a bite... of the bay

As I'm getting ready to post my second recipe (yay!), I notice it too is a sea food recipe...

for my non-sea food lovers:  I apologize... I promise the next one won't be!

As I make my way home from a long day, I made a stop at the local grocery store near by.
Trying to get inspired for dinner time, I walked by the proteins and wandered into the sea food section.

My eyes were drawn to the scallops... immediately I thought PASTA!!! (carbs... love/hate relationship).

Seared Scallops over linguine pasta.

I hope you enjoy making it!!!



Seared Scallops in a garlic, white wine and butter sauce over Linguine 

Yields 4 portions

• 1lb of bay scallops (if not available, any type of scallops should be fine)
• 1Tps oil
• salt -to taste
• black pepper-to taste
• 2 cups of flower
• 6 oz of butter
• 1/4 cup of white wine
• Juice of 1/2 of  Lemon (adjust to taste)
• 6 cloves of garlic- minced
• 1/4 cup of cilantro- minced
• 1/4 cup of parsley-minced
• 13.5 Oz box of Linguine (regular or whole grain

1. In a pot, boil  4 quarts or 1 gallon of water
2. once water is at a boil, add raw noodles and cook until aldente (heres a trick, if you think the noodles are done, throw it at the wall and if its done, it should stick to it!)
3. the scallops, season with salt and black pepper
4. toss in flour, pat off excess flour
5. in hot pan, add oil and butter - add minced garlic
6. add to this the scallops
7. turn over when golden in color
8. add white wine- let it simmer for about 5 minutes 
9. add lemon juice
10. add salt and pepper to taste- this is also a time to add more butter if you need more sauce
11. add minced cilantro and parsley- toss well to incorporate all components in pan
12. serve drained noodles on plate as desired- top with 1/4 of scallops along with sauce
13. Enjoy!!!



Tacos with a healthy twist

After watching one of favorite competative cooking shows, I was inspired to make something quick yet delicious as it was probably past my dinner time (maybe I should have had a celery stick instead)  but my appetite was awakened by the enthusiasm of the show...

I decided to make Fish tacos.

As a society,  we are trying to become more health cautious (easier said than done if you ask me) we are becoming more aware of what we consume. As a result, I am trying to incorporate that state of mind in with my cooking from time to time. (I wish it was more often, but im trying )

Sea food is one of those foods, that is either a hit or miss with people, not everyone likes it, but some people are more receptive to trying it.

I'm a firm believer that when it comes to food, if you dont like it, (it being what ever type of food you dislike) then it probably wast cooked right.


Refreshing.Delicious. Healthy-er :)

Tilapia Tacos with Mexican-slaw topped with avocado

Yield- 8 tacos

Portion Size-2 tacos

• 
  
  4 Tilapia fillets
• 
  
  8 Corn Tortillas
• 
  
  1 cup of all purpose flour
• 
  
  Salt- to taste
• 
  
  Black pepper-to taste
• 
  
  1 Tsp Olive Oil

• 
  
  2 Cups of slaw mix (store bought-pre made)
• 
  
  2 tbps of mayo (can use low fat/lite)
• 
  
  1 Tsp of Olilve Oil
• 
  
  2 Tsp of lime juice
• 
  
  Salt -to taste
• 
  
  Black pepper-to taste
• 
  
  2 Roma tomatoes- small dice
• 
  
  1/2 of a jalapeno-small dice
• 
  
  1/4 Cup onion-small dice
• 
  
  1/2 garlic clove- minced
• 1 Tbsp Cilantro- minced
• 1 Haas Avocado

1. Season fillets with salt and pepper to taste
2. Cover seasoned fillets with fllour on both sides, and pat- off excess flour
3. in a heated skillet add  1 tsp of Olive oil, wait untill oil is hot
4. sear fillets in skillet, until golden brown on both sides
5. when cooked, place on paper towell to extract excess oil
6. for your pico de gallo , in a bowl, combine tomatoes, onions, jalapeno, garlic,salt, black pepper, 1 tsp of lime juice, and cilantro
7. in a separate bowl puor in remaining llime juice (1 tsp) wisk in 1 tsp of olive oil, and wisk in the mayonaise
8. once all the fats and lime juice are incorporated , mix in the slaw, toss to ensure full distribution of dressing
9. to the slaw add the pico de gallo, mix well adjust seasonig
10. warm your Corn tortillas well on hot grittle, or you can also use your microwave - if using your microwave, wrap corn tortillas in paper towells to contain steam
11. cunstruct taco by adding half of a fillet to 1 corn tortilla, add Mexican slaw and avocado to taste 
12. Enjoy!