February - 2018

Chef

Cynthia Westfall

Grouper with Capers and Lemon

Grouper with Capers and Lemon

Grouper is such a good fish, especially here on the gulf coast of Florida. The texture is nice and meaty and it has mild flavor. I served this with a simple risotto made with peas and lemon and then some steamed broccoli. It was a light, yet totally satisfying meal. Ingredients: served 4 1 1/2 lb. Fresh Grouper filet (allow a 6 oz. portion per person) 1 T Capers, rinsed and chopped 1 Garlic Clove, peeled and smashed 1 lemon 1/2 c White Wine Olive oil 1 T Unsalted Butter flo

Chicken Cordon Bleu

Chicken Cordon Bleu

This is a tasty way to prepare chicken breasts. The ham with the Dijon mustard and the Gruyere cheese really add a nice flavor to the chicken. In this instance I used a ham seasoned with rosemary which added another level of flavor. This is a great recipe to prepare in advance and then bake it when you are ready. You can hold it in the refrigerator up to 2 days prior to baking. Ingredients: serves 4 4 small ChickenBreasts (try to find 4-5 oz. breasts, if not available then c

Thai Green Curry with Chicken

Thai Green Curry with Chicken

When I'm in the mood for a Thai dish I make green curry. This is quick and easy, as long as you have the basic ingredients on hand. You can omit the chicken if you prefer to keep it vegetarian. Fresh herbs always enhance the flavor (if available). Just serve it with some steamed rice. Ingredients: serves 4 1 6-8 oz, Boneless, Skinless Chicken Breast, sliced thin 1 med. Zucchini, cut in half and then sliced thin 1 med. Carrot, sliced thin 1 med. Red Bell Pepper, sliced thin 1

Savory Tarts

Savory Tarts

Tarts are great to serve for lunch or dinner. They can be accompanied by salad or soup. You can use different vegetables to create a colorful collage. Top them with fresh herbs when they come out of the oven and best of all serve them at room temp. This allows you to make them early. I made two using the same vegetables on each one and then since my husband is a meat eater, I sliced some precooked sausage and added that to one of the tarts. If you don't feel like making a cru

Featured Posts

Recent Posts

Archive

Search By Tags

Follow Us