Blog Archives

GROUPER CHOWDA!

2/21/2015

I fell IN LOVE with Grouper Chowder at one of our local Florida Restaurants and had to try and duplicate it. Crusty Italian Bread and a salad make this a hearty meal to warm your belly on any night of the week! MMMMMMMagical.

INGREDIENTS

2 lbs Grouper (or other fish such as cod or haddock), cut into chunks
2 tsps sea salt
1/3 cup fresh lime juice
2 tbsp canola or coconut oil
1 white onion, thinly sliced
2 chiles
4 green onions with stems chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 medium potato, peeled and diced
2 stalks celery
4 tbsp tomato paste
2 cups diced tomatoes
3 cups fish stock or chicken will do (Yep!)
1 cup full fat coconut milk
1 tsp fresh thyme

DIRECTIONS

In a food processor blend together the chiles, green onion, 1 tsp of salt and a tbsp of lime juice to a paste.
Drizzle paste over the fish, stirring well to ensure the chunks are well coated with it. Pour over the remaining lime juice, cover and put in the fridge to chill while you start the soup.
In a large saucepan add oil, over medium/low heat and add the onion and bell peppers. Cook for 7-10 minutes until soft.
Add the tomatoes, tomato paste, potato, stock, coconut milk, thyme and remaining salt.
Bring to a low boil then reduce and simmer for 30 minutes until the potatoes are very tender.
Stir in the fish along with a tbsp of the marinade. Cook gently for 7-10 minutes until fish is cooked through.

I always have a fresh loaf of Crusty Italian Bread to dunk! Add a side salad and you have a great meal. ENJOY!

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Red Velvet Cake Bon Bon's ❤️

2/10/2015

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Ingredients

2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar
1 cup canola oil (or vegetable)
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
2 oz. Wilton Red gel food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee
1/2 cup cream cheese mixed with 1.5 cups powdered sugar (set aside)
1 pkg white almond bark or 1/2 pkg chocolate & 1/2 pkg white for coating (you can also use melting chocolate pieces) melt as directed in step 13 below.

Instructions

Preheat oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt . Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour one cake pan 13"x9".
Pour the batter into prepared pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
Let pan cool on a cooling rack.
In large bowl combine cake (crumbled) with cream cheese frosting mixture..... Mix well until moist & crumbly.
Form into balls on wax paper. Chill for 1/2 hour.
Melt almond bark or chocolate coating as directed on package.
Dip balls into chocolate & place on clean sheet of wax paper to set. Decorate with candy sprinkles if desired or other design creation of your own!! Enjoy💋

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Create the life you've always dreamed of....
One Moment at a time!

GROUPER CHOWDA!

Red Velvet Cake Bon Bon's ❤️

Chef Notes!

Archives

I'd love your feedback!

​Create the life you've always dreamed of....One Moment at a time!

GROUPER CHOWDA!

Red Velvet Cake Bon Bon's ❤️

Chef Notes!

Archives

I'd love your feedback!

Create the life you've always dreamed of....
One Moment at a time!