Citrus Orange Roughy

I’m not normally a fish person….I tend to stick with shrimp, calamari and salmon if seafood is on the menu, but my butcher recommended that I try orange roughy, and I’m glad I did! It was light, flaky and tasty.

1/2 cup orange juice
2 TBSP soy sauce (I use Gluten-Free)
2 TBSP butter, melted
1 TBSP canola oil
1 tsp lemon juice

1/2 cup panko bread crumbs
3/4 tsp salt
1 1/2 lbs orange roughy fillets

In a shallow dish, combine the orange juice, soy sauce, butter, oil and lemon juice. Cover and let marinate for 2-3 hours. Mix crumbs and salt and pepper.  Coat each fillet in the crumbs and pat down, repeat with the rest of the fish.  Place in a greased 9×13 pan Bake, uncovered, at 450° for 15-18 minutes or until fish flakes easily with a fork. About 15-17 mins. Serve with lemon wedges.




I love gingersnaps! They make your house smell like Christmas and they practically melt in your mouth as a great cookie should always do! I like my cookies soft in the inside and a little crunch when you bite into them. This recipe took me about 8 tries to figure out the perfect combination of ingredients, but I finally conquered the GINGERSNAP!

1 1/2 cups butter, softened

2 cups sugar

2 large eggs

1/2 cup dark molasses

4 cups AP flour

2 TBSP ground ginger

4 tsp baking soda

2 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp nutmeg

1 tsp salt

1 package sugared ginger-chopped into small pieces. (I find it in the produce section and on the Asian food isle)

In your mixer bowl, beat the butter till creamy, add the sugar and mix well. Add the eggs and molasses until well blended.

In a separate mixing bowl, whisk all your dry ingredients together. Turn your mixer on low, slowly add the dry ingredients to the butter mixture. Mix until well incorporated, add the chopped candied ginger and mix again.

Using a medium size cookie scoop, scoop the dough and roll into a ball and roll the ball in course or raw sugar and place on your cookie sheet that has been lined with parchment paper.

Bake at 325 for about 10 mins, just until the tops start to crackle a little. Remove from the oven to cool completely. Yummo! Trust me your house will smell amazing!



Chicken Carbonara

I love bacon almost as much as I love butter, and paired with heavy cream and pasta. …HOW could you go wrong?  Carbonara has a yummy egg cream sauce that is just so delectable you’ll want seconds and thirds and…….? This recipe does use a few different pans so assign someone else dishes before you begin:)

1/2 lb bacon (yum)

2 good size shallots, finely diced

1/2 onion, finely diced

2 cloves of garlic, minced

1 cup green peas (frozen is fine)

1 12-oz package fettuccine/linguine pasta (cooked and drained)

3 boneless skinless chicken breasts

5 egg yolks

2 cups heavy cream

1 cup shredded parmesan cheese  (I find the powdered version works best for sauces)

salt and pepper

In a large saucepan, cut the bacon into small pieces with kitchen shears, cook on med heat until ½ way done, add shallots and onions, cook until onions are transparent and then add garlic and cook 1 minute and add the peas. Turn the heat to low and let them simmer, this is a perfect time to season with salt and pepper. Simmer 5-6 minutes.

On med heat, in a large skillet, add 2 TBSP of butter and saute’ the chicken breasts with salt and pepper til fully cooked….about 7-8 mins. Dice the chicken up after it’s fully cooked.

In a large measuring cup, heat the heavy cream in the microwave for 45 seconds, stir and cook another 45 seconds, just to heat it up a bit. (should be super warm to the touch, not scalding) Doing this will temper your yolks so they aren’t raw. Quickly whisk in the egg yolks, one at a time, don’t stop whisking, til the last yolk has disappeared.  Add the parmesan cheese to this mixture. Whisk well.

Okay, now put it all together, add the bacon/pea/chicken mixture to the pasta pot….then your chicken…..then slowly pour the sauce over the top and toss gently. Serve with a warm loaf of garlic bread, true gluttony!



Key Lime Pie Bars

I happen to adore lemons or any kind of lemonade, lemon curd, lemon bars, lemon cheesecake, lemon-anything! I happen to adore that tart taste that makes your mouth pucker a little. I also happen to LOVE Key Lime Pie. So I thought, why not combine the two? The best of citrus-bar-land! I’m pretty sure that isn’t an actual term, but I’m going with it! Key lime juice is yellow, so if you’d like to stick with a green theme for St. Patty’s Day, add a few drops of green food coloring to the filling mixture.


1 ½ cups graham cracker crumbs

2 TBSP sugar

¼ tsp salt

7 TBSP melted butter (salted)


7 oz-softened cream cheese

14-oz can sweetened condensed milk

3 egg yolks

1 whole egg

2 TBSP lime zest

½ cup + 1 TBSP key lime juice

½ tsp vanilla

Preheat oven to 350. Line a 9×9 pan with foil and set aside. In a mixing bowl, combine the crumbs, sugar, salt and melted butter. Press evenly into the lined pan. Bake for 10 mins at 350. Meanwhile, in a large mixing bowl, beat the cream cheese til smooth, add the condensed milk and then add one egg yolk at a time, mixing well after each. Add the remaining whole egg and key lime juice, zest, vanilla. Mix well. Pour over the hot crust, return to the oven and bake for another 20 mins (the top shouldn’t brown). Remove and chill in the fridge for 3-4 hours.

Note: This recipe can be gluten free, if you switch out the graham crackers for gluten free ones, just use 8 TBSP of melted butter.


Leprechaun Bait

This a fun kiddo recipe!  Perfect for March and St. Patrick’s Day….this recipe makes a large amount, perfect for little bags to give away to classmates…it’s also gluten-free:)

6 cups Rice Chex
2 cups Lucky Charms
1 cup crushed GF pretzels
1  11.4 oz Spring plain M&M’s (pastel colored;) )
14 oz white chocolate chips
3/4 cup powdered sugar

Mix the first 4 ingredients in a large bowl.  In a microwave-safe bowl, melt the chips, 45 seconds at 50% power. Stir and continue in the microwave…30-40 seconds each round until completely melted.
Pour the melted chocolate over the mix and dust the powdered sugar while stirring for an even coating.



Gooey Butter Cookies

I adore hand-written recipes, seems as if it’s a lost art these days. I treasure my antique collection of recipe books, all hand-written. I love the little notes written on the sides about small tweaks to the recipe. I believe it shows a lot about the baker/cooks’ personality:)  This recipe hails from one of my sweet patients, she grew up in St. Louis and Gooey butter cookies and cake are favorites from that area. Her mother used to bake these all the time for her kids for a special treat. I’m so glad she shared this with me!



Creamy Pesto Sauce

I have the benefit of cooking pasta on a regular basis for my daughters’ soccer teams…they have pasta feeds quite often, which is a real treat for me, to be able to feed a massive number, since small amounts of food seem to be a challenge for me!  These girls are nearing the end of their high school days and tower over me…well let’s be honest, pretty much everyone is taller than me….I can boast a staggering 5’3 and maybe 1/2″ some-days….but mostly I’m just short.  Some of the girls tower over me, which is totally fine, but what I love most, is these sweet girls are always so grateful for the food that is prepared for them….well done fellow parents!!!;)  The girls seem to have found a certain list of what is always required for these dinners, this being one of them.   I’m more than happy to provide them all:) GO CVCHS Lady Eagles!!! You ladies ROCK!!!


1 8 oz block of cream cheese

1 stick of butter (sweet cream, of course)

1 tsp garlic powder

1/2 tsp black pepper

1 cup heavy cream

1 cup milk

6 oz of grated parm cheese

1 Jar Pesto (Classico Brand) I add the brand, only because so many people have a pine-nut allergy, and this brand does NOT include those, which I love!!!

Melt the first 4 ingredients together slowly….on low-med heat, add the cream and milk and whisk. Add the parm cheese and stir well, let simmer for 4-5 minutes, until the cheese is fully incorporated.  Once it’s nice and creamy, add the jar of pesto and simmer on low for 5 mins.  Toss with whatever pasta shape brings you joy!  My girls love bow-tie..:)

I do not have a pic of this recipe, as the dishes always come home very empty, but will post one this week with the next dish!