure Vanilla Extract
½ cup Milk of your choice (I usually use Half & Half for this recipe)
1 cup of Flour
1 tsp Baking Powder
½ tsp Salt

METHOD
Preheat oven to 350 degrees.
Prepare your cake pans by greasing them with a little butter and coating with sugar.
Set aside.
In the bowl of your electric mixer cream together the butter and sugar until light and creamy.
Add the eggs and vanilla as you continue to mix.
Turn the mixer down to low, pour in the Milk and mix until incorporated.
Turn the mixer off and add the flour, baking powder and salt.
Turn mixer onto low and mix just until blended.
Pour the batter evenly into the 2 prepared pans.
Bake for approximately 25 minutes, or until the toothpick inserted in the center comes out dry.
Remove from oven and allow to cool for 10 to 15 minutes before removing cakes from pan.
Allow cakes to cool completely before frosting, as desired.

NOTE: I used coconut oil in the cupcake recipe. If you want to use coconut oil in this recipe, as well, I’m sure it would work out fine. I would only use 4 Tbsp instead of 8. However, I have not tested it… so if you do use the coconut oil for the entire cake recipe, I would love to hear your feedback.

VARIATIONS: There are so many things you can do with this cake batter to change it up. Here are just a few ideas: add chopped cherries into the batter and frost with white frosting; add chocolate chips into the batter; use batter for a pineapple upside down cake and substitute pineapple juice for the milk; use for Boston Cream Pie; or add coconut extract instead of vanilla and top with coconut frosting…

For the frosting: if you want vanilla icing just omit the Cocoa and add 1/2 tsp Vanilla Extract. Like it sweeter? Just add a little more sugar!  ;)

A really good salad is hard to beat. I didn’t share a recipe for the salad above, but the ingredients are: spinach, hard-boiled egg, cucumber, sliced carrots, kidney beans, and fresh uncooked corn. My focus today is on the salad dressing.

I have never been a fan of bottled salad dressings. I’m sure there may be some good ones available, but it’s so easy to make your own, fresh, at home! My #1 favorite salad dressing is actually just extra virgin olive oil, lemon, sea salt and pepper. I love the clean flavor. However, this Sweet & Sour Celery Seed Salad Dressing is right up there with all my favorites like Homemade Blue Cheese Dressing, and Sesame Dressing. I think what I like most about this salad dressing is the flavor of the celery seeds. The flavor is so prominent that I felt I had to put them in the title of the dressing. I’m a big lover of celery seeds and use them whenever I can; in my egg salad, potato salad, deviled eggs, soups, etc. They are so flavorful. Are you familiar with celery seeds? If not, I hope you’ll get some and give my salad dressing a try.  ;)

Makes 2 cups

INGREDIENTS
1/4 cup to 3/4 cup of Sugar (Honey or Agave work, too)
1 Tbsp Celery Seed
1 tsp Paprika
1 tsp Dry Mustard
1/2 tsp Salt
1/2 cup Apple Cider Vinegar
1 cup Olive Oil

METHOD
In a large bowl mix together the sugar, celery seed, paprika, dry mustard, and salt.
Add in the apple cider vinegar and still until the sugar is dissolved.
Using a whisk add the olive oil a little at a time, whisking continuously until it emulsifies.
Delicious served over spinach salad, or any fresh green salad.

NOTES:
I have listed the sugar as 1/4 cup to 3/4 cup, depending upon how sweet or tart you like your dressing. You can start with less sugar, and add more as desired.

Refrigerate dressing – lasts up to 3 weeks.

Fresh blueberry pie is so delectable. I love it. The flavors just burst in your mouth, filling it with the sweetness of plump, juicy blueberries. Accompanied with vanilla ice cream or frozen yogurt it’s one of my favorites. You could use this same recipe and substitute any type of berries you’d like, or a combination of berries.

This pie keeps well, covered, in the fridge for about a week. Ours was gone before that…

INGREDIENTS
Pie crust, for double crust pie

8 cups fresh Blueberries, washed
3/4 cup Sugar
1/3 cup Flour
1 Tbsp fresh Lemon Juice
2 Tbsp Butter, cut into small pieces
1 Egg, beaten, if desired (for top of pie crust)
1 tsp Sugar, if desired (to sprinkle on top of pie crust)

METHOD
Preheat oven to 400 degrees.
In a large bowl mix the blueberries, sugar, flour and lemon juice together.
Line your pie dish with one pie crust and have the top crust rolled out and ready.
Pour the berry mixture into the pasty lined pie pan.
Dot berry mixture with butter pieces.
Place top crust over the berry mixture, seal by folding edge of dough over or under and flute edges, as desired.
Cut a few slits in the top crust to allow steam to escape.
Brush top of pie with a little beaten egg and sprinkle with sugar, if desired.
Bake pie for about 35 to 45 minutes, or until crust is golden brown.
Allow pie to cool before cutting.
Serve with vanilla ice cream or frozen yogurt, if desired.
Enjoy!

Note: Halfway through the baking process you may need to cover the edges of the pie crust with aluminum foil to prevent excessive browning.

The good thing about making your own is you can use all organic ingredients, and you can make it as hot as you’d like, or not at all. I’ve probably never made this soup the same way twice. Sometimes I’ll put carrots and peas in it, or zucchini/squash. Just depends what I have on hand at the time. You may notice in the picture that I put a potato in this one. I just happened to have an extra cooked potato, so I peeled it, chopped it… and it was a great addition.

Homemade tortilla soup is so easy to make and it’s hearty enough to be a meal, once you put all the toppings on it! I sure hope you give my recipe a try.

Serves 4

INGREDIENTS
1 Tbsp Olive Oil
1 medium Onion, chopped
½ Green Bell Pepper, chopped
3 Garlic Cloves, minced
1 Jalapeño, seeded and diced
1 tsp Cumin
1/2 tsp Chili Powder
1 cup fresh Corn
1 – 28 oz. can Diced Tomatoes (fire-roasted is best for this)
6 cups of Vegetable Broth
Juice of 1 Lime
½ tsp Salt, if needed
About 16 Tortilla Chips, broken into pieces
1 cup Jack Cheese, shredded
1 Avocado, diced
1/2 cup Sour Cream, if desired
Fresh Cilantro, if desired (as garnish)

METHOD
Heat oil in a large heavy pot over medium heat.
Add onion, garlic, jalapeno, cumin and chili powder, sauté for 2 minutes.
Stir in the corn, diced tomatoes with juice, and vegetable broth.
Reduce heat and simmer 30 minutes.
Remove from heat and add the lime juice.
Taste and add salt, if needed.
Ladle soup into bowls.
Top with tortilla chips, cheese, avocado, sour cream and cilantro.
Enjoy!

Every year I dye eggs. However, this is the first year that I’ve tried dying the eggs naturally.

I experimented around with what I already had on hand and in the pantry. I think the eggs turned out nicely. Although, there is no bright red or pink, there are subtle shades that I achieved from different items; red wine, beets, and pomegranate juice.

I think my favorite result was using the Turmeric. The yellow was so vibrant.

I love coloring the eggs every year, but this year I enjoyed it even more. It was fun trying different things, and not knowing exactly how the eggs were going to turn out.

All in all, I think it was a pretty good first run. Next year it will be even better!!

These are the items I used for my eggs:  100% Blueberry Juice, 100% Grape Juice, 5 cups Boiled Spinach (then processed and strained), Turmeric, Beet Juice, Saffron, Red Wine, Paprika (that made the light orange eggs… which I should have turned more because laying in the paprika on the bottom gave the egg a circular mark).

Here are some items you can use to color your eggs naturally.

Blue: 100% Blueberry Juice, Canned Blueberries, Boiled Red Cabbage Leaves

Yellow: Turmeric, Saffron

Green: Spinach Leaves (boiled and strained)

Purple: 100% Grape Juice

Pink: Beets

Red: 100% Cherry Juice, Beets, Pomegranate Juice, Red Onion skins (boiled),

Orange: Paprika, Chili Powder