Sole Meuniere and Gruyere Stuffed Mushrooms

Sole Meuniere and Gruyere Stuffed Mushrooms

  • Difficulty: easy
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  • Sole fillets
  • coarse pink himalayan sea salt & cracked pepper
  • 4 T of all purpose flour
  • 6 T of butter
  • 1 T of olive oil
  • Juice of 1 lemon
  • handful of freshly chopped Parsley
  • Panko bread crumbs
  • 1 t of minced garlic
  • 1/3 C of shredded gruyere cheese
  • Mushroom caps- stems removed

Ok I typically set up my mushrooms in the oven before I cook my fish fillets, because they are super quick to cook up. I get my butter melted and slightly browned, then I add the lemon juice & lastly the parsley to make the meunière sauce. Afterwards I mix up the breadcrumbs, gruyere cheese, garlic, a dash of fresh parsley and about a T of the meunière sauce. I take that mixture and stuff it into each mushroom cap & then place them on a baking sheet. I pop them into an oven set to 350 F for about 10 min until the cheese is melted and the tops are golden brown.

While the mushrooms are cooking I heat up the olive oil in a pan, while I salt/pepper/dredge the fillets in the flour. when the oil is hot and quite glossy looking I add the fish to the pan and cook for about 2-3 min per side until fish is fully cooked and golden brown on each side.

I plate my fish, along with my stuffed mushroom caps and drizzle the meunière sauce on top.

Good Old Fashion Banana Pudding

Kims Banana Pudding

  • Difficulty: easy
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  • 8 ripe bananas (6 smushed, 2 sliced)
  • 2 5 ounce packages of instant banana pudding
  • 4 C of cold milk
  • 1 C of fresh whipped cream
  • 1 16 ounce package of Vanilla Wafers
  • Whipped cream in a can for garnish

Whip up instant pudding with cold milks per instructions on the pudding box. Let Chill. Once set & firm, fold in the smushed bananas. Then its time to layer, I assembled sliced bananas around the edge of the bowl (clear for the prettiest presentation), add a layer of banana pudding then add about 1/2 C of the whipped cream & finish with a layer of vanilla wafers. Repeat with banana slices around bowls edge, layer of pudding, layer of whipped cream & them layer of vanilla wafers. Then I finish off my pudding with some can whipped cream and an additional layer of vanilla wafers. Then back in the fridge to chill until ready to serve.

My Sparkling Summer Sipper

This is my new favorite concoction. It’s hardly groundbreaking…Prosecco, sorbet & that’s absolutely it. However there is something so satisfying and fun about the simple things in life.

The thing that really makes this for me is using the Jeni’s Sorbet Frose

Rose sorbet….nuff said

Sparkling Summer Sipper

  • Ingredients
    • Jeni’s Sorbet Frose
      Your favorite bottle of Prosecco or Champagne

    Scoop a couple scoop fulls of the Frose in your cup & top off with your sparkling beverage of choice. Could even work with some non alcoholic sparkling juice or water for the kiddies!

    Strawberry Shortcake Girls

    Time is fleeting that is for sure. Lately I have been thinking quite a bit by how quickly my girls are growing. Nothing spectacular really…. in fact its a right of passage I suppose, something every parent goes through on a regular basis. Perhaps its because the strawberry fields near our house that we used to go to this time of year, when the girls were smaller recently closed.

    I found myself glaring and reminanising over these photos of my girls at the same age strawberry picking. I remember both times were ridiculously stressful, hot & chaotic. Yet when I went over these pictures I found myself in astonishment at how perfect these moments were. These fleeting moments of my little angels babyhood perfectly captured in time.

    Then I was struck by the relization that that is life in general. That is the point….. No matter where you are in life…. make sure to breath it in, absorb it…. absolutely relish in it. For it is a fast and fleeting moment like the light to a firefly, but it’s perfect and you will treasure that memory no matter how chaotic it may seem at the time. For it is a beautiful poetic chapter in the story that is your life. One you will read and reread often in your mind.

    Below is the recipe of the fresh strawberry cake the girls and I would make each year with all our yummy freshly picked strawberries.

    Fresh strawberry cake

    • Difficulty: average
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    Cake ingredients;

    • White cake mix
    • strawberry jello pack
    • 1/4 C Avocado oil
    • 4 Large eggs
    • 1/2 C half & half
    • 1 C of chopped strawberries (frozen or fresh)

    Butter cream ingredients;

    • 1/3 C soften butter
    • 3 C powdered sugar
    • 1 T vanilla
    • 2 T half & half
    • 1 C of fresh strawberries

    Preheat oven to 350 degrees. I start by adding my half & half + strawberries (whole) into either a blender or food processor & blend it up just enough to chop up the strawberries. Next I mix up the strawberries & cream mixture, cake mix, jello pack, & oil. I used 6 inch pans for my cake, but you could easily modify your recipe for a full size cake or sheet cake for easy transport if needed. To prep my pans I typically grease and lightly flour the the pan and cut a circle of parchment paper to fit the bottom of the pan. Pour your batter half way up the pan.

    Since I used 6 in round pans, I baked each layer of my cake for about 20 min each. Test to see if cake is done by inserting knife in the middle of the cake. If the knife is clean when you remove it, it is done. Remove cake from pan and cool on a cooling rack while you prepare your icing & get your second layer in the oven to as well bake for about 20 min.

    While your first cake layer is cooling and your second layer is baking, you prep your strawberry buttercream icing. Mix up your butter and slowly add your powder sugar little at a time. Then add vanilla and half & half. Finally I add the roughly chopped strawberries. While I have the icing stiffening up in the refrigerator I then get the second layer out & cooling. When you are ready to ice the cake you put 1st layer down butt up as I like to call it. Place a dollop of icing and smooth out on top. Place your second layer on top of the icing and again place a dollop of icing on top and smooth on top. I then add a couple more dollops and start to smooth the icing to the sides and then smooth it out to the cakes sides and continue doing so until the sides are all covering with the icing in a rouch icing layer. Then I place the whole cake in the fridge to let the icing harden a bit for about 10 min. Afterwards I repeat the whole layering process again and add a fresh sliced strawberry on top.

    Peach Bourbon Glazed Pork Chops

    Peach Bourbon Glazed Pork Chops

    • Difficulty: easy
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    • Pack of lean pork chops
    • Trader Joes every day seasoning
    • 2 T of butter
    • 1 t of minced garlic
    • 1 C of chicken stock
    • 1 C of sliced peaches or about 4 fresh peaches sliced (depending on the season)
    • 3 T of brown sugar
    • 3 T of good bourbon

    Sprinkle your pork chops (both sides) with the trader joe’s everyday seasoning. Or if you prefer, salt pepper work just fine. Add about 1 T to the pan on medium high heat and then sear your pork chops for about 3 min on each side. Then place on a plate to rest while you prepare the glazed. Sauté your garlic for no more than a minute and then add your chicken stock, making sure to scrape the bits off the bottom of the pan and mixing well. Add the rest of your butter, peaches, brown sugar & bourbon. Let this simmer for about 5 minutes to thicken and to cook the alcohol out of the bourbon. Then put the seared chops back in the sauce, place top on pan and continue cooking for another 30 minutes. Plate the pork chops and pour the saucy peaches and glaze right on top. Enjoy!

    Green Chia Seed Pudding

    Green Chia Seed Pudding

    • Difficulty: easy
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    • 2 C of spinach
    • 1 C of milk
    • 1/2 C of coconut milk
    • 1/2 C of honey
    • 3 T chia seeds
    • Sliced kiwi as garnish

    Add spinach, milk, coconut milk, honey and chia seeds to your blender & mix them all up until green & well blended. Pour mixture into desired bowls & slip kiwi on the side or on top. Let sit in the fridge for at least 45 min to an hour.

    Gluten-free Kale And Chocolate Chip Pancakes

    Gluten-free Kale & Chocolate Chip Pancakes

    • Difficulty: easy
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    • Handful or two of freshly washed kale
    • 3/4 C of milk
    • 1 C of gluten-free baking mix
    • 1 large egg
    • 2 T of honey
    • 1 T of butter
    • Chocolate chips

    Set your griddle to Medium-high & in your blender, mix up the kale & milk together. Mix in together milk/kale mixture, pancake mix, egg, honey, and butter. Your batter should be on the thicker side. Thicker batter ensures fluffy pancakes. Add a little bit more milk if you prefer thinner pancakes.

    Lightly grease the griddle & pour the batter (I pour about a palm size amount of batter)

    Then I add a sprinkle of chocolate chips, and after you start to see bubbles form with the edges firming up you flip. Cook for about a min or two on the other side & then serve with butter and syrup of choice!