For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.
To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.
- 1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
- 1/3 cup fresh lime juice
- 1 Tbsp extra-virgin olive oil
- ½ white onion, minced
- 1 large jalapeño, minced
- handful of cilantro, minced
- 2 Roma tomatoes, chopped
- 1 tsp sea salt
- Tostada shells
- 2 avocados, mashed
- 1 Tbsp fresh lime juice
- romaine lettuce, chopped
In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.
To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.
While my family enjoyed some spicy beef tacos, I chose a healthier option without sacrificing flavor. This Mediterranean-style salad with garbanzo beans provides a light, fresh protein source.
Make this salad at least 4 hours ahead of time so that the flavors have time to blend.
Mediterranean-Style Garbanzo Bean Salad
- 1 16-ounce can garbanzo beans, rinsed and drained
- 1 large cucumber, peeled and quartered
- ½ red onion, diced
- 1 garlic clove, minced
- 1/2 bunch fresh parsley, chopped
- 4 Tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1 Tbsp red wine vinegar
- Sea salt and freshly ground pepper
Combine all ingredients in a plastic, glass, or ceramic bowl. Refrigerate for at least 4 hours.
I served mine as a meal over a bed of shredded iceberg lettuce. It will serve as an excellent accompaniment to grilled chicken.
Summer in Texas means fresh Gulf shrimp. Shrimp are one of the most versatile protein choices around. You can use them in pasta, curry, or stir-fries, or you can serve them fried, grilled, baked, sautéed—in pasta, over rice, or even in a salad.
But perhaps the single best way to enjoy shrimp is hot, fresh, and boiled. Here’s a fabulous recipe for you-peel-em shrimp.
Shrimp Boiled in Beer
- 2 pounds fresh Gulf shrimp (don’t use farm-raised), in shell, with tails
- 2 12-oz cans lager beer
- 2 garlic cloves, crushed
- 1 bay leaf, broken in pieces
- 1/2 tsp Harissa or ½ tsp Tabasco
- 1 tsp black mustard seed
- 2 Tbsp fresh chopped parsley
- 1 tsp sea salt
- juice of half a lemon
Combine all ingredients except shrimp in Dutch oven or large pot; bring to a boil. Add shrimp and cook until shrimp are pink and cooked through, about 3-5 minutes.
Serve with Tangy Cocktail Sauce, a green salad or Cole slaw, and garlic bread.
My family loves mashed potatoes, but because I don’t like cooking (or eating) the same thing over and over, I try to vary the flavors or presentation while still offering my family the comfort food they love.
These dressed-up mashed potatoes are perfect as a side dish for company or as a meal on their own on meatless nights.
My husband had thirds.
- 5-6 large Yukon Gold potatoes, peeled, washed, and quartered
- ⅓ cup milk
- 1/3 cup butter + 1 Tbsp butter
- 1 tsp sea salt
- 1/4 cup grated Parmesan cheese + 1 Tbsp Parmesan cheese
- 1 cup grated cheddar cheese
- 1 Tbsp chopped parsley
Boil potatoes and drain. Transfer to large bowl. Preheat oven to 350°; grease large glass pie pan (do not use a metal one).
Add milk, 1/3 cup butter, salt, and 1/3 cup Parmesan cheese to hot potatoes. Mash until smooth. Transfer half the mashed potatoes to the prepared pie pan; place cheddar cheese on top of potatoes, and then cover with remaining mashed potatoes.
Divide 1 Tbsp butter into small pieces and place atop mashed potatoes; sprinkle with remaining Parmesan cheese and parsley.
Bake uncovered for 30 minutes or until lightly browned. Serve hot.
For Father’s Day, we toured Central Texas Olive Ranch in Georgetown, Texas. In addition to golf-carting through the groves, we also sampled six flavors of infused olive oils. It was impossible to pick the best, so we bought a sampler, with one of all six kinds.
This recipe uses the chipotle-infused extra virgin olive oil, but any high-quality EVOO will do.
Roasted Brussels Sprouts with Chipotle-Infused Olive Oil
- 2 Tbsp chipotle-infused extra-virgin olive oil
- ½ tsp Himalayan pink sea salt
- 1 pound Brussels sprouts, washed and trimmed
Preheat oven to 375°. Combine oil and salt in large bowl; set aside. Grease 11×7 baking pan; set aside.
Cut Brussels sprouts in half lengthwise. Place in olive oil and mix well. Transfer sprouts to prepared pan, cut side down, and bake until lightly browned, about 25-30 minutes. Serve hot.
Still trying to use up a crate of fresh ripe blueberries, I created this treat using blueberries, lemon juice, and cream.
It will make for a light summer dessert tonight and a delectable breakfast tomorrow morning.
- 1-½ cups flour
- 1 tsp baking powder
- 1 tsp sea salt
- ⅓ cup butter, melted and cooled
- 2 eggs
- 1/2 cup heavy cream or whole milk
- 1 tsp vanilla
- zest from 1 lemon
- juice from ½ lemon
- 1 pint fresh blueberries
In a large bowl, combine dry ingredients; set aside. In a medium bowl, combine butter, eggs, cream, vanilla, and lemon zest and juice, mixing well.
Preheat oven to 350°. Place parchment paper, cut to fit, on the bottom of a 9×5 loaf pan. Grease loaf pan with butter or spray with Pam.
Make a well in the dry ingredients and add wet ingredients. Mix until blended. Fold in blueberries. Transfer to prepared loaf pan.
Bake at 350° for an hour. Using a toothpick, check for doneness.
If you wish, glaze when cool with an icing made of powdered sugar, lemon zest, and lemon juice.
My husband bought a 5-pound bag of tricolored potatoes with hopes that I would roast them as a complement to a steak dinner tonight.
Not only are they beautiful, but these potatoes taste great too. The key to a crunchy outside and tender inside is to parboil them before baking.
Roasted Tricolored Potatoes with Garlic & Herbs
- 5 pounds of tricolored potatoes
- 1/4 cup extra-virgin olive oil
- 1 tsp Italian herbs
- 4 garlic cloves, minced
- 1 tsp sea salt
- freshly ground black pepper
Wash potatoes and place in pot of boiling water; boil for about 5 to 7 minutes. Drain.
Meanwhile, combine oil, herbs, garlic, salt, and pepper in a large boil; stir to blend. Cut potatoes in half, and add them to the oil mixture. Stir, coating well.
Heat oven to 375°. Place potatoes, cut side down, in 9×13 pan. Cover with any remaining oil mixture. Bake for 20-25 minutes. Serve hot.