Prosciutto Wrapped Cod with Lemon Rosemary Sauce

Salty prosciutto, flakey wild-caught cod, fresh lemon juice and fresh rosemary sprigs come together to make this Prosciutto Wrapped Cod an absolutely irresistible and easy dish to make.  If you're bored with the usual baked fish with breadcrumbs and butter recipe (like me), this is just what you need!

I'm always seeing things wrapped in bacon, which is quite similar to prosciutto - call it the bacon of Italy? - yet it doesn't leave you feeling like you just ate a pound of bacon grease.   Continue reading

Lightened Up Chicken Piccata

So many recipes out there for Chicken Piccata call for close to a full stick of butter!  And while that does make the flavors of the sauce richer, it's certainly not making my FitBit food log very happy...

In this Lightened Up Chicken Piccata, we still incorporate butter, but just a little bit, like 2 TBS worth, and that's it!  The richness and flavors are still deliciously lemony and perfect, but without the extra calories from all that butter.

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Crispy Cajun Fish Sticks

Those nights of eating fish sticks heated up by the babysitter when I was little are all coming back to me.  Fish sticks just became adult food.  

Frying these up in my kitchen while snow and ice encrust every possible surface outside, and smelling the warm aromas of cajun seasoning and cornmeal sizzling in a hot pan, made me downright nostalgic for the south.

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Buttery Rock Lobster

One evening while we were in Costa Rica, one of the locals stopped by the house on his bicycle lugging a big cooler on the back full of freshly caught rock lobsters.  One kilo was $12 and you just can't say no to that.

The thought of devouring freshly caught lobster sounded so good to me, and what easier way to cook it than with loads of garlic and butter?

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Costa Rican Gallo Pinto

Gallo pinto is considered a Costa Rican breakfast staple, which is partly why I categorized this as breakfast, but gallo pinto can be enjoyed at any time of day!

It is a traditional dish meaning "spotted rooster" because the dish looks like, you guessed it, a spotted rooster.  

There are two rules I have learned about real, authentic gallo pinto.  One, you should always use day-old cooked white rice, and two, you HAVE to use traditional Lizano sauce.  It's the only way.

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Cajun Jack Crevalle

If you know how to cook a crevalle jack properly, then the outcome will be wonderful.  They get a bad rep for being too fishy, but when cooked in lime juice, garlic and a few spices, this fish turns into an absolute delicacy.

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Vegetable & Bean Tostada’s

Whether I am going close to home or 1000's of miles away, I always scope out the food scene.  It's in my blood.  My parents know what they will order from a restaurant days before they even go.  We talk about this together all the time.  We are foodies at heart.  I love to read menus from far away restaurants and I love to research what kinds of food are going to available where I'm going, so that I can prepare myself to cook wherever I am.

In this case, I am sitting on our porch in Costa Rica, feeling the warmest yet comforting breeze come off the Pacific ocean, with the jungle behind me and birds and butterflies and monkeys all around me.  And all I can think about of course, is food.

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Roasted Vegetable Paella

Paella is one of those comforting dishes I like to make when I want something with a little more kick.  Very similar to a risotto, paella is a Spanish dish that uses spices such as saffron and paprika.  It is a slow cooking process, usually taking about 30 minutes total, but the finishing product is always delicious.

I love to sprinkle shredded manchego cheese over the top for a little kick.  Manchego is basically the Spanish version of a parmesan cheese, giving the perfect nutty, peppery flavor to this dish.

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How To: Make a Pot of Beans

Beans don't get much credit these days, but they are full of protein and fiber, low in saturated fat and sodium, and perfect to add to almost any meal.  

In our house, we love to add beans, primarily black beans, to our breakfast burritos, added on top of a salad at lunch, or in enchiladas or pureed into a soup.  They are cheap to make too, with up to 12 servings costing barely $5.00 total for all the ingredients when using a bag of dried beans.

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