Fun with Easter treats!

I LOVE decorating for Easter, everything is fresh and bright and so purdy! 🙂 So I played around with some Easter treats today for my table centerpiece!



So yesterday I was inspired and made my first ever Cioppino! It was amazing!! Here is how I roll..

What you need:

  • Olive Oil
  • 1 small onion, chopped
  • 3 large shallots, chopped
  • 1 red or yellow bell pepper, chopped
  • 3-5 large fresh garlic cloves, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup tomato paste
  • 1 can fire roasted tomatoes
  • 2 cups dry white wine
  • 5 cups of fish stock (I made my own for this)
  • 2 bay leaves
  • 1 pound large shrimp,  peeled and deveined
  • 1 1/2 pounds of firm white fish (I used gold tile, but you could use mahi, or halibut)
  • 1 large stalk of celery, diced
  • Salt and pepper to taste

What to do:

  1. Heat the oil in a very large pot over medium heat. Add the bell pepper, celery, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
  2. Add the garlic and teaspoon of red pepper flakes, and saute 2 minutes.
  3. Stir in the tomato paste.
  4. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  5. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through,  stirring gently.
  6.   Season the soup, to taste, with more salt and pepper.

Ladle the soup into bowls and serve.

I served it with bread, but then today, I had the leftovers over rice! YUM!

You could also add Muscles and/or clams to this dish!

Fun with Salt!

So for Christmas my husband always picks a “theme” for my stocking, one year it was coffee, and everything in there was coffee related, and so on. This year, my stocking was FULL of specialty salts! I have been having a blast cooking with them and trying each one and appreciating each one’s flavors.

Tonight’s dinna was Grilled Steak with the Citrus and Rosemary salt, and sauteed fresh organic local spinach with white wine, garlic and black Salt


What you need:

  • Black Salt 
  • Fresh Organic Spinach
  • Fresh Garlic Cloves Peeled
  • Olive Oil
  • 2 tablespoons white wine

What to do:

  1. Add Olive oil to the pan and allow to heat up on med.
  2. Add garlic and sautee until golden
  3. Add Spinach keeping in mind that it cooks down A LOT
  4. Add salt and wine, stir and allow to cook down until wilted

For the steaks rub down on both sides with the Salt, and some pepper, grill until desired temp. (I used a stove top cast iron grill tonight)


Strawberry Lemonade

I recently held a “Cool Kids Cook” Class with 5 kids. We made our very own Strawberry Lemonade, it was so good so easy and way less expensive than buying it pre-made, PLUS you can do it organic! This recipe made approx. 3 small cups of lemonade, just double/triple the recipe to make more. If the kids can do it, so can you!

What you need:

  • 2 tablespoons Simple Syrup (recipe below)
  • Blender
  • 3 strawberries
  • 1 cup water
  • the juice of 2 lemons freshly squeezed.

What to do:

  1. In the blender pour in the lemon juice, 2 strawberries, the syrup, and the water
  2. Blend
  3. Serve over ice with the 3rd strawberry on the rim of the glass.
  4. You can also sugar the rim of the glass to add sweetness and make it look all pretty-fied!

Simple Syrup: 1 part water to 2 parts sugar (in any measurement) Cook on a low heat on the stove until the liquid becomes syrup and all the sugar is dissolved.

Squeeze in the Lemons!


Add the Strawberry!

Beautiful & Delish!